Not exact matches
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
Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled and chopped 2 tablespoons of olive oil Nutmeg 3 leeks (white part only), sliced and cleaned 3 French shallots,
finely diced 4 cups of organic, low - sodium vegetable broth 3
pears, peeled, and cored, and chopped 1 bay leaf 1 teaspoon of maple syrup 1/2 cup of milk alternate, like almond, coconut, or rice milk sea salt and pepper Directions: 1.
Wild Blueberry
Pear Crumble INGREDIENTS 2 Anjou
pears, peeled and cored 3 3/4 cups frozen wild blueberries 3 tbsp granulated sugar Crumble 2/3 cup all - purpose flour 1/4 cup walnut halves,
finely chopped 3 tbsp granulated sugar 3 tbsp butter, melted 3/4 cup whipping cream 2 envelopes (8 g each) vanilla sugar 1 tbsp cinnamon PREPARATION 1
Dice pears and place in bowl.
1 small cinnamon stick 1⁄2 star anise 1 kg plums, stoned and
diced 500g
pears, cored and
diced 250g shallots,
finely chopped 400g light muscovado sugar 500 ml red wine vinegar 200g prunes, roughly chopped Thumb - sized piece fresh ginger, peeled and chopped