Sentences with phrase «flat leave parsley roughly»

Not exact matches

1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly chopped 1 packed cup flat leaf parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea salt

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

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

1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly chopped a handful each of fresh mint leaves, flat leaf parsley, coriander (cilantro), roughly torn

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 cups roughly chopped chives 1 cup roughly chopped flat - leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced almonds, toasted 2 cloves garlic, peeled 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste

2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped

Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.

1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 2 tablespoons extra-virgin olive oil 5 tomatillos, husked and halved 3 jalepeño chiles, roughly chopped 2 shallots, roughly chopped 2 garlic cloves, sliced Kosher salt Freshly ground black pepper 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh flat - leaf parsley 1 tablespoon white wine vinegar 2 tablespoons fresh lime juice

4 garlic cloves, halved 1 pound of greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste

ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

2 heads of garlic 2 teaspoons olive oil 2 cans Pillsbury Grands Homestyle biscuits 8 ounces Swiss cheese, shredded 1 cup flat leaf parsley, roughly chopped

Roughly chop the hard - boiled egg as well as the pistachio kernels and a generous handful of flat leaf parsley.

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

1 1/2 cups uncooked wild rice 2 — 6oz packages of blackberries (set 4 berries aside for the dressing) 2 Persian cucumbers, thinly sliced, preferably with a mandolin 1 1/2 cup roughly chopped flat leaf parsley leaves 1/2 cup whole tarragon leaves (stems removed) flake salt for finishing

1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1 bunch flat - leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil

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

• 4 turkey breast steaks * • 2 zucchinis • 4 finger eggplants • 1 small red onion, thinly sliced • 100g Swiss brown mushrooms, trimmed and sliced • 250g cherry tomatoes, cut in half • 1/2 cup small black olives • 2 lemons, thinly sliced • 1/4 cup flat leaf parsley, roughly chopped • 1/4 cup olive oil

1 large head savoy cabbage, sliced thin 1/3 cup raisins 1 cup red grapes, halved 5 strawberries, sliced thin 2 red shallots, sliced thin 1/4 cup slivered almonds 1/2 cup flat leaf parsley, roughly chopped