Sentences with phrase «leaf parsley anchovy»

Not exact matches

1 lb linguini 4 tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2 cup chopped flat leaf parsley salt and pepper to taste

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

Tuck the anchovies around the endive halves and scatter the thyme leaves and the parsley over the top, along with the breadcrumbs.

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Pulse the arugula leaves, parsley, marjoram, basil, orange zest, anchovy, garlic, pepper, salt, and olive oil in a food processor until blended and chunky - smooth.

Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/2 cup plus 2 tablespoons chopped fresh flat - leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint leaves 1/4 cup extra virgin olive oil fresh lemon juice, to taste

* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley

ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)

Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

8 medium floury potatoes (such as maris piper) 3 tbsp cold - pressed rapeseed oil or olive oil300g British grass - fed beef fillet, very finely chopped (see tips) Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free - range egg yolks40g cornichons, finely chopped 1/2 banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped 1/4 tsp smoked sweet paprika 1/4 tsp Tabasco sauce 1/4 tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil over medium heat and add the onions, celery and carrot.

Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional

1 head fresh parsley (leaves only) chopped finely 2 cloves garlic capers 1 smashed / chopped anchovy olive oil cracked pepper lemon zest

Ingredients: Quinoa, chicken sausage, mixed salad greens, tomatoes, red onion, mayonnaise, sour cream, white wine or tarragon vinegar, anchovy fillets, tarragon leaves, chives, parsley, black pepper Calories: 409 Try this recipe: Tomatoes With Sausage and Green Goddess Dressing