Season with salt and pepper, drizzle with olive oil and
finely chopped fresh thyme.
Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon
finely chopped fresh thyme
For lemon, honey and thyme curd: 2 large free - range eggs, lightly beaten 1/3 cup (80 mL) honey Finely grated zest of 1 large lemon 1/2 cup (125 mL) freshly squeezed lemon juice 3 1/2 tbsp (50 g) butter, diced 3 tbsp (45 mL)
finely chopped fresh thyme
10 To 15 Ripe Tomatoes 2 Cloves Garlic, Finely Minced 1 Teaspoon Sugar Salt & Pepper 1 Tablespoon
Finely Chopped Fresh Thyme (Or Herb Of Choice) 4 Tablespoons Olive Oil
finely chopped fresh thyme leaves or 3/4 tsp.
1 teaspoon finely chopped chives 1/4 teaspoon
finely chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
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
Not exact matches
each
finely chopped fresh rosemary and
thyme 3 Tbsp.
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
1 teaspoon olive oil 1/4 cup
finely chopped shallot 1 red pepper,
finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp
chopped garlic 3 bay leaves 2 tbsp
chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup
finely chopped parsley 2 tbsp
chopped horse - radish
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 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic,
finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried
thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for garnish
Gather all of your ingredients to make the marinade: Cabot Plain Greek Yogurt, garlic (
finely grated), lemon juice, fennel seed,
fresh thyme (
chopped), kosher salt, pepper, and
fresh rosemary (
chopped).
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, o
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, o
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, o
Chopped fresh parsley or chives for garnish, optional
1 cup Cabot Plain Greek Yogurt 2 cloves garlic,
finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons
chopped fresh thyme 1 3/4 teaspoon coarse kosher salt 1/2 teaspoon pepper 1 teaspoon
chopped fresh rosemary 5 pounds boneless pork butt
1 cup all - purpose flour 1/2 tsp kosher salt 3 tbsp sugar 2 tsp
fresh herbs, very
finely chopped (I used
thyme and rosemary — make sure to use sturdier herbs.)
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
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
1/2 onion,
finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Combine 1 tablespoon honey, 1/2 teaspoon
chopped fresh thyme, and 1/4 teaspoon
finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6
fresh malagueta chiles,
chopped, or substitute tabascos or serranos 1 small onion,
finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon
chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup
chopped celery (about 2 ribs) 1/2 cup
chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and
finely chopped 1 jalapeño chile, seeded and
finely minced 1/2 teaspoon dried
thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced
fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper
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
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch
fresh oregano 1 bunch
fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (
finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp
fresh rosemary,
finely chopped * 1 tsp
fresh thyme,
finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
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
• Butter or Ghee - 2.5 tablespoons • Fiddleheads — 2.5 cups • Garlic — 5 - 6 garlic cloves,
finely minced • Oregano — 1 tablespoon
fresh oregano,
chopped • Basil — 1 tablespoon
fresh basil,
chopped • Rosemary — 1 tablespoon
fresh rosemary,
chopped •
Thyme — 1 tablespoon fresh thyme, ch
Thyme — 1 tablespoon
fresh thyme, ch
thyme,
chopped
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
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup
finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced
fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon
fresh thyme leaves 1/2 cup dry white wine 1 cup
fresh or frozen corn, thawed 1 cup shelled
fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup
chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
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
1 pound grass - fed ground beef 1/4 pound beef heart, minced or
finely chopped 1 medium onion,
finely chopped 2 cloves garlic, minced 2 tablespoons
chopped fresh parsley 1 medium carrot, peeled and grated 1 teaspoon Dijon mustard 1/2 teaspoon
thyme 1/2 teaspoon sage 1 teaspoon sea salt 1/4 teaspoon black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
ROAST CHICKEN 2 bone - in chicken breasts 4 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1 tablespoon
fresh thyme,
finely chopped Kosher salt and freshly ground black pepper
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion,
chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi
chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon
fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8
chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly
chopped 2 tablespoons
chopped flat - leaf parsley 1 teaspoon
finely minced garlic Salt and freshly ground pepper to taste
2 - 3 Tbsp
finely chopped fresh rosemary (can use sage or other herbs such as
thyme or oregano, but whatever herb you use, do use
fresh herbs, do not use dried)
For meatballs * 1 tablespoon
finely chopped onions 1/3 cup grated Parmesan plus more for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound dried spaghetti Chopped fresh parsley for
chopped onions 1/3 cup grated Parmesan plus more for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried
thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound dried spaghetti
Chopped fresh parsley for
Chopped fresh parsley for serving
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup
finely chopped red onion 2 - 3 cloves garlic,
finely minced 1 cup
chopped carrot 1/2 cup diced red pepper 1 cup
chopped potato (I used russet for creaminess) 1 jalapeno,
finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels,
fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried
thyme Salt and Pepper to taste
1 cup or 8 oz plain Goat Cheese (also known as Chèvre) 2 teaspoons Lemon Juice 1/4 cup Walnut pieces (
finely ground) 1/2 teaspoon
fresh Rosemary (very
finely chopped) 1/2 teaspoon
fresh Oregano (
chopped) 1/2 teaspoon
fresh Thyme (
chopped) Pinch of Kosher Salt and Black Pepper (to your preference)
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup
finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced
fresh flat - leaf parsley, plus 1/4 cup
chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced
fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
1 Cup Farro (Or Barley) 2 Ounces Dried Porcini Mushrooms,
Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks Celery, Diced 8 Ounces
Fresh Chopped Mushrooms (See Note Above) 4 Small Potatoes, Peeled And
Finely Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons
Fresh Chopped Thyme Salt And Pepper For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon
fresh thyme (
finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried
thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls
finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely
chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
The filling: 1 onion,
finely chopped 1 celery stalk,
finely chopped 2 cups frozen mixed vegetables or 2 cups diced
fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon
thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon
fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons
fresh thyme (leaves only,
finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon
fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (
finely chopped) Kosher salt and freshly ground black pepper (to taste)
ingredients HERBY RICOTTA ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup
fresh chives (
chopped) 1/4 cup
fresh parsley (
finely chopped) 2 tablespoons
fresh thyme leaves (
finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled,
finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk - amount?
Ingredients 1 tablespoon olive oil 1 1/2 cups onion,
finely chopped, about 1 large 1 1/2 teaspoon
thyme, dried, 2 tablespoons of
chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely
chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks,
finely sliced2
fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2
fresh bay leaves250g
fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly
chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons
Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks,
finely sliced2
fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2
fresh bay leaves250g
fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly
chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled,
finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig
fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (
finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)