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Table 52 100%

ART SMITH FRIED CHICKEN and SWISS CHARD SALAD with Pine Nuts and Lemon SERVES 4 I can’t remember the first time I met Art Smith, but I can vividly recall the first time I tasted the fried chicken at his Chicago restaurant, Table 52.

https://www.pdf-archive.com/2016/03/02/table-52/

02/03/2016 www.pdf-archive.com

Thanksgiving Ad Upstate Wine & Spirits co. 97%

SIMI CHARDONNAY – 750ML Our Price $10.94 Less Mail-in Rebate – 2.50 You Pay After MIR 8 $ 44 FRANCISCAN NAPA CHARD - 750ML Our Price $11.94 Less Mail-in Rebate – 2.50 You Pay After MIR 9 $ 44 ROBERT MONDAVI NAPA CHARD - 750ML Our Price $12.94 Less Mail-in Rebate – 2.50 10 $ You Pay After MIR 44 WILD HORSE PINOT NOIR - 750ML 13 $ 94 SAVE $24 BY MAIL When You Purchase Any 12 of These 4 Popular Wines!

https://www.pdf-archive.com/2012/11/12/thanksgiving-ad-upstate-wine-spirits-co/

12/11/2012 www.pdf-archive.com

Green Truck Menu - Production Catering 75%

/// Ingredients are thoughtfully sourced from local + organic farms <3 [ production catering menu ] Z<<Z<¯¯ [web] www.greentruckonthego.com /// [email] greentruckn@gmail.com /// [phone] 310 204 0477 [option three] MAINS [ second meal ] [ first meal ] Green Truck Breakfast Sandwich Eggs* + Chard + Kale + Pancetta + Gruyere + English Muffin Stone Ground Oatmeal Quinoa + Barley + Cinnamon &

https://www.pdf-archive.com/2015/05/09/green-truck-menu-production-catering/

09/05/2015 www.pdf-archive.com

Eat Seasonally 67%

Virginia Produce Apples Arugula Asparagus Basil Beets Blueberries Broccoli Broccoli raab Brussels sprouts Butter beans Cabbage Cantaloupes Carrots Cauliflower Celeriac Celery Cilantro Chard Cherries Chicories Chiles Collard greens Corn Cucumbers Eggplant Escarole Fennel Garlic Garlic scapes Grapes Green beans Greens Green onions Herbs Kale Kohlrabi Leeks Lettuce Melons Mint Morels Mushrooms (wild) Nectarines Nettles New potatoes Okra Onions Oregano Parsley Parsnips Peaches Pea greens Peas and pea pods Peppers (sweet) Potatoes Potatoes (new) Pumpkins Radicchio Radishes Sage Scallions Shallots Shelling beans Snap/Snow peas Sorrel Spinach Squash (summer) Squash (winter) Strawberries Sweet potatoes Thyme Tomatoes Turnips Watermelons Winter squash Zucchini Zucchini blossoms Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

https://www.pdf-archive.com/2011/01/24/eat-seasonally/

24/01/2011 www.pdf-archive.com

Christmas Day 2011 67%

Croissants Hot Selections Free Range Wood Roasted Chicken Breast Topped with Mushroom Soubise Asparagus, Swiss Chard Tossed in Sorrel Butter Roasted Cresskill Valley fingerling potatoes with rosemary and sea salt Spinach Gnocchi, Asiago Cheese, topped with Bolognaise Sauce Pan Seared Wild Salmon with Roasted Fennel, Tomato and Artichokes Carving Station Vanilla and Honey Glazed Spiral Ham Rosemary, Coriander and Black Pepper Rubbed Beef Tenderloin with Sauce Bordelaise Warwick Extravagant Dessert Buffet Featuring an Impressive Array of Pastries, Tarts, Bars and Holiday Favorites Christmas Day Lunch Buffet:

