Podcasts about spinach salad

Watson's drama is finally over. Let's move on! Pujols keeps hitting dingers, Week 2 Recap and another chili reminder!

Janet's 5 and Dine 6-8-22 Spinach Salad with Warm Bacon Dressing

What a joy it is to be joined by our favorite teen duo Fran and Sidney! Although salad might not seem all that romantic, this is an episode after our own heart. Tell us what an ideal date food is, and what you performative actions you've done to subtly woo someone who may or may not like you back. And no hate to Trader Joe's, just to their dijon mustard. If you like, please rate us 5 stars on Spotify and Apple Podcasts! Written by Rosa Delgado and Allison Slice Directed by Allison Slice Produced by Period Podcast Network Starring Rosa Delgado as Elaine Martínez Raechel Wong as The Courier Julie Ouellette as Sidney Socks Whitmore as Fran Greg Rousson as Krause and the Ad Ministers Find us on Instagram: @elainescooking @periodpodcastnetwork @rohzahdee Join our Patreon and help us fund season 3: patreon.com/elainescooking.

Dave returns from Cabo to discuss everything ranging from the world famous spinach salad at Nobu to what the hell Kanye is doing in Atlanta. We also discuss a man who took jacking way too far, our Weekends in Fun, and which sport we could most likely qualify for the olympics in. Support us on Patreon and receive weekly episodes for as low $5 per month: www.patreon.com/circlingbackpodcast Watch all of our full episodes on YouTube: www.youtube.com/washedmedia Shop Washed Merch: www.washedmedia.shop (0:00) Fun & Easy Banter (15:51) Recapping This Weekend In Fun (30:43) Dave Ruff: The King of Cabo (41:51) This Week In Jackin' (53:36) What is Kanye doing? (1:00:14) Will Hypothetical Question Support This Episode's Sponsors Birddogs: www.birddogs.com (STEAM for free football) Vizzy: www.vizzyhardseltzer.com/washed Rhoback: www.rhoback.com (BACKER20 for 20% off)

Kathryn talks with her Sister, Sally Wood, of Wisconsin about her background in "food ways" and Sally shares her recipe for Strawberry Spinach Salad

From Political This brings you #CookThis!!!! This short we have (PLUS BONUS IRAN/IRAQ AIRSTRIKE EPISODE) Baby Spinach with Sliced Mozzarella, Shrimp, "NOT So" Spicy Chicken, Peppercorn dressing and Gringo Bandito!!!!!!! Mmmmmmm --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Today is no yesterday, in terms of salad lunches. We do however have a very cool beer to drink. Imagine a show where I drink beers instead of eating vegetables.

Have you tried Trader Joe's Jalapeno Sauce? It's on this salad! Man artichoke is underrated. Dip under some cover, dry off from the rain, and take a listen to this episode!

What do useless road workers, Octopus, and Mushrooms have in common? The dialogue over this filling salad. Yes, this episode we go from holes in the economy, to the consciousness of mushroom colonies, by way of cephalopod tentacles. Austincrosby.org/eating-salads for more!

According to the new Canada's Food Guide, released in early 2019, on half of the plate are vegetables and fruits. A salad is an easy way to fill half of your plate with nutrient-rich vegetables and add some healthy fats to your diet. There are three parts to a great salad: Greens + Toppings + Dressing = a great salad. Today we are making Spinach Salad! Very simple and easy! So what is in a spinach salad? To make 4 servings, you need these ingredients: Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar Salad: Large bunch of spinach leaves, torn into bite-size pieces 2 pears, cored and sliced or diced 1/2 cup crumbled feta cheese 1/2 cup ‘slivered almonds or raw sunflower seeds 3 steps in total to take: Step 1. In a small bowl, combine dressing ingredients. Set aside. Step 2. In a large bowl, combine spinach and pears. Add feta and nuts or seeds. Step 3. Drizzle dressing over salad and toss well. Serve immediately. Enjoy your homemade spinach salad today! Tips of the day: Basic spinach salad dressing or basic vinaigrette Because of the high content of sugar, salt and fat, let’s skip the convenience of pre-made salad dressings at all. It’s actually pretty simple and easy to make dressing at home. To make about 1 1/2 cups, use these ingredients: 1 cup olive or canola oil 1/2 cup any vinegar or fresh lemon or lime juice 1/4 cup honey or pure maple syrup 1 tablespoon ‘Dijon mustard 1 tablespoon chopped fresh herbs or 1/2 tablespoon dried herbs Pinch of salt and pepper Combine all of the ingredients in a jar, seal and shake to blend. You can store any leftover dressing in fridge for 7 days. Just remember to shake before serving. Your host Charlie Wang is the founder of this podcast show. His father is a stroke survivor. Credit: Music: https://www.purple-planet.com

Kathryn talks about her mother, Helen Fuglasang Poulsen Wood, and shares a recipe for strawberry spinach salad

Keywebco.com Salads With Lettuce Spring Asparagus Lettuce Salad with Roasted Asparagus Ingredients 1 pound medium asparagus 1/3 cup plus 1 tablespoon extra-virgin olive oil 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper 1 1/2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 10 ounces mixed spring lettuces One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler Directions Preheat the oven to 450 degrees On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper. In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve. ARUGULA SPRING SALAD INGREDIENTS 1 cup asparagus spears, cut into 3-inch pieces 1/2 cup peas, fresh or frozen 2 cups arugula 1/2 cup radishes, sliced thinly 1/2 cup fresh mint leaves, roughly chopped 1/4 cup pistachios, roughly chopped Juice of 1/2 lemon 1 tbsp olive oil 1/4 tsp sea salt 1/2 tsp freshly cracked black pepper Directions Place asparagus and peas into a small skillet or saucepan and cover with water. Bring to a gentle boil and cook until asparagus are bright green, about 1 minute. Immediately remove from heat, drain, and place asparagus and peas into an ice water bath to stop the cooking. Let cool and drain. In a large bowl, toss cooled asparagus and peas, arugula, radishes, mint, and pistachios. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over salad and toss to coat. Refrigerate until ready to serve. Shaved asparagus salad with oranges and goat cheese A fresh and delicious asparagus orange salad with goat cheese and parsley is the perfect side dish to transition into spring. (vegetarian, gluten-free) ingredients 1 bunch asparagus spears 1 large or 2 small navel oranges, peeled and segmented 2 oz soft goat cheese, crumbled* 2 tbsp parsley, chopped Extra virgin olive oil Freshly cracked pepper Coarse salt instructions Shave asparagus into ribbons: Hold onto the base of one asparagus stalk. Place a Y-peeler about 2 inches from the base and slide toward the tip. Repeat, rotating the asparagus 90 degrees each time you cut, until the whole stalk has been cut into ribbons. Repeat with remaining asparagus. Discard woody ends. Place asparagus ribbons on a serving platter. Top with orange segments, crumbled goat cheese, and parsley. Drizzle with olive oil and sprinkle with freshly cracked pepper and coarse salt to taste. Serve immediately. Take your fresh salads to the next level by adding a zesty dressing, as well as seasonal fruits and veggies. 1.) Tomato, Cucumber, and Red Onion Salad with Garlic Balsamic Vinaigrette 2.) Blueberry and Spinach Salad with Honey-Lemon Vinaigrette 3.) Spring Pasta Salad with Red Wine Vinaigrette 4.) Sugar Snap Peas with Creamy Yogurt Mint Dressing --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

Barbecue Chicken wings and Spinach Salad

Day #4 of the Lenten Journey into the Divine Liturgy by Fr. Vazken Movsesian. In physically preparing for the Divine Liturgy the priest dons a set of vestments, specifically designated for the celebration of the Divine Liturgy. Yesterday we were introduced to the tak crown, the white shabikshirt, and oorar or the stole. Today we will continue with the vesting process by understanding the role of the belt, the vagas, and the cuffs.The belt, or godi, is placed around the shirt and the stole which is hanging from the priest's neck. The priest recites, “May the girdle of faith encircle me round about my heart and my mind and quench vile thoughts out of them and may the power of Your grace abide in them at all time, by the grace of our Lord Jesus Christ.”  As the belt circles his body, we are to understand the totality of commitment to the sacred celebration. Note that the physical attributes of the belt point to the spiritual union of heart and mind in the celebration. Our bodies are the vessels inside which the mind and soul of our being resides. To engage in the Divine we must be present with all of our faculties. The five physical sense of taste, smell, sight, sound and touch are highlighted with the experiences we feel through our heart and engage with our mind. The priest is completely committed at this point, and beckons that we give all of our selves to the celebration.Next the priest places his hands through the bazbans, or cuffs, so that they cover his arms. He prays, “Give strength, O Lord, to my right and left hands and wash all my filthiness that I may be able to serve you in health of soul and body.” The arms and hands are the means by which the physical work of the church is accomplished. Here, the request for strength should be not be underplayed. Strength is endurance. Strength is patience. Strength is muscle. The Celebration of the Divine Liturgy is an action that has implications and consequences in the real world. Much like the gladiators of old, who would place cuffs on their forearms for protection and as a symbol of strength, the priest is reminded of the necessity to work for the victory, that is, success, of this Mystery known as the Divine Liturgy.Now the priest well ready to celebrate, and so the next vestment is one which calls for focus. The vagas is placed around the back of the neck of the priest. It stands high and surrounds the back of his head. As the oorar reminded the priest of the yoke, or the burden placed around his neck, the vagas is a reminder of what are sometimes called “blinders” that we see around the eyes of the beasts of burden. While temptation is from all around, the vagas forces the priest's attention to the celebration of the Liturgy, and the common cup at the center of the Holy Eucharist. In a moment of temptation if the priest's attention is steered to the right or left, the blinders prevent him from looking further and readjust his attention to the work before him. This is a very special vestment that directs the senses to the essentials of the Liturgy and therefore the essentials of life. The final article of the vestment set is the robe or shourjar, which we will learn about tomorrow. For today let us focus on the belt, the cuffs and the vagas, as three reminders of commitment. Our devotion must be circular, like the belt, with no signs of beginning or end, encircling our entire being through body, soul and mind. Our faith must be fortified by strength, as the cuffs provide, so that we understand that the purpose of our faith is to do - to share, love and work for the betterment of life.  Our life must be focused, as the vagas directs us, to concentrate on the matters at hand. And if, by the temptation of the moment we should wonder, may we be reminded of the awesome beauty of the life that is in front of us. If you cannot see the audio controls, listen/download the audio file hereContinuing on physical preparations and the vestments - the belt, the cuffs and the vagas, calling for commitment, strength and focus. Lenten Recipe 4: Spinach Salad with Passionfruit Dressing and Maple-Glazed AlmondsProduced by Suzie Shatarevyan for epostle.netBackground Lent Song: Here I Am to Worship played by Heidi Get A Lenten Journey with Fr. Vazken delivered by emailView in iTunesPlay/Stream on BluBrryListen via Stitcher Radio

This week Caroline Wilson and Corrie Perkin delve into Andrew Gaff’s horrible strike on Andrew Brayshaw and the incident’s impact on the game, plus they discuss reports that the relationship between the AFL and the AFLW may be deteriorating.  Caro and Corrie check in with the latest in the Geoffrey Rush defamation case which leads to some reminiscing about memorable celebrity interviews, like Corrie’s 12 minutes with Hugh Grant and Caro’s interview with Cher.   Just what makes a great celebrity interview? This Saturday the 11th of August is ‘Love Your Bookshop Day’, we discuss the future of the suburban bookstore and how you can get involved in showing your local bookshop a little love on Saturday. “Bookshops are the new black” says Caro. More details HERE  In “BSF” Caro’s raving about her recent read (direct from the states) ‘Hope Never Dies’ by Andrew Shaffer, the first in the Obama/Biden series. (Avaiable soon at My Bookshop HERE). Caro’s had a heart warming night at the movies watching “Mamma Mia : Here We Go Again” (aka Mamma Mia 2). Corrie serves up friend Andrea’s “Eye Fillet With Beetroot, Zucchini and Spinach Salad (see recipe below).  Caro’s grumpy about Jeff Kennett again after an interesting weekend radio interview and in ‘6 Quick Questions’ - are the Gold Coast Suns on death row?, the latest high profile ‘un - invites’ from the Brisbane Writers Festival, favourite winter flowers and more.  Corrie’s ‘Crush of the Week’ - the women of America who are coming forward in droves to consider running in September’s election.  'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.  Send an email to the show via feedback@dontshootpod.com.au.      Andrea’s Beetroot and Spinach Salad (great served as a bed on a platter with pieces of eye fillet and pesto on top).  Aim to marinate the beef for 2 days.    Marinade 500ml Tamari 250ml Cider Vinegar 1 red chilli chopped 6 cloves of garlic   Put all of your marinade ingredients into a blender and blitz.  Place your beef in a long dish and pour over marinade Seal well and put in fridge turning every 12 hours After 2 days remove meat from marinade and dry with a cloth   Dressing for Spinach salad  6 cloves garlic ¼ cup seeded mustard  150ml cider vinegar Salt and pepper 350ml olive oil   Whizz these ingredients up.   Mix spinach leaves, diced baby beetroot (cooked prior) diced zucchini (which you’ve blacked in boiling water for 2 minutes).  While zucchini is still hot, toss the salad dressing, spinach leaves and diced beetroot together and spread on a large serving platter.  Cook your eye fillet however you like it best (ie BBQ or oven).  Rest the meat then slice and lay on the bed of spinach salad You can drizzle with your favourite pesto to serve as well. 

Ellie Krieger is a friend, fellow dietitian, cookbook author, TV cooking show host, and mom, and on today's show, she takes us into her kitchen for easy family recipes, last-minute cooking ideas, picky eater pointers, and a glimpse behind the scenes at her career journey. If you're looking for a new recipe to liven up your taste buds, tune in for Ellie's Herbed Salmon Orzo Casserole with Feta, Spinach Salad with Roasted Squash, Roasted Grapes and Pumpkin Seeds, and her go-to dessert indulgence. (Hint: If you love dark chocolate, you and Ellie will have something in common.) Ellie is such a delight. On the show, she talked about her healthy eating philosophy, her new public television cooking show, Ellie's Real Good Food, and together, we told the story of how we met years ago when I worked at CNN. I know you're going to love this episode! "A teaspoon of added natural sugar makes healthy food compellingly delicious."  - Ellie Krieger I'm giving away a copy of, You Have It Made: Delicious, Healthy, Do-Ahead Meals by Ellie Krieger. (U.S. only, please.) To enter, post a comment at the bottom of this page and tell me why you want to win this book and/or your favorite make-ahead family dinner --- something that's always at the ready when stomachs are growling! I'll pick the winner at random on March 7th. Show Highlights: Ellie’s latest book, You Have it Made, which gives specific instructions and practical tips on make-ahead meals, including freezing, storing, thawing, and reheating. Freezing no-no’s: certain potato dishes, creamy foods, and zucchini don't freeze well. Ellie’s labor of love: her public TV show, Ellie’s Real Good Food (now in Season 2), which “hits the ‘sweet spot’ where delicious and healthy meet.” Spinach Salad with Roasted Butternut Squash, Roasted Grapes, Pumpkin Seeds, and Maple Syrup. A recipe bursting with flavor, color, and good nutrition. How a little natural sugar can take your recipe from good to delicious. Ellie’s Facebook Live: "Airs" every Wednesday at 4 pm Eastern. Advice for dealing with a picky eater, based on Ellie’s experiences with her daughter, now 15. Family favorites: Salmon with Orzo, Sole with Crispy Breadcrumbs and Roasted Vegetables, Taco Night, and Pasta Night Ellie’s quick dinner go-to favorites: fish, broccoli, and potatoes cooked on a sheet pan; pasta, shrimp, and spinach (Keep your freezer and pantry well-stocked!) Ellie’s next cookbook: Whole in One, with whole meals prepped in one pot, pan, or skillet. How we first met when Ellie joined me as an intern at CNN, where I worked for a show called, On the Menu. Herbed Salmon with Orzo: a skillet meal bursting with Greek flavors. Questions for Ellie from the Podcast Posse Facebook group. Ellie’s favorite cookbook? Vegetables, by James Peterson. Herbed Salmon and Orzo Casserole with Feta [Tweet "Tune in to Liz's Healthy Table #PODCAST w/ @elliekrieger and hear about her healthy-meets-delicious food philosophy, her TV show, and 2 family-pleasing dinner recipes including MY favorite: Herbed Salmon and Orzo Casserole w/ Feta + enter to win You Have it Made"] Links: My email: liz@lizshealthytable.com Recipes:   Herbed Salmon and Orzo Casserole with Feta Spinach Salad with Roasted Squash, Roasted Grapes, and Pumpkin Seeds   Connect with Ellie: Ellie's Real Good Food Ellie on Facebook Twitter Instagram   Have a question about the show or a suggestion for a future show? Ask away by posting a comment below or joining my Podcast Posse.

Ellie Krieger is a friend, fellow dietitian, cookbook author, TV cooking show host, and mom, and on today's show, she takes us into her kitchen for easy family recipes, last-minute cooking ideas, picky eater pointers, and a glimpse behind the scenes at her career journey. If you're looking for a new recipe to liven up your taste buds, tune in for Ellie's Herbed Salmon Orzo Casserole with Feta, Spinach Salad with Roasted Squash, Roasted Grapes and Pumpkin Seeds, and her go-to dessert indulgence. (Hint: If you love dark chocolate, you and Ellie will have something in common.) Ellie is such a delight. On the show, she talked about her healthy eating philosophy, her new public television cooking show, Ellie's Real Good Food, and together, we told the story of how we met years ago when I worked at CNN. I know you're going to love this episode! "A teaspoon of added natural sugar makes healthy food compellingly delicious."  - Ellie Krieger I'm giving away a copy of, You Have It Made: Delicious, Healthy, Do-Ahead Meals by Ellie Krieger. (U.S. only, please.) To enter, post a comment at the bottom of this page and tell me why you want to win this book and/or your favorite make-ahead family dinner --- something that's always at the ready when stomachs are growling! I'll pick the winner at random on March 7th. Show Highlights: Ellie’s latest book, You Have it Made, which gives specific instructions and practical tips on make-ahead meals, including freezing, storing, thawing, and reheating. Freezing no-no’s: certain potato dishes, creamy foods, and zucchini don't freeze well. Ellie’s labor of love: her public TV show, Ellie’s Real Good Food (now in Season 2), which “hits the ‘sweet spot’ where delicious and healthy meet.” Spinach Salad with Roasted Butternut Squash, Roasted Grapes, Pumpkin Seeds, and Maple Syrup. A recipe bursting with flavor, color, and good nutrition. How a little natural sugar can take your recipe from good to delicious. Ellie’s Facebook Live: "Airs" every Wednesday at 4 pm Eastern. Advice for dealing with a picky eater, based on Ellie’s experiences with her daughter, now 15. Family favorites: Salmon with Orzo, Sole with Crispy Breadcrumbs and Roasted Vegetables, Taco Night, and Pasta Night Ellie’s quick dinner go-to favorites: fish, broccoli, and potatoes cooked on a sheet pan; pasta, shrimp, and spinach (Keep your freezer and pantry well-stocked!) Ellie’s next cookbook: Whole in One, with whole meals prepped in one pot, pan, or skillet. How we first met when Ellie joined me as an intern at CNN, where I worked for a show called, On the Menu. Herbed Salmon with Orzo: a skillet meal bursting with Greek flavors. Questions for Ellie from the Podcast Posse Facebook group. Ellie’s favorite cookbook? Vegetables, by James Peterson. Herbed Salmon and Orzo Casserole with Feta [Tweet "Tune in to Liz's Healthy Table #PODCAST w/ @elliekrieger and hear about her healthy-meets-delicious food philosophy, her TV show, and 2 family-pleasing dinner recipes including MY favorite: Herbed Salmon and Orzo Casserole w/ Feta + enter to win You Have it Made"] Links: My email: liz@lizshealthytable.com Recipes:   Herbed Salmon and Orzo Casserole with Feta Spinach Salad with Roasted Squash, Roasted Grapes, and Pumpkin Seeds   Connect with Ellie: Ellie's Real Good Food Ellie on Facebook Twitter Instagram   Have a question about the show or a suggestion for a future show? Ask away by posting a comment below or joining my Podcast Posse.

Give salads a boost with this crisp and fresh ingredient.

Give salads a boost with this crisp and fresh ingredient.

Part 3 of 3: Originally Aired May 27, 2012 Dianne Linderman reads the poem ?'If' for Girls? - a version of Kipling's ?If? for boys. Also on this segment—Dianne gives out four simple, healthy, and quick recipes. She shares recipes for: a healthy Lime Strawberry Freeze; a Strawberry, Chicken, and Spinach Salad with Balsamic Maple Vinaigrette; a Layered Fruit and Melon Salad; and a delicious recipe for Strawberry Salsa. Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.

Kingdoms of Amoboorr.

In today's Wellness Minute Dr Fitness and the Fat Guy share an easy spinach salad recipe

Dianne Linderman talks about parenting tips and how you can teach your kids responsibility while being careful not to spoil them. She also shares her delicious Lamb Chops Recipe: http://www.everythingthatmattersradio.com/recipes/lamb-chops.html Also, get Dianne's one-of-a-kind Strawberry and Spinach Salad with Chicken: http://www.everythingthatmattersradio.com/recipes/ss-salad.html Listen to the show to get Dianne's bread-making tips! Subscribe to the Recipe of the Month Newsletter here: http://www.everythingthatmattersradio.com/contact.html You can also check out Dianne's cook book Everything That Matters in the Kichen here: http://www.amazon.com/Everything-That-Matters-Kitchen-Cook/dp/1456319701

Toni makes a power house salad. Full of goodies- black-eyed peas, kalamata olives, and sun-dried tomatoes. And loaded with vitmain A, k, iron, fiber ,and protien.

In today's Wellness Minute Dr Fitness and the Fat Guy share their spinach salad recipe. Listen right now to hear Dr Fitness' tips. Dr Fitness and the Fat Guy's Wellness Minutes improve your health in 3 minutes a day or less. iTunes Follow us on Twitter @FatGuy and @DrFitness6 Be our Friend on Facebook

Liz shares her warm spinach salad recipe...3 ingredients!

Everyone's favorite, savory and sweet.

Susan demonstrates how to remove the core from your favorite berries.

Susan shares her tricks for evenly chopped nuts