Remove bay leaves and thyme stems (if you can see them) then serve in a big, wide bowl, topped with a scoop of rice and
garnished with fresh thyme.
Garnish with fresh thyme and a lemon wedge.
Garnish with fresh thyme and serve immediatley.
Garnish with fresh thyme or chopped parsley and plenty of extra Parmesan cheese and freshly grated black pepper.
Garnishing with fresh thyme adds a nice finish.
Garnish with fresh thyme.
Serve hot or cold and
garnish with fresh thyme, lemon zest, chopped, toasted nuts and white truffle oil.
What a fabulous idea to
garnish with fresh thyme.
Transfer to bowls, top with extra virgin olive oil and sea salt, and
garnish with fresh thyme.
After 30 minutes take the bell peppers out of the oven, lightly season them with sea salt in the inside and place them in a dish, stuff each one with the couscous and place a seared shrimp on top of each stuffed pepper,
garnish with fresh thyme
Garnish with fresh thyme sprigs.
Garnish with fresh thyme if desired.
Not exact matches
Garnish with fresh parsley and
thyme.
They've got tons of good stuff inside too — eggs, cream, shredded cheese, crispy bacon and lots of
fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic
with a touch of
fresh thyme for
garnish.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for
garnish (optional)
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute
with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried
thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for
garnish
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)
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes
with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for
garnish Fresh Italian parsley leaves for
garnish
Garnish with chopped parsley or
fresh thyme if desired.
Drizzle the fruit and cheese
with honey and olive oil, then
garnish with thyme leaves or torn basil for a sweet - spicy -
fresh combination that has mind - blowing complexity in every bite.
Serve hot
with fresh Thyme leaves for
garnish!
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried
thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced
fresh parsley Optional
garnish: a teaspoon of
fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Serve cauliflower and almond pesto over egg noodles and
garnish with additional Parmesan cheese,
fresh thyme, and a drizzle of olive oil.
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs
thyme (ties
with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to
garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon
fresh tarragon (leaves only, roughly chopped) 1 tablespoon
fresh chives (roughly chopped) 1/2 tablespoon
thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Guests can also enjoy new libations from the bar menu including the Honey
Thyme Old Fashioned made with Buffalo Trace bourbon, Cointreau, Amaro Montenegro, honey, fresh thyme, garnished with an orange peel; the Tincup Whiskey Sour made with Tincup Mountain whiskey, housemade sweet and sour, yuzu bitters, fresh rosemary, and meyer lemon foam; and the Huckleberry Mule made with born & bred American craft vodka, Acacia rose, grapefruit juice, cranberry juice, sugar cane, st. germaine, and elderflower
Thyme Old Fashioned made
with Buffalo Trace bourbon, Cointreau, Amaro Montenegro, honey,
fresh thyme, garnished with an orange peel; the Tincup Whiskey Sour made with Tincup Mountain whiskey, housemade sweet and sour, yuzu bitters, fresh rosemary, and meyer lemon foam; and the Huckleberry Mule made with born & bred American craft vodka, Acacia rose, grapefruit juice, cranberry juice, sugar cane, st. germaine, and elderflower
thyme,
garnished with an orange peel; the Tincup Whiskey Sour made
with Tincup Mountain whiskey, housemade sweet and sour, yuzu bitters,
fresh rosemary, and meyer lemon foam; and the Huckleberry Mule made
with born & bred American craft vodka, Acacia rose, grapefruit juice, cranberry juice, sugar cane, st. germaine, and elderflower foam.
Garnish with a dollop of sour cream and a sprinkle of cranberries, pecans and a
fresh Thyme sprig!
Garnish with fresh cilantro, flat leaf parsley or a few
thyme leaves.
Garnish with sprigs of
thyme or some
fresh vegetables such as tomatoes or cucumbers.
1 1/2 pounds small or new organic potatoes,
with skin 1 garlic clove, minced 2 tablespoons extra-virgin olive oil, plus extra for serving Fine sea salt and freshly ground black pepper 3 to 4
thyme sprigs Sea salt flakes for
garnish Fresh thyme leaves for
garnish
Garnish with additional sea salt and
fresh snipped
thyme leaves.
Figue's Blushing Kiss Martini is made
with 2 parts Double Cross vodka, 1 part Ste. Germain Elderflower Liqueur, 1 part
fresh squeezed Ruby Red grapefruit juice, and
garnished with a sprig of
thyme.
Garnish with additional chopped
thyme (I used
fresh dill because I love it
with pork) if desired.
Garnish with more
fresh thyme.
Garnish with more
fresh thyme.
Garnish with toasted pumpkin seeds and
fresh thyme to serve.
Usually loaded
with cilantro and a squeeze of lime, this time, I added sprigs of
fresh thyme to the broth and
garnished with parsley.
Ladle into bowls and
garnish with more
fresh thyme and the bacon bits.