Garnish with
fresh sage sprigs, chopped pistachios, and / or toasted sesame seeds and serve warm or at room temperature.
Not exact matches
1
sprig each of
fresh thyme, rosemary, oregano,
sage, bay.
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2
sprigs of
fresh thyme 2
fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2
sage leaves 1
sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4
fresh sage leaeves 3
sprigs of
fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6
sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted
fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved
sage stems, 4
sprigs Italian parsley, 2
sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Garnish: dollops of vegan sour cream or additional Quick Vegan Cashew Cream,
fresh sage or rosemary
sprigs, roasted pepitas
Accompaniments: agave nectar and a
sprig of small tender
fresh sage leaves (yes,
sage!
If you can't find
SAGE where you live, simply sub in 1 ounce vodka and a sprig of fresh s
SAGE where you live, simply sub in 1 ounce vodka and a
sprig of
fresh sagesage.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4
sprigs thyme 2
sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup
fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
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)
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed
sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped
fresh sage * 1 small apple, halved * 1 onion, quartered * 4
fresh thyme
sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and
fresh pepper - to taste
1/2 Pound Baby Zucchini 3
Sprigs of
Fresh Sage 1 Head
Fresh Garlic 2 - 3 Cups of Water
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
2 Tbs Olive Oil 2 - 3 Shallots, chopped finely 10 Cremini Mushrooms, chopped (1 cup after chopping) 2 Ribs Celery, chopped 1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped) 7
Fresh Sage Leaves, chopped 2 Thyme
Sprigs, leaves only 1 Tbs
Fresh Chopped Marjoram 5 Cups Cubed Bread, (for homemade, see note) 1/2 to 1 Cup Warm Vegetable Broth Salt Pepper
Throw in a few
sprigs of
fresh thyme, chopped
fresh sage, white pepper, and salt and let the mixture cook for five more minutes.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4
fresh sage leaeves 3
sprigs of
fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages