Then add 1/2
cup chopped fresh thyme, 1 cup fresh chopped peppermint leaves, and 1/2 cup fresh chopped marjoram.
Not exact matches
1/4
cup whole Jamaican pimento berries (or 1/8
cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed,
chopped 10 scallions (green onions),
chopped 1/2
cup chopped onion 4 cloves garlic,
chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and
chopped 1/3
cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4
cup vegetable oil 1/4
cup lime juice Water
Wet ingredients 6 tbsp (75 g) extra virgin coconut oil, room temperature 1
cup plain GMO - free soy yogurt (or yogurt of your choice) 2 carrots, shredded (around 150 g / 2
cups loosely packed) 1 onion, minced or finely
chopped a handful of
fresh thyme
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon
thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
1
cup chopped onion 1 tablespoon
fresh thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar 2 tablespoons soy sauce 2 large tomatoes,
chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4
cup Jerk Rub / Seasoning (see recipe)
1 teaspoon olive oil 1/4
cup finely
chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4
cup light coconut milk 3/4
cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
2 tablespoons unsalted butter 2 garlic cloves,
chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2
cups diced, peeled pumpkin 1 bay leaf 2 sprigs of
fresh thyme 2
fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion,
chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried
thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced
fresh parsley leaves
Ingredients -3 tablespoons of butter -5
cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon,
chopped fresh thyme leaves -3 tablespoons all - purpose flour -1
cup of porter, stout, or any dark beer that you have -6
cups of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.
2
cups chicken or vegetable stock 3 - 4
cups water 1 bay leaf 2 sage leaves 1 sprig
fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and
chopped 1 teaspoon fine grain sea salt
fresh thyme,
chopped 2 heads of garlic, cloves peeled and left whole 4
cups chicken (or veggie) stock 1/2
cup 2 % milk 1/4 tsp.
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2
cups yellow onions,
chopped 4 stalks celery,
chopped 3 tablespoons
fresh sage,
chopped, or 2 teaspoons dried sage 1 tablespoon
fresh thyme,
chopped, or 1 teaspoon dried
thyme 1 1/4
cups dried cranberries 3
cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and
chopped 1
cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or
chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1
cup bleached all - purpose flour 1/2
cup olive oil 1/2 cub bourbon 3 tbsp
chopped garlic 3 bay leaves 2 tbsp
chopped fresh thyme leaves 4
cups beef stock 1 pint pearl onions 1
cup baby carrots or 1
cup sliced carrots 1
cup baby turnips or 1
cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4
cup finely
chopped parsley 2 tbsp
chopped horse - radish
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry
thyme 1 teaspoon salt
Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for ga
Fresh black pepper 1/2
cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6
cups broth 1 24 oz can chickpeas, drained and rinsed (about 3
cups) 3 tablespoons
fresh chopped dill, plus extra for ga
fresh chopped dill, plus extra for garnish
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and
chopped chives or parsley, for garnish (optional)
For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2
cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons
fresh lemon juice 1/4
cup fresh thyme, leaves whole, soft stems roughly
chopped 2 tablespoons olive oil
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried
thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for garnish
fresh thyme,
chopped 1/4
cup fresh chives, snipped 2 medium apples, diced (I used Fuji) 1
cup dried sweetened cranberries 1/2
cup sliced almonds, toasted in a dry skillet
1/2 pound green lentils 1/4
cup olive oil 2
cups chopped yellow onions 2
cups chopped leeks 2 teaspoons
fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1
cup chopped celery 1
cup chopped carrots 2
cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2
cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1
cup finely
chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, o
chopped leeks, white and pale green part only, washed 1/2 teaspoon
chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, o
chopped rosemary 1/2 teaspoon dry
thyme 1/2
cup dry white wine 2
cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1
cup Cabot Seriously Sharp Cheddar, shredded
Chopped fresh parsley or chives for garnish, o
Chopped fresh parsley or chives for garnish, optional
1
cup Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons
chopped fresh thyme 1 3/4 teaspoon coarse kosher salt 1/2 teaspoon pepper 1 teaspoon
chopped fresh rosemary 5 pounds boneless pork butt
1 tbsp olive oil 1 med onion, coarsely
chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely
chopped 6 chives,
chopped
1
cup all - purpose flour 1/2 tsp kosher salt 3 tbsp sugar 2 tsp
fresh herbs, very finely
chopped (I used
thyme and rosemary — make sure to use sturdier herbs.)
