of avocado oil 1 crushed garlic clove 1tsp of
dried thyme Olive oil to serve
Not exact matches
I too add nuts, seeds,
dried tomatoes,
thyme, lemon or orange rind and
olives.
Cover the bottom of a roasting pan or baking tray in
olive oil and place the tomatoes, peppers with the garlic, fresh rosemary,
dried thyme, bay leaves, salt and a drizzle more
olive oil on top.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon
dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
2 teaspoons
olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon
dried thyme 1/4 teaspoon
dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup
dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
2 teaspoons
olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch
dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (
thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon
dried thyme salt and pepper 1 tablespoon
olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon
dried thyme or
dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or
olive oil or a combination of two of these
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage,
thyme, whatever you have,
dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of
olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to
dry Finely chop the
dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to
dry some more, about 10 - 15 minutes When
dry, place in a mason jar and keep close to brighten any meal all winter long
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t
dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T
olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Shrimp 2 Tbsp
olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh
thyme or 1/4 tsp
dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
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 all
Thyme or 1 tsp try
thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp all
thyme 2 sprigs Rosemary or 1 tsp
dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
1 tablespoon
olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of
dried thyme 2 strips bacon, crumbled salt and pepper, to taste
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp
dried thyme 2 tbsp
olive oil 1 cup Arborio rice 1 cup
dry white wine such as chardonnay 4 cups beef broth 2 cups of...
2 tablespoons
olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh
thyme (or about 1/2 teaspoon
dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
6 sprigs fresh
thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of
olive oil 1/8 cup
dry white wine A dash of your favorite hot sauce
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
It includes,
olive oil, Dijon mustard, wholegrain mustard,
dried thyme,
dried rosemary, lemon, baby red potatoes, skinless chicken breast, and fresh parsley.
Meant to mention that I put very thinly sliced garlic, a sprinkle of
dried thyme, salt and sugar, along with a drizzle of balsamic vinegar when I roast them (in addition to the
olive oil).
2 tablespoons
OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon
dried DILL 1/2 teaspoon
dried ROSEMARY 1/2 teaspoon
dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
4 tablespoons butter 1 tablespoon
olive oil 2-1/2 pounds yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup
dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh
thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
1 16 oz can chickpeas, drained and rinsed 1/4 cup extra virgin
olive oil 1 cup vital wheat gluten 1 cup plain breadcrumbs 1/2 cup vegetable broth or water 1/4 cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan f
olive oil 1 cup vital wheat gluten 1 cup plain breadcrumbs 1/2 cup vegetable broth or water 1/4 cup soy sauce 1 teaspoon
dried thyme 1 teaspoon paprika 1/2 teaspoon
dried sage
Olive oil for pan f
Olive oil for pan frying
When the ham bone is ready to come out, I add one tablespoon of extra virgin
olive oil with a little
dried thyme, garlic powder and the vegetables to the broth.
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
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 garnish
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon
dried chives 1 teaspoon
dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin
olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted
dried plums, finely chopped 3 tablespoons extra virgin
olive oil 1/2 teaspoon whole sea salt a pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon
dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
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)
1/2 c
olive oil 1 c dark beer 1/4 c lemon juice 4 cloves garlic, smashed 1 1/2 tsp sea salt 1 tsp freshly ground black pepper 2 bay leaves 1 tsp
dry mustard 1 tsp basil 1 tsp oregano 1 tsp
thyme
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon
dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin
olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black p
olive oil (I used California
Olive Ranch Miller's Blend) Freshly ground black p
Olive Ranch Miller's Blend) Freshly ground black pepper
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, optional
1 teaspoon
olive oil Small red onion, in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic, minced 1 teaspoon
dried thyme 1/4 teaspoon salt Extra basil for garnish
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
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
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp
dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup
olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
Ingredients: 2 tablespoons
olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh
thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of
dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin
olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g
dried penne pasta fresh
thyme - and
thyme flowers
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
-- I made them a little bit spicy with
dried chile peppers, garlic and onions, fresh rosemary and
thyme, and a chipotle infused
olive oil (I love 7 Barrels brand!)
black pepper, broth, cheese, chicken, cloves, cream, cream cheese, fat, garlic, lemon, lemon juice, salt, spinach,
thyme, tomatoes,
olive oil, tomato, reduced - fat,
dried, oil, water, sauce, pepper, goat cheese, chicken broth, mustard, cloves garlic, lemon zest, pork, chops,
olive, pork chop, seasoning, stuffing, zest, juice, pork chops
Filed Under: Blog, Dinner, Food & Drink, Sandwiches, Veg it up Tagged With: #vegitup, chicory, Ciabatta, cider vinegar, cucumber,
dried thyme, ementhal cheese, gherkins, honey, Jamie Oliver, Jamie's 15 Minute Meals, lemon, little gem lettuce, mustard,
Olive Oil, pears, portobello mushrooms, radish, Veg It Up, walnuts, watercress
Olive oil and
dried thyme on top, parchent paper, and baked it.
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
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
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
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
I have made plain loaves and the following types: rosemary, cheddar; caraway, caraway Gruyere,
thyme, lemon; Rosemary and
Olive; cinnamon; and crystalized ginger &
dried apricot.
1 cup French lentils 1 teaspoon salt 1 medium head of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons
olive oil or walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons
dried thyme (or 1 - 2 tablespoons chopped fresh
thyme) 3/4 cup chopped, toasted walnuts Lemon wedges or a cruet of vinegar
ingredients FILLING: 1 tablespoon
olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon
dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1 tablespoon
olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature)
olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt