Drizzle both with oil, salt, pepper and
the rest of the rosemary, if using, and toss to coat.
Place
the rest of the rosemary and orange slices over the top and sides of the roast, folding the plastic wrap tightly around them to hold everything in place.
Not exact matches
i have adjusted it a little: — 2 stalks
of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig
of the following: fresh oregano, thyme and
rosemary (took the
rosemary out after the onion had browned but left the
rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.
Cut the vanilla bean open, scrape the seeds out and put into a small saucepan together with the vanilla pod, honey,
rosemary and the
rest of the rhubarb and strawberries.
Start with zucchini filling, then half
of the goats cheese, then the baked tomatoes and finish it with the
rest of the goats cheese, crushed rosa pepper and some sprigs
of fresh
rosemary.
Into a blender or food processor (I used a nutribullet) add your butterbeans, greek yogurt, bbq sauce, the other garlic clove and the
rest of the dried
rosemary.
I added garlic and
rosemary is nicely matched to the
rest of the ingredients.