Sentences with phrase «chopped fresh rosemary»

4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime

1/2 pound ground turkey breast 1/4 teaspoon chopped fresh rosemary leaves 1 tablespoon olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled and cubed 1/4 cup chopped fresh cranberries 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1 head Nutraleaf Red Leaf or Red Romaine lettuce 1 to 2 ounces shaved or freshly grated parmesan cheese

* about 2 pounds bone - in chicken parts (thighs, drumsticks, etc.) or about 1-1/2 pounds boneless chicken thighs * salt and pepper * 2 Tablespoons olive oil * 1 Tablespoon chopped fresh rosemary * 1 Tablespoon chopped fresh thyme * 2 cups carrot juice * 2 cups apple juice * 2 onions, cut into 1 / 2 - inch wedges

1 tablespoon + 1 teaspoon finely chopped fresh rosemary, reserving 1/4 teaspoon to sprinkle over the top of the cake batter

1/4 cup unsalted butter, softened 3/4 cup yellow cornmeal 1 large egg 1 teaspoon sugar 1/2 teaspoon fine ground sea salt 1/4 teaspoon ground black pepper 1/4 teaspoon baking powder 1/4 teaspoon finely chopped fresh rosemary leaves 1/4 cup freshly grated parmesan cheese 1/2 cup all - purpose flour 3 dried Black Mission figs, finely chopped

When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary.

Ingredients: Lacinto kale, fresh lemon juice, freshly ground black pepper, buttermilk, extra-virgin olive oil, pecorino Romano, Worcestershire sauce, garlic, panko, chopped fresh rosemary, egg, artichoke hearts, boneless skinless chicken breasts, red onion

Fold in 1 cup grated parsnip (from 2 medium parsnips) and 3/4 teaspoon chopped fresh rosemary at the end of step 2.

each chopped fresh rosemary and minced garlic.

1/4 teaspoon finely grated orange zest 1/4 teaspoon finely chopped fresh rosemary 1/4 teaspoon freshly ground pepper

* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream

I did them with chopped dried apricot and chopped fresh rosemary (about one sprig worth for the whole recipe) in the vanilla extract version, and chopped dried cherries and chopped roasted salted almonds in the almond extract version.

Favorite combo — 1/2 cup golden raisins, 1/2 cup pine nuts, 2 tsp finely chopped fresh rosemary.

Add the pasta to a baking dish and top with vegan parmesan cheese, Wasa Rosemary Flats, shiitake bacon, and chopped fresh rosemary and bake for about 20 minutes.

Often I use chopped fresh rosemary, garlic and lemon and finish with sea salt.

shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch slices 1.5 pounds yellow potatoes, peeled and sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper

Devil Marinade 2/3 cup dry red wine such as Chianti 1/3 cup olive oil 2 tablespoons lemon juice, fresh preferred 11/2 tablespoons finely chopped fresh rosemary or 11/2 teaspoons dried 11/2 tablespoons finely chopped fresh sage or 11/2 teaspoons dried 2 teaspoons crushed red chile, pequin for hot, New Mexican for mild 2 cloves garlic 1/4 teaspoon salt

finely chopped fresh rosemary.

3 tablespoons olive oil 5 tablespoons balsamic vinegar 1 lemon, juiced and zested 2 tablespoons finely chopped fresh rosemary 3 cloves minced garlic 1/2 teaspoon smoked salt 1/4 teaspoon freshly ground black pepper 10 ounces of a dark sweet beer (I use a sweet homebrewed brown ale) 1 large lamb roast

4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime

1/4 cup extra virgin olive oil, such as Crisco ® 100 % Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian Bread

3 cups chopped seedless watermelon 1 teaspoon finely grated lemon zest 1 lemon, peeled (white pith removed) + chopped 1 1/2 teaspoons finely chopped fresh rosemary 1/2 cup frozen pineapple 1/4 cup frozen strawberries (about 4 - 5 whole berries) 5 drops liquid stevia or other sweetener of choice (optional)

4 - 6 medium sweet potatoes 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon chopped fresh rosemary plus more for serving Flaky sea salt for serving

Flavours can be added to the mixture so I added 2 tablespoons of chopped fresh rosemary and a little sprinkle of sea salt before they went in the oven.

I've added freshly squeezed blood orange juice and blood orange zest to the batter along with finely chopped fresh rosemary.

Add honey, garlic and chopped fresh rosemary.

Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

1 TBS chopped fresh rosemary instead of basil Juice + zest from one lemon 1/2 tsp pure lemon extract 1/4 tsp Penzy's pure powdered lemon zest increased celtic salt to 1/2 tsp

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

Serve warm with extra cracked black pepper and / or additional chopped fresh rosemary.

Cannellini Bean Stew with Fresh Herbs 1 pound large cannellini beans, soaked overnight and drained (I used Rancho Gordo Runner Cannellini beans) 4 tablespoons extra virgin olive oil One head garlic, cloves peeled and lightly crushed 1 large stalk celery, chopped 1 large onion, chopped 1 heaping tablespoon chopped fresh sage 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; otherwise.

Compose the salad by layering beets and onions, drizzle with truffle oil, balsamic vinegar, and chopped fresh rosemary.

1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature 1 cup brown sugar 2 egg yolks, lightly beaten Zest of 1 lemon 2 Tablespoons fresh lemon juice 1/2 teaspoon salt 1 Tablespoon chopped fresh rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling sugar

I used maybe 1 1/2 teaspoons of chopped fresh rosemary.

but you could add chopped fresh rosemary or whatever seasonings you like.

1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4 tsp agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1 tsp coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp cayenne

I didn't have the fresh garlic heads; I took a bag of the teeny tiny yellow fingerling potatoes and used the extra 1 Tssp oil, chopped fresh thyme, more chopped fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.

4 tablespoons extra virgin olive oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind of essential) 1/4 cup chopped flat leaf parsley 1 teaspoon fresh thyme 1/2 teaspoon chopped fresh rosemary Salt and freshly ground black pepper to taste

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

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

I tossed the chickpeas with some chopped fresh rosemary, garlic, Parmesan cheese and olive oil then roasted in the oven.

50 g (1/4 cup) sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon 4 tablespoons slivovice * 70 g (1/2 cup) frozen or fresh blueberries 1/4 teaspoon lemon zest 1 teaspoon finely chopped fresh rosemary 2 tablespoons cold water 2 tablespoons cornstarch * Replace slivovice with rum or apple juice if you don't have access to the liquor or for a non-alcoholic version.

1⁄2 cup extra-virgin olive oil 1⁄2 cup finely chopped shallots 1 cup fresh or frozen cranberries (thawed if frozen) 1⁄4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves 1 fresh sage leaf, chopped 1⁄3 cup water 1 tablespoon maple syrup 1⁄2 teaspoon sea salt

Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme.

* 1/2 cup wild rice * 1 1/2 cups water * 1/2 teaspoon fine sea salt * 1 cup red grapes, sliced in half lengthwise * 1 tablespoon balsamic vinegar * 1 teaspoon chopped fresh rosemary, plus more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2 cup raw hazelnuts * 1/2 cup crumbled feta cheese

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

For the Balsamic Vinaigrette: * 2 tablespoons balsamic vinegar * 1 tablespoon extra-virgin olive oil * 1 tablespoon minced shallot * 1/2 teaspoon chopped fresh rosemary * 1/4 teaspoon Dijon mustard * 1/4 teaspoon fine sea salt * Freshly ground black pepper

Toppings — everyone's favorite was chopped fresh rosemary and salt (I use coarse salt or sea salt).

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

For filling 1/2 cup pitted Kalamata olives, chopped into 1 / 4 - inch pieces 3 tablespoons chopped fresh rosemary 1 tablespoon olive oil 1/2 teaspoon black pepper