https://www.pdf-archive.com/2011/11/16/christmas-day-2011/

16/11/2011 www.pdf-archive.com

FITFORLIFE FOODCOMBINING 67%

Seeds *Fish Soybeans *Meat Tofu *Milk *Yoghurt FATS OILS Avocado Butter Cream Olives Margarine Sour Cream Avocado Corn Nut/Soy Olive Sunflower Sesame GOOD PROTEINS (CONCENTRATED FOODS) POOR INDIGESTION - WEIGHT GAIN - FATIGUE STARCHES (CONCENTRATED FOODS) Beans Bread Crackers Cereals Grains Lentils Pasta Potatoes Pumpkin Split Peas Winter Squash GOOD OD GO EAT PROTEINS AS A MAIN COURSE WITH VEGETABLES NON-STARCHY VEGETABLES (HIGH WATER CONTENT FOODS) Asparagus Collards Beet Greens Cucumber Broccoli Dandelion Brussels Sprouts Eggplant Cabbage Endive Celery Escarole Chard Green Beans Chicory Kale Kohirabi Lettuce Okra Parsley Parsnip Rutabaga Spinach Sprouts Summer Squash Sweet Pepper Tomatoes Turnips Water Cres Zucchini Crookneck MILDLY STARCHY VEGETABLES Artichokes Beets Carrots Cauliflower Celery Root Corn Mushrooms Peas GO OD EAT STARCHES AS A MAIN COURSE WITH VEGETABLES IRRITANTS - USE SPARINGLY *Listed for clarification, should be minimized Garlic Leeks Onions Radishes Scallions Shallots EAT FRUIT BY ITSELF ON AN EMPTY STOMACH LET 20 -30 MINUTES PASS AFTER EATING FRUIT BEFORE EATING OTHER FOODS Adapted from the book ‘Fit For Life’ by Harvey and Marylin Diamond Eden Publishing 1985 FACEBOOK.COM/EDUCATIONNOTMEDICATION

https://www.pdf-archive.com/2013/02/01/fitforlife-foodcombining/

01/02/2013 www.pdf-archive.com

ChristmasDayMenu2017 67%

ROSEMARY ROASTED PRIME RIB horseradish creme fraiche HOT APPLE BUTTERED RUM denizen 8 year rum, apple infused butter, heavy whipping cream 12 HONEY GLAZED HAM spicy mustard sauce  HERB ROASTED TURKEY giblet-sherry gravy family style sides CELERY ROOT-POTATO GRATIN rosemary, parmesan OLIVE OIL BRAISED SWISS CHARD lemon, chile WARM WILD RICE &

https://www.pdf-archive.com/2017/12/14/christmasdaymenu2017/

14/12/2017 www.pdf-archive.com

Red Dog SFRW Dinner-Online 67%

Prix Fixe Dinner $40 per person FIRST COURSE (choose one) Crispy Brussels Sprouts caper remoulade, meyer lemon Diver Scallop Crudo shaved fennel, castelvetrano olives, blood orange, cress, spicy avocado mousse Crisp Pork Belly winter squash puree, swiss chard, pomegranate SECOND COURSE (choose one) Farmers Market Soup Little Gem Wedge lemon anchovy dressing, boquerones, focaccia crostini ENTREE (choose one) Duck Confit Risotto butternut squash, sherry soaked cherries, crescenza cheese Roman Braised Beef Short Ribs rutabaga puree, cipollini, charred broccolini Massa Organic Brown Rice and Market Vegetable Bowl meyer lemon-tamari vinaigrette, calabrian chiles, olive oil fried egg DESSERT Flourless Dark Chocolate Cake espresso whipped cream, peppermint creme anglaise

https://www.pdf-archive.com/2018/01/11/red-dog-sfrw-dinner-online/

11/01/2018 www.pdf-archive.com

MUMM EDM THE Cheek (3) 66%

info@cheekbyjowl.com.sg I + 65 6221 1911 I w w w.cheekbyjowl.com.sg for any further information, please contact blandine.co chard@pernod -ricard.com w w w.

