Husband and I shared gnocchi with saltbush lamb shank ragu, a salad of potatoes, Nundle smoked trout, green beans, mission olives, baby spinach and soft quail eggs and shoestring potatoes,
rosemary salt and aioli.
Prep time: 25 min Cook time: 18 min Total time: 43 min Serves: 12 INGREDIENTS 8 cups bread cubes (about 1 loaf) 3 tablespoons butter 1 medium onion, diced 4 cloves garlic, minced 1.5 cups celery, diced 1 teaspoon thyme 1 teaspoon
rosemary salt and pepper to taste 1 egg 2 1/2 - 3 cups vegetable broth oil for greasing muffin tin DIRECTIONS Preheat oven to 375 degrees Fahrenheit.
1 qt chicken broth 2 cups peeled and chopped zucchini (I used 2 small - medium sized zucchini) 2 cups cauliflower, broken into florets (I used one head total) 1 cup chopped onion 2 cloves garlic, pressed or minced 1 cup peeled and diced carrots 1 cup shredded, pre-baked chicken 1/4 cup fresh parsley 2 - 3 tsp celery seed 2 - 3 tsp dried
rosemary salt and pepper to taste
Olive oil 2 garlic 200 g mushroom (sliced) 200 g hazelnut (chopped) 200 g leek (sliced) 1 tsp thyme 1 tsp
rosemary salt & pepper
sprinkle with
rosemary salt, if using.
Ingredients 1 cup millet 2 cups water 2 large shallots about 1/3 cup chopped 4 large cloves of garlic minced 1 1/2 cups chopped brown mushroom 1 heaping tablespoon fresh
rosemary Salt & pepper 1 cup fresh parsley chopped
Freshly popped popcorn with
rosemary salt and a little butter is my favorite.
Heidi, I make lavender salt and
rosemary salt.
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried
rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable stock
4 tablespoons extra virgin olive oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind of essential) 1/4 cup chopped flat leaf parsley 1 teaspoon fresh thyme 1/2 teaspoon chopped fresh
rosemary Salt and freshly ground black pepper to taste
Ingredients: 1 pint of ripe strawberries (2 cups) 1 - 2 cloves of garlic 1 tablespoon dijon mustard 1/4 cup olive oil 14 cup balsamic vinegar 1 tablespoon honey 1/2 teaspoon fresh thyme 1/2 teaspoon fresh
rosemary Salt & pepper, to taste
Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar,
rosemary salt, basil, and garlic powder thoroughly into yeast mixture.
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
The homemade sourdough and herbed
rosemary salted croutons adds...
and
rosemary salted chips, served with lashing of ketchup and lemony water to wash it all down.
Not exact matches
Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil,
salt and a sprinkling of dried herbs — I like oregano and
rosemary.
Add lemon juice,
rosemary sprigs,
salt, pepper, and about two thirds of Yerba mate.
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs
rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea
salt and black pepper
Place these in a deep baking dish with a sprinkling of olive oil,
salt, cinnamon and
rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.
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
Place these on a roasting dish with a little olive oil,
salt, the
rosemary and thyme.
There's nothing better than a beautiful plate piled high with roasted sweet potato wedges baked until they're so soft and tender with a perfect blend of paprika,
salt, cinnamon and
rosemary — absolute heaven!
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of
rosemary and
salt — before you cook them you'll need to peel them and sliced them into pieces though.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme,
rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
-- I've discovered it works wonders in drinks and popcorn ~ I don't eat it but if I plunge a sprig or two into the bowl, I'll pick up delicious wafts of
rosemary while nibbling, add a little sea
salt + nutritional yeast (tastes like cheese) and it's quite a heavenly experience.
Soup was very bland so I added celery
salt and
rosemary with a splash of paprika Also omitted the water
If using a stand mixer, attach dough hook and mix in
salt and
rosemary.
For me, the necessary ones to have on hand are Himalayan pink
salt, garlic, black pepper, cayenne, turmeric, cumin, sage, and
rosemary.
Fold in the
rosemary and season with remaining 1/4 teaspoon
salt and pepper.
Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea
salt,
rosemary, and freshly cracked pepper.
more
salt in place of the miso and dried
rosemary for the sage.)
Sprinkle with chopped
rosemary leaves and
salt and pepper.
The bread is made with fresh
rosemary, coarse sea
salt, cracked pepper, and olive oil.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped
rosemary, for garnish Preheat oven to 400 ° with rack near top.
sea
salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs
rosemary 3 - 4 cups chopped greens (I used swiss chard)
Stir in walnuts, chocolate, water, lemon zest, lemon juice,
rosemary, baking powder, vanilla, and
salt until just combined.
Then I made a rub of sea
salt, black pepper, sugar,
rosemary, and parsley and rubbed it all over the roast.
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.
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!
Add the soup mix, a bunch of turns of black pepper,
rosemary, and
salt to taste.
Combine the garlic, oil, mustard, vinegar, honey,
salt and
rosemary in a shallow dish or large ziploc bag.
Sprinkle with the
rosemary,
salt and pepper.
In a small bowl combine the
rosemary, black pepper, sea
salt, sugar, and parsley.
Combine cornmeal, baking powder, baking soda,
salt, sugar, brown sugar, cayenne,
rosemary and frozen corn in a bowl.
8 whole Beef Short Ribs Kosher
Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs
Rosemary or 1 tsp dry
rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon
salt 1 teaspoon chopped fresh
rosemary (increase if you want more
rosemary flavor!)
I added a few of my own touches, though: a Meyer lemon citrus
salt, vegetables that cook under the chicken, and an optional lemon
rosemary sauce.
Blended with mineral - rich Dead Sea
Salt and the natural aroma of eucalyptus and
rosemary, its activated charcoal is sourced from coconut shells to leave skin feeling thoroughly cleansed (UK).