Remove rosemary sprigs and store in the refrigerator until ready to use.
Take the water / rosemary concoction off from the heat and
remove the rosemary sprigs.
Remove from the heat, and
remove the rosemary sprigs.
Remove the rosemary sprigs (it's okay of leaves have fallen off the stem) and strain the curd through a fine mesh strainer over a bowl.
Remove the rosemary sprig and parmesan rind.
Remove the rosemary sprig from the cooked potato mixture and then using a potato masher, carefully mash up about 1/2 of the cooked potatoes inside the pot.
Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.
Remove the rosemary sprig, then puree the vegetables in a food processor until smooth.
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2
sprigs fresh
rosemary or 1/2 tsp dried
rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale,
remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 cup unrefined sea salt (like Real Salt or Celtic Sea Salt) Zest of 3 - 4 Meyer lemons 4 - 5
sprigs of fresh
rosemary, leaves
removed from stem, very finely chopped
2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3
sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits
removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh
sprigs of
rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems
removed and chopped 1/2 lemon, juice
-LSB-...]
Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3
sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits
removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
1 cup of hazelnuts, soaked (overnight, or for 3 hours min) 2 cups of water 2 tablespoons of ghee OR olive oil 3 tablespoons of brown rice flour 1/2 teaspoon of kosher salt 1/2 teaspoon of nutmeg 5 sage leaves, minced 5
sprigs of thyme, leaves
removed and minced 1 spring of
rosemary, leaves
removed and minced lots of freshy cracked black pepper
Remove the beans from the heat and gently stir in the oil, salt to taste, and the remaining 2
rosemary sprigs.
1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1
sprig of
rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of kale or tuscan kale, center ribs
removed 1/2 cup of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)
Add the
rosemary sprig, cover and set aside for 1 hour (
remove the
rosemary before using).
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6)
Remove jam from heat and spoon into sterilized jar, place the
sprig of fresh
rosemary in the jar, and cover.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried
rosemary 1 teaspoon dried oregano 2
sprigs fresh basil, leaves
removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
8 cups sun - dried tomatoes Water to cover 2 5 - inch
sprigs young sage 2 6 - inch
sprigs fresh
rosemary 1 small bunch thyme 1 small bunch Italian parsley 1 lemon, cut into 1 / 2 - inch slices 4 teaspoons olive oil 1 medium red onion, diced 3 cloves garlic, minced 2 serrano chiles, seeds and stems
removed, minced 1/2 cup red wine 1/2 cup balsamic vinegar 2 cups tomato concassé Melted butter for garnish
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1
sprig of
rosemary, leaves minced 4
sprigs of thyme, leaves
removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
Remove the Parmesan rind, bay leaf, and
rosemary sprig and discard them.
Discard the
rosemary sprig and
remove the sauce from the heat.
Remove the
sprig of
rosemary then squeeze in the juice of 1 lemon and stir to combine.
2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems
removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh
sprigs of thyme, oregano or
rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream
Once the beans are finished cooking,
remove rosemary and thyme
sprigs.
Remove from the heat, discard the bay leaf and
rosemary sprig, and pour the lentils into a 9 × 13 - inch baking dish.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried
rosemary 1 teaspoon dried oregano 2
sprigs fresh basil, leaves
removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
Preheat oven to 325, then
remove half of the leaves from each
rosemary sprig and slighty coat with any oil of your choice.
1 boneless duck breast, skin
removed 1/2 teaspoon dried
rosemary, chopped 50g pumpkin, cubed 1/2 cup vegetable medley (this recipe uses julienned carrot, diced apple and lettuce leaves) 1 tbsp olive oil thyme
sprigs (optional)