Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2 cups frozen broccoli 1
teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2 cup fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]
Not exact matches
8 pieces
of bacon or 4 pieces
of Canadian bacon 2 tablespoons chopped
parsley, for garnish The Pope 2
teaspoons white or rice vinegar 2 English muffins Butter
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)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled
parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 large eggplant (~ 1 pound) 1
teaspoon freshly minced garlic 1/4
teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest
of one lemon 1/4
teaspoon red pepper flakes 1/4 cup chopped fresh flat - leaf
parsley Fresh pita bread or pita chips
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf
parsley 1
teaspoon Worcestershire sauce 2
teaspoons salt 1/2
teaspoon fresh ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
FOR THE TZATZIKI SAUCE 1 cup plain yogurt 2 tablespoons chopped fresh mint (I subbed
parsley) 1
teaspoon minced garlic 1/2
teaspoon salt Squeeze
of fresh lemon juice
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian
parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried sage 1/4
teaspoon dried
parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1) 200g
of butter 2) 2 medium onions, chopped 3) 2 cloves
of garlic, roughly chopped 4) 750g
of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon
of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1
teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8)
Parsley to garnish (optional)
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2
teaspoon pepper 1/2
teaspoon ground nutmeg 2 tablespoons flat leaf Italian
Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
1 Round Brie or Camembert cheese (170g) 2 tablespoons
of sun - dried tomatoes in oil, chopped 1 clove
of garlic minced 1
teaspoon of chopped
parsley
* If you have Hidden Valley Ranch dressing seasoning mix, feel free to substitute 2
teaspoons instead
of the dill, oregano and
parsley.
1 cup
of olive oil 1/2 cup
of vinegar 1/2 cup
of maple syrup 1/2 an onion finely chopped 1 garlic clove minced 1
teaspoon of dried
parsley 1
teaspoon of celery salt
Chickpea and chorizo warm salad own creation, inspired by several recipes 1
teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful
of fresh
parsley leaves Heat the oil in a large nonstick frying pan over high heat.
In a small dish, combine 2 tablespoons
of extra virgin olive oil with a
teaspoon of thyme leaves,
parsley and crushed rosemary leaves, 1/2
teaspoon each
of rubbed sage, black pepper and sea salt.
Serves: 6 Nutrition: 307 calories, 6.1 g fat (1.2 g saturated fat), 11 mg sodium, 55.2 g carbs, 5.4 g fiber, 11.2 g sugar, 10.3 g protein (calculated with 4 cups
of arugula and 1
teaspoon of fresh
parsley)
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
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil,
parsley, cilantro or oregano, chopped ⅛
teaspoon kosher salt Pinch
of cayenne pepper
For the port demi - glace: 6 fresh figs, halved (or dried if out
of season) 1
teaspoon of whole white peppercorns 1/2
teaspoon finely minced chervil (or
parsley) 1 cup ruby port
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt, as needed 4
teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2
teaspoons smoked paprika 1/2 cup finely chopped
parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped
parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2
teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1
teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2
teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh
parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2
teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves
of garlic 1/2 cup walnuts 1/3 cup fresh
parsley 1/2
teaspoon cayenne pepper 1
teaspoon dried thyme 1 - 2
teaspoons fine sea salt 1/2 — 1
teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4
teaspoon sea salt 1/2
teaspoon ground cumin 1
teaspoon ground coriander 1/4 cup fresh
parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut into thirds
-- 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) 1 1/4 cup almond meal 2) 3/4 cup flax meal 3) 2 tablespoons
of olive oil 4) 1 tablespoon
of water 5) 1
teaspoon of salt 6) 1
teaspoon of garlic powder 7) 1/2
teaspoon of dried oregano 8) 1/2
teaspoon of dried
parsley 9) 1 egg, whisked until frothy
1 egg 1 oz (30 g)
of ham 2 portobello mushrooms 1 small garlic clove 1 tablespoon
of chopped
parsley 2
teaspoons of creme fraiche 1 tablespoon
of olive oil 1 slice
of bread Butter Salt & Pepper
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3
Teaspoons of Old Bay, divided 1 Cup
of grape tomatoes, sliced in half 1 Cup
of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1 Cup
Parsley, chopped Juice
of 3 lemons 1/2
Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
1 boneless or semi-boneless leg
of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup flat - leaf
parsley 1/4 cup fresh mint leaves 2
teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1
teaspoon freshly ground black pepper 1/2 cup olive oil
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
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped
parsley or cilantro 1/4 cup lime or lemon juice 1
teaspoon salt pinch
of cinnamon
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh
parsley, plus more for garnish 1 bay leaf 1/2
teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2
teaspoons dried Italian
parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4
teaspoon salt Dash
of white pepper 1/2
teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel seeds
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped
parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2
teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4
teaspoons aluminum free baking powder 1
teaspoon fine - grain sea salt
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.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2
teaspoons drained capers 1 small garlic clove, chopped 1/2
teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf
parsley leaves
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4
teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf
parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛
teaspoon ground chili pepper
of choice
After cooking the onions for a total
of 20 minutes, add 1/2
teaspoon of dried thyme, 1/2
teaspoon of dried
parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup
of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups
of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup
parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Into a bowl put the chopped meat, onion,
parsley, the egg, the tablespoon
of olive oil, the grated Parmesan, a tiny grating
of nutmeg — about 1/8
teaspoon — the bread and milk mush, salt, and several grindings
of black pepper.
1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried
parsley 1 carrot Optional: 2 - 4 Tablespoons
of Soy sauce, tamari, coconut aminos or 1/4 -3 / 4
teaspoons salt, to taste.
2 cups cashew cream 1 cup water 2 tablespoons vegan butter 1 tablespoon minced onions 3 white peppercorns 1 sprig
of parsley 1
teaspoon salt Pinch
of nutmeg
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn into pieces 1/2
teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf
parsley 1/2
teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
1 pound
of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4
of a yellow onion, finely diced 1 tablespoon
of dried
parsley or 10 - 12 fresh leaves, minced 1
teaspoon of salt 1
teaspoon of ground pepper 1/2
teaspoon of dried oregano or I used a handful
of fresh lemon oregano minced 1 egg 1/2 cup
of Panko bread crumbs
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped
parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1
teaspoon brown sugar 2
teaspoons Cajun seasoning 1/4
teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped
parsley 1
teaspoon red wine vinegar ⅛
teaspoon sugar
Season with 2 to 3
teaspoons salt - free all - purpose seasoning blend or any other kind
of seasoning you enjoy, then stir in about 1/4 cup chopped fresh
parsley and, if you like, a couple
of thinly sliced scallions.
1 cup
of small white beans (soaked for 24 hours) 4 cups
of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4 cup container
of vegetable broth — low sodium, organic 5 large leaves
of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh
parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1
teaspoon smoked paprika Salt and pepper
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce,
parsley, and 1/4
teaspoon each
of salt and pepper in a medium bowl.