Add a little fresh rosemary and
a pinch of fresh thyme.
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree,
a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Warm up to a creamy bowl of Roasted Sweet Potato Soup topped with caramelized onions and
a pinch of fresh thyme.
Serve topped with a few
pinches of fresh thyme, and more crumbled goat cheese.
Not exact matches
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big
pinch dried
thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1
pinch of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous
pinch nutmeg salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling
of dried basil, oregano, and
thyme) 1 lb.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato
Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with
Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from
Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)
For example: comté and parmesan with a
pinch of cayenne, some smoked paprika and chopped
fresh thyme.
Ingredients - 2 tablespoons unsalted butter -8 oz
of thick cut bacon cut into bite size pieces - 8 oz
of sliced mushrooms - 2 shallots, thinly sliced -
Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons
of salt -
pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs
fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced
fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper
Pinch of cayenne paper 3/4 cup
fresh cream 1 lemon, cut into quarters, for garnish
-- 3 - 5 beets with their tops, 2 carrots, 1 - inch piece
of fresh ginger, black pepper,
pinch of thyme and marjoram, coconut milk (red soup pictured)
I did make a few changes: — 1/2 an onion, diced, because I didn't have enough green onions — 5 tiny cloves
of garlic, diced, mixed with the parmesan cheese —
pinch of Aleppo pepper mixed with the cheesw — dried
thyme instead
of fresh because that's what I had I also made it in a 10 ″ pan and this did seem way easier than dealing with filling two 8 ″ pans.
1 cup organic brown rice, soaked one hour or more 1 1/2 cups water
Pinch of salt 2 Teaspoons chopped,
fresh thyme or dill (or both!)
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard
Pinch of salt 1 1/2 teaspoons minced,
fresh thyme 1 teaspoon each minced
fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons
fresh lemon juice 3/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped
fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny
pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few
pinches of whole sea salt julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance)
pinch of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried
thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced
fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny
pinch of Old Bay seasoning per bowl
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
1 cup or 8 oz plain Goat Cheese (also known as Chèvre) 2 teaspoons Lemon Juice 1/4 cup Walnut pieces (finely ground) 1/2 teaspoon
fresh Rosemary (very finely chopped) 1/2 teaspoon
fresh Oregano (chopped) 1/2 teaspoon
fresh Thyme (chopped)
Pinch of Kosher Salt and Black Pepper (to your preference)
Ingredients For the almond -
thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge) juice
of 1/2 a lemon a
pinch of whole sea salt 1 teaspoon almond butter (from untoasted almonds)
fresh chopped
thyme, to taste For the pizza base 1 cup wholemeal wheat -LSB-...]
1 pound
fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big
pinches of red pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon
fresh thyme 1/8 teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted
Ingredients 1 garlic clove, peeled a
pinch of whole sea salt a
pinch of white pepper a
pinch of chili powder 6 - 8 tablespoons extra virgin olive oil juice
of 1 lemon
fresh thyme leaves, to taste
fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
Add the reserved stock to the pot, along with the sauteed shrimp,
fresh thyme leaves and a healthy
pinch of salt.
2 granny smith apples 2 pears Juice
of a lemon A bag
of baby spinach 2 beetroot A couple
of handfuls
of walnut pieces A block
of feta light (optional) 2 tablespoons walnut oil 2 tablespoons white wine vinegar 1/2 tablespoon
fresh thyme leaves 1/2 clove garlic
Pinch of sugar
Ingredients For the seitan balls 130 g red lentils 300 ml filtered water 250 seitan sausage, minced 100 g plain seitan, minced 1 garlic clove, peeled and minced 3 tablespoons extra virgin olive oil 2 tablespoons flax seeds 2 tablespoons breadcrumbs (from wholemeal bread) a
pinch of whole sea salt a few
fresh thyme sprigs, -LSB-...]
