so having a large store is so much more economical for me than buying small amounts of
organic parsley in the small bottles.
Not exact matches
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise
in half * 1 tbsp butter, preferably
organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh
parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic, sliced
in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh
parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone
in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup
parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned
in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh
parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots,
organic coconut sugar,
organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup
organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone -
in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup
parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
Add the drained cauliflower to a bowl, make a well
in the middle and add 1 large
organic egg and beat it, then add 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried
parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sea salt and 1/2 cup of finely shredded Manchego cheese, mix everything together until well combined
Fresh tomatoes topped with grape seed oil, kalamata olives and their juice, and raw Swiss cheese, lightly grilled
organic red onions (SO much flavor
in the
organic... decent price at Trader Joe's) and baby portobellos, about 3 ounces of baked chicken, and brown rice cooked
in chicken broth, all topped off with Italian
parsley made for a very tasty dinner!
2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton
organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful coriander, chopped Handful
parsley, chopped Pinch of ground black pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt
in there) Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal
One cucumber, chopped
in small pieces (peel if not organic) 3 Tomatoes, chopped 1 scallion, chopped 1/2 finely chopped fresh mint 1/2 finely chopped fresh parsley Tahini Dressing In a large bowl mix cucumbers,.
in small pieces (peel if not
organic) 3 Tomatoes, chopped 1 scallion, chopped 1/2 finely chopped fresh mint 1/2 finely chopped fresh
parsley Tahini Dressing
In a large bowl mix cucumbers,.
In a large bowl mix cucumbers,...
Flavor Variations (blend these instead of the herbs
in the recipe above): - The zest of one
organic lemon and one
organic lime (great on fish)-3 tablespoons finely minced toasted pecans or walnuts and2 tablespoons of honey -1 tablespoon each of finely minced fresh
parsley, chives, rosemary and tarragon - 2 tablespoons fresh minced mint and 1 tablespoon lemon zest (great on lamb)-3 tablespoons fresh minced dill weed and 1 tablespoon orange or lemon zest (great on fish or vegetables)
Slice up a flavorful,
organic tomato to add some color and sweetness and a little fresh
parsley or basil, and you're
in business.
ohoh, i've been eating my homemade alfalfa sprouts for years,
organic, here
in france... but mostly prefer sprouts of all radishes, leeks, fenugreek, lentils... have a harder time with broccoli and
parsley sprouts though (even though i love broccoli) can we get too much iron from certain sprouts while menopaused?
Glorious Green Dressing 2 cloves garlic 2 Tbsp maple syrup 2 Tbsp apple cider vinegar 2 Tbsp
organic lemon juice 1 cup baby spinach 1 tsp onion powder 1/4 cup fresh dill 1/4 cup fresh Italian
parsley 1/2 cup olive oil 1/2 tsp sea salt
In a blender, blend all ingredients until smooth.
One cucumber, chopped
in small pieces (peel if not
organic) 3 Tomatoes, chopped 1 scallion, chopped 1/2 finely chopped fresh mint 1/2 finely chopped fresh
parsley Tahini Dressing
The green juice (Romaine, celery, cucumber, apple, spinach, kale,
parsley, and lemon) tastes like that refreshing smell that hits you
in the face when you walk into an
organic food store or juice bar.