Sentences with phrase «small bunch parsley»

2 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground chorizo sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras curry powder Salt and freshly ground black pepper to taste

Green Mojito Juice Print Green Mojito Juice Ingredients 3 limes peel removed 3 cucumbers trimmed 3 green apples cut into chunks 3 inch piece fresh ginger 1 small bunch mint 1 small bunch parsley Instructions Using a juicer, process all ingredients into juice.

Not exact matches

Persian Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs cherry tomatoes 2 shallots 1 garlic bulb 1 mango 4 roma tomatoes 1 small package mint, or about 8 stems 1 bunch parsley 2 stems basil leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne pepper (or to taste) 1/4 c lime juice salt to taste olive oil thyme

2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice

Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls

1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste

Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut into small dice 4 roasted red peppers — cut into small dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4 cup Kalamata olives - minced 1 lemon — ... Continued

Emerald Juice 1 very large bunch of celery 1 large bunch of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls of any green leafy vegetables 1 - 2 cucumbers a piece of fresh ginger root — to taste

ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chsmall pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chSmall bunch flat leaf parsley or coriander, roughly chopped

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute.

Tabbouleh ------ 3/8 cup fine (# 1) bulgur 3 ripe tomatoes, minced 1/2 small onion, minced 3 green onions, minced 2 bunches parsley, minced 1/4 bunch mint, minced 1 large cucumber, diced

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried

-- 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

2 1/2 cups uncooked brown rice pasta spirals * 2 hard - boiled eggs 2 teaspoon oil (lard / butter / coconut oil / olive oil) 4 rashers bacon, chopped 1/2 large onion, chopped 1 bunch fresh asparagus Sea salt (to taste) Black pepper (to taste) Small handful parsley, chopped

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).

2 chicken breasts 4 sweet dumpling, carnival or acorn squash 1 medium butternut squash 11 red bell peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch cilantro 1 large shallot, diced 3 heads romaine lettuce 4 - 5 scallions 1/2 cup blue cheese crumbles 1 small jar tahini 1 cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and oxtail) 2 tablespoons olive oil (plus extra for finishing) 2 yellow onions (peeled, small dice) 3 carrots (peeled, thinly sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme 2 fresh bay leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly grated, to serve) Kosher salt and freshly ground pepper (to taste) Butcher's twine

1 small onion 2 cloves of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch of fresh parsley, roughly chopped (about 1/4 cup) 2 tablespoons potato starch 1 - 2 teaspoons of sea salt freshly ground black pepper 1 teaspoon turmeric powder 1/2 — 1 teaspoon cayenne pepper (optional)

1 Small Yellow Onion 2 - 3 Tablespoons Minced Garlic 1 Large Bunch Of Chard Or Other Dark Leafy Green 8 Ounces Of Grated Cheddar Cheese (about 2 1/2 cups) 1/2 Cup Chopped Fresh Parsley

1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)

8 cups sun - dried tomatoes Water to cover 2 5 - inch sprigs young sage 2 6 - inch sprigs fresh rosemary 1 small bunch thyme 1 small bunch Italian parsley 1 lemon, cut into 1 / 2 - inch slices 4 teaspoons olive oil 1 medium red onion, diced 3 cloves garlic, minced 2 serrano chiles, seeds and stems removed, minced 1/2 cup red wine 1/2 cup balsamic vinegar 2 cups tomato concassé Melted butter for garnish

3 medium russet potatoes, peeled 2 medium onions, peeled and chopped 3 - 4 carrots, peeled, cut into 1/4 - inch half moons or sliced if small 4 tablespoons sunflower or olive oil 2 tablespoons unsalted butter 6 cups sorrel, stemmed, washed and roughly chopped 3 cups spinach, washed and roughly chopped 1 bunch dill (about 1 and 1/2 cups), stemmed and chopped 1/2 bunch parsley (about 1/2 cup), stemmed and chopped 1 large garlic clove, crushed 4 eggs, lightly beaten * salt red pepper flakes

