Sentences with phrase «fresh rosemary into»

I may toss a little fresh rosemary into mine.

Whisk 1 tablespoon tangerine zest, 1/3 cup tangerine marmalade, and 1 tablespoon finely chopped fresh rosemary into cream.

Not exact matches

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!

My boys loved dipping fresh rosemary bread in theirs and turning it into pepperoni pizza soup!

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

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

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

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

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

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

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

Soup Ingredients: 1 ButterCUP squash, chopped into bite - sized pieces 2 Bosc pears, chopped into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]

(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water

For example, you will surely need the fresh rosemary here; dried rosemary won't work as tucking in the fresh rosemary leaves inside the gap of the fish ensure the flavors seep into the flesh of the fish while it is being baked.

Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed

For filling 1/2 cup pitted Kalamata olives, chopped into 1 / 4 - inch pieces 3 tablespoons chopped fresh rosemary 1 tablespoon olive oil 1/2 teaspoon black pepper

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1 cup fresh or frozen peas

1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

1 large onion, cut into large chunks 1 large celery stalk, cut into large chunks 1 whole lemon, cut into large chunks 1 tablespoon fresh rosemary 1 tablespoon fresh sage 1 tablespoon fresh thyme 1/2 cup (1 stick) unsalted butter, at room temperature 2 cups broth

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

4 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 yellow onion, chopped 2 cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable stock

Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk

Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2 cups frozen broccoli 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2 cup fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]

Fresh rosemary is baked right into our Rosemary Roll dough and gives these rolls a flavor like none other.

Filling Ingredients: 1 pound chicken, cooked 2 tablespoons coconut oil 1 onion, diced 3 carrots, diced 2 turnips, diced 2 stalks celery, diced 2 cups green beans cut into 1/2 inch pieces 2 cups chicken broth 1/4 cup tapioca flour 1/2 cup coconut milk 1 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, minced

for rosemary: simply grate fresh orange zest into the cream as it heats and pour the whole lot into the dark chocolate.

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

ROSEMARY SIMPLE SYRUP: Put 1 part sugar, 1 part water, and fresh rosemary sprigs into a small sROSEMARY SIMPLE SYRUP: Put 1 part sugar, 1 part water, and fresh rosemary sprigs into a small srosemary sprigs into a small saucepan.

* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping

ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)

Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g rice malt syrup 6 tablespoons muscovado sugar 2 handfuls of almonds, peeled 2 teaspoons dried minced rosemary zest of 2 lemons (organic), cut into ribbons using a potato peeler Makes about 2 jars, 300 g each.

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

While the vegetables are cooking, combine the beans, water, garlic, 1 teaspoon of salt, rosemary, a couple grinds of fresh black pepper, and the balsamic vinegar into a blender.

8 cups sun - dried tomatoes Water to cover 2 5 - inch sprigs young sage 2 6 - inch sprigs fresh rosemary 1 small bunch thyme 1 small bunch Italian parsley 1 lemon, cut into 1 / 2 - inch slices 4 teaspoons olive oil 1 medium red onion, diced 3 cloves garlic, minced 2 serrano chiles, seeds and stems removed, minced 1/2 cup red wine 1/2 cup balsamic vinegar 2 cups tomato concassé Melted butter for garnish

1 1/2 tablespoons fresh rosemary, finely chopped 5 ounces / 140 g bittersweet chocolate (70 % cacao), chopped into 1 / 2 - inch pieces 2 tablespoons sugar for top crunch

Dry ingredients: 2 1/4 cups Whole Wheat Pastry Flour 3/4 cup / 4 oz / 115g sugar 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt Wet ingredients: 3/4 cup silken tofu, blended with 1 - 2 tablespoons water 1 cup / 240 ml olive oil 3/4 cup / 180 ml hemp milk (original flavor) 1 1/2 tablespoons fresh rosemary, finely chopped 5 ounces / 140 g bittersweet chocolate (70 % cacao), chopped into 1 / 2 - inch pieces 2 tablespoons sugar for top crunch

1/2 large ripe avocado, cut into 1 - inch dice 1 tomato, chopped 1 teaspoon lime juice Pinch of salt 1 ounce feta cheese, crumbled 1/4 teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and sliced 3 eggs (or the equivalent amount of egg substitute) 1 teaspoon ground cayenne 11/2 teaspoons olive oil

shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch slices 1.5 pounds yellow potatoes, peeled and sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper

Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

Vegetables 1 butternut squash, peeled, seeds removed, cut into cubes 1 bunch carrots, peeled, cut into cubes 1 cauliflower, cut into florets handful fresh thyme, chopped handful fresh rosemary, chopped 4 oz goat cheese

1 qt chicken broth 2 cups peeled and chopped zucchini (I used 2 small - medium sized zucchini) 2 cups cauliflower, broken into florets (I used one head total) 1 cup chopped onion 2 cloves garlic, pressed or minced 1 cup peeled and diced carrots 1 cup shredded, pre-baked chicken 1/4 cup fresh parsley 2 - 3 tsp celery seed 2 - 3 tsp dried rosemary salt and pepper to taste

* about 2 pounds bone - in chicken parts (thighs, drumsticks, etc.) or about 1-1/2 pounds boneless chicken thighs * salt and pepper * 2 Tablespoons olive oil * 1 Tablespoon chopped fresh rosemary * 1 Tablespoon chopped fresh thyme * 2 cups carrot juice * 2 cups apple juice * 2 onions, cut into 1 / 2 - inch wedges

After squeezing some lemon juice into the cavity and on the skin, I put large amounts of fresh thyme and smaller amounts of fresh rosemary and several semi-crushed cloves of garlic in the cavity along with half a lemon, a tbs of kosher salt and a heaping teaspoon of fresh cracked black and white peppercorns.

Pigments like carrot, cocoa bean, and tomato instill naturally occurring vitamins into skin while purifying oregano and rosemary keep skin fresh while you wear.

I made some soy candles right before the holidays that we have been enjoying and scented them with lavender and rosemary essential oils, as well as clipping and drying some fresh and pouring them into the wax for a stronger scent...

2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating