Ingredients: 1/4 -1 / 2 sweet onion, chopped fine Cilantro, a few
sprigs chopped fine * Mango, cubed (Also good to combine with pineapple, papaya, and passion fruit) Lime, roll, zest, juice and remove seeds Lime zest Serrano pepper, -LSB-...]
In another bowl, whip 4oz goat cheese with a squeeze of fresh squeezed OJ + a few
sprigs chopped tarragon.
In a bowl combine 1/4 cup lemon juice, 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2
sprigs chopped rosemary, 2
sprigs chopped thyme leaves, a pinch of kosher salt, and a few grinds of fresh pepper.
Not exact matches
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
1 1/2 cup / 225 g fresh green peas (or frozen and thawed) 1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring onion,
chopped 2 eggs 1 handful fresh mint and parsley leaves (6
sprigs, picked) 4 tbsp ricotta cheese (or cottage cheese) salt and pepper
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
Arrange the fresh dill
sprigs over and around the thighs (reserve the
chopped dill).
Chop up one
sprig and throw it in.
1
sprig each of lovage and celeriac roughly
chopped.
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)
2 tablespoons unsalted butter 2 garlic cloves,
chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2
sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned tomato, along with the
sprig of rosemary, if using.
1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8 dried black Mission figs, stemmed,
chopped 1 6 - inch - long
sprig fresh rosemary 1/4 tsp ground black pepper 1 12 - ounce bag fresh cranberries 3/4 cup sugar
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned tomato, along with the
sprig of rosemary, if using.
Red Lentil Dahl soup 1 cup cooked rice 1 cup
chopped spinach 3
sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2 sage leaves 1
sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and
chopped 1 teaspoon fine grain sea salt
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several
sprigs of
chopped fresh cilantro / 1 large ripe avocado, peeled and
chopped into cubes / wedge of fresh lime
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
1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion,
chopped 1 carrot —
chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2
sprigs cilantro —
chopped
1 cup unrefined sea salt (like Real Salt or Celtic Sea Salt) Zest of 3 - 4 Meyer lemons 4 - 5
sprigs of fresh rosemary, leaves removed from stem, very finely
chopped
2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup
chopped cilantro 1 - 2
Sprigs of Mint just the leaves torned.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely
chopped 5 - 6
sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
1/4 cup pomegranate juice 1/4 cup Cabot Lowfat Greek - Style Yogurt 2 cups California Giant Blackberries 1 whole grapefruit, peeled and segmented 5 Medjool dates, pitted and roughly
chopped 1 1/2 tablespoons chia seed 2
sprigs mint mint, chia, and blackberry garnish (optional)
1 carcass of a chicken roaster 5 carrots, sliced 1 onion,
chopped 1 bay leaf 2
sprigs of fresh Rosemary (or 2 tsp of dried) 2 bay leaves 1 tsp of salt 1/2 tsp of whole peppercorns 2 cloves of garlic (cut in half) Water
5 ounces brie cheese, room temperature 1/4 cup sun dried tomatoes, finely
chopped 1
sprig (4 - 5 large leaves) fresh basil Coarse sea salt & freshly ground pepper, to taste
To finish the possets, garnish each with a
sprig of thyme and a few
chopped pistachios; top with ritz crunch and softly whipped (unsweetened) cream.
The fabulous combination of ingredients - pomegranate juice, Cabot Lowfat Greek Yogurt, two cups of fresh blackberries, one whole grapefruit (peeled and segmented), pitted and
chopped Medjool dates, chia seeds, and fresh mint
sprigs - results in two servings of a truly refreshing smoothie.
Let the sauce come to room temperature, stir in the
chopped coriander, and garnish the sauce with the coriander
sprigs.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7
sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme
sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
vegetable oil 1 onions (peeled and
chopped) 2 red and yellow or green peppers (cored and
chopped) 1 clove garlic (peeled and
chopped) 3 large tomatoes peeled, seeded and
chopped or 3/4 tin of ready peeled and
chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1
sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
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
1 tbsp olive oil 1 med onion, coarsely
chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup
chopped pumpkin or squash (if out of season use 1 can puree) 3
sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely
chopped 6 chives,
chopped
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4
sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley,
chopped
apple, black pepper, butter, butternut squash, cider, cream, corn, maple syrup, pistachios, potato, rosemary, salt,
sprigs, oil, water, sprinkle, sauce, pepper, vinegar, sugar, vegetable oil, mustard, pork,
chops, squash, grain, pork loin, pulse, syrup, glaze, ingredients, butternut, tenderloin, pork
chops, hot sauce, apple cider vinegar, cider vinegar, apple cider
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion,
chopped 2 cups
chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3
sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly
chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro
sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
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 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5
sprigs fresh thyme, roughly
chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely
chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely
chopped cilantro, plus
sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup
chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro
sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
I
chopped and seeded 2 small tomatoes,
chopped 1/4 of a medium - sized white onion, 1/2 jalapeno pepper and a few
sprigs of cilantro.
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4 tablespoons finely -
chopped shallot 12 cornichons, finely
chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4
sprigs dill, finely
chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely
chopped
1/2 onion, finely
chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few
sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Adapted from a Mario Batali recipe: Ingredients: 2 pounds ground veal 1 pound ground lamb 1/2 tsp crushed red pepper flakes 1/2 bunch Italian parsley, finely
chopped 6
sprigs thyme leaves, finely
chopped 3 cloves garlic,
chopped 1 medium onion, grated 2 carrots,... Continue Reading
2 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small handful of fresh dill, coarsely
chopped, plus a few
sprigs for garnish Small handful of flat - leaf parsley, coarsely
chopped Lemon
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few
sprigs of fresh thyme A few
sprigs of fresh rosemary,
chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon,
chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2
sprigs fresh thyme leaves,
chopped / 2 large potatoes, peeled and
chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
8 venison loin
chops salt pepper Baste: 1/2 cup olive oil 2 cloves garlic,
chopped & lightly browned 1
sprig rosemary 1
sprig thyme 2 teaspoons black peppercorns
1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup thinly sliced shallot 1 large cucumber, peeled, seeded and sliced 1 Thai chile, seeded and finely
chopped Sprigs of cilantro for garnish