https://www.pdf-archive.com/2016/02/24/mumm-edm-the-cheek-3/

24/02/2016 www.pdf-archive.com

Summer 2016 Party Menus 66%

Red Chard ~ Pea &

https://www.pdf-archive.com/2016/08/09/summer-2016-party-menus/

09/08/2016 www.pdf-archive.com

menu 04-2016 F11 59%

Hladna predjela - Cold starters Svježi sir / Fresh cheese artičoke, mladi špinat, mladi luk, kiselo vrhnje, kore za savijače artichokes, young spinach, spring onion, sour cream, filo dough 50,00Kn Jaja / Eggs divlje šparoge / panceta / hollandaise - wild asparagus / pancetta / hollandaise 65,00Kn Naš vitello tonnato / Our vitello tonnato teletina / tuna / kapare / inćuni / limun / majoneza - veal / tuna / capers / anchovies / lemon / mayonnaise 75,00Kn Sipa / Cuttlefish koromač / slanutak / crvena leća / rikola / čili - fennel / chickpeas / red lentils / rocket leaf / chili 80,00Kn Juhe - Soups Peršin / Parsley gusta juha od peršina / hren - creamy soup / parsley / horseradish 40,00Kn Juneći rep / Oxtail bistra juha od junećeg repa / goveđi jezik - clear oxtail broth / beef tongue 45,00Kn Jadranske kozice / Adriatic prawns bisque od kozica / komorač / kozice - prawn bisque / fennel / prawns 80,00Kn Topla predjela - Warm starters Puž / Snail vinogradarski puževi / šumske gljive / lisnato tijesto - garden snails / forrest mushrooms / puff pastry 60,00Kn Teleće brizle / Veal sweetbreads pistacije / prokulica / cvjetača - pistachio / brussel sprouts / cauliflower 70,00Kn Rakovica / European spider crab ravioli od rakovice / limun / kapari / maslac - european spider crab ravioli / lemon / capers / butter 75,00Kn Guščja jetra / Goose liver koštana srž / medvjeđi luk / mladi luk - bone marrow / wild garlic / spring onion 95,00Kn Glavna jela - Main dishes Palamida / Atlantic bonito grašak / hren / badem / kumin - green peas / horseradish / almond / cumin 120,00Kn Grdobina / Monkfish patliđan / kumin / korijander / rikola / začinsko bilje - eggplant / cumin / coriander / rocket leaf / herbs 165,00Kn Zubatac / Dentex krumpir / poriluk / ikra od pastrve / špinat - potato / leek / trout roe / spinach 180,00Kn Janjetina / Lamb vrganji / janjeća jetra / panceta / mladi luk / maslac / čičoka porcini mushrooms / lamb liver / pancetta / spring onion / butter / jerusalem artichoke 130,00Kn Teletina / Veal teleći kare / crne trube / zrnati senf / tikvice / smrčci / cherry rajčica / vlasac veal entrecôte / black trumpets / mustard / zucchini / morels / cherry tomato / chives 140,00 Kn Pačja prsa / Duck brasts zelene mahune / čvarci / marelice / gin / đumbir / cimet / muškatni oraščić green beans / pork cracklings / apricot / gin / ginger / cinnamon / nutmeg 145,00Kn Dubravkin put Classics Tartar od jadranske tune / Adriatic tuna tartar 75,00Kn Tatarski biftek / Steak tartar 90,00Kn Dnevna ponuda svježe ribe / Daily offer of fresh fish 1 kg - 490,00Kn Škampi / Scampi 1 kg – 750,00 Kn Hrvatski Simmental ribeye steak odležan 30 dana Croatian Simmental ribeye steak 30 days aged 350 g - 135,00Kn 500 g – 195,00Kn Francuski Charolais biftek (250 g) French Charolais beef tenderloin (250 g) 200,00Kn Španjolski Vacca Vecchia ramstek Spanish Vacca Vecchia entrecôte 350 g - 220,00Kn 500 g – 330,00Kn Prilozi / Side dishes 15,00Kn Domaći prženi krumpir / Homemade fried potato Gratinirani krumpir / Potato gratin Blitva i krumpir na dalmatinski / Swiss chard and potato dalmatian st e Pohane tikvice / Deep fried zucchini Povrće sa žara / Grilled vegetables Degustacijski menu / Tasting menu 7 slijedova / 7 courses 375,00 Kn do / until 21.00 h 12 slijedova / 12 courses 525,00 Kn do / until 20.00 h Degustacijski menu molimo odabrati za cijeli stol.

