I wish there was a place where I could come and have
a cup of rosemary white chocolate!
Not exact matches
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs
rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4
cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice
of 1 lemon 2 sprigs fresh
rosemary salt and pepper — to taste 6
cups steeped Yerba mate tea
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh
rosemary or 1/2 tsp dried
rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme,
rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
Ingredients Crust -1 large head
of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh
rosemary and thyme!
Crumble 1/2
of the fried
rosemary leaves into the ziti and stir in 1/2
cup of almonds; transfer to the prepared pan.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4
cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2
cups Red Wine 2
cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs
Rosemary or 1 tsp dry
rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Transfer back to the pot and add remaining chicken stock, 1/4
cup of the remaining chickpeas, 1/2
of the chopped bacon,
rosemary and rind.
1
cup of steamed cauliflower + broccoli 1/2
cup grated cheddar 1 large egg 1 tsp
rosemary 1 tsp thyme 1/4
cup pea protein powder (I also used ours!)
But, I'm thinking about adding some
rosemary and maybe 1/4
cup of nutritional yeast to it.
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
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp
rosemary, finely chopped A squeeze
of lemon Salt & pepper 1/4
cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4
cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2
cup good quality honey, such as Wildflower, Orange Blossom or even
Rosemary Blossom honey 2 large sprigs
of rosemary, cut in half 1 cinnamon stick Strips
of lemon zest from 1/2 lemon
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2
cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh
rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste
1/2
cup unsalted butter 2 large sprigs
of rosemary, cut in half 1 1/3
cups powdered sugar, sifted 1/2
cup almond flour or finely ground blanched almonds 1/3
cup finely ground corn flour 1/4 teaspoon salt 4 large egg whites
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2
cup white wine (or 1/4
cup apple cider vinegar) 1 tsp.
1
cup of maple syrup 2 sprigs (about 3 inches each)
of fresh
rosemary
- about 2 - 3
cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4
cup cucumber slices - roasted spiced almonds (I picked up the
rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4
of an avocado - about an ounce
of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below
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
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)
Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley,
rosemary, sugar, balsamic vinegar, and 1
cup of the rich stock.
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2
cup sprouted oat flour (see recipe below) 1/2
cup rolled oats 1
cup almond flour 1/2
cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh
rosemary — chopped 1/2 teaspoon salt
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
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
-LSB-...]
Rosemary Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs
rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
1
cup of hazelnuts, soaked (overnight, or for 3 hours min) 2
cups of water 2 tablespoons
of ghee OR olive oil 3 tablespoons
of brown rice flour 1/2 teaspoon
of kosher salt 1/2 teaspoon
of nutmeg 5 sage leaves, minced 5 sprigs
of thyme, leaves removed and minced 1 spring
of rosemary, leaves removed and minced lots
of freshy cracked black pepper
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon
rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons
of pink salt or more (to taste) 1/2
cup coconut oil, or organic, grass fed butter
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2
cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh
rosemary Pinch
of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5
cups water 1/2
cup grated Parmesan plus more for serving 1 handful baby arugula 1
cup roasted tomatoes 1 tablespoon fresh chives
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.
Try adding 1
cup of your favorite roasted vegetable, 2 parts Extra Virgin Olive Oil from Europe, 1 part balsamic vinegar,
rosemary, thyme and roasted garlic.
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)
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried
rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2
cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks
of just barely softened butter 1
cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T.
rosemary, finely chopped 1 c. dark chocolate chips
3/4 -1 lb chanterelle mushrooms coarsely chopped 1 sprig
of rosemary picked and chopped 2 finely chopped shallots 1/4
cup flour 3
cups chicken stock (or vegetable stock if you are going vegan) 3 tbs
cup olive oil salt pepper
Ingredients: 1 pint
of ripe strawberries (2
cups) 1 - 2 cloves
of garlic 1 tablespoon dijon mustard 1/4
cup olive oil 14
cup balsamic vinegar 1 tablespoon honey 1/2 teaspoon fresh thyme 1/2 teaspoon fresh
rosemary Salt & pepper, to taste
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig
rosemary About 4
cups (2 cans) Guinness or other stout
Ingredients: 3 tablespoons olive oil or bacon drippings 1
cup thinly sliced onion 1 teaspoon salt 1 1/2
cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1
cup thinly sliced celery 1
cup thinly sliced carrots 1/2
cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced
rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1
cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used
rosemary, thyme, sage and flat - leaf parsley — for garnish
After about 5 minutes add 1
cup of spelt flour to the bowl, 3/4
cup all - purpose flour, 1/4 teaspoon
of white sugar, 1 teaspoon
of sea salt, 1 teaspoon
of dried
rosemary, 1/2 teaspoon
of dried parsley, and 1 tablespoon
of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed
3 Add flour and
rosemary: Whisk in 2
cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon
of salt.
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)
1/2
cup extra-virgin olive oil 1 teaspoon fresh
rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf pinch
of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
Add 1/2
cup of all - purpose flour to a bowl, crack 1 organic egg with 1 tablespoon
of organic milk into another bowl and beat together, and add a generous 1/2
cup of plain breadcrumbs with 1 teaspoon
of dried
rosemary into another bowl and mix together
Navy Beans (small white beans) or 4 cans
of Navy Beans 1
cup organic, salt - free tomatoes 3 tablespoons Herbes de Provence (thyme,
rosemary, basil, oregano, lavender) 3 cloves garlic 4 carrots, cut in 1 inch chunks 3 onions, cut in 1 inch chunks 3 tablespoons Dijon mustard salt to taste 1
cup water or white wine
I added 2 cloves
of ROASTED garlic and 1 T.
of minced fresh
rosemary to your recipe batter and used 1
cup unblanched almond flour and 1/2
cup blanched.
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)
Ingredients: 8 Paris Mushrooms (I used medium size) 2
cups of grated corn bread 1 clove
of grated garlic 2 tbsp Oil 1/2
cup cured cheese (grated) Salt and pepper 3 slices
of prosciutto 1 branch
of rosemary 2 tbsp
of minced Purple Onion
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)