Not exact matches
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
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.
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
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes,
fresh lemon juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera, ginger root,
fresh mint,
fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds,
fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds, ground cinnamon, cayenne
pepper, natural herb blend
The bread is made with
fresh rosemary, coarse sea salt, cracked
pepper, and olive oil.
Put them in a food processor (or you can finely chop them with a knife) along with the
fresh rosemary, oregano, sage, and sea salt and
pepper, pulse until they're finely chopped.
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.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp
fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black
pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black
pepper (it would be great to add in herbs into the crust like
fresh rosemary and thyme!
1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8 dried black Mission figs, stemmed, chopped 1 6 - inch - long sprig
fresh rosemary 1/4 tsp ground black
pepper 1 12 - ounce bag
fresh cranberries 3/4 cup sugar
artichoke hearts, chicken,
fresh oregano,
fresh rosemary, lemon, olives, orzo, roasted red
peppers, spinach
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.
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red -
pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground
pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional:
fresh bread for toasting Parsley for garnish.
For serving 1 tablespoon honey 1 tablespoon water 2
rosemary sprigs Baguette, sliced Baby arugula 1 pound
fresh figs, sliced Salt and black
pepper
The pork is simply seared then baked with
fresh rosemary, sage, garlic, salt,
pepper and olive oil.
Drizzle squash with olive oil, minced
fresh rosemary and ginger, 1/4 tsp garlic powder, salt and
pepper to taste.
Olives are baked with citrus fruit,
fresh rosemary and
pepper flakes.
chopped 1/2 cup Greek - style yogurt 1/4 cup crumbled Gorgonzola cheese 1 tsp chopped
fresh rosemary, divided 1/4 tsp black
pepper
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell
pepper (chopped) •
fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and
pepper to taste
This hearty soup has a simple seasoning, using
fresh rosemary, salt and
pepper.
1 red bell
pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped
fresh Italian parsley 1 Tbsp chopped
fresh basil 1 tsp finely chopped
fresh rosemary 1/4 tsp salt Freshly ground black
pepper
Gather all of your ingredients to make the marinade: Cabot Plain Greek Yogurt, garlic (finely grated), lemon juice, fennel seed,
fresh thyme (chopped), kosher salt,
pepper, and
fresh rosemary (chopped).
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground
pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped
rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped
fresh parsley or chives for garnish, optional
1 cup Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons chopped
fresh thyme 1 3/4 teaspoon coarse kosher salt 1/2 teaspoon
pepper 1 teaspoon chopped
fresh rosemary 5 pounds boneless pork butt
arrowroot, basil, beef, black
pepper, cream, pasta,
rosemary, salt, shallots, thyme, olive oil,
fresh thyme, oil, wine, mushrooms,
pepper, thyme leaves, white wine, sour cream, olive, whole wheat pasta, wheat, leaves, tenderloin
I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme,
rosemary (that was
fresh), and red
pepper flakes.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black
pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black
pepper 4 4 - ounce boneless, skinless chicken breasts
4 cups fingerling, yukon gold, and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup extra virgin olive oil 2 teaspoons sea salt or kosher salt 1 teaspoon freshly ground
pepper 3 tablespoons
fresh rosemary, chopped
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp
fresh rosemary or 1/2 tsp dried 1 tsp
fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground
pepper
4 parsnips 5 carrots 3 tablespoons olive oil 2 teaspoons minced
fresh rosemary 2 teaspoons
fresh minced sage 1 teaspoon kosher salt or to taste 1/2 teaspoon ground black
pepper
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp
fresh rosemary 1/2 tsp
pepper 1 tsp coarse sea salt 8 free range eggs
-- I made them a little bit spicy with dried chile
peppers, garlic and onions,
fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!)
8 oz cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp white cheddar cheese, grated 1 sprig
fresh rosemary leaves, minced Salt and
pepper, to taste Arils from 1 pomegranate
2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1
fresh rosemary sprig, leaves only 2
fresh thyme sprigs, leaves only 1 Meyer lemon, cut into quarters Sea salt and freshly ground black
pepper
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary, chopped — 1 teaspoon
fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt,
pepper
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)
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed
rosemary 1 tablespoon minced
fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black
pepper
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp
fresh rosemary, finely chopped * 1 tsp
fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp
pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
2 1/2 pounds Yukon gold or red potatoes, cut into chunks 3 to 3 1/2 tablespoons extra-virgin olive oil 2 1/2 to 3 tablespoons freshly squeezed lemon juice 1 to 3 tablespoons
fresh rosemary, chopped 1/2 teaspoon sea salt Freshly ground black
pepper, to taste
6 small Red Bliss potatoes about 2 - inches in diameter Salted water 2 tablespoons Dijon - style mustard 3 tablespoons olive oil 1 green onion, finely chopped 1 tablespoon chopped
fresh rosemary 2 cloves garlic, crushed 1 teaspoon granulated sugar 1 teaspoon hot Hungarian paprika Kosher salt and black
pepper, to taste
Toss in a large bowl with
fresh thyme,
rosemary and a drizzle of olive oil and salt and
pepper and roast for about 20 - 30 minutes until golden brown.
Made with a mixture of whole wheat and all purpose flours, the crackers are flavored with
fresh rosemary, cracked
pepper, and coarse sea salt.
3/4 cup whole wheat flour 1/2 cup all - purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon
fresh rosemary, chopped 3 tablespoons butter, cold 1 egg 1/4 cup milk Coarse sea salt and cracked
pepper, for sprinkling
You'll need the tomatoes,
fresh rosemary & thyme, garlic, salt,
pepper, and olive oil to do this.
(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon
fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black
pepper 1/4 teaspoon kelp powder 8 cups water
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
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.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of
rosemary pinch of red
pepper flakes 1/2 tsp kosher salt
fresh ground
pepper to taste
These quick and easy gluten - free whole - grain rolls are loaded with
fresh rosemary and cracked
pepper for big flavor.