https://www.pdf-archive.com/2016/04/14/menu-04-2016-f11/

14/04/2016 www.pdf-archive.com

abundantvinecsa 57%

Beets Carrots Apples (in 1-2 years) Cantaloupe Chard Cucumbers Honeydew Pears (in 1-2 years) Garlic Green Beans Raspberries (1-2 yrs) Strawberries Leeks Lettuce Watermelon Onions Peppers (bell) Peppers (hot Pumpkin (decorative for table) Pie Pumpkin Pumpkin (carving) Purple Potatoes Radishes Sweet Corn Summer squash (zucchini) Tomato (cherry) Tomato (slicing) Turnips Winter Squash (acorn, buttercup, etc) Other:

https://www.pdf-archive.com/2015/07/30/abundantvinecsa/

30/07/2015 www.pdf-archive.com

09.29 Newsletter front and back 56%

-Ryan 09.29.2011 Anticipated Harvest Early Girl Tomatoes Rainbow Chard Broccoli Green Beans Candy Onions Red Batavian Lettuce Basil Golden Delicious Apples Chances are, you’re familiar with the phenomenon of Dry-Farmed Early Girl tomatoes.

https://www.pdf-archive.com/2011/09/29/09-29-newsletter-front-and-back/

29/09/2011 www.pdf-archive.com

2015 Opening Menu 53%

CHILI RUSTIC BUTTERNUT SQUASH SOUP – Tis soup heralds from Europe and the Middle East and features roasted squash, red onion, garlic, celery, thyme, swiss chard and wild rice.

https://www.pdf-archive.com/2015/01/23/2015-opening-menu/

23/01/2015 www.pdf-archive.com

Carb count 53%

green, snap, string, wax Bok choy (pak choi) Boston/Bibb lettuce Broccoli florets Cabbage, green, red, savoy Cauliflower florets Celery Celery root (celeriac) Chicory greens Chinese cabbage Chives Cucumber Daikon radish Endive Escarole Fennel Greens, mixed Iceberg lettuce Jicama Loose-leaf lettuce Mesclun Mung bean sprouts Mushrooms, button, fresh Olives, black Olives, green Onion Parsley (and all fresh herbs) Peppers, green bell Peppers, red bell Radicchio Radishes Romaine lettuce Scallion/green onion Spinach Tomato Tomato Tomato, cherry Watercress Serving Size ½ cup 4 pieces 1 heart 1 cup ½ fruit ½ cup, raw 1 cup, raw 1 cup, raw ½ cup ½ cup, shredded ½ cup 1 stalk ½ cup, grated ½ cup ½ cup, shredded 1 tablespoon ½ cup, sliced ½ cup ½ cup ½ cup ½ cup 1 cup 1 cup ½ cup 1 cup 1 cup ½ cup ½ cup 5 5 2 tablespoons, chopped 1 tablespoon ½ cup ½ cup ½ cup 6 1 cup ¼ cup 1 cup 1 small (3–113g / 4oz) 1 medium 5 ½ cup Grams of Net carbs 0.2 2 1 0.4 1.8 2.1 0.4 0.8 0.8 1.1 1.4 0.8 3.5 0.1 0 0.1 1 1 0.4 0.1 1.8 0.4 0.2 2.5 1 0.5 2.1 1.2 0.7 0 1.5 0.1 2.1 2.9 0.7 0.5 0.4 1.2 0.2 2.5 3.3 2.2 0 COOKED VEGETABLES Vegetable Artichoke Asparagus Bamboo shoots, canned, sliced Beans, green, wax, string, snap Beet greens Bok choy (pak choi) Broccoflower Broccoli Broccoli rabe Brussels sprouts Cabbage, green Cabbage, red Cabbage, savoy Cardoon Cauliflower Celery Chard, swiss Chayote Collard greens Dandelion greens Eggplant Escarole Fennel Hearts of palm Kale Kohlrabi Leeks Mushrooms, button Mushrooms, shiitake Mustard greens Nopales (cactus pads) Okra Onion Peppers, green bell, chopped Peppers, red bell, chopped Pumpkin Rhubarb, unsweetened Sauerkraut Scallions Shallots Snow peas/snap peas in the pod Sorrel Spaghetti squash Spinach Summer squash Tomatillo Tomato Turnips (white), mashed Water chestnuts Zucchini Serving Size ½ medium 6 spears ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ¼ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup 1 heart ½ cup ¼ cup ½ cup ¼ cup ¼ cup ½ cup ½ cup ½ cup ¼ cup ¼ cup ¼ cup ¼ cup ½ cup ½ cup, drained ½ cup 2 tablespoons ½ cup ½ cup ¼ cup ½ cup ½ cup ½ cup ¼ cup ½ cup ¼ cup (canned) ½ cup Grams of Net Carbs 3.5 2.4 1.2 2.9 3.7 0.2 2.3 1.7 2 1.8 1.6 2 1.9 2.7 0.9 1.2 1.8 1.8 2 1.8 2 0.1 1.5 0.7 2.4 2.3 3.4 2.3 4.4 0.1 1 2.4 4.3 1.9 1.9 2.4 1.7 1.2 2.4 3.1 3.4 0.2 2 2.2 2.6 2.6 4.3 3.3 3.5 1.5 SOY/VEGETARIAN Product Almond milk, unsweetened Quorn burger Quorn roast Quorn unbreaded cutlet Seitan Shirataki soy noodles Soy “cheese” Soy “cheese” Soy milk, plain, unsweetened Tempeh Tofu, firm Tofu, silken, soft Tofu “bacon” Tofu “Canadian bacon” Tofu “hot dogs” Tofu bulk “sausage” Tofu link “sausage” Vegan “cheese,” no casein Vegan “cheese,” no casein Veggie burger Veggie crumbles Veggie “meatballs” Serving size 1 cup 1 113g / 4oz 1 1 piece ½ cup cooked 1 slice 28g / 1oz 1 cup ½ cup 113g / 4oz 113g / 4oz 2 strips 3 slices 1 57g / 2oz 2 links 1 slice 28g / 1oz 1 burger ¾ cup 4–5 balls Grams of Net Carbs 1 4 4 3 2 1 1 2 1.2 3.3 2.5 3.1 2 1.5 2.0–5.0 (depending on brand) 2 4 5 6 2 2 4 DAIRY Cheese Blue cheese Brie Cheddar or Colby Cream cheese Feta Goat cheese, soft Gouda Mozzarella, whole milk Parmesan Swiss Cottage cheese, 2% fat Cottage cheese, creamed Milk, whole, evaporated Quark Ricotta, whole milk Sour cream Yogurt, low carb Yogurt, plain, unsweetened, whole milk Yogurt, Greek, plain, unsweetened whole milk Heavy whipping or “double” cream (fluid) Heavy whipping or “double” cream (whipped) Serving Size 2 tablespoons 28g / 1oz 28g / 1oz 2 tablespoons 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz ½ cup ½ cup 2 tablespoons 113g / 4oz ½ cup 1 tablespoon 113g / 4oz 113g / 4oz 113g / 4oz ½ cup ½ cup Grams of net Carbs 0.4 0.1 0.4 0.8 1.2 0.3 0.6 0.6 0.9 1 4.1 2.8 3 5 3.8 1 3 5.5 3.5 7 3 DRINKS AND ALCOHOL Acceptable drinks Clear broth/bouillon (not low sodium, no added sugar).

