Fill a large pot with fresh cold water (never use water from the hot water tap), and add
a flat tablespoon of salt.
Not exact matches
1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon
salt 2
tablespoons tahini 2
tablespoons lemon juice zest
of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh
flat - leaf parsley Fresh pita bread or pita chips
1 lb linguini 4
tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest
of hakf a lemon 1/2 cup chopped
flat leaf parsley
salt and pepper to taste
-- 1 finely diced onion — 4
tablespoons of tomato ketchup — 2
tablespoons of mango chutney — 1 teaspoon
of mint sauce — Pinch
of black cumin seeds, chilli power and coriander —
Salt to season and taste [/ recipe][recipe title =» Butter Bean Curry and
Flat Breads» servings =» 4 - 6 ″ time =» 2 hr 30 mins»]
2 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3
tablespoons butter 3 garlic cloves, pressed
Salt Small handful
of fresh dill, coarsely chopped, plus a few sprigs for garnish Small handful
of flat - leaf parsley, coarsely chopped Lemon
1 boneless or semi-boneless leg
of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup
flat - leaf parsley 1/4 cup fresh mint leaves 2 teaspoons lemon zest 2 lemons, juiced 1
tablespoon kosher
salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2
tablespoons minced
flat - leaf parsley
Salt and freshly ground black pepper to taste 2
tablespoons fat - free feta cheese
1 ounce dried porcini mushrooms 3 cups boiling water 2
tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon
salt 1 1/2
tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2
tablespoons chopped
flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Ingredients: 3
tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon
salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3
tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1
tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf
salt and freshly ground pepper to taste 2
tablespoons minced fresh herbs — I used rosemary, thyme, sage and
flat - leaf parsley — for garnish
2 - 3
tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1
tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher
salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two
of us) 1/2 cup feta cheese, crumbled 1
tablespoon chopped
flat - leaf parsley Warm pitas, for serving
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea
salt or kosher
salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2
tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2
tablespoons finely chopped, fresh,
flat - leaf parsley for garnish
2
tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1
tablespoon chopped fresh
flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1
tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2
of a green bell pepper, optional — adds a little more color and another depth
of flavor 2 tomatoes, halved, seeded, and finely diced A handful
of chopped fresh
flat - leaf parsley 1 (12 - ounce) bottle
of chili sauce 1
tablespoon Worcestershire sauce Sea
salt and freshly ground black pepper, to taste
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour,
salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3
tablespoons of coconut flour (one
tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled
flat surface and gently knead it until it forms a ball that does not stick to your hands.
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
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2
tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - l
tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety
of colors (large tomatoes sliced, small ones halved) *
salt * pepper * 2
Tablespoons chopped flat - l
Tablespoons 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
2 cups
flat leaf parsley, chopped 1/4 cup mint, chopped 1/2 red onion, diced seeds (arils)
of one pomegranate 1/3 cup walnuts, crushed 3
tablespoons olive oil 2 - 3
tablespoons of lemon juice 1/2 teaspoon sumac 1/8 teaspoon allspice
salt and pepper, to taste
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
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: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful
flat leaf parsley 5
tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving)
salt and freshly ground black pepper
2 cups
of water Coarse
salt 1 cup quinoa 1 small shallot finely chopped 3
tablespoons of champagne vinegar 1/4 cup plus 3
tablespoons of extra virgin olive oil 1 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 3/4 cup finely chopped fresh
flat - leaf parsley, basil (or your favorite herbs)
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk
of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1
Tablespoon vinegar water from the caper jar (preservative free) 1 heaped
Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup
flat - leaf parsley, chopped fine 1/2 teaspoon sea
salt or himalayan pink
salt fresh ground black pepper
4 large ears corn on the cob, shucked and silk removed 2
tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon
salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup
flat - leaf parsley, minced 2 teaspoons lemon juice
1/4 cup chopped
flat leaf parsley 2
tablespoons chopped cilantro 2
tablespoons chopped fennel fronds 3
tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch
of chili flakes 1/2 teaspoon good quality sea
salt, plus extra 3/4 cup extra virgin olive oil, plus 2
tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
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
Ingredients 1
tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2
tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2
tablespoons finely chopped
flat - leaf parsley Sea
salt and ground black pepper to taste 2
tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1
tablespoon + 1 teaspoon lemon juice 1 clove
of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea
salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1
tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1
tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove
of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls
of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped
flat leaf parsley Make the lemon - y tahini.
4 (6 - ounce) boneless skinless chicken breasts Kosher
salt and freshly ground black pepper 3 cloves garlic, minced 1
tablespoon chopped fresh rosemary 2
tablespoons flat - leaf parsley, divided 2
tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice
of 1 lime
5 — 6 large leaves
of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea
salt 3
tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2
tablespoons minced
flat parsley leaves (optional) Freshly ground black pepper (optional)
Add cooking wine,
flat (rice) noodles,
tablespoon of sesame oil, soy sauce, hoisin, kalbi,
salt, pepper and beef.
3
tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1 onion, finely diced, divided 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot
of red wine (optional) 1 1/2 teaspoons
salt, divided 1/2 cup fine fresh bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed ground beef, pork, and veal) 5
tablespoons chopped fresh
flat - leaf parsley, divided 1/4 teaspoon dried hot red pepper flakes (optional)
I ditto Donna above, a
tablespoon of salt per quart is
flat out impossible for me to drink.
4 (6 - ounce) boneless skinless chicken breasts Kosher
salt and freshly ground black pepper 3 cloves garlic, minced 1
tablespoon chopped fresh rosemary 2
tablespoons flat - leaf parsley, divided 2
tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice
of 1 lime