Ingredients (makes 6) 4 steaks (3 cm thick) 1 tbsp Balsamic Glaze 5 tbsp olive oil Salt and pepper 2 cloves garlic, sliced thinly 1
tbsp rosemary leaves 6 handfuls of rocket 6 — 8 tomatoes, cut into wedges 2 just - ripe avocados 2 roasted red peppers, sliced 2 spring onions, sliced thinly 4 handfuls blanched snow peas Balsamic Glaze 1 cup balsamic vinegar 1/2 cup apple juice
Not exact matches
Soup Ingredients: 1 ButterCUP squash, chopped into bite - sized pieces 2 Bosc pears, chopped into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1
tbsp fennel seeds 1
tbsp Turmeric powder 1
tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh
rosemary, finely chopped 2
tbsp olive oil TIP:
Leave the buttercup -LSB-...]
Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves garlic, peeled 4
tbsp skim milk oil spray 1 large onion, finely chopped 3 large cloves garlic, crushed 2 stalks celery, finely chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2
tbsp all - purpose flour 2
tbsp tomato paste 2 tsp chopped thyme 2 tsp chopped
rosemary 2 bay
leaves 1 1/4 cups beef stock 1
tbsp Worcestershire sauce pinch ground nutmeg
2 tbps avocado oil 1/4 cup onion 1/2 stalk celery 1 clove garlic 2 cups bread cubes approx. 1/2 grain free french bread (recipe here) 1
tbsp parsely 1 small sprig
rosemary 5
leafs sage 1 large sprig thyme 1 cup chicken stock
Ingredients Overnight salt mix: 6
Tbsp coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1
Tbsp fresh
rosemary, minced 1
Tbsp fresh sage, minced 1
Tbsp fresh thyme
leaves 3 small bay
leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel
Ingredients 1 (4 - pound) boneless pork loin, with fat
left on 1
Tbsp kosher salt (scant 1/2 tsp if using table salt) 2
Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3
Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme
leaves (1 tsp dried thyme) 2 tsp chopped fresh basil
leaves (1 tsp dried basil) 2 tsp minced fresh
rosemary (1 tsp dried
rosemary)
I
left out the bread crumbs, used half a cup of walnuts and 1/4 cup dried cranberries in the «meat» as well as cooking the lentils with a tablespoon of dried
rosemary and 3 bay
leaves and adding 1/2 tsp cumin and ginger and 1/2
tbsp of Braggs Liquid aminos and Worcestershire sauce.
3
tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2
tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay
leaves 2
tbsp finely chopped
rosemary 2
tbsp thyme
leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1
tbsp whole black pepper 1/2
tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
SERVINGS Serves 6, as a side INGREDIENTS 2 lbs baby potatoes, halved 2 heads garlic 2
tbsp fresh
rosemary leaves, chopped Olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper
filling ingredients: 1
tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of
rosemary,
leaves minced 4 sprigs of thyme,
leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1
tbsp cold filtered water
2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage
leaves chopped 1 4 - 6 ″ stem
rosemary, needles removed and chopped finely 10 chives chopped 10 basil
leaves chopped 3
tbsp olive oil 1 1/2
tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
Meanwhile, strip
leaves from
rosemary sprig and toss with bread and remaining 2
Tbsp.
6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup fresh baby spinach 1/2 cup fresh basil 3
Tbsp of fresh
rosemary (the
leaves from about 3 sprigs of
rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil
2
TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or
rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil
leaves, chopped 3/4 cup heavy cream
Ready in 60 minutes Ingredients 16 Yukon gold (or any round yellow) potatoes, washed 1 red onion, peeled and chopped 8 vine tomatoes Fresh
rosemary, chopped Fresh bay
leaves, chopped 1
Tbsp.
1 boneless duck breast, skin removed 1/2 teaspoon dried
rosemary, chopped 50g pumpkin, cubed 1/2 cup vegetable medley (this recipe uses julienned carrot, diced apple and lettuce
leaves) 1
tbsp olive oil thyme sprigs (optional)
12 ounces mushrooms, sliced 4 ounces firm tofu, diced into small cubes 1 clove of garlic, minced 1 sprig of
rosemary,
leaves finely chopped 1 tsp miso 3
tbsp balsamic vinegar 2
tbsp olive oil salt and pepper 2 sprigs of thyme (optional)