1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots, sliced 1/2 cup kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa powder
A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth
Add butter and a large
pinch of parsley and a large pinch of chives; toss until butter is melted.
1 bouquet garni (herbs tied up in small cheesecloth bouquet) with
a pinch of parsley leaves, celery leaves and chopped dill... or, instead, use 10 parsley stems and 10 dill stems
Sprinkle the remaining goat cheddar, parmesan and another few generous
pinches of parsley over the top.
Not exact matches
Then to top things off, a homemade chimichurri sauce using fresh
parsley, garlic, olive oil, and a
pinch of red pepper flakes is drizzled over the top
of each meatball.
In a blender place avocado, pine nuts,
parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a
pinch of salt and pepper and 2 tablespoons olive oil.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian
parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
In a medium bowl layer zucchini, chopped garlic, chopped Italian
parsley, sprinkle with a
pinch of salt and 2 - 3 tablespoons
of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers).
small handful
of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1 lemon 1 1/2 T smooth peanut butter splash
of hot sauce
pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
The carrots are grated, the spices are heated with a
pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and
parsley — think North African pesto.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice
Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf
parsley to serve In a small frying pan place olive oil and fry garlic til golden.
I used flat - leaf Italian
parsley and because
parsley has a milder flavour than cilantro, I added a little extra lime juice and an extra
pinch of salt.
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil,
parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt
Pinch of cayenne pepper
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!)
Chop the garlic, 1/4 cup
of the preserved lemon, the rest
of the cumin, half
of the remaining
parsley, and a
pinch of salt together to mix.
Add the olives,
parsley, balsamic, and a
pinch of salt and pepper and stir gently to heat.
1 lb ground beef, ours was grass feed 1 egg 3 garlic cloves, minced 2 tablespoons
parsley, chopped 2 slices whole wheat bread, crust removed 3 - 4 tablespoons water
Pinch of salt 2 - 4 tablespoon olive oil
For the Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh
parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar
pinch of salt and pepper
Add
parsley and a
pinch of salt.
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped
parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt
pinch of cinnamon
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
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh
parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) *
pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Drain the pasta and return to the pot, off
of the heat, along with the butter, chopped
parsley, and a
pinch of salt and pepper.
4 - 6 oz crumbled blue cheese 1 - 2 Tablespoons minced fresh onion 1 clove garlic, minced
pinch of cayenne pepper 1/3 cup minced fresh
parsley or 2 Tablespoons dried
parsley or cilantro 3/4 cup finely chopped pecans
In a small bowl combine grapeseed oil, canola oil, thyme,
parsley, minced garlic and a
pinch of salt and give a quick stir to blend.
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp dry
parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced
Pinch of red pepper flakes Salt and pepper to taste
2 cups cashew cream 1 cup water 2 tablespoons vegan butter 1 tablespoon minced onions 3 white peppercorns 1 sprig
of parsley 1 teaspoon salt
Pinch of nutmeg
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a
pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls
of fresh
parsley, rinsed, pat dried and more ore less -LSB-...]
3 tbsp
of butter (use olive oil with a little bit
of garlic powder if you are dairy intolerant) 1 tbsp
of olive oil 1 tbsp
of fresh minced garlic 1/2 to 1 tbsp
of lemon juice A
pinch of paprika Salt to taste Fresh chopped
parsley to sprinkle on top (optional)
Using a cylinder, add 2 tbsp
of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp fresh lemon juice, a
pinch of sea salt and a generous
pinch of freshly chopped
parsley
1 1/2 cups diced celery 1 1/2 cups chopped apple 1 cup vegan mayonnaise
Pinch of salt 1/2 teaspoon
of pepper 2 tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped
parsley for garnish
Pesto 25g flat leaf
parsley Juice
of 1 lemon 1 tbsp olive oil 1 - 2 tsp
of truffle oil (optional but recommended)
Pinch of salt
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped
parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill,
parsley, lemon and honey in a small food processor with a couple
pinches of salt and a 1/4 teaspoon black pepper.
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a
pinch of whole sea salt a small head
of radicchio, chopped 250 g seitan, minced a handful
of fresh
parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian
parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste
pinch cayenne pepper Splash
of wheat - free tamari, optional
After making the filling, take tomato, onions, jalapenos, fresh
parsley / coriander, chop them up into fine bite size dices and drizzle some lime juice over it, a
pinch of black rock salt.
In a medium bowl layer eggplant, sprinkle with a
pinch of salt, some chopped garlic, some chopped Italian
parsley and drizzle with olive oil (from the 1/4 cup), continue with layers until all the eggplant is finished (I usually do 3 layers).
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
Spread a light coating
of MAYONNAISE over SALMON; lay FENNEL and
PARSLEY over salmon; sprinkle another
pinch of SALT and PEPPER; drizzle with OLIVE OIL.
A
pinch of dried oregano adds earthiness while fresh
parsley adds freshness.
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried
parsley 1 tsp
of cumin 1 tsp
of onion salt 1
pinch of red pepper flakes 1 crushed bouillon cube
1 pound wild mushrooms 1/2 onion, chopped 4 to 6 cloves garlic, minced 1ounce ground almonds or pecans 1 Sprig cilantro or
parsley 1
pinch Herbs de Provence A splash or two
of Port wine, Brandy or Cognac (optional) Salt to taste
To make the yogurt aioli, finely mince 1 clove
of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of lemon juice, 1/2 teaspoon
of dried
parsley, season with a generous
pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a
pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried
parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice
of 1 navel orange
Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf
parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried
parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if n
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape
Pinch of kosher salt, if n
Pinch of kosher salt, if needed
-- 1 cup
of cooked chickpeas — 1 1/2 cups sprouts — 1 lemon (small squirt
of lemon juice for each wrap)-- a few shakes
of dried
parsley per wrap — a couple
pinches of sumac, for an extra sour bite — 1 bunch
of kale (optional), this isn't a usual addition to the wraps but I had some leftover kale that needed to be used
Ingredients For the rocket pesto 4 - 6 handfuls
of fresh rocket, washed and pat dried 2 small handfuls
of fresh
parsley, washed and pat dried 1 garlic clove, peeled 6 tablespoons extra virgin olive oil 1 teaspoon apple vinegar a
pinch of whole sea salt a
pinch of chilli powder 2 - 3 handfuls
of hazelnuts (and a -LSB-...]
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh
parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean flour