Half
a dozen sage leaves impart an amazing amount of flavor.
Not exact matches
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
2
dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg
sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil
leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly