Sentences with phrase «tsp fresh rosemary»

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

Ingredients: — 2 large sweet potatoes — 1 tsp olive oil — 1 tsp Kosher — 1/4 tsp black pepper — 1/4 tsp fresh rosemary — 1/4 tsp fresh thyme

Ingredients 2 large sweet potatoes, peeled and cubed 1/2 -1 tsp kosher salt 2 - 3 Tbsp milk 1 Tbsp olive oil 1 - 2 tsp fresh rosemary, finely chopped * Fresh cracked black pepper to taste Extra olive oil for drizzling * I use a lot of dry herbs but this is one of those situations when fresh is a must!

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 ***

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

30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

My only change was 1/2 tsp rosemary for the fresh sprigs of rosemary, which I did not have on hand.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8 dried black Mission figs, stemmed, chopped 1 6 - inch - long sprig fresh rosemary 1/4 tsp ground black pepper 1 12 - ounce bag fresh cranberries 3/4 cup sugar

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup olive oil 1/2 cup water

fresh rosemary, minced 2 tsp.

Drizzle squash with olive oil, minced fresh rosemary and ginger, 1/4 tsp garlic powder, salt and pepper to taste.

chopped 1/2 cup Greek - style yogurt 1/4 cup crumbled Gorgonzola cheese 1 tsp chopped fresh rosemary, divided 1/4 tsp black pepper

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

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.)

I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.

filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp coarse sea salt 8 free range eggs

2 cups apple juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2 tsp cardamom seeds 1 sprig fresh rosemary 2 carrots 1 inch (2,5 cm) fresh ginger or more to taste 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg

Pilaf: 2 tsp olive oil 1/3 cup finely chopped onion 2 garlic cloves, minced 1/2 tsp salt 1 cup bulgur 2 cups water 1/2 tsp chopped fresh rosemary

fresh rosemary, finely chopped 2 tsp.

Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste

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 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

Ingredients Overnight salt mix: 6 Tbsp coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel

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)

Tomato Sauce 2 cans whole plum tomatoes 1 tbsp olive oil 1 onion, diced 3 cloves garlic, minced 2 tbsp sundried tomatoes, minced salt and pepper 2 - 3 tsp chili flakes 2 tbsp fresh rosemary, chopped

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

2 pounds sweet potatoes (about 3), peeled 3/4 cup extra sharp cheddar cheese, grated 1/2 tsp nutmeg 1 Tbsp minced garlic 3/4 cup gruyere cheese, grated 1 cup heavy cream 1/2 cup half and half 1 - 2 Tbsp fresh rosemary, finely chopped (1 - 2 sprigs)

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

1 TBS chopped fresh rosemary instead of basil Juice + zest from one lemon 1/2 tsp pure lemon extract 1/4 tsp Penzy's pure powdered lemon zest increased celtic salt to 1/2 tsp

2 cloves garlic 3 cups bread flour 2 1/2 tsp active dry yeast -LRB-.25 oz) 2 tsp sugar 1 tsp salt 2 tbsp olive oil 1 cup water 1 tbsp fresh rosemary, chopped additional olive oil and coarse salt

fresh rosemary, chopped 1/2 tsp.

SERVINGS Serves 6, as a side INGREDIENTS 2 lbs baby potatoes, halved 2 heads garlic 2 tbsp fresh rosemary leaves, chopped Olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper

10 oz / 300 g mushrooms 1 sprig rosemary 2 sprigs thyme sea salt and black pepper 7 oz / 200 g spinach (fresh or frozen, thawed) 4 eggs 1/3 cup / 100