3 pounds lean lamb, trimmed 1 tablespoon salt 1 1/2 tablespoons cumin 2 teaspoons coarse ground black pepper 1/4 cup paprika 1 1/2 teaspoon cayenne pepper 1 teaspoon cinnamon 1/2 cup pomegranate juice 1 1/2 tablespoons minced garlic 1 teaspoon dry ginger 1
teaspoon thyme leaves Natural or vegetable casings
Whisk 5 large egg whites, 1/2 cup sugar, 1
teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend.
3 cups whole milk 1/4 cup dry sherry 1 tablespoon Worcestershire Sauce 1
teaspoon thyme leaves, removed from stems 1/2 teaspoon ground nutmeg To season: kosher or sea salt and ground black pepper
Sprinkle with salt, pepper, and 1
teaspoon thyme leaves.
3 1/4 tablespoons (2 ounces or 56 grams) coarse kosher salt 1/4 cup dark brown sugar, packed 2 tablespoons coarsely ground black pepper 2 level teaspoons pink salt 5 sprigs fresh thyme (about 1
teaspoon thyme leaves) 4 Turkish bay leaves, crumbled 1/2 cup pure Grade B maple syrup (don't use imitation)
For the blueberry compote 1 pint blueberries 1/4 cup sugar 1/4 teaspoon lemon zest 1/2
teaspoon thyme leaves
3 teaspoons salt and 4 teaspoons black pepper 2 teaspoon dark brown sugar 2 teaspoons oregano 2 teaspoons garlic powder 1 1/2
teaspoons thyme leaves 1 teaspoon ground ginger
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2
teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay
leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh
thyme 1
teaspoon freshly ground nutmeg 1
teaspoon freshly ground cinnamon 1
teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves garlic, chopped Bay
leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon
thyme 1
teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (
leave skin on)
2
teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound),
leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried
thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil
leaves, plus a little extra for garnish
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay
leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh
thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4
teaspoon dried
thyme, crumbled 1/4
teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley
leaves
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
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of
thyme,
left intact 1/2
teaspoon fresh
thyme leaves 1 large stem fresh sage (about 8 to 10
leaves),
left intact
chopped fresh flat -
leaf parsley, plus more for garnish 1
teaspoon minced fresh
thyme 1
teaspoon minced fresh rosemary 1 bay
leaf 1 1/4 pounds yukon gold potatoes
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1
teaspoon salt Fresh black pepper 2 bay
leaves 2
teaspoons smoked paprika 8 springs fresh
thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
4 tablespoons butter 1 tablespoon olive oil 2-1/2 pounds yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay
leaf 1 tablespoon fresh
thyme 1/2
teaspoon kosher salt 1/4
teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
Add beef stock — add garlic, bay
leaves,
thyme and a
teaspoon black pepper.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2
teaspoon dried
thyme leaves 1/2
teaspoon dried oregano
leaves 1/2
teaspoon ground mustard 1/4
teaspoon dried minced garlic 1/4
teaspoon dried minced onion 1/2
teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4
teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives,
leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh
thyme, for garnish
Ingredients 1200 g peeled, cored and coarsely chopped, ripe pears 400 g rice malt syrup juice of 1 lemon half a
teaspoon powdered cinnamon 1
teaspoon fresh
thyme leaves Makes about 2 jars, 350 g each.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2
teaspoons marjoram or 1/2
teaspoon rubbed sage 1/2
teaspoon thyme 1/2
teaspoon salt 1/2
teaspoon white pepper 1/4
teaspoon ground allspice 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon ground fennel seeds ⅛
teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may
leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1
teaspoon fresh
thyme leaves (1/2
teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
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.
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
1/2 pound green lentils 1/4 cup olive oil 2 cups chopped yellow onions 2 cups chopped leeks 2
teaspoons fresh
thyme leaves 2
teaspoons salt 3/4
teaspoons 1 tablespoon minced garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar
can diced tomatoes, with juice 2
teaspoons each fresh
thyme, dried oregano, ground cumin, Spanish paprika 1 whole bay
leaf
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2
teaspoons fresh
thyme leaves + extra for sprinkling 1 / 4
teaspoon salt, or to taste 1 tablespoon of dry basil 1
teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay
leaf 1 tablespoon fresh
thyme or 1
teaspoon dried
thyme 1 cup dry white wine 2 to 3 cups chicken stock
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1
teaspoon minced red onion 1
teaspoon minced garlic 1/2
teaspoon dried oregano 1/2
teaspoon dried
thyme leaves 1/2
teaspoon red pepper flakes 1
teaspoon chopped fresh parsley, divided 1
teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay
leaf 2
teaspoons salt 1
teaspoon freshly ground black pepper 1
teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
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
-- 4 parsnips (or 1 cup cooked white beans),
leaves from 1 bunch of kale (stems removed), black pepper, 1
teaspoon coriander, a pinch of red pepper flakes,
thyme and marjoram, coconut milk (green soup pictured)
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay
leaves 2 sprigs fresh
thyme 1/3
teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
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
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2
teaspoon dried
thyme 1/2
teaspoon dried crushed rosemary 1 tablespoon minced fresh flat
leaf parsley 1/2
teaspoon coarse kosher salt 1
teaspoon cracked black pepper
Herb Vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1
teaspoon fresh
thyme leaves 1
teaspoon fresh oregano
leaves 8 large fresh basil
leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1
teaspoon freshly ground white peppercorns 1
teaspoon freshly ground black peppercorns 1
teaspoon freshly ground coriander seeds 3 bay
leaves, crushed 4 whole cloves 1
teaspoon dried
thyme
For the brine: 2 cups water 2 cups apple cider 2 1/2 tablespoons kosher salt 1 tablespoon sugar 1 tablespoon cracked black pepper 1/2 tablespoon dried
thyme 1/2
teaspoon minced garlic 6 allspice berries 1/2 bay
leaf
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)
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2
teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4
teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil
leaves, packed (chopped will be less stringy in the end) 1
teaspoon fresh
thyme leaves 1 quart chicken stock or water
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1
teaspoon minced garlic 1
teaspoon crushed red pepper flakes 1
teaspoon paprika 1/2
teaspoon cayenne pepper 1/2
teaspoon dried
thyme 2 bay
leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh
thyme sprigs
leaves picked 2 each bay
leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh
thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage
leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs
thyme, 1 bay
leaf, 1/4
teaspoon fennel seeds, 1/4
teaspoon coriander seeds, and 1/4
teaspoon black peppercorns) Freshly ground white pepper
ingredients HERBY STORE BOUGHT TOMATO SAUCE 1 pound spaghetti 1 jar tomato sauce (24 - ounces) 2 cloves garlic (grated) 1 tablespoon fresh oregano (
leaves only, chopped) 1 tablespoon
thyme (
leaves only, chopped) 1
teaspoon crushed red pepper flakes Kosher salt (to taste) fresh basil (
leaves only, to garnish) 1/2 cup Parmesan cheese (grated, to garnish)
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh
thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat -
leaf parsley 1
teaspoon salt 1/2
teaspoon freshly ground black pepper
3 cups unskinned hazelnuts 1 tablespoon unsalted butter 1/4
teaspoon fine ground sea salt 1 tablespoon
thyme leaves, fresh zest of 1/2 orange zest of one lemon