2 cups organic yellow or green zucchini / squash, diced 2 cups crumbled coconut bread 1/2 cup coconut oil or raw butter, melted 2
tsp dried sage 2 tsp garlic powder 1 1/2 cups cream of mushroom soup 2 eggs, beaten 1 onion, chopped 1/4 cup organic unsweetened almond milk Sea salt and fresh pepper to taste
2 heads garlic (you read that right) 2T + 2 tsp olive oil 1 medium onion, chopped 1 tsp salt Dash of pepper 1/2 tsp fennel seeds, crushed 1
tsp dried sage 2 vegan bouillon cubes 4 cups water 2 cans white beans, rinsed and drained 1 bay leaf 1T lemon juice
pkg tempeh 1T fennel seeds 1 tsp dried basil 1 tsp dried oregano 1/2 tsp red pepper flakes 1/2
tsp dried sage 2 cloves garlic, minced 2T soy sauce 1 tsp olive oil Splash of lemon juice
6 slices bacon, finely chopped 1/2 cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2
tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
Not exact matches
I like to add a teaspoon of
dried sage, about 1/2
tsp dried thyme, salt, and pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp
dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2
tsp salt 1/2
tsp minced fresh
sage 1/4
tsp freshly ground black pepper 1/8
tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
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
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2
tsp crumbled
dried sage 1
tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
3 pitas, cut into wedges extra virgin olive oil 1
tsp granulated garlic 1
tsp dried rosemary 1
tsp dried thyme 1/2
tsp ground
sage 1/2
tsp kosher salt
1/4 lb of thinly sliced pancetta 12 cloves of garlic 2
tsp of fennel seeds 2 tbl of olive oil 1 tbl of a good balsamic vinegar 2 tbl of a good, drinking red wine 1
tsp of chopped fresh
sage 1 tbl of
dried rosemary 1
tsp of salt 1
tsp of ground pepper
2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2
tsp mixed
dried herbs such as marjoram, parsley, basil,
sage, thyme salt and freshly ground black pepper
dry breadcrumbs as needed
1 kabocha or large butternut squash 4 - 5 tbsp Ancient Organics Ghee 1
tsp ground turmeric 1 - 2 leaves fresh
sage or 1
tsp dried 1 medium yellow onion, chopped salt and pepper to taste
3 eggs 1 cup milk 1 1/2 cup gf rolled oats 1/2 cup chopped onion 1 TBS
dried parsley 1.5
tsp salt 3/4
tsp sage, basil, or oregano 1/4
tsp black pepper 2 lb ground beef (as close to fat free as you can get) 4.5 sticks of string cheese, cut in quarters
1 carrot 1 zucchini / courgette 2
tsp olive oil 1/2
tsp fresh
sage (chopped) or a pinch of
dried approx 6 oz (3/4 cup) red grapes, quartered
2 medium sweet potatoes 1
tsp olive oil 1 tbsp finely chopped onion 1/2 small green bell pepper, finely diced pinch
dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup) red grapes, quartered 2 tbsp grated Cheddar
1 teaspoons
dried sage 1 teaspoons salt 1/2
tsp onion powder 1/2
tsp garlic 1/2 teaspoon ground black pepper 1 tablespoon Sukrin Gold (optional) pinch of red pepper flakes 1 pinch ground cloves 2 pounds ground pork
2 hands amaranth 2 hands sunflower seeds 2
dried figs, no stem, chopped finely 1 tbsp
dried sage, chopped finely 1 heaping tbsp coconut nectar 1
tsp ghee Extra
1/4 c vegetable broth 1
tsp dried thyme 1/4
dried sage (or more to taste) 2 - 3 TBSP fresh parsley, chopped