https://www.pdf-archive.com/2016/11/22/carb-count/

22/11/2016 www.pdf-archive.com

Bishop MCP Spring Fundraiser Order Form 49%

Tray​ ​Organic​ “Beautiful Salads” ​Sampler​ – Four salad ingredients - leaf lettuce, butterhead lettuce, kale and swiss chard.

https://www.pdf-archive.com/2018/02/26/bishop-mcp-spring-fundraiser-order-form/

26/02/2018 www.pdf-archive.com

LISTA HOLI DRINKS 47%

6x750 Ventus Tinto (Mer-Malb-Cab) 6x750 Ventus Blanco (Sau.B-Chard) 6x750 Ventus Roble Cabernet 6x750 Ventus Roble Malbec 6x750 P15 Malbec 6x750 P15 Cab.Sauv.

https://www.pdf-archive.com/2016/11/11/lista-holi-drinks/

11/11/2016 www.pdf-archive.com

Newsletter 09.08 45%

09.08.11 Anticipated Harvest Cippolini Onions Sweet Gypsy Pepper Rainbow Chard Cucumbers or Summer Squash Spinach Potatoes Summer Squash Red Radishes Basil Cilantro While the dainty little onions in your box this week will work splendidly should you use them as a substitute for yellow onions in the base of a soffritto or sauté, the true magic of Cippolini Onions is best captured when eaten whole, either roasted in the oven or, if you’re still firing up the BBQ postLabor Day, grilled on a skewer.

https://www.pdf-archive.com/2011/09/08/newsletter-09-08/

08/09/2011 www.pdf-archive.com

June newsletter - single page view 43%

We're already feasting on chard and cavolo nero.

https://www.pdf-archive.com/2016/06/22/june-newsletter-single-page-view/

22/06/2016 www.pdf-archive.com

2003 December 39%

* * :f * * * CHARD'S TIP OF THE MONTH Belsure to go carnival grounds after the event has clofed.

https://www.pdf-archive.com/2017/10/05/2003-december/

05/10/2017 www.pdf-archive.com

June 2014 newsletter 38%

CHARD 24. JEMIMA 25. BRAMBLING 25.

https://www.pdf-archive.com/2014/05/31/june-2014-newsletter/

31/05/2014 www.pdf-archive.com

Wholesale june 17 38%

Bermondsey, London Wighton, Norfolk Wighton, Norfolk Stranraer, Scotland Buxton, Derbyshire Buxton, Derbyshire Cronkbourne, Isle of Man Seaton Burn, N'land Stonegate, East Sussex Hewish, Somerset Buxton, Derbyshire Cardigan, Wales Chard, Somerset Cardigan, Wales Lewes, East Sussex Whitchurch, Shropshire Buxton, Derbyshire Ardersier, Scotland Wighton, Norfolk Liskeard, Cornwall Liskeard, Cornwall Osgodby, Lincs Ardersier, Scotland Deopham, Norfolk Totnes, Devon Whitchurch, Shropshire Whitchurch, Shropshire Shepton Mallet, Somerset Ardersier, Scotland Ardersier, Scotland Ogscastle, Lanarkshire Little Ellingham, Norfolk Seaton Burn, N'land Lewes, East Sussex Shepton Mallet, Somerset Little Ellingham, Norfolk Shepton Mallet, Somerset Godminster, Somerset Godminster, Somerset Godminster, Somerset Godminster, Somerset Godminster, Somerset Godminster, Somerset Godminster, Somerset Godminster, Somerset Cardigan, Wales Lewes, East Sussex Wighton, Norfolk Totnes, Devon Baylham, Suffolk Dymock, Glos.

https://www.pdf-archive.com/2018/02/11/wholesale-june-17/

11/02/2018 www.pdf-archive.com

2002 June 35%

R]CHARD AND JASON'S CORNER DOOR PRIZES Liebermaq a display case;

https://www.pdf-archive.com/2018/03/05/2002-june/

05/03/2018 www.pdf-archive.com