Sentences with phrase «minced wild garlic»

INGREDIENTS for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild garlic (or chives, or green onions) for the asparagus + favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil black pepper METHOD Make the miso butter:

Not exact matches

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

Garnish 1/2 pound fresh wild mushrooms 2 tablespoons unsalted butter - and / or - 1/4 cup minced parsley 1/4 cup minced green onion 2 cloves minced garlic

white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.

2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional

1 C wild rice 2 C water 2 - 3 C leftover turkey 5 C chicken stock (turkey or vegetable work too) 3 medium carrots, peeled and sliced 3 large celery stalks, chopped 1 C mushrooms (any kind), chopped 2 tsp minced garlic 1/2 tsp oregano 1/2 tsp salt 1/2 tsp pepper 4 TBSP unsalted butter 2 TBSP flour 2 C milk

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

The wild garlic sounds absolutely delicious and I've never actually tried to make sausage rolls using sausages — which makes perfect sense now — I've always just used mince.

5 oz (150 g) wild salmon fillet 1 Tbsp white wine or sake 1 cup quinoa 1 Tbsp olive oil 1/4 large onion, diced 1 garlic clove, minced 7 mushrooms, sliced 3 bunches spinach, roughly chopped Salt Pepper

1 pound wild mushrooms 1/2 onion, chopped 4 to 6 cloves garlic, minced 1ounce ground almonds or pecans 1 Sprig cilantro or parsley 1 pinch Herbs de Provence A splash or two of Port wine, Brandy or Cognac (optional) Salt to taste

What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)

1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired

wild rice pecan burgers 1 cup cooked wild rice mix 1 1/2 cups chickpeas 1 cup raw pecan halves 1/3 cup chopped yellow onion 3 minced (or pressed) garlic gloves 1/2 teaspoon sea salt (or to taste) 5 to 6 cranks of fresh black pepper 1/8 teaspoon cayenne 1 teaspoon low sodium tamari

1 1/2 lbs wild salmon filets, in 4 pieces 1/2 cup mirin 1/2 cup soy sauce 1 teaspoon minced ginger 1 teaspoon minced garlic 2 teaspoons toasted sesame oil 2 scallions, sliced 3 tablespoon peanut oil 1/2 cup sesame seeds, lightly toasted

1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells

WHOLE GRAINS RICE QUICK COOK Mushroom Farro Risotto with Parmesan Crusted Chicken INGREDIENTS 1/2 ounce dried porcini mushrooms 3 tablespoons salted butter 1 tablespoon olive oil 1 vidalia onion, chopped 10 ounces white mushrooms, chopped 4 ounces fresh wild mushrooms, chopped 3 garlic cloves, minced 1 cup Village -LSB-...]

ingredients: 500g Wild Sockeye Salmon Fillet (or organic tofu) 1/2 Yellow Onion — thinly sliced Juice from one lemon half 1 Whole Lemon — sliced 2 Garlic Cloves — minced 1 tsp.

1 pint cherry tomatoes, halved (tiny sweet ones are best) 2 tablespoons minced shallots 1 garlic clove, minced 2 tablespoons organic extra virgin olive oil 1 tablespoon organic balsamic vinegar 1 teaspoon fennel seeds 1/2 pound petite wild Oregon Pink Shrimp, defrosted Freshly ground black pepper Sprinkling salt 1 tablespoon snipped chives 1 tablespoon chopped parsley

1 cup brown or wild rice 2 tablespoons vegetable oil 2 tablespoons minced garlic 3/4 pound broccoli, cut into bite - size florets 3/4 pound cauliflower, cut into bite - size florets 1/2 red bell pepper, diced red - pepper flakes 1/2 cup low - sodium vegetable broth Tamari, use according to taste preference

1 9x9x2 salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper

1 tbsp olive oil 1 tbsp butter 1/4 lb artichokes 10 wild leeks, chopped 2 garlic cloves, minced fresh chopped thyme 1/2 cup chicken or vegetable stock or water 1 lemon, squeezed 1/3 cup of white wine salt and pepper to taste