1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly sliced 1
small bulb of fennel, transparently sliced 1 avocado, cut into small cubes a big handful of almond slices, toasted
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1
small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
1 lb sushi - grade ahi tuna, well chilled 1 large or 2
small bulbs of fennel 1 bunch (about eight) radishes 1/4 cup fresh lemon juice 1/2 cup peppery extra-virgin olive oil sea salt and freshly ground pepper
Not exact matches
10
small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2
small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the
bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel
bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Place garlic on piece
of foil; drizzle with a
small amount
of oil and tightly wrap foil around
bulb.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1
small fennel
bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1
small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
1 tablespoon olive oil 1
small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1
small rutabaga, peeled, cut in 1/4 inch dice 1
small fennel
bulb, trimmed, fronds removed, cut in 1/4 inch dice 1
small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions
small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 1
Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Small Celery Root
Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8 cups
of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery root.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into
small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a
bulb of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links
of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into
small pieces and moved around until many
of the pieces are crisp; then add sliced and roughly - chopped fennel
bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes
of the risotto process.
Dark green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into
small squares, 1/4 inch 1 onion chopped 1/2
bulb of fresh garlic, minced 4 medium organic potatoes with the skin, cut into 1/2 inch cubes.
3 cups vegetable stock or water 2 cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel
bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest juice
of 1/2 to 1 lemon 1 tablespoon sherry vinegar
small handful
of basil, hand - torn salt and freshly ground black pepper, to taste
Note: If you don't like the taste
of fennel or are new to it, try using half
of a
small fennel
bulb so your taste buds can adjust to the anise - like flavor.
The first onions
of the season, available when the weather just starts to warm up, include scallions, also known as green onions, and spring onions, which resemble scallions but have
small onion
bulbs at the base.
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel
bulbs, each cut into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too
small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish
Fillet
of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel
bulb, very finely chopped
Small bunch chives, finely chopped A handful
of dill, finely chopped A pinch
of salt Good grinding
of black pepper Squeeze
of lemon juice
I used 1 carrot, 1/2
small fennel
bulb, a
small wedge
of cabbage, 2 celery sticks and a dried (shiitake) mushroom to impart more flavour to the soup.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1
small onion 1/2 garlic
bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2
small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece
of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
1 star anis 1 teaspoon peppercorns 4 large fennel
bulbs, trimmed 4 sprigs fennel fronds, picked and roughly chopped 1 1/2 teaspoons sea salt 2 teaspoons fennel seeds zest
of 1 lemon 1 sachet vegetable starter culture (this will weigh 2 -5 g, depending on the brand) 1
small cabbage leaf, washed
1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful
of kale Handful
of spinach Handful
of flat leaf parsley 2 stalks
of celery 1/4 fennel
bulb 1/3 head
of romaine lettuce
Small piece
of ginger
Ingredients a
small fennel
bulb, cleaned and cut into thin slices or shaved a few endive leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red beet, cleaned and cut into two halves and then into slices 5 - 6 tablespoons extra virgin olive oil the guice
of half a lemon 2 - 3 teaspoons -LSB-...]
2 peeled and pitted California Avocados 2 peeled cucumbers 1/2
bulb of fennel juice
of 1 lime 2 cloves garlic 1/2 cup cilantro 1
small can green chiles (or 1/4 cup diced chiles
of your choice)
Serves 8 1 medium butternut squash, peeled, seeded, and cut into
small cubes Olive oil 3 tbsp raisins (preferably golden) 3 tbsp red wine vinegar 1 tbsp balsamic vinegar 1 onion, chopped 3 garlic cloves, crushed 1 fennel
bulb, finely chopped 1 tbsp maple syrup 1 tin
of chopped tomatoes 3 tbsp green olives, chopped 3 tbsp capers, rinsed Salt and black pepper
1/4 cup olive oil 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 18
small boiling onions or
bulb onion bottoms (the fresh green tops
of bulb onions can be chopped and used to garnish the grilled meats and vegetables) 2 large green bell peppers, cut into 1-1/2 - inch squares 2 large red bell peppers, cut into 1-1/2 - inch squares
Cut the rest
of the
bulb into quarters, cut out the central core, then very thinly slice with a
small sharp knife, or a mandolin if you have one.
Next, he slices
small biodynamic fennel
bulbs so that the open V's resemble the slender mussels that were gathered in a fjord: «I'm imagining that if a mussel slides out
of its shell, maybe it will slide in here.»
