Goodnight Sleep Blend: Add 2 drops
of sage oil, 1 drop of ylang ylang oil and 20 drops of neroli oil blend to a diffuser and enjoy.
Not exact matches
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive
oil, and just the 1/2 tsp
of rubbed
sage leaves and I added a cup
of frozen peas to the pasta cooking water a couple
of minutes before the end.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed
sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut
oil, ghee, palm shortening or olive
oil or a combination
of two
of these
Roasted garlic and summer herb salt blend: Harvest the last
of your summer herbs, basil,
sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves
of garlic with a drizzle
of olive
oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons
of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
2 medium leeks 1 tablespoon butter 2 tablespoons olive
oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh
sage (about 8 to 10 leaves), left intact
Stir together butter and
sage and, with a pastry brush,
oil bottom and sides
of an 8 - inch square metal baking pan.
In a small bowl, combine 1 Tablespoon
of olive
oil, rosemary,
sage, garlic, salt and pepper.
The flavours
of sweet potato,
sage and walnuts go so well with the almond feta and while I was debating what kind
of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle
of good quality extra virgin olive
oil.
You can whip this up impromptu with just a few fruits on hand and kitchen staples: Mix together chopped fruits, fresh
sage, olive
oil, a sprinkle
of sugar, and a splash
of balsamic vinegar, and roast until juicy and lightly browned.
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled
Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with
Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart
of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin +
Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese &
Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive
Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin
Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive
Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
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.
Heat the last tablespoon
of oil in the skillet and fry the
sage leaves for about 30 seconds, until crisp.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground
sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive
oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
I opened my copy
of The Zuni Café Cookbook and using the
sage advice from the author, the late Chef (and occasional co-worker) Judy Rodgers, I warmed some pistachios, just enough to encourage them to soon release their precious
oil, but not enough to toast them through, which would cause them to lose their color.
Wild - crafted, organic ingredients
of structured spring - water, virgin coconut
oil, orange wax, pomegranate CO2 extract, seaweed extract, spirulina, non-gluten oats, aloe vera, blue tansy, yarrow, German chamomile, frankincense, blood orange, vetiver, lemon, lavender, bergamot and
sage and rosemary super-critical antioxidants will caress your tresses with creamy - conditioning success.
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8
sage leaves 1 tablespoon thyme leaves zest
of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle
oil OR walnut
oil pinch
of ground nutmeg sea salt
Healthy Recipes: 10 Days
of Healthier Thanksgiving Recipes
Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicke
Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive
oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh
sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicke
sage leaves 24 whole
sage leaves for embellishing Salt and pepper 1 32 ounce carton chicke
sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch
of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh
sage, finely chopped 2 tablespoons extra virgin olive
oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste
Our main standbys are probably: fagioli all» uccelletto — tuscan bean / tomato /
sage stew, basically posh beans on toast, very quick and easy to make from tinned beans dal - roti - shaak — any simple dal, a spicy vegetable (often roasted cauliflower or stir - fried cabbage) and frozen parathas (which are amazing), with yoghurt and chutney on the side pasta with some sort
of veg plus feta, olive
oil and lemon.
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
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons
sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons
of pink salt or more (to taste) 1/2 cup coconut
oil, or organic, grass fed butter
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
150 g spaghetti (I used «spaghettoni») extra virgin olive
oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful
of fresh
sage leaves, cleaned and pat dried freshly ground black pepper, to taste
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.
Looks so Yummy:) I am into baking this moment, and I am baking different kinds
of scone, plane scone with yogult, and cheese scone with olive
oil and
sage..
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece
of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive
oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh
sage 8 cups water
4 lbs roasted butternut squash 4 tablespoons olive
oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5
sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup
of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
1/4 lb
of thinly sliced pancetta 12 cloves
of garlic 2 tsp
of fennel seeds 2 tbl
of olive
oil 1 tbl
of a good balsamic vinegar 2 tbl
of a good, drinking red wine 1 tsp
of chopped fresh
sage 1 tbl
of dried rosemary 1 tsp
of salt 1 tsp
of ground pepper
Your olive
oil biscuits with those little bits
of sage are delightful and I'm sure go so well with that veggie and bean filling.
