Serve with
some extra fresh thyme and nutritional yeast sprinkle on top.
Serve the pasta with
some extra fresh thyme, cracked black pepper and the almond parmesan.
Not exact matches
Wet ingredients 6 tbsp (75 g)
extra virgin coconut oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt of your choice) 2 carrots, shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful of
fresh thyme
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
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!
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus
extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
To add
extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped
fresh herbs, such as
thyme, sage or parsley.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula
Fresh Goat cheese Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and fresh ground pepper to t
Fresh Goat cheese
Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and fresh ground pepper to t
Fresh sprig of
Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and
fresh ground pepper to t
fresh ground pepper to taste.
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 ga
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 ga
fresh chopped dill, plus
extra for garnish
Garnish with
fresh thyme or chopped parsley and plenty of
extra Parmesan cheese and freshly grated black pepper.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of
fresh thyme 1 sprig
fresh oregano, + a few leaves
extra for serving Preheat the oven to 150 °C / 300 °F.
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast and creamy texture) 1/4 cup seasoned rice vinegar 2 tablespoons of
Extra Virgin Olive Oil 1 - 2 Tablespoons of
fresh thyme, tarragon and mint.
2 Tbsp butter, softened 1 Tbsp
extra virgin olive oil 4 tsp finely chopped scallion greens 1 tsp finely chopped
fresh thyme 1/2 tsp
fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked
7 to 8 pound roasting chicken whole
Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Fresh thyme (small bunch) 4 to 5
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh ground black pepper to taste
Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons
extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of
fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
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
I thought I had dried
thyme but alas, I did not so I added some
fresh rosemary and a little
extra sage.
INGREDIENTS 1 pint of red cherry tomatoes 1 pint of sungold tomatoes 8 small shallots, peeled and sliced in half 4 cloves of garlic, peeled and smashed 6 sprigs of
fresh thyme 1 teaspoon of kosher salt about 2 cups of
extra virgin olive oil METHOD
We used goat cheese and some vinaigrette made with aged balsamic,
extra virgin olive oil, herbes de Provence and
fresh thyme, seasoned with salt and pepper.
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
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for
extra heat) 3 bay leaves 2 sprigs
fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp
fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little
extra for the tart pan) 6 tbsp ice cold water
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or
extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted
fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs
thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried
thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of
fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped
fresh basil, plus
extra for garnish 1/2 pound penne pasta
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup
extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs
fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and
extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated
fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried
thyme, and garlic powder for the topping
i also am using a cast iron pan with the 4 layers, but instead of parmesan i had to use (
extra sharp) cheddar, red onion instead of green onion and dried
thyme instead of
fresh.
Sweet Corn and Radish Saute 2 tablespoons
extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1 jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears
fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black p
fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs Fine sea salt Freshly ground black p
Fresh thyme sprigs Fine sea salt Freshly ground black pepper
24 Medium Large Plum Tomatoes 1 Large Sweet Onion 1 Large
Fresh Fennel Bulb 3 Cloves Garlic 3 Tablespoons
Fresh Chopped
Thyme 1/4 Cup Chopped
Fresh Basil Salt & Pepper
Extra Virgin Olive Oil Low Sodium Chicken Broth
6 small sugar pumpkins
extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp
fresh thyme 1 tbsp
fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Drizzle with a little
extra olive oil and vinegar and a few more
fresh thyme leaves.
Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup
extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz
extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz
fresh sweet onions 2 1/2 tablespoons
fresh chopped garlic 2 tablespoons
fresh ginger, grated 1/3 cup
fresh lime juice 3/4 teaspoon
fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried
thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
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
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 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar
extra virgin olive oil, to taste whole sea salt, just enough to taste
fresh thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.
Transfer to bowls, top with
extra virgin olive oil and sea salt, and garnish with
fresh thyme.
1 1/2 pounds tricolor baby potatoes 3 cloves garlic, smashed 2 tablespoons kosher salt 1 sprig
fresh thyme 1 bay leaf 4 black peppercorns 1/3 cup
extra virgin olive oil 3 tablespoons white wine vinegar 1 1/2 teaspoons stone - ground mustard 1 tablespoon agave nectar 1/2 cup minced
fresh parsley leaves 1/4 cup minced scallions Freshly ground black pepper
serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted Kalamata olives, chopped 1/4 cup
extra virgin olive oil, plus 2 tablespoons 1/4 cup
fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon
fresh thyme, minced 1 1/2... Continue Reading →
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.
Ingredients 1 garlic clove, peeled a pinch of whole sea salt a pinch of white pepper a pinch of chili powder 6 - 8 tablespoons
extra virgin olive oil juice of 1 lemon
fresh thyme leaves, to taste
fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
Pin It serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted Kalamata olives, chopped 1/4 cup
extra virgin olive oil, plus 2 tablespoons 1/4 cup
fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon
fresh thyme, minced... Continue Reading →
The 20 best French recipes: part 1 Daniel Boulud's coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs
thyme, 1
fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into 2/3 cm slicespearl onions 1kgsmall button mushrooms 1 kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475 ml You will need
extra cheesecloth and butcher's twine.
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4
fresh thyme sprigs, leaves picked, plus
extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese)
Extra-virgin olive oil for drizzling 01.
Then I added
extra garlic (8 cloves total), mixed peppercorns instead of just black, the bay leaves and
thyme, then I added
fresh sage.
1/2 large sweet onion 2 garlic cloves 3 tablespoons
extra virgin olive oil 3 cups vegetable stock 1 — 14oz can unsweetened coconut milk / cream 1 bay leaf 1/4 teaspoon
thyme 1 sprig
fresh dill, or 1/4 to 1/2 teaspoon if using dry and upon your taste.
Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan sausage, minced 100 g plain seitan, minced 1 garlic clove, peeled and minced 3 tablespoons
extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a pinch of whole sea salt a few
fresh thyme sprigs, -LSB-...]
ground cumin ground coriander garlic powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (dry or in oil) kalamata olives, pitted
fresh garlic cloves balsamic vinegar
extra virgin olive oil dried
thyme almond flour canned chipotles in adobo sauce