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Quinoa is the base for our bowl, setting the stage for fresh arugula, thin slices of cucumber, tender, buttery salmon, and a homemade creamy dill and yogurt dressing. Get the Salmon Quinoa Bowls ...
Fresh or dried herbs: basil, parsley, oregano, or dill Red pepper flakes Additional veggies, like frozen peas or diced zucchini (add them to the broth along with the greens)
While we enjoy the fresh, grassy notes of dill, feel free to use parsley or chives as equally delicious alternatives. ... uses fat-free milk with a combination of fat-free Greek-style yogurt and a ...
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
Tarator – Bulgarian cold yogurt soup with cucumbers and garlic; Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2] Yayla çorbası – Turkish yogurt soup; Okroshka – Russian soup sometimes based on kefir; Tarhana soup – Cypriot soup made of sun-dried dough of cracked wheat and yogurt (also found in ...
In New Zealand, ambrosia refers to a similar dish made with whipped cream, yogurt, fresh, canned or frozen berries, and chocolate chips or marshmallows loosely combined into a pudding. The earliest known mention of the salad is in the 1867 cookbook Dixie Cookery by Maria Massey Barringer. [1] [5] The name references the food of the Greek gods. [6]
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Yayla çorbası ('highland soup'), also known as yoğurtlu çorba ('yogurt soup'), is a Turkish yogurt soup cooked with a variety of herbs (mint, purslane, parsley and others), rice, and (sometimes) chickpeas. Variations of it occur throughout the Middle East. [1]