Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey
A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
Arrange
a few sprigs of fresh thyme over the top.
I add
a few sprigs of fresh thyme wrapped in bakers twine to infuse the flavor in the simple syrup.
Add
a few sprigs of fresh thyme to the potatoes, bake for 20 - 25 minutes or until tender.
1 tablespoon olive oil
A few sprigs of fresh thyme Caraway seeds Black pepper
3 pounds medium beets, greens removed (leave a half inch of stem) 2 teaspoon whole allspice 1 teaspoon whole cloves 2 teaspoons yellow mustard seeds 1 1/2 teaspoons salt 2 1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup
A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly sliced
I added in
a few sprigs of fresh thyme and let all those kick - ass flavors come out.
Throw in
a few sprigs of fresh thyme, chopped fresh sage, white pepper, and salt and let the mixture cook for five more minutes.
Cook the quinoa in chicken broth with
a few sprigs of fresh thyme.
Garnish with
a few sprigs of fresh thyme, a few dried blueberries and a handful of chopped pecans.