1 tbsp olive oil 1 cup onion, chopped 2 cups cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4
tsp dried tarragon 1/2 cup sun - dried tomatoes, rinsed and chopped (soaked for 10 minutes in boiling water if super dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)
Not exact matches
Ingredients: 1
tsp green peppercorns 1
tsp dried chives 1
tsp basil 1
tsp tarragon 1
tsp parsley (substitution for chevril) 1 bay leaf 1
tsp dill weed 1
tsp garlic powder
Cucumber and Yogurt Salad ----------------- 2 cups low - fat plain yogurt, drained to 1 1/2 cups 2 garlic cloves, crushed to a paste with a pinch of salt 1
tsp crushed
dried spearmint 1/2
tsp crushed
tarragon 1/2
tsp dried dill 1/4
tsp oregano 1/2
tsp olive oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice
For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely chopped 1 small garlic clove, crushed 3
tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g pistachio nuts Handful chopped parsley leaves 1 tbsp
tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g
dried sour cherries