Pour in enough water to cover by two fingers and drop in two
of the rosemary sprigs.
Ensure you trim off the top
of the rosemary sprig that is green and soft (cut down to the rigid part).
Not exact matches
Add lemon juice,
rosemary sprigs, salt, pepper, and about two thirds
of Yerba mate.
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2
sprigs thyme 2
sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice
of 1 lemon 2
sprigs fresh
rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2
sprigs fresh
rosemary or 1/2 tsp dried
rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
You might also try a couple
of sprigs of rosemary (you won't need as much, as
rosemary is a stronger flavored herb).
-- 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.
My only change was 1/2 tsp
rosemary for the fresh
sprigs of rosemary, which I did not have on hand.
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)
Pumpkin beer is mixed with apple cider and then garnished with fresh apples, crunchy pomegranate seeds and fresh
sprigs of rosemary.
1
sprig each
of fresh thyme,
rosemary, oregano, sage, bay.
Garnish with a fresh
sprig of rosemary.
These are all the ingredients you'll need to make these spectacular rum drinks: ice, Malibu Caribbean Rum with Coconut Liqueur, 100 % pure pomegranate juice, carbonated lemon / lime soda, fresh pomegranate seeds, red sugar for rimming the glasses, and
sprigs of fresh
rosemary for garnishing.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out
of season) canned tomato, along with the
sprig of rosemary, if using.
A few hours before cooking, I destemmed 1 - 2
sprigs of rosemary and let them marinate in some extra virgin olive oil.
Simmer for 30 minutes and drop in a few
sprigs of rosemary.
Add the water, apple cider vinegar and
sprig of rosemary.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out
of season) canned tomato, along with the
sprig of rosemary, if using.
The Cranmary Tonic, pictured above, is a gin and tonic with 1 ounce cranmary simple syrup added for each drink and garnished with a
sprig or two
of fresh
rosemary.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid
of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead
of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or
rosemary sprigs.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2
sprigs Thyme or 1 tsp try thyme 2
sprigs Rosemary or 1 tsp dry
rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
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
We cut up the russets and steamed them with the cauliflower and threw in a couple
sprigs of fresh
rosemary and thyme with the steam, then caramelized some onions in lieu
of the bacon and it was seriously delicious!
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even
Rosemary Blossom honey 2 large
sprigs of rosemary, cut in half 1 cinnamon stick Strips
of lemon zest from 1/2 lemon
Remove the
rosemary sprig from the cooked potato mixture and then using a potato masher, carefully mash up about 1/2
of the cooked potatoes inside the pot.
Float a candied lemon slice or a
sprig of rosemary on top
of the martini and serve.
For mine, I included the Gruyère, used a mixture
of milk, cream, and broth, and steeped garlic and a large
sprig of rosemary in the liquid before adding it to the layered potatoes.
Place the
rosemary sprig and 1 ounce
of the simple syrup in the bottom
of a cocktail shaker.
1/2 cup unsalted butter 2 large
sprigs of rosemary, cut in half 1 1/3 cups powdered sugar, sifted 1/2 cup almond flour or finely ground blanched almonds 1/3 cup finely ground corn flour 1/4 teaspoon salt 4 large egg whites
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2
sprigs of rosemary 2
sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
1 cup
of maple syrup 2
sprigs (about 3 inches each)
of fresh
rosemary
I guess
Rosemary infused Maple Syrup does sound fancy pants, but really it's boiled maple syrup with a couple
of sprigs of rosemary in it.
In the meanwhile, prepare the lentils: simmer the lentils in water with a
sprig of sage or
rosemary or another aromatic herb and a clove
of garlic until tender.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A few
sprigs of fresh thyme A few
sprigs of fresh
rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
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.
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.
-LSB-...]
Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3
sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
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-...]
Aromatic
sprigs of rosemary and extra virgin olive oil give this bread its soft texture and sublime flavor.
Garnish: dollops
of vegan sour cream or additional Quick Vegan Cashew Cream, fresh sage or
rosemary sprigs, roasted pepitas
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
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2
sprigs fresh
rosemary Pinch
of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
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.
3/4 -1 lb chanterelle mushrooms coarsely chopped 1
sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock if you are going vegan) 3 tbs cup olive oil salt pepper