1 tablespoon extra virgin olive oil 1
small bulb fennel 1 clove garlic, crushed and minced 1
small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice
of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish
Pair with Juniper Jasmine Viognier cocktail
of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice
of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch
of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel
bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1
small radicchio, thinly sliced
1 whole chicken 16 mini red potatoes (or 8
small red potatoes) 20 mini peeled and cut carrots 1 large onion (white or yellow) 2 large ears
of corn 1
bulb of garlic 4 sprigs
of parsley 4 sprigs
of sage 2 sprigs
of rosemary 6 sprigs
of thyme 1/2 cup
of white wine 2 tablespoons
of olive oil 1 tablespoon ground pepper 1/2 teaspoon salt
Serves 4Olive oil, for cooking4 crab claws, cracked1
small fennel
bulb, finely diced1
small onion, finely diced1 garlic clove, finely chopped2 celery stalks, finely diced 1/2 red chilli, deseeded and choppedSplash
of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful
of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy - based saucepan over a high heat and add a splash
of oil.
They found that some
of their decisions — living in a
smaller home, having one «family» car and one
smaller car, using compact fluorescent
bulbs and line - drying clothes — were effective ways to keep their environmental impact low.
The basic circuit below has a switch made using a
small piece
of paper and 2 paper clips to break the flow
of electricity which allows the
bulb to be turned on and off.
BG EAT will host the Buffalo Grove Green Fair on June 30 and feature 20 exhibitors at Mike Rylko Community Park, 951 McHenry Road, Buffalo Grove, and a number
of activities to teach visitors about water conservation, reducing greenhouse emissions and recycling along with a recycle collection
of small electronics, eyeglasses, hearing aids, keys, gently used books, household batteries and light
bulbs, said Debi Moritz, also a member
of the BG EAT.
Keeping the
bulb squeezed, place the
small tip
of the
bulb syringe in the nostril that you put the saline drops in.
If you are one
of those moms who always keeps a
small bag stocked with first aid supplies, travel sized medications, and baby toiletries, stick the spare nightlight and
bulb in there as well, so you don't have to worry about forgetting it.
The
bulb has a max coverage
of around a 2x2 foot area, ideal for container gardens and
small setups.
Homeowners looking to save electricity costs should replace all their incandescent light
bulbs with LED - based lights instead
of installing a
small solar photovoltaic system, a report by J.P. Morgan shows.
Using a scanning transmission electron microscope at the Lawrence Berkeley National Laboratory's Molecular Foundry, Miao and his colleagues analyzed a
small piece
of tungsten, an element used in incandescent light
bulbs.
With a scalpel he removes the olfactory
bulb at the base — sometimes this is
smaller in Parkinson's patients, and if it is, they lose their sense
of smell.
He replaced the mercury
bulb (which can cost hundreds
of dollars) with a
small collection
of long - life LEDs emitting a variety
of wavelengths.
«In living higher primates you find the opposite: the brain is very big, and the olfactory
bulb is very
small, presumably because as their vision got better their sense
of smell got worse.»
But that's not the case in the increasingly crowded world
of smaller internet - enabled devices, like light
bulbs, doorbells and even packages shipped by UPS.
These are composed
of smaller lobules that end in
bulbs that produce milk and are interconnected by a network
of ducts.
Materials • One half
of a lemon (use caution when cutting) • One half teaspoon
of water •
Small bowl • Spoon • White paper • Q - tips • A lamp with a lightbulb that puts off a lot
of heat, such as a 100 - watt incandescent
bulb or another heat source, such as a radiator • Optional: Pencil (to write a decoy message on your paper) Preparation • Squeeze the juice
of your lemon half into the bowl.
Because the range
of modeled wet
bulb globe temperatures in a given time and place was narrow, even
small increases quickly moved a region out
of its historical range, making it easy to see the steady rise in humid warmth.
Although in many cases
of Celiac Disease the villous blunting is continuous throughout the
small intestine, it has been increasingly recognized that the blunting / flattening can be patchy, and in some cases, localized to one specific portion
of the
small intestine called the duodenal
bulb (see references).
In most cases, what you get for your money is a box with three or four 9 volt batteries connected in series with a switch to turn it on, a light
bulb in the circuit which will light up if the terminals are accidentally touched together (it acts as a fuse which won't blow in case
of a short circuit), a couple
of leads with clips and two silver electrodes which in most cases are
small gauge silver wires.
After you use the stalks
of your green onion, set the white
bulbs with roots in a
small glass
of water.
Small bunch of sliced carrots 1/2 diced red onion 1 small red potato 1 small fennel bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of frozen corn Lemon (opti
Small bunch
of sliced carrots 1/2 diced red onion 1
small red potato 1 small fennel bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of frozen corn Lemon (opti
small red potato 1
small fennel bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of frozen corn Lemon (opti
small fennel
bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so
of frozen corn Lemon (optional)