8 oz / 225 g cream cheese, room temperature 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped
chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving
Not exact matches
2 medium cloves garlic, minced 1 teaspoon
fine grain sea salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml good - quality white wine vinegar 1/4 cup / 60 ml extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped
chives 1 tablespoon chopped thyme
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches
fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of
chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
1/4 teaspoon turmeric 1/4 teaspoon ground cumin cayenne pepper, to taste
fine grain sea salt, to taste 1 teaspoon ghee, coconut oil, or olive oil 1 bunch of
chives 2/3 cup extra virgin olive oil 1 medium head of cauliflower, cut into eights
raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided
fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup
chives, minced