The buzzy breakfast guru (known for her heart - shaped smoothie bowls) has traveled the world in search
of the most powerful way to start the day, so you can trust she's come up with some pretty legit stuff (
sage and
oil pulling included).»
1 butternut squash 1 acorn squash 1 (whatever choice
of squash you have on hand) Olive
oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups
of vegetable broth 1/2 cup
of coconut milk 10 fresh
sage leaves, sliced Salt Pepper
Sauce: 1 Sausage 1 cup
of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g
of cottage cheese 2 tbsp
of Olive
Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp
of butter
Sage leaves
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh
sage 1 dried arbol chile, or pinch
of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive
oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive
oil
The research has been highlighted in many publications including the Food Chemistry Journal (www.elsevier.com) titled «Comparison
of the phenolic - dependent antioxidant properties
of coconut
oil extracted under cold and hot conditions» by Prof. Kapila Seneviratne, Chamil D. Hapuarachchi and Sagarika Ekanayake; Food Science and Technology
of Sage Publications titled «Antioxidant activities
of the phenolic extraction
of seeds and seed hulls
of 5 different species»; International Journal
of Food Science and Technology
of the United Kingdom; and the International Food Research Journal
of Malaysia.
150 g spaghetti (I used «spaghettoni») extra virgin olive
oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful
of fresh
sage leaves, cleaned and pat dried freshly ground black pepper, to taste [click to continue...]
ingredients PORK MEDALLIONS: 3 tablespoons olive
oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs
sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive
oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
1 medium butternut squash, peeled and chopped into 1 - inch cubes (2 cups) 3 tablespoons olive
oil, divided 3 - 5 tablespoons fresh
sage, chopped Dash
of salt 2 shallots, diced 1 stalk celery, diced 1 cup arborio rice 3 1/2 cups vegetable broth Salt and pepper to taste More
sage for garnishing (optional)
Red Mountain
Sage is composed of clay and essential oil of sage that possesses the ability to pull out toxins and help cleanse skin to reveal a healthy g
Sage is composed
of clay and essential
oil of sage that possesses the ability to pull out toxins and help cleanse skin to reveal a healthy g
sage that possesses the ability to pull out toxins and help cleanse skin to reveal a healthy glow.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease
of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed
sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive
oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
Favorite Fall Green Smoothie Cream
of Onions Soup with Caramelized Fennel Roasted Fennel with White Beans + Garlicky Parsley
Oil Sautéed Salt + Vinegar Brussels Sprout Leaves Autumn Vegetable Skillet with Sunchokes +
Sage Cauliflower Chickpea Golden Stew
pkg tempeh 1T fennel seeds 1 tsp dried basil 1 tsp dried oregano 1/2 tsp red pepper flakes 1/2 tsp dried
sage 2 cloves garlic, minced 2T soy sauce 1 tsp olive
oil Splash
of lemon juice
for the
sage + walnut pesto: 1/4 cup
of sage leaves, stems removed and loosely packed 1 cup
of spinach leaves 1 small clove
of garlic, sliced 1/3 cup
of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3 cup
of extra virgin olive
oil for the oatmeal: 1 cup
of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups
of water a pinch
of salt a drizzle
of olive
oil
Step 2 - Heat half
of the
oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon,
sage and rosemary and cook for 2 minutes.
I had half
of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used
sage in place
of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive
oil for a bit
of crunch), and tossed in toasted walnuts instead
of pine nuts.
Since we also wanted black eyed peas, we used a can
of black - eyed peas and lightly sauteed them in coconut
oil along with some granulated garlic, granulated onion and dried
sage.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3
sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive
oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Combine the olive
oil, rosemary, garlic,
sage, lemon zest, salt, and 1/2 teaspoon
of the black pepper in a small bowl.
1 tablespoon extra-virgin olive
oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh
sage Grated zest
of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice
2 heads garlic (you read that right) 2T + 2 tsp olive
oil 1 medium onion, chopped 1 tsp salt Dash
of pepper 1/2 tsp fennel seeds, crushed 1 tsp dried
sage 2 vegan bouillon cubes 4 cups water 2 cans white beans, rinsed and drained 1 bay leaf 1T lemon juice
Whisk in 1 tablespoon
of the
oil and 1/4 teaspoon
of the
sage.