I'm going to try and develop a recipe with
ground fresh rosemary, chili powder and egg whites, riffing on the fire and spice nuts (this site, excellent).
Not exact matches
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes,
fresh lemon juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera, ginger root,
fresh mint,
fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds,
fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds,
ground cinnamon, cayenne pepper, natural herb blend
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.
1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8 dried black Mission figs, stemmed, chopped 1 6 - inch - long sprig
fresh rosemary 1/4 tsp
ground black pepper 1 12 - ounce bag
fresh cranberries 3/4 cup sugar
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
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
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
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
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)
2 cups apple juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2 tsp cardamom seeds 1 sprig
fresh rosemary 2 carrots 1 inch (2,5 cm)
fresh ginger or more to taste 1/2 tsp
ground cinnamon 1/2 tsp
ground nutmeg
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
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
(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
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (
fresh) 1/2 cup chopped basil (
fresh) 2 tablespoons chopped
rosemary (
fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly
ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (
fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of
rosemary pinch of red pepper flakes 1/2 tsp kosher salt
fresh ground pepper to taste
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried
rosemary 1 large onion, diced small
fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped
fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
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
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 cauliflower head — a big one 1 cup pecan halves 1/3 cup extra virgin olive oil 1 garlic clove, crushed 1 tablespoon minced
fresh rosemary or 1 teaspoon
ground dried
rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
1/4 lb of thinly sliced pancetta 12 cloves of garlic 2 tsp of fennel seeds 2 tbl of olive oil 1 tbl of a good balsamic vinegar 2 tbl of a good, drinking red wine 1 tsp of chopped
fresh sage 1 tbl of dried
rosemary 1 tsp of salt 1 tsp of
ground pepper
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced
fresh rosemary 1 teaspoon minced
fresh thyme leaves 1 teaspoon minced
fresh sage leaves 2 tablespoons chopped
fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly
ground black pepper Salt to taste
Subbed dried
ground rosemary for the
fresh and lime instead of lemon.
For the Balsamic Vinaigrette: * 2 tablespoons balsamic vinegar * 1 tablespoon extra-virgin olive oil * 1 tablespoon minced shallot * 1/2 teaspoon chopped
fresh rosemary * 1/4 teaspoon Dijon mustard * 1/4 teaspoon fine sea salt * Freshly
ground black pepper
1 cup warm water 3/4 teaspoon instant yeast 3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more for dusting 2 teaspoons coarse salt, plus more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling 1 large egg, lightly beaten Freshly
ground pepper 3 tablespoons
fresh rosemary leaves (or 3 tablespoons caraway seeds)
rosemary, and a
grind of
fresh pepper.
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup
fresh basil (torn, to garnish) Kosher salt and freshly
ground black pepper (to taste)
1 pound fingerling potatoes, scrubbed but not peeled 1 tbsp
fresh rosemary needles, finely minced 4 tbsp Ancient Organics Ghee Maldon sea salt and freshly
ground pepper
1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons
fresh whole
rosemary leaves, crushed and chopped 1 teaspoon sea salt (plus more for seasoning the meat) 1/2 teaspoon freshly
ground black pepper (plus more for seasoning the meat) 2 pounds top round lamb
1 1/4 pounds
ground turkey 1 beaten egg 3 tablespoons
fresh rosemary, chopped 1/4 cup 100 % pure maple syrup 1/2 cup bread crumbs Salt and pepper, to taste 2 tablespoons olive oil 4 hamburger buns or Kaiser rolls Your favorite condiments
* 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)
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped
fresh oregano 1/2 teaspoon finely chopped
fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly
ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
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
boneless, skinless chicken thighs or breast * Kosher salt and freshly
ground black pepper 3 carrots, peeled and small diced 2 celery stalks, small diced 3 cloves garlic, minced 1 yellow onion, small diced 1/2 teaspoon Italian seasoning 5 cups chicken broth 3/4 cup dry orzo pasta 1
rosemary sprig 1 lemon, juiced 2 Tablespoons chopped
fresh parsley
or 2 cans cannellini beans, rinsed 1 1/2 teaspoons
fresh rosemary, chopped 1 teaspoon
fresh sage, chopped 1 cup arugula Olive oil (use the best you have) Sea salt
Ground black pepper
Drizzle 2 tablespoons olive oil on the veggies, add the
rosemary, 1/2 teaspoon kosher salt and
fresh ground pepper.
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped
fresh rosemary leaves 2 teaspoons chopped
fresh thyme leaves Kosher salt and freshly
ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
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.
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch
fresh thyme 1 small bunch
fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly
ground black pepper (to taste)
SERVINGS Serves 6, as a side INGREDIENTS 2 lbs baby potatoes, halved 2 heads garlic 2 tbsp
fresh rosemary leaves, chopped Olive oil 1 tsp kosher salt 1/2 tsp freshly
ground black pepper
can, drained and rinsed 1 1/4 cups water 1 clove garlic 1 1/2 teaspoons salt, divided 1 sprig
fresh rosemary (about 1 teaspoon minced) Freshly
ground black pepper 1 teaspoon balsamic vinegar
10 oz / 300 g mushrooms 1 sprig
rosemary 2 sprigs thyme sea salt and black pepper 7 oz / 200 g spinach (
fresh or frozen, thawed) 4 eggs 1/3 cup / 100 ml unsweetened plant milk or regular milk sea salt and black pepper 1/4 tsp
ground nutmeg
6 tablespoons olive oil 1 small yellow onion peeled and quartered 10 cloves garlic, peeled 3 tablespoons
fresh lemon juice 2 teaspoons grated lemon peel 2 tablespoons smoked paprika 2 teaspoons coarse kosher salt 2 teaspoons
ground pepper 1 teaspoon
rosemary