3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg red bell pepper, cut into 3/4» pieces 2 Tbsp extra virgin olive oil, divided 1
tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels
trimmed 1
tsp chopped fresh thyme 1/4 cup dry red wine 3 - 4 garlic cloves, peeled, sliced...
Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2
tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
Not exact matches
fresh thyme,
chopped 2 heads of garlic, cloves peeled and left whole 4 cups chicken (or veggie) stock 1/2 cup 2 % milk 1/4
tsp.
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c
fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c
chopped celery 1 1/2 Tbsp
fresh thyme 2
tsp Dijon mustard 1 c
chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3
tsp olive oil 4 whole wheat buns, toasted 1/4 c
chopped roasted red bell peppers 1/4 c watercress
2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4
tsp finely
chopped scallion greens 1
tsp finely
chopped fresh thyme 1/2
tsp fresh lemon juice 1/4
tsp salt 1/8
tsp black pepper 4 ears corn, husked
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp
chopped garlic 1 Tbsp
chopped fresh basil or 1
tsp dried 1 Tbsp
chopped fresh thyme or 1
tsp dried 1
tsp mustard powder 1/2
tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
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 cup all - purpose flour 1/2
tsp kosher salt 3 tbsp sugar 2
tsp fresh herbs, very finely
chopped (I used
thyme and rosemary — make sure to use sturdier herbs.)
fresh chopped thyme 1/4
tsp.
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots
chopped 1
tsp fresh rosemary or 1/2
tsp dried 1
tsp fresh thyme or 1
tsp dried 1/2 cup half and half 1/2
tsp salt 1/2
tsp ground pepper
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp
fresh thyme,
chopped 1
tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely
chopped 3 tbsp white wine or water 1
tsp dried
thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely
chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2
tsp fresh rosemary, finely
chopped * 1
tsp fresh thyme, finely
chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2
tsp pepper pinch (~ 1/4
tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
fresh thyme,
chopped 1 T. shallot, minced 1 plum tomato, diced 2 stalks green onion, sliced thin 1/4
tsp.
4 bone - in pork
chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2
tsp garlic powder 1/4 teaspoon
thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
4 bone - in pork
chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2
tsp garlic powder 1/4 teaspoon
thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz
fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery,
chopped 2 tbsp
chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2
tsp Dijon mustard 2 tbsp dried parsley 1
tsp dried
thyme 1/2
tsp salt 1/2
tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
brown sugar -3 bay leaves - leaves of 4
fresh thyme sprigs - handful of parsley,
chopped -1 / 2
tsp.
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and
chopped 2 parsnips, peeled, cored, and
chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp
fresh thyme 1 tbsp
fresh sage (or 1
tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
fresh thyme,
chopped (or 3/4
tsp.
finely
chopped fresh thyme leaves or 3/4
tsp.
After about 3 - 4 mins, turn up the heat and cover the tomatoes with 1 tbsp Date Nectar, 1
tsp of Maldon sea salt and
fresh chopped thyme.
Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp
chopped fresh oregano • 1 tbsp
chopped fresh chives • 1
tsp salt • 1/2
tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup
chopped fresh herbs, such as oregano, parsley, chives and
thyme • 1 lemon, cut into wedges.
cents cups (1 / 2 - inch) cubed peeled baking potato (about 12 oz)-- 1 cup
fresh or frozen lima beans — 1 cup
fresh or frozen corn kernels — 1 cup
fresh or frozen okra — 1 tbsp
chopped fresh or 1 tsp dried thyme — 1 tbsp chopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained — Chopped fresh parsley (op
chopped fresh or 1
tsp dried
thyme — 1 tbsp
chopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained — Chopped fresh parsley (op
chopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained —
Chopped fresh parsley (op
Chopped fresh parsley (optional)
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2
tsp of red pepper flakes 2 c of
chopped fresh basil 1
tsp of dried
thyme 1
tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
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)
1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4
tsp agave 1 TB
chopped fresh rosemary leaves 1 TB
chopped fresh thyme leaves 1
tsp coarse sea salt like Celtic Sea Salt 1/2 — 1
tsp cayenne
Pie Filling 4 medium carrots, peeled & roughly
chopped 4 stalks of celery, ends trimmed & roughly
chopped 1 cup of mushrooms, roughly
chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of
fresh parsley,
chopped (or 1
tsp dried) 1
tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4
tsp each of dried oregano, garlic, onion &
thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour
3 tablespoons oil 4 — 5 (depending on how prone you are to nibbling) large sweet Vidalia onions, thinly sliced 2 tbsp
chopped fresh thyme 1/2
tsp cumin dash cayenne
1 whole chicken 2 tbsp
chopped fresh herbs (
thyme, rosemary, oregano) 2
tsp salt 1
tsp pepper 2 - 3 tbsp extra-virgin olive oil 1/4 yellow onion 1 - 2 cloves garlic, smashed 1/2 lemon, halved
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely
chopped 1 small red bell pepper, seeded and
chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp
fresh chopped thyme or 1/2
tsp dry
thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
Pin It Ingredients: 1 container of baby kale (about 5 or 6 oz) 1 tbsp combined
fresh chopped herbs (I used basil, sage, &
thyme) 2 - 3
tsp extra virgin olive oil 2 - 3
tsp apple cider vinegar sea salt /
fresh cracked pepper... Continue Reading →
2 tbsp butter, coconut oil or olive oil 2
tsp fennel seeds 1
tsp anise seeds 2 yellow onions, peeled, one finely
chopped and the other coarsely 4 cloves garlic, peeled and finely
chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely
chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely
chopped (optional) 1 tbsp
fresh thyme 1 cup large white beans
2 Tbs Olive Oil 1 Cup
Chopped Cremini Mushrooms (measured after chopping) 1 Pinch Salt 2 Fresh Sage Leaves, chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for t
Chopped Cremini Mushrooms (measured after
chopping) 1 Pinch Salt 2
Fresh Sage Leaves,
chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for t
chopped 1 Stem
Fresh Thyme, leaves only 1
tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for thinning
Lemon dressing 3 Tbsp high quality olive oil 3 Tbsp freshly squeezed lemon juice 1/2
Tsp salt 3 Tbsp
chopped fresh thyme 3 Tbsp
chopped fresh parsley
You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2
tsp each salt and pepper 1 medium onion,
chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2
tsp dried
thyme 2 bay leaves 2 russet potatoes, peeled and
chopped into bite - sized chunks 2 carrots, peeled and
chopped into bite - sized chunks 1 parsnip, peeled and
chopped into bite - sized chunks 1/2 cup frozen peas 1
tsp chopped fresh parsley for garnish
Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz
fresh goat cheese 1 large garlic clove, minced 1/2 cup finely
chopped red bell pepper (about 1 medium) 1/2 cup finely
chopped sun dried tomatoes in olive oil 1/4 cup finely
chopped Kalamata olives 2 oz finely
chopped spicy salami About 2 tbsp minced Italian parsley About 1
tsp minced
fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.
Vegetarian Minestrone Soup Makes 6 servings 6 cups vegetable broth 2 carrots,
chopped 2 large onions,
chopped 3 ribs celery,
chopped 2 garlic cloves, minced 1 small zucchini, cubed 1 handful
fresh kale,
chopped 1/2 cup dry barley 2 cans chickpeas or white kidney beans, drained 1 Tbsp parsley 1/2
tsp dried
thyme 1
tsp dried oregano 28 - oz.
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
Ingredients 2 tablespoons olive oil 1 cup
chopped sweet onion Salt 1 tablespoon minced garlic 1 tablespoon minced peeled ginger 2 pounds carrots, peeled and
chopped 1 medium potato, peeled and
chopped 3 cups water (or vegetable stock) 1 cup plain Greek yogurt 1 teaspoon honey 1 teaspoon minced
fresh thyme, or 1/4
tsp dried
thyme Freshly ground pepper
99 % fat - free ground turkey breast 1/4 cup
chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2
tsp fresh or 1/4
tsp dried
thyme leaves 2
tsp aged balsamic vinegar 1/4
tsp kosher salt 1/4
tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns
1 whole chicken 1 onion, quartered 3 - 4
chopped carrots 3 - 4 celery ribs 2 - 3 garlic cloves 1
tsp sea salt 1 - 2
tsp peppercorns 2 bay leaves other
fresh herbs as desired (rosemary,
thyme, parsley, etc..)
3 cups cremini mushrooms, sliced 3 cups white button mushrooms, sliced 1
tsp fresh rosemary,
chopped 2 tbsp
fresh parsley,
chopped 1/4
tsp dried
thyme 1 tbsp olive oil 1 garlic clove, minced 1/4
tsp sea salt ⅛
tsp black pepper
1
tsp coconut oil 1 tbsp of of organic tamari 1 cup of cremini mushrooms,
chopped 2 cups of kale, and
chopped 2 cloves of garlic, minced 1/4 cup raw cashews 1/4 cup water 1 cup of cooked chickpeas 2 tbsp of
fresh thyme of 1
tsp of dried 3 tbsp nutritional yeast 1 tbsp of quinoa flour (or flour of your choice) 1
tsp raw tahini 1
tsp fresh lemon juice
2 cups water (more / less for steaming) 2 lbs organic asparagus, prepped and
chopped in half 1/2 cup organic, unsalted butter 2
tsp dried
thyme 1/2
tsp sea salt
Fresh pepper, to taste
1/4 c vegetable broth 1
tsp dried
thyme 1/4 dried sage (or more to taste) 2 - 3 TBSP
fresh parsley,
chopped
1 cup uncooked green lentils 3 cups vegetable broth or water 1/2 cup walnuts,
chopped and toasted 1/2 cup sunflower seeds, toasted 3 tbsp flax seeds 1/2 cup water 2 tbsp olive oil 1 1/2 cups diced onion 3 cloves garlic, minced 1 cup diced celery 1 cup grated carrot 1/3 cup grated apple 1/3 cup raisins 1/2 cup rolled oats 3/4 cup breadcrumbs 2
tsp fresh thyme (or 1
tsp dried
thyme) salt & pepper, to taste red pepper flakes, to taste
15 oz beef broth (homemade is best, or else organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2 cup sliced Portobello mushroom caps 1/4 cup organic butter 1 Tbsp organic butter 2 Tbsp red onion, finely diced 2 cloves garlic,
chopped 1
tsp dried
thyme 1 bay leaf 1/4
tsp sea salt (to taste) 1/2
tsp fresh black pepper (to taste) 1 1/2
tsp arrowroot 1 Tbsp water