1 1/2 pound brussels sprouts,
freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons
fresh lemon juice 1 teaspoon
fresh thyme leaves 1/3 cup
fresh chives, minced 2 - 3 big
pinches of salt 1 1/3 cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons
fresh chopped
thyme leaves 1 teaspoon salt, more to taste Black pepper to taste
Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
for the filling 1/2 small yellow onion — diced 1 inch piece
of fresh ginger root — peeled and minced couple sprigs
fresh thyme — optional 1/8 rutabaga — peeled and diced
pinch of sea salt freshly ground black pepper — optional 1 ripe but firm pear — cored and diced coconut sugar for sprinkling
3 1/2 pounds brisket
Pinch of kosher salt
Pinch of black pepper 4 tablespoons unsalted butter 5 pounds small yellow onions, peeled and halved through the root 1 cup dry white wine 1 cup veal or chicken stock 1 1/2 tablespoons
fresh thyme leaves 1 tablespoon freshly ground black pepper 1 celery stalk, diced 1 tomato, diced 4 garlic cloves
Filling 8 - 10 onions 1 tablespoon olive oil 1 tablespoon vegan butter sprig
of fresh thyme 17 ounces extra firm tofu
pinch of nutmeg 2 tablespoons miso ± 3/4 cup vegan milk 1 clove garlic, minced 2 teaspoons rice vinegar yeast flakes (optional) salt and pepper
Author: Mahy Serves: 12 Ingredients: Crust: 2 large sweet potatoes shredded in a food processor to make 3 cups
pinch of salt 1 teaspoon
of olive oil 2 teaspoons
of fresh thyme leaves Eggs: 12 Fresh eggs 12 Tablespoons of... Continue Read
fresh thyme leaves Eggs: 12
Fresh eggs 12 Tablespoons of... Continue Read
Fresh eggs 12 Tablespoons
of... Continue Reading →
250 grams
fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove
fresh garlic or a
pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried
thyme and
pinch of chili
pinch Himalayan salt a splash
of water if needed
4 tablespoons (1/2 stick) butter, at room temperature 1/4 chopped
fresh thyme 1/2 garlic clove, minced Squeeze
of lemon juice Kosher salt and freshly ground black pepper, to taste
Pinch of cayenne pepper
In a bowl combine 1/4 cup lemon juice, 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 sprigs chopped rosemary, 2 sprigs chopped
thyme leaves, a
pinch of kosher salt, and a few grinds
of fresh pepper.
Top with a
pinch of fresh chopped
thyme and dig in!
Place grated parmesan cheese, a tab
of butter,
fresh thyme, and a
pinch of salt in a large bowl.
1 teaspoon olive oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes
fresh black pepper Generous
pinch of dried
thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons
fresh lemon juice 4 cups arugula
2 Tablespoons
of chopped garlic 3 Tablespoons
of olive oil 8 cups chopped tomatoes (
fresh or canned) 1 cup onions, chopped 1/2 cup
of fresh chopped parsley 1 teaspoon oregano 1 teaspoon
of crushed red pepper 1/8 cup
of fresh chopped sweet basil
Pinch of thyme Pinch of rosemary One teaspoon salt One teaspoon black pepper
1 tbsp unsalted butter 6 oz (3/4 cup) carrots, sliced (and peeled, if not organic) 6 oz (3/4 cup) parsnips, sliced 1 garlic clove, crushed (optional) 1 sprig
of fresh thyme or a
pinch of dried 8 fl oz (1 cup) low sodium or homemade chicken stock
Before serving, try adding
fresh cooked shrimp and / or large whole sea scallops that are just barely cooked (about three minutes each side, in real butter
of course, with a
pinch of thyme).
Sprinkle with dry
thyme and a
pinch of chopped
fresh sage.
Add a quarter cup
of finely chopped
fresh parsley leaves — the product by LiteHousecalled «freeze - dried
fresh» in a bottle; the bottle says it contains three bunches
of parsley — is amazing; it reconstitutes beautifully, a
pinch of dried
fresh thyme, and a
pinch of grated nutmeg.
Sprinkle with crushed dry
thyme and a
pinch of nutmeg, salt and
fresh ground pepper and a generous bay leaf.
Add small chunks
of medium cheddar cheese, a small spoon
of sour cream, a little mayonnaise, a small piece
of garlic and a tiny piece
of green onion and a
pinch of thyme and a little sprinkle
of fresh ground pepper.
Sprinkle the sautéed onions with
fresh ground pepper, a little,
fresh only, chopped mint and a tiny bit
of dried
thyme and just a
pinch of nutmeg.
Sprinkle just a little sweet paprika and a tiny
pinch of fresh dried
thyme.