Her olive utility jacket works well with
the dark sage leaf pattern of the skirt.
Not exact matches
1 pound ground
dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed
sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may
leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Once hot, add the
sage leaves and cook until
dark and crisp (about 1 minute) then remove with metal tongs to a plate lined with paper towel.
1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups mixed
dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
Cider - Braised Chicken Legs with Onion - Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups mixed
dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3
sage leaves pinch of saffron 1 palmful flat
leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (
dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Heat oil in a pan over medium heat and lightly pan fry the
sage leaves until aromatic and just starting to get
darker.