The nutritional value
of rosemary leaves is further boosted by the presence of vitamins A and B6 (pyridoxine), as well as iron, calcium, and potassium.
Toss the cubed squash or pumpkin with the grape seed oil and 1 sprig worth
of rosemary leaves.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Not exact matches
Cover the bottom
of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh
rosemary, dried thyme, bay
leaves, salt and a drizzle more olive oil on top.
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)
I didn't have thyme so I bundled
rosemary, sage, and a bay
leaf and wrapped it with a strip
of leek!
Crumble 1/2
of the fried
rosemary leaves into the ziti and stir in 1/2 cup
of almonds; transfer to the prepared pan.
I
left the fresh
rosemary out
of the jam, and rather than using lemon zest and juice, I used a splash
of OJ.
Blended with mineral - rich Dead Sea Salt and the natural aroma
of eucalyptus and
rosemary, its activated charcoal is sourced from coconut shells to
leave skin feeling thoroughly cleansed (UK).
I simply
left some dried
rosemary in some rapeseed oil to soften with some chopped garlic and sea salt then before putting the leg
of lamb in the oven it was scored and rubbed with the oil.
1 cup unrefined sea salt (like Real Salt or Celtic Sea Salt) Zest
of 3 - 4 Meyer lemons 4 - 5 sprigs
of fresh
rosemary,
leaves removed from stem, very finely chopped
In a small dish, combine 2 tablespoons
of extra virgin olive oil with a teaspoon
of thyme
leaves, parsley and crushed
rosemary leaves, 1/2 teaspoon each
of rubbed sage, black pepper and sea salt.
We bruised the
rosemary leaves before browning it with the butter and added a couple
of garlic cloves.
The
rosemary leaves give the right amount
of savory flavor to this textured delight and the berry jam is an added bonus, plus it looks pretty.
Remove the
rosemary sprigs (it's okay
of leaves have fallen off the stem) and strain the curd through a fine mesh strainer over a bowl.
Bring the tomato mixture to a low boil and add the basil, oregano, bay
leaf, parsley,
rosemary, sugar, balsamic vinegar, and 1 cup
of the rich stock.
2 cups unsweetened almond milk 1 tablespoon green tea
leaves 2 - 3 sprigs
rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs
of rosemary 1 leek, thinly sliced (use the green
leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale
leaves, stems removed and chopped 1/2 lemon, juice
1 1/3 cup (300 g) full fat coconut milk 2
rosemary sprigs — lightly bruised with the back
of a chef's knife 1 tablespoon green tea
leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
Mixed with fresh spinach
leaves,
rosemary, and sprigs
of thyme.
Top each tart shell with 2 tsp
of caramelized onions, a slice
of fried mushroom and a couple
of leaves of rosemary.
Rub some
of the second amount
of garlic,
rosemary, bay
leaf, and paprika mixture into the skin, but let some fall to the bottom
of the pan.
If you can't find pink peppercorn
leaves to garnish your drink with, you can substitute a sprig
of fresh tarragon or
rosemary.
Add aromatics like a bay
leaf, a crushed clove
of garlic, a dried chile, a few peppercorns, a few sprigs
of rosemary or a couple sprigs
of thyme.
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-...]
Drain the cranberries
of excess water and place into a large mixing bowl with the cooked quinoa, macadamias and
rosemary leaves.
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
Gently crush
leaves of rosemary with your fingers and add to the olive oil.
Ingredients One 15 - ounce can cannelloni or white beans Juice
of 1/2 lemon 2 teaspoons fresh
rosemary or thyme
leaves (optional) 1 garlic clove 1 tablespoon olive oil 1/2 teaspoon salt
Serve regular burgers on toasted buns with baby kale, sriracha mayo and fresh
rosemary sprigs or serve small burgers on 2 to 3 baby kale
leaves topped with dollops
of sriracha mayo and sprigs
of rosemary.
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.
Lemon verbena
leaves are floral and grassy to the nose, while earthy undertones
of thyme and
rosemary give depth to the overall flavor and harmonize well with the cream, lending an elegant note to your dessert.
1 large onion 1 cup
of red or white wine (or water) 2 cups water 3 garlic cloves 1 bunch parsley (about 1/2 cup chopped) 1 stalk
rosemary (just
leaves) 4 cans (15 ounce) whole ORGANIC tomatoes, salt - free 2 cans (6 ounces) ORGANIC tomato paste pepper to taste (no salt is necessary)
For example, you will surely need the fresh
rosemary here; dried
rosemary won't work as tucking in the fresh
rosemary leaves inside the gap
of the fish ensure the flavors seep into the flesh
of the fish while it is being baked.
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
Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots
of garlic 1 white onion 1 jicama — thickly sliced Lots
of shallots 3 whole cloves 4 dry bay
leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper,
rosemary, thyme, paprika and coriander Directions: 1.
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
Finally, flatten the top
of the carrot slightly and pierce it with a
rosemary sprig or parsley
leaf.
These are all the ingredients you'll need to make a quick easy batch
of homemade chicken noodle soup: olive oil, yellow onion, celery, baby carrots, breast meat from a rotisserie chicken, chicken stock, granulated chicken bouillon, thyme,
rosemary, turmeric, bay
leaves, egg noodles, salt and pepper to taste, lemon juice, and Italian parsley.
Over the course
of the cooking, the
rosemary leaves fell off and it felt a bit like eating lots
of twigs in your soup.
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)
1/2 cup extra-virgin olive oil 1 teaspoon fresh
rosemary leaves 1 teaspoon fresh thyme
leaves 1 teaspoon fresh oregano
leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay
leaf pinch
of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
2 lbs beef chuck roast, trimmed
of large sections
of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh
rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2
of a 6 oz can
of tomato paste, about 2 rounded T 2 bay
leaves
Strip
leaves from stems
of rosemary and thyme, then chop coarsely.
If you can find (or grow) them, use sturdy
rosemary branches, stripped
of leaves, as skewers for these Italian salmon kebabs; they'll add a subtle, smoky flavor that hints
of pine.
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)
I
left out the bread crumbs, used half a cup
of walnuts and 1/4 cup dried cranberries in the «meat» as well as cooking the lentils with a tablespoon
of dried
rosemary and 3 bay
leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp
of Braggs Liquid aminos and Worcestershire sauce.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or
leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig
of rosemary.
spicy — a tasting term used for odours and flavours reminiscent
of black pepper, bay
leaf, curry powder, baking spices, oregano,
rosemary, thyme, saffron or paprika found in certain wines
I'd incorporate Indian flavors using paneer instead
of feta, tortilla chips with roti (baked till crisp and lightly crushed), In the magic sauce recipe, I'd substitute
rosemary and thyme with dried fenugreek
leaves (kasoori methi) and fresh coriander
leaves.