Sentences with phrase «little rosemary»

Some grocery stores sell little rosemary topiary trees — pretty and fragrant.

My cute little rosemary tree came home with me after a visit to Trader Joe's.

I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary.

I put a little rosemary in the batter.

I did half my loaf by this recipe, and for the other half, I sprinkled the Asian pears with crushed, dried rosemary, sprinkled a little rosemary on top of the loaf and drizzled just a little honey.

I've been craving kabobs lately, and do have a little rosemary plant in the backyard... looks like we'll be making this soon!

A little rosemary would work too, but just a little so it doesn't overwhelm the lemon flavor.

Not exact matches

Little by little, Christians became devoted to their comforts instead: the soft couch, the flannel sheets, the leg of lamb roasted with rosLittle by little, Christians became devoted to their comforts instead: the soft couch, the flannel sheets, the leg of lamb roasted with roslittle, Christians became devoted to their comforts instead: the soft couch, the flannel sheets, the leg of lamb roasted with rosemary.

Place these on a roasting dish with a little olive oil, salt, the rosemary and thyme.

-- I've discovered it works wonders in drinks and popcorn ~ I don't eat it but if I plunge a sprig or two into the bowl, I'll pick up delicious wafts of rosemary while nibbling, add a little sea salt + nutritional yeast (tastes like cheese) and it's quite a heavenly experience.

It definitely wouldn't have the sweetness you'd normally get with the syrup, but I still think it would be great without it Maybe add a little extra sage or rosemary!

I added a little thyme just to make it even more Fall - y so feel free to go crazy with some sage or rosemary too!

It has a fancy background taste with the rosemary but is simply perfect with your basic PB & J. Fresh grapes, a little sugar and water.

fresh rosemary leaves, chopped, plus a little more for garnish

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

Navy beans — those cute little beans that just happen to be loaded with fiber and antioxidants — are perfect for taking on the woodsy flavor of rosemary in this delicious soup.

You could easily sub a little thyme or lemon thyme, or even a tiny bit of rosemary or lemon zest.

The rosemary did look a little like grass, but the taste was nothing like it.

I love parsnip fries too — with just a little olive oil, rosemary, and sea salt.

The pureed mixture gets transferred back to the pan, and is covered in chicken stock, the remaining chickpeas, bacon, a little bit of dried rosemary, salt and the ingredient responsible for creating that hearty, depth of flavor — a parmesan cheese rind.

Sprinkle a little coarse sea salt and rosemary on top.

The granola is a base of pistachios, oats, rosemary, thyme, and fennel, but then I got the idea to make it extra clumpy by adding a little chickpea flour.

I use Creole mustard for the whole grain and maybe a little more rosemary from my plant.

A tablespoon of ketchup (sorry if this is blasphemy...) and a little dried rosemary really kick up the savoriness.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

You can add a little chopped rosemary or other herbs at this time, or just leave them as - is.

What I love about this recipe is that its easy, requires minimal ingredients, packs flavor, uses truffle oil & rosemary (faves), has little calories, is great for entertaining, has a crunch factor, and more nutrients than the traditional potato based fries!

I don't think they taste eggy but if you want to add different flavor to them you can spray the tops of them, after they come out of the oven, with olive oil and put a little garlic salt or rosemary on them.

Ever since I planted that herb box, we've been enjoying caprese salads made with fresh basil and omelets with chives, but there are a few herbs that are getting a little less use — specifically the thyme and rosemary.

I may toss a little fresh rosemary into mine.

- I added a small pinch of rosemary - I used a little nutritional yeast in place of parmesan - I didn't have quite enough sourdough bread so I crumbled in a piece of homemade cornbread to finish it off

So this rosemary no knead bread does require a little planning ahead, but if you're able to do that you'll find that the actually work involved is minimal and the result is delicious.

Added a little extra rosemary and threw in a TBS of thyme for extra savory flavor.

I thought I had dried thyme but alas, I did not so I added some fresh rosemary and a little extra sage.

-- I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!)

The roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just about any dried herb, from dried mushrooms to chili flakes to rosemary.

All the carrots need is a touch of honey and some fresh rosemary, and, of course, a little over half an hour in the oven, to become succulent, sweet, and moreish.

I added thyme, rosemary and garlic seasoning, toasted onions, and a little shredded cheddar / Monterrey Jack cheese.

I'm not one to shy away from salt but my rosemary / lemon zest / garlic loaf tasted a little too salty.

I roasted 35 - 40 minutes adding a little extra rosemary the last 10 minutes in the oven.

I actually have some fresh rosemary in a little potted plant — now I know what to use it for!

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Meantime, drizzle the chops with a little olive oil on both sides and sprinkle with salt, pepper, and rosemary, if using.

When they're done I set them aside and then I pan roast the LB using the same skillet, maybe giving it a little arroser with butter and some fresh rosemary, and then finishing in the oven for about 5 minutes.

I added chopped fresh rosemary and used little yellow, red, and purple potatoes and it turned out fantastically.

I used some of the rosemary from this little plant in this Creamy Navy Bean Soup recipe.

But for something a little different and extra special, I've added roasted garlic and rosemary to this hummus.

Particularly herbs that can stand a little heat in the oven without losing their flavor, like rosemary and thyme, paired with something like black pepper or citrus zest.

When the first layer is done, sprinkle with a little chopped rosemary, salt and pepper, and 2 Tbsp grated cheese.

We sometimes add in other spices (fresh rosemary is a favourite for sure), and often shredded cheese to mix things up a little.