I was just wondering what to do with that leftovers of
my bunch of rosemary!
Not exact matches
Add the soup mix, a
bunch of turns
of black pepper,
rosemary, and salt to taste.
A whole
bunch of fresh
rosemary and freshly grated lemon zest, plus garlic powder go in this one.
You saute thinly sliced potatoes in olive oil for 10 + min, add diced spring onions and some fresh
rosemary, s & p, saute some more and then add a
bunch of eggs, cook til firm and then broil to finish.
1 large onion 1 cup
of red or white wine (or water) 2 cups water 3 garlic cloves 1
bunch parsley (about 1/2 cup chopped) 1 stalk
rosemary (just leaves) 4 cans (15 ounce) whole ORGANIC tomatoes, salt - free 2 cans (6 ounces) ORGANIC tomato paste pepper to taste (no salt is necessary)
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)
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh
rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2
bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed
of excess fat) 1 small
bunch fresh thyme 1 small
bunch fresh
rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground black pepper (to taste)
For dinner we had slow cooker ribs, a big salad with a
bunch of toppings, roasted
rosemary potato and sweet potato oven fries, and banana chocolate chip monkey cake.
In Los Angeles, I come across
bunches of lavender, roses, and
rosemary practically every time I walk my dog.
Ingredients 2 1/4 lb large unpitted green olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black olives (Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1
bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced Juice
of 1/2 lemon Zest
of 1/3 orange, reserving 1 to 2 tsp for garnish 2/3 cup (160 mL) olive oil Mix together all ingredients in a large container.