Ingredients 1 large cucumber, cleaned and cut into sticks 1 teaspoon pink peppercorns 1 teaspoon juniper berries 1
teaspoon wild fennel seeds 2 garlic cloves, peeled and cut into pieces half a small chili pepper, cleaned and cut into pieces 2 teaspoons rice malt syrup 120 ml cold, filtered water half a teaspoon whole sea -LSB-...]
Not exact matches
2 1/2 cups water or stock 1 tablespoon butter, optional 1
teaspoon sea salt, divided 1 cup
wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped
fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional
1 pint cherry tomatoes, halved (tiny sweet ones are best) 2 tablespoons minced shallots 1 garlic clove, minced 2 tablespoons organic extra virgin olive oil 1 tablespoon organic balsamic vinegar 1
teaspoon fennel seeds 1/2 pound petite
wild Oregon Pink Shrimp, defrosted Freshly ground black pepper Sprinkling salt 1 tablespoon snipped chives 1 tablespoon chopped parsley