Ingredients 1 cup millet 2 cups water 2 large shallots about 1/3 cup chopped 4 large cloves of garlic minced 1 1/2 cups chopped brown mushroom 1 heaping tablespoon
fresh rosemary Salt & pepper 1 cup fresh parsley chopped
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
Ingredients: 1 pint of ripe strawberries (2 cups) 1 - 2 cloves of garlic 1 tablespoon dijon mustard 1/4 cup olive oil 14 cup balsamic vinegar 1 tablespoon honey 1/2 teaspoon fresh thyme 1/2 teaspoon
fresh rosemary Salt & pepper, to taste
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2 sprigs
fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
Not exact matches
Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic,
fresh rosemary, dried thyme, bay leaves,
salt and a drizzle more olive oil on top.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs
fresh rosemary or 1/2 tsp dried
rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
The bread is made with
fresh rosemary, coarse sea
salt, cracked pepper, and olive oil.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup
fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped
rosemary, for garnish Preheat oven to 400 ° with rack near top.
Put them in a food processor (or you can finely chop them with a knife) along with the
fresh rosemary, oregano, sage, and sea
salt and pepper, pulse until they're finely chopped.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp
fresh rosemary leaves, chopped 1/2 tsp sea
salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp
salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like
fresh rosemary and thyme!
2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon
salt 1 teaspoon chopped
fresh rosemary (increase if you want more
rosemary flavor!)
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse
salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional:
fresh bread for toasting Parsley for garnish.
1st thing you do is mix 100 % grass fed ground beef with sea
salt, garlic powder & chopped
fresh rosemary.
1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea
salt * see notes above 1 tbsp finely chopped,
fresh rosemary 1/4 cup olive oil 1/2 cup water
For serving 1 tablespoon honey 1 tablespoon water 2
rosemary sprigs Baguette, sliced Baby arugula 1 pound
fresh figs, sliced
Salt and black pepper
The pork is simply seared then baked with
fresh rosemary, sage, garlic,
salt, pepper and olive oil.
1 cup unrefined sea
salt (like Real Salt or Celtic Sea Salt) Zest of 3 - 4 Meyer lemons 4 - 5 sprigs of fresh rosemary, leaves removed from stem, very finely cho
salt (like Real
Salt or Celtic Sea Salt) Zest of 3 - 4 Meyer lemons 4 - 5 sprigs of fresh rosemary, leaves removed from stem, very finely cho
Salt or Celtic Sea
Salt) Zest of 3 - 4 Meyer lemons 4 - 5 sprigs of fresh rosemary, leaves removed from stem, very finely cho
Salt) Zest of 3 - 4 Meyer lemons 4 - 5 sprigs of
fresh rosemary, leaves removed from stem, very finely chopped
Drizzle squash with olive oil, minced
fresh rosemary and ginger, 1/4 tsp garlic powder,
salt and pepper to taste.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea
salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) •
fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea
salt and pepper to taste
This hearty soup has a simple seasoning, using
fresh rosemary,
salt and pepper.
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped
fresh Italian parsley 1 Tbsp chopped
fresh basil 1 tsp finely chopped
fresh rosemary 1/4 tsp
salt Freshly ground black pepper
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, 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.)
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon
salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (chopped
fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
arrowroot, basil, beef, black pepper, cream, pasta,
rosemary,
salt, shallots, thyme, olive oil,
fresh thyme, oil, wine, mushrooms, pepper, thyme leaves, white wine, sour cream, olive, whole wheat pasta, wheat, leaves, tenderloin
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon sea
salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea
salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
4 cups fingerling, yukon gold, and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup extra virgin olive oil 2 teaspoons sea
salt or kosher
salt 1 teaspoon freshly ground pepper 3 tablespoons
fresh rosemary, chopped
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp
fresh rosemary or 1/2 tsp dried 1 tsp
fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp
salt 1/2 tsp ground pepper
4 parsnips 5 carrots 3 tablespoons olive oil 2 teaspoons minced
fresh rosemary 2 teaspoons
fresh minced sage 1 teaspoon kosher
salt or to taste 1/2 teaspoon ground black pepper
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp
fresh rosemary 1/2 tsp pepper 1 tsp coarse sea
salt 8 free range eggs
8 oz cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp white cheddar cheese, grated 1 sprig
fresh rosemary leaves, minced
Salt and pepper, to taste Arils from 1 pomegranate
2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1
fresh rosemary sprig, leaves only 2
fresh thyme sprigs, leaves only 1 Meyer lemon, cut into quarters Sea
salt and freshly ground black pepper
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary, chopped — 1 teaspoon
fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped —
salt, pepper
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)
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons
fresh rosemary — chopped 1/2 teaspoon
salt
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
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 1/2 pounds Yukon gold or red potatoes, cut into chunks 3 to 3 1/2 tablespoons extra-virgin olive oil 2 1/2 to 3 tablespoons freshly squeezed lemon juice 1 to 3 tablespoons
fresh rosemary, chopped 1/2 teaspoon sea
salt Freshly ground black pepper, to taste
6 small Red Bliss potatoes about 2 - inches in diameter
Salted water 2 tablespoons Dijon - style mustard 3 tablespoons olive oil 1 green onion, finely chopped 1 tablespoon chopped
fresh rosemary 2 cloves garlic, crushed 1 teaspoon granulated sugar 1 teaspoon hot Hungarian paprika Kosher
salt and black pepper, to taste
Toss in a large bowl with
fresh thyme,
rosemary and a drizzle of olive oil and
salt and pepper and roast for about 20 - 30 minutes until golden brown.
Made with a mixture of whole wheat and all purpose flours, the crackers are flavored with
fresh rosemary, cracked pepper, and coarse sea
salt.
3/4 cup whole wheat flour 1/2 cup all - purpose flour 3/4 teaspoon baking powder 1/2 teaspoon
salt 1 teaspoon
fresh rosemary, chopped 3 tablespoons butter, cold 1 egg 1/4 cup milk Coarse sea
salt and cracked pepper, for sprinkling
You'll need the tomatoes,
fresh rosemary & thyme, garlic,
salt, pepper, and olive oil to do this.
Pilaf: 2 tsp olive oil 1/3 cup finely chopped onion 2 garlic cloves, minced 1/2 tsp
salt 1 cup bulgur 2 cups water 1/2 tsp chopped
fresh rosemary
1/2 cup (1 stick) plus 1 tablespoon unsalted butter 2 large eggs 1 cup buttermilk 1 cup all - purpose flour 1 cup coarse ground cornmeal 1 teaspoon
salt 3/4 teaspoon baking soda 1/3 cup granulated sugar 2 tablespoons chopped
fresh rosemary
Ingredients One 15 - ounce can cannelloni or white beans Juice of 1/2 lemon 2 teaspoons
fresh rosemary or thyme leaves (optional) 1 garlic clove 1 tablespoon olive oil 1/2 teaspoon
salt