1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced into 1/2 - inch pieces 1 teaspoon lemon zest Juice of 1 small lemon Fresh ground pepper 2 tablespoons chopped parsley Shaved Parmesan cheese for serving

2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat pinch of himalayan salt 1 pinch of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1 small bunch of Italian parsley, finely chopped 1 small bunch of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar

12 - inch styrofoam cone Wide - mesh screening Pins or staples Parsley sprigs (2 bunch of parsley) Wooden picks Medium shrimp, cleaned, peeled and cooked (about 3 — 4 pounds raw shrimp) Small pimiento - stuffed olives (about 2 to 2 1/2 cups) Spanish Parsley sprigs (2 bunch of parsley) Wooden picks Medium shrimp, cleaned, peeled and cooked (about 3 — 4 pounds raw shrimp) Small pimiento - stuffed olives (about 2 to 2 1/2 cups) Spanish parsley) Wooden picks Medium shrimp, cleaned, peeled and cooked (about 3 — 4 pounds raw shrimp) Small pimiento - stuffed olives (about 2 to 2 1/2 cups) Spanish Sauce *

2 bunches curly leaf parsley 1/2 cup bulgur 1 large cucumber 1/2 small red onion juice of 2 lemons several tablespoons olive oil 1/4 tsp cinnamon salt, to taste chopped mint, optional

Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional

Ingredients: 6 - 8 Jerusalem artichokes / topinambours, cleaned and sliced 1 large red onion, sliced into quarters A small bunch of radishes (preferably round ones), halved 2 large handfuls of fresh spinach leaves, 2 handful of fresh walnuts, halved A sprig of fresh parsley, chopped finely Extra-virgin olive oil Coarse sea - salt & freshly ground black pepper Balsamic vinegar (I like to use the crema of balsamic)

PRODUCE Bibb lettuce — 2 heads $ 5.18 * Cabbage (green)-- 1 small head $ 2.49 English cucumber — 1 large $ 1.33 Garlic — 1 head $ 0.49 Ginger — 1 medium piece $ 0.50 Fresh mint — 1 bunch $ 1.99 Fresh parsley — 1 bunch $ 1.39 Lemon — 1 medium $ 0.99 Red bell pepper — 3 large $ 3.99 Red onion — 2 small $ 1.98

All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula leaves, chop one garlic clove, a bunch of parsley, chives and generous mint leaves I added to my bowl of grains with a handful of chia seeds.

Wash a small bunch of parsley, add to 600 mls of water (a pint) and simmer in a non-aluminium pot (with the lid on) for 4 minutes.

1 bunch Broccoli — chopped small 1 Carrot — grated 1/2 Red Pepper — chopped small 2 Celery Stalks — chopped small 3 Green Onions — chopped 1/2 c Parsley — chopped

Ingredients 3 onions, peeled and diced Olive oil 1 3/4 lbs skinless turkey breast, preferably free - range or organic, cut into 1/2 - inch slices 1 1/4 quarts chicken broth, preferably organic 1/2 lb small white or crimini mushrooms, thinly sliced 2/3 cup heavy cream A small bunch of fresh flat - leaf parsley 1 lemon 1/2 clove garlic, peeled

Place 1/2 bunch of continental parsley, grated rind of a small lemon and 1 clove of garlic in a food processor and pulse until finely chopped.

200g millet 4 tbsp extra virgin olive oil, plus extra to serve Half a cucumber, peeled, deseeded and very finely diced 1 large bunch parsley, finely chopped 1 large bunch mint, finely chopped Juice of 1 lemon 1 small red onion, finely chopped 4 tomatoes, deseeded and finely diced 2 tbsp chopped pistachios 1⁄2 tsp ground allspice 500g mixed heirloom tomatoes, halved or quartered according to size, to serve

For the salsa verde: 4 anchovies in olive oil, drained 50 ml milk 1 garlic clove, chopped 2 tbsp capers, rinsed and drained 1 large bunch parsley, roughly chopped 1 small bunch mint, roughly chopped 100 ml extra virgin olive oil A good squeeze of lemon juice