Not exact matches
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!
2 garlic cloves, minced 1 tablespoon
extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped
fresh rosemary (increase if you want more
rosemary flavor!)
The sweetness comes from vanilla stevia drops and the
extra herbal flavor from an infusion of
fresh rosemary.
1 medium cauliflower (about 2 pounds) 1/4 c
extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus
extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
3 tablespoons
extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
4 cups fingerling, yukon gold, and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup
extra virgin olive oil 2 teaspoons sea salt or kosher salt 1 teaspoon freshly ground pepper 3 tablespoons
fresh rosemary, chopped
I thought I had dried thyme but alas, I did not so I added some
fresh rosemary and a little
extra sage.
Secondly, I added some
fresh rosemary and soy sauce for
extra flavour as
rosemary combines so well with beetroot.
Poblano pepper adds
extra flavor along with
fresh rosemary and oregano.
1/2 cauliflower head — a big one 1 cup pecan halves 1/3 cup
extra virgin olive oil 1 garlic clove, crushed 1 tablespoon minced
fresh rosemary or 1 teaspoon ground dried
rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
2 teaspoons
extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced
fresh rosemary 1 teaspoon minced
fresh thyme leaves 1 teaspoon minced
fresh sage leaves 2 tablespoons chopped
fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
This one is topped with lots of
fresh rosemary, red onion, sea salt and cooked in flavourful
extra virgin olive oil.
1 cup warm water 3/4 teaspoon instant yeast 3 tablespoons
extra virgin olive oil, plus more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more for dusting 2 teaspoons coarse salt, plus more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling 1 large egg, lightly beaten Freshly ground pepper 3 tablespoons
fresh rosemary leaves (or 3 tablespoons caraway seeds)
For
extra fresh flavors, pluck the
rosemary, thyme and mint from plants purchased at a garden center; they'll flourish in a sunny window, so you can use them over and over.
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus
extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced
fresh herbs such as parsley,
rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
2 cups dried cranberry beans 2 tablespoons
extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped
fresh oregano 1/2 teaspoon finely chopped
fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
4 tablespoons
extra virgin olive oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind of essential) 1/4 cup chopped flat leaf parsley 1 teaspoon
fresh thyme 1/2 teaspoon chopped
fresh rosemary Salt and freshly ground black pepper to taste
I didn't have the
fresh garlic heads; I took a bag of the teeny tiny yellow fingerling potatoes and used the
extra 1 Tssp oil, chopped
fresh thyme, more chopped
fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.
Lemon Vinaigrette Ingredients: 1 cup
extra virgin olive oil 2/3 cup
fresh lemon juice 2 tablespoons shallots, finely chopped 2 teaspoons kosher salt 1 sprig
fresh rosemary
2 pounds sweet potatoes (about 3), peeled 3/4 cup
extra sharp cheddar cheese, grated 1/2 tsp nutmeg 1 Tbsp minced garlic 3/4 cup gruyere cheese, grated 1 cup heavy cream 1/2 cup half and half 1 - 2 Tbsp
fresh rosemary, finely chopped (1 - 2 sprigs)
for the shallot + herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4 teaspoon of salt 2 tablespoons of
extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of
rosemary, minced a pinch of
fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks of
fresh black pepper
Cannellini Bean Stew with
Fresh Herbs 1 pound large cannellini beans, soaked overnight and drained (I used Rancho Gordo Runner Cannellini beans) 4 tablespoons extra virgin olive oil One head garlic, cloves peeled and lightly crushed 1 large stalk celery, chopped 1 large onion, chopped 1 heaping tablespoon chopped fresh sage 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
Fresh Herbs 1 pound large cannellini beans, soaked overnight and drained (I used Rancho Gordo Runner Cannellini beans) 4 tablespoons
extra virgin olive oil One head garlic, cloves peeled and lightly crushed 1 large stalk celery, chopped 1 large onion, chopped 1 heaping tablespoon chopped
fresh sage 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
fresh sage 1 teaspoon chopped
fresh rosemary 2 teaspoons chopped fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
fresh rosemary 2 teaspoons chopped
fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; other
fresh thyme 4 cups vegetable stock (I recommend Imagine No - Chicken stock; otherwise.
Serve warm with
extra cracked black pepper and / or additional chopped
fresh rosemary.
The lemon flavor and texture are lovely and
fresh and the
rosemary and
extra hint of salt make this a very grown - up cookie.
Ingredients 2 large sweet potatoes, peeled and cubed 1/2 -1 tsp kosher salt 2 - 3 Tbsp milk 1 Tbsp olive oil 1 - 2 tsp
fresh rosemary, finely chopped * Fresh cracked black pepper to taste Extra olive oil for drizzling * I use a lot of dry herbs but this is one of those situations when fresh is a
fresh rosemary, finely chopped *
Fresh cracked black pepper to taste Extra olive oil for drizzling * I use a lot of dry herbs but this is one of those situations when fresh is a
Fresh cracked black pepper to taste
Extra olive oil for drizzling * I use a lot of dry herbs but this is one of those situations when
fresh is a
fresh is a must!
1 Kabocha squash, cut in half with seeds removed 1/4 red onion, diced 1 cup zucchini, diced 1/2 cup bell pepper, diced 1 tablespoon
extra virgin olive oil 2 teaspoons
fresh rosemary, minced Salt and pepper, to taste
We served ours warm atop the creamy porridge, drizzled with a little more syrup and topped with chopped hazelnuts,
fresh rosemary and a little
extra cream.
1/4 cup
extra virgin olive oil, such as Crisco ® 100 % Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian
extra virgin olive oil, such as Crisco ® 100 %
Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian
Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped
fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian Bread
Meat - lovers would be thrilled with the Braciole Beef Baguette, a sandwich of seasoned roast beef, charred tomato, whole grain mustard, gouda, lettuce and onion while vegetarians can delight in The Quattro Fromaggio, a stonebaked pizza topped with mozzarella, cheddar, monterey jack, feta and parmesan cheese with
fresh rosemary and
extra virgin olive oil.
shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch slices 1.5 pounds yellow potatoes, peeled and sliced into 1 / 4 - inch rounds 6
extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped
fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped
fresh thyme 3/4 cup thinly sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper
These mini hasselback's are coated in an
extra virgin olive oil gaze that's been infused with
fresh rosemary, minced garlic, lemon, cumin, salt and pepper.
Serves 6 300g
fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1
rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp
extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
2 TBSP butter 1/2 cup
extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp
fresh ground black pepper (optional)
fresh sprigs of thyme, oregano or
rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup
fresh basil leaves, chopped 3/4 cup heavy cream
For Herbed Goat Cheese: 2 garlic cloves 10 basil leaves 1 tablespoon chopped parsley 2 teaspoons
fresh thyme 2 teaspoons
fresh rosemary, minced 4 ounces mild soft goat cheese 1 tablespoon
extra virgin olive oil Sea salt and
fresh cracked pepper to taste
2 tablespoons
extra virgin olive oil 3/4 cup chopped onion 1/4 teaspoon minced
fresh rosemary leaves 3 cups finely chopped broccoli rabe 1 1/2 cups cooked whole grain rice 1/2 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1/4 cup chopped pecans 4
fresh figs, sliced and quartered
Ingredients this time are the sprouts, dried
rosemary (i.e., not
fresh although it grows where I live), salt, pepper,
extra virgin olive oil,
fresh garlic, and diced onion.
Secondly, I added some
fresh rosemary and soy sauce for
extra flavour as
rosemary combines so well with beetroot.
Chicken Liver Pâté 1/4 c. butter 2 tablespoons bacon fat (optional, otherwise use
extra butter) 1 large onion, finely sliced 1 garlic clove, finely minced 1 tablespoon cooking sherry or apple cider vinegar (optional) 1/2 pound chicken livers, rinsed and patted dry 1 sprig
rosemary, finely minced 1 sprig
fresh thyme, finely minced 1 sprig
fresh oregano, finely minced 1 teaspoon sea salt 1 teaspoon black pepper
extra butter as needed
The sweetness comes from vanilla stevia drops and the
extra herbal flavor from an infusion of
fresh rosemary.
6 oz organic penne pasta 2 c broccoli florets 1 T coconut oil 1/4 t + 1/2 t sea salt 2 packs Hilary's World's Best Veggie Burgers 1 T
extra virgin olive oil 2 garlic cloves, minced 2 t
fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional)
First you need to brush top and bottom of the 4 salmon fillets with 1/4 cup
extra virgin olive oil and season with 1/2 teaspoon of sea salt, 1/2 teaspoon black pepper and 1 teaspoon of minced
fresh rosemary leaves.