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs
fresh thyme 2
cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb
fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley,
chopped
1/2
cup milk 1/2
cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1
cup flour 4 large eggs 1 1/2
cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (
chopped fresh rosemary,
thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
Crumble Topping: 1/2
cup all purpose flour 4 tablespoons cold unsalted butter, cut into 1/2 cubes 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon
fresh thyme,
chopped 1 teaspoon cold water
I'm making a similar version, found a recipe from Jamie Oliver and it included
fresh (or dried) oregano, same
thyme, and a
cup of
chopped onions.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely
chopped 3 or 4 large shallots, finely
chopped (about 1
cup) 2 large carrots, finely
chopped (about 1
cup) 1 stalk of celery, finely
chopped (about 1/2
cup) 1 red bell pepper, seeded and finely
chopped 10 ounces cremini mushrooms, finely
chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half
fresh chopped thyme and half dried oregano, but use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion,
chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable broth 2 large eggs 1/2
cup dried cranberries 4
fresh sage leaeves 3 sprigs of
fresh thyme (or 1 tspn dried
thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly
chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
1/3
cup Naosap Wild Rice (1
cup cooked) 1 carrot,
chopped fine 1 small onion,
chopped fine 3/4
cups chopped mushrooms,
chopped 3 cloves of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried
thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon
fresh cracked black pepper grape seed oil for cooking about 1/3
cup chickpea flour for coating
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs
fresh thyme, roughly
chopped 2 slices wholegrain bread, roughly diced, or 1 1/2
cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots
chopped 1 tsp
fresh rosemary or 1/2 tsp dried 1 tsp
fresh thyme or 1 tsp dried 1/2
cup half and half 1/2 tsp salt 1/2 tsp ground pepper
4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves,
chopped 1 bay leaf 1 tablespoon
fresh thyme or 1 teaspoon dried
thyme 1
cup dry white wine 2 to 3
cups chicken stock
Stuffing: 1/2
cup chopped dried figs 1/2
cup chopped canned artichoke hearts, excess moisture squeezed out 1/2
cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1 tablespoon
chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried
thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon
chopped fresh parsley, divided 1 teaspoon
chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1
cup rich chicken stock 2 tablespoons Cabot Salted Butter
1/2 onion, finely
chopped 2 garlic cloves, very thinly sliced 1
cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
For the loaf — 190 g (1
cup) green lentils — 100 g (1
cup) walnuts — 60 g (1/2
cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1
cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2
cup) oat flour — 60 g (3/4
cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary,
chopped — 1 teaspoon
fresh thyme,
chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt, pepper
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of
fresh thyme A few sprigs of
fresh rosemary,
chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2
cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
1 tablespoon olive oil 1 small onion,
chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can
chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely
chopped Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon,
chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs
fresh thyme leaves,
chopped / 2 large potatoes, peeled and
chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2
cup sun dried tomato — soaked for 2 hours, drained, and
chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon
fresh oregano — minced 1 tablespoon
fresh basil — minced 1 tablespoon
fresh dill or lemon
thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
The Sauce: 3/4
cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and
chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs
fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs
fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3
cup dry white wine 1/3
cup water 1/4
cup minced celery 1/4
cup chopped carrot 5 tablespoons minced
fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4
cup fresh cream 1 lemon, cut into quarters, for garnish
1/4
cup diced onion 1/4
cup diced celery 2 teaspoons
chopped garlic 1 teaspoon minced Scotch bonnet chiles or substitute Caribbean pepper sauce 2 tablespoons butter or margarine 1 pound crabmeat 1/2 pint heavy cream 1 tablespoon Dijon mustard Pinch minced
fresh thyme 1/4
cup minced
fresh parsley Salt and pepper, to taste
Tart Crust 120 g (1 1/4
cup) chickpea flour 90 g (2/3
cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp
fresh thyme,
chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water
1/2
cup vinegar 1/2
cup lime juice 1/2
cup red wine 6
fresh malagueta chiles,
chopped, or substitute tabascos or serranos 1 small onion, finely
chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon
chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
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
4 boneless loin pork
chops 1
cup water 1/2
cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2
fresh habanero chiles, seeds and stems removed,
chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried
thyme
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely
chopped 3 tbsp white wine or water 1 tsp dried
thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely
chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1/2
cup pigeon peas 1/4 pound salt pork,
chopped 1 tablespoon vegetable oil 1 onion,
chopped 1/2
cup chopped green bell pepper 1 stalk celery,
chopped 2
fresh tomatoes,
chopped 2 tablespoons tomato paste 2 teaspoons
thyme 2
fresh cayenne chiles, stems and seeds removed,
chopped (or substitute 1 habanero) 2
cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.