• 8 chicken thigh cutlets * • 2 cloves garlic, chopped • 1 onion, diced • 1 leek, sliced • 2 cups celeriac, peeled and diced • 2 cups chicken stock • 2 cans (400 g) lentils, drained • 1
bunch flat leaf parsley, chopped • 1 tbsp vegetable oil
1 large butternut, peeled and chopped into cubes Black pepper 250g freekeh 6 — 8 spring onions 1
bunch flat leaf parsley, chopped 1 bunch mint, leaves picked, chopped 1/2 pomegranate, seeds removed 50g low fat feta
1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small
bunch flat leaf parsley or coriander, roughly chopped
Not exact matches
WHOLE GRAINS RICE QUICK COOK Freekeh Tabouleh INGREDIENTS 1 cup freekeh 2/3 cup extra virgin olive oil 4 to 5 garlic cloves, minced 1 cup lemon juice 1 large
bunch of scallions, white and green, cut in 1 / 4 - inch dice 2 large
bunches Italian
flat leaf parsley, chopped 1/3 -LSB-...]
Plus there are huge
bunches of fresh mint, cilantro, and
flat -
leaf parsley which I buy (and use) often!
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale
leaves (about 1 medium
bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay
leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup
flat -
leaf Italian parsley
leaves
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)
Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive oil
Bunch of
flat leaf parsley Black pepper 150g mix of watercress, spinach and rocket 12 spears purple sprouting broccoli Handful of walnut pieces, chopped
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage
leaves pinch of saffron 1 palmful
flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1
bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1
bunch curly kale, about 6 stalks 2 handfuls each fresh
flat leaf parsley + chervil Zest + juice of one organic lemon
1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1
bunch flat -
leaf parsley, large stems removed 1
bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil
unsalted butter ($ 4.99) 2 medium onions ($ 0.97) 1 squishy hoagie roll ($ 0.65) 1 head garlic ($ 0.76) 1
bunch (preferably
flat -
leaf) parsley ($ 1.29) 1 pint grated Pecorino ($ 4.99) 2
bunches of broccolini ($ 5.38) 2 lb.
I would probably qualify but I had a
bunch (about 30) of free cotton recieving blankets that I made into prefolds... kinda wish I had
left them as
flats but
flats really intimidated me so I did what I thought was best at the time.
Leaving a smaller circle at the center of the piece of paper
flat, you could
bunch the sides together in a pleated pattern; in fact, some water - cooler cups are manufactured on this exact design.
Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small
bunch fresh
flat -
leaf parsley,
leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional
Ingredients: 1 aubergine (eggplant) 1 clove of garlic 1/2 — 1 fresh green chili pepper 1/2 a
bunch of fresh
flat -
leaf parsley 1 tablespoon extra virgin olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a couple of times with a knife, then roast on a baking sheet or in a pan for 45 minutes... Read More»
can chickpeas (garbanzo beans), drained and rinsed ● 2 cups cherry tomatoes ● 1 cup cooked quinoa * ● 1 English cucumber, quartered ● 1/4 red onion, diced ● 1/4 cup extra virgin olive oil ● 1
bunch fresh basil
leaves, chopped ● 1/2 cup fresh
flat leaf parsley, chopped ● Juice from 2 lemons ● 2 tbsp.
2
bunches broccoli with stems (about 500g total) 1/2 cup toasted almonds, chopped 1 apple, cored and diced 1/4 cup finely chopped fresh
flat -
leaf parsley 3 Tbsp Dijon mustard 2 Tbsp honey 2 Tbsp extra virgin olive oil 2 Tbsp red wine vinegar salt and pepper
Ingredients: 1 aubergine (eggplant) 1 clove of garlic 1/2 — 1 fresh green chili pepper 1/2 a
bunch of fresh
flat -
leaf parsley 1 tablespoon extra...
Ingredients 3 onions, peeled and diced Olive oil 1 3/4 lbs skinless turkey breast, preferably free - range or organic, cut into 1/2 - inch slices 1 1/4 quarts chicken broth, preferably organic 1/2 lb small white or crimini mushrooms, thinly sliced 2/3 cup heavy cream A small
bunch of fresh
flat -
leaf parsley 1 lemon 1/2 clove garlic, peeled