Sentences with phrase «minced rosemary leaves»

ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine ground sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns

ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine ground sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns

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

Clean the raspberries as necessary and mince the rosemary leaves as finely as possible.

Not exact matches

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

chopped fresh flat - leaf parsley, plus more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

8 oz cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp white cheddar cheese, grated 1 sprig fresh rosemary leaves, minced Salt and pepper, to taste Arils from 1 pomegranate

3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper

1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO

Soup Ingredients: 1 ButterCUP squash, chopped into bite - sized pieces 2 Bosc pears, chopped into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]

1 cup of hazelnuts, soaked (overnight, or for 3 hours min) 2 cups of water 2 tablespoons of ghee OR olive oil 3 tablespoons of brown rice flour 1/2 teaspoon of kosher salt 1/2 teaspoon of nutmeg 5 sage leaves, minced 5 sprigs of thyme, leaves removed and minced 1 spring of rosemary, leaves removed and minced lots of freshy cracked black pepper

* 1 cup organic cornmeal * 3/4 cup organic all - purpose flour * 1 teaspoon baking soda * 1 teaspoon minced fresh rosemary leaves * 3/4 teaspoon sea salt * 1/4 teaspoon cayenne powder * 1 cup buttermilk * 2 eggs, preferably organic and free - range * 1/2 cup pitted and chopped organic dates * 4 tablespoons pure maple syrup (or honey) * 2 tablespoons organic unsalted butter

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.

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

1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham slices from deli, chopped (about 3/4 cup) 1/3 cup grated extra-sharp Cheddar cheese (about 2 ounces) 1 tablespoon minced fresh parsley leaves Salt and pepper, to taste

Not only does fresh rosemary infuse the olive oil that's drizzled all over the popcorn, but I also minced up fresh rosemary leaves for sprinkling over the top and tossing in.

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 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of kale or tuscan kale, center ribs removed 1/2 cup of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)

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

Ingredients Overnight salt mix: 6 Tbsp coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel

Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh basil leaves (1 tsp dried basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)

2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)

ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)

Remove the rosemary leaves from stems and mince, discarding the stems.

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)

Pick rosemary from stems and mince the leaves.

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

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

If you're interested in making the fig, goat, cheese and rosemary scones, the recipes is the same, only you leave out the sugar, add 1 cup of crumbled goat cheese, substitute chopped fresh or dried figs for the blueberries, omit the lemon zest, and add 1 tablespoon minced fresh rosemary.

2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely chopped rosemary leaves 1 tablespoon dried oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh mint 1 cup sliced mushrooms

4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime

filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water

6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup fresh baby spinach 1/2 cup fresh basil 3 Tbsp of fresh rosemary (the leaves from about 3 sprigs of rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil

1 3 1/2 pound chicken, flattened (get your butcher to flatten a whole chicken by removing the back and breast bone) 1/3 cup good olive oil 2 teaspoons grated lemon zest 1/3 cup freshly squeezed lemon juice 1 tablespoon minced garlic 1 tablespoon minced fresh rosemary leaves Freshly ground black pepper

2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream

Jus 2 teaspoons cold unsalted butter 1 large shallot, minced 1/2 teaspoon blanched and finely chopped rosemary leaves (see Notes on Herbs, page 64) 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

For Herbed Goat Cheese: 2 garlic cloves 10 basil leaves 1 tablespoon chopped parsley 2 teaspoons fresh thyme 2 teaspoons fresh rosemary, minced 4 ounces mild soft goat cheese 1 tablespoon extra virgin olive oil Sea salt and fresh cracked pepper to taste

2 tablespoons extra virgin olive oil 3/4 cup chopped onion 1/4 teaspoon minced fresh rosemary leaves 3 cups finely chopped broccoli rabe 1 1/2 cups cooked whole grain rice 1/2 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1/4 cup chopped pecans 4 fresh figs, sliced and quartered

1 5 - ounce package mushrooms, such as Cremini or button, stems removed 1/2 cup kale leaves 1 teaspoon rosemary leaves 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup gluten - free or whole wheat seasoned breadcrumbs 1 tablespoon grassfed butter or extra virgin olive oil 1/4 cup grated Parmesan or Manchego

What's in it: Whole grain or multigrain baguette 2 cloves of garlic, finely minced 1 teaspoon herbs of your choosing (I used a mix of dried thyme and fresh rosemary since that's what I had) 3 Tablespoons olive oil Salt and Pepper, to taste 1 large triangle of brie 2 ripe bartlett pears Honey for drizzling 1/4 cup pomegranate seeds Handful of arugula leaves

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

First you need to brush top and bottom of the 4 salmon fillets with 1/4 cup extra virgin olive oil and season with 1/2 teaspoon of sea salt, 1/2 teaspoon black pepper and 1 teaspoon of minced fresh rosemary leaves.

1 1/2 teaspoons fine ground sea salt 1 teaspoon mild chili powder 1 teaspoon garlic powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon minced fresh rosemary leaves 2 tablespoons olive oil 1, 4 1/2 to 5 lb.

1/2 pound ground turkey breast 1/4 teaspoon chopped fresh rosemary leaves 1 tablespoon olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled and cubed 1/4 cup chopped fresh cranberries 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1 head Nutraleaf Red Leaf or Red Romaine lettuce 1 to 2 ounces shaved or freshly grated parmesan cheese

4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime

12 ounces mushrooms, sliced 4 ounces firm tofu, diced into small cubes 1 clove of garlic, minced 1 sprig of rosemary, leaves finely chopped 1 tsp miso 3 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper 2 sprigs of thyme (optional)

Ingredients 2 1/4 lb large unpitted green olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black olives (Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1 bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced Juice of 1/2 lemon Zest of 1/3 orange, reserving 1 to 2 tsp for garnish 2/3 cup (160 mL) olive oil Mix together all ingredients in a large container.