Jus 2 teaspoons cold unsalted butter 1 large shallot, minced 1/2 teaspoon blanched and finely
chopped rosemary leaves (see Notes on Herbs, page 64) 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
Ingredients: potatoes, turnip, carrots,
chopped rosemary leaves, garlic cloves, egg, all - purpose flour, salt, pepper, extra-virgin olive oil, applesauce (optional)
2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely
chopped rosemary leaves 1 tablespoon dried oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh mint 1 cup sliced mushrooms
1 cup / 5 oz / 140 g brown sugar or natural cane sugar 2 teaspoons fine grain sea salt 1 teaspoon
chopped rosemary leaves 1/4 cup / 1 oz / 30g sesame seeds 2 large egg whites 1 lb / ~ 4 cups shelled walnut halves 1/3 cup / 1 1/2 oz / 45 g chopped dried figs, stems trimmed
Add
the chopped rosemary leaves, tinned tomatoes and stock and stir well.
Muddle finely
chopped rosemary leaves and 4 raspberries in a cocktail shaker.
In a small bowl, mix the honey with thyme leaves,
chopped rosemary leaves, cinnamon and nutmeg.
Sprinkle with
chopped rosemary leaves and salt and pepper.
Not exact matches
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh
rosemary leaves,
chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
fresh
rosemary leaves,
chopped, plus a little more for garnish
chopped fresh flat -
leaf parsley, plus more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh
rosemary 1 bay
leaf 1 1/4 pounds yukon gold potatoes
I simply
left some dried
rosemary in some rapeseed oil to soften with some
chopped garlic and sea salt then before putting the leg of lamb in the oven it was scored and rubbed with the oil.
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
You can add a little
chopped rosemary or other herbs at this time, or just
leave them as - is.
1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup
chopped onion 3/4 cup
chopped celery 1/2 teaspoon salt Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon
leaves ⅛ teaspoon dried
rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup
chopped celery (about 2 ribs) 1/2 cup
chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely
chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed
rosemary 1 tablespoon minced fresh flat
leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper
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
1 1/3 cup (300 g) full fat coconut milk 2
rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea
leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and
chopped about 6 ice - cubes, more if needed
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons
rosemary leaves (finely
chopped) 2 tablespoons sage
leaves (finely
chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (
chopped) Kosher salt and freshly ground pepper (to taste)
Soup Ingredients: 1 ButterCUP squash,
chopped into bite - sized pieces 2 Bosc pears,
chopped into bite - sized pieces 3 carrots,
chopped 1 red onion,
chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh
rosemary, finely
chopped 2 tbsp olive oil TIP:
Leave the buttercup -LSB-...]
* 1 cup organic cornmeal * 3/4 cup organic all - purpose flour * 1 teaspoon baking soda * 1 teaspoon minced fresh
rosemary leaves * 3/4 teaspoon sea salt * 1/4 teaspoon cayenne powder * 1 cup buttermilk * 2 eggs, preferably organic and free - range * 1/2 cup pitted and
chopped organic dates * 4 tablespoons pure maple syrup (or honey) * 2 tablespoons organic unsalted butter
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup
chopped parsley (fresh) 1/2 cup
chopped basil (fresh) 2 tablespoons
chopped rosemary (fresh) 1 bay
leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
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 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried
rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups
chopped kale
leaves 2 tablespoons finely
chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves garlic, peeled 4 tbsp skim milk oil spray 1 large onion, finely
chopped 3 large cloves garlic, crushed 2 stalks celery, finely
chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato paste 2 tsp
chopped thyme 2 tsp
chopped rosemary 2 bay
leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce pinch ground nutmeg
1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme
leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon fresh
rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham slices from deli,
chopped (about 3/4 cup) 1/3 cup grated extra-sharp Cheddar cheese (about 2 ounces) 1 tablespoon minced fresh parsley
leaves Salt and pepper, to taste
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
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced
rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula
leaves 2 tablespoons finely
chopped, fresh, flat -
leaf parsley for garnish
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 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh
rosemary 1 teaspoon minced fresh thyme
leaves 1 teaspoon minced fresh sage
leaves 2 tablespoons
chopped fresh flat -
leaf parsley 1 bay
leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
Coarsely
chop leaves from
rosemary sprigs.
Strip
leaves from stems of
rosemary and thyme, then
chop coarsely.
Ingredients 1 (4 - pound) boneless pork loin, with fat
left on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme
leaves (1 tsp dried thyme) 2 tsp
chopped fresh basil
leaves (1 tsp dried basil) 2 tsp minced fresh
rosemary (1 tsp dried
rosemary)
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
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (
leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen
chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (
leaves only,
chopped) 1 teaspoon
rosemary (
leaves only,
chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen
chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale
leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely
chopped) 1 teaspoon fresh
rosemary (finely
chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole
rosemary leaves, crushed and
chopped 1 teaspoon sea salt (plus more for seasoning the meat) 1/2 teaspoon freshly ground black pepper (plus more for seasoning the meat) 2 pounds top round lamb
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
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
1 tablespoon refined coconut oil 1 small parsnip, diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1 tablespoon fresh
rosemary leaves, roughly
chopped a few splashes of vegetable broth salt + pepper to taste
ingredients OVEN - BRAISED PORK
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage
leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig
rosemary (to garnish)
Rinse the
rosemary, strip the
leaves from the stem, and
chop them.
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay
leaves 2 tbsp finely
chopped rosemary 2 tbsp thyme
leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and
rosemary (took the
rosemary out after the onion had browned but
left the rest in)-- 2 fresh bay
leaves dried over time (they just do not compare to the packaged ones) and i will
chop up kale and add just at the end, and also make some kale chips to sprinkle on top.
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)
INGREDIENTS 4 tablespoons olive oil 1 30g packet dried porcini mushrooms 2 brown shallots (finely diced) 3 cloves garlic (finely
chopped) 4 - 5 large sage
leaves 4 - 5 stems thyme (whole) 1 small stem
rosemary 1 bay
leaf 4 x portabello mushrooms (about 300g)(
chopped) 1 cup white wine 1 ripe tomato (
chopped) 300 ml chicken stock Salt & pepper
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
SERVINGS Serves 6, as a side INGREDIENTS 2 lbs baby potatoes, halved 2 heads garlic 2 tbsp fresh
rosemary leaves,
chopped Olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper
If you're interested in making the fig, goat, cheese and
rosemary scones, the recipes is the same, only you
leave out the sugar, add 1 cup of crumbled goat cheese, substitute
chopped fresh or dried figs for the blueberries, omit the lemon zest, and add 1 tablespoon minced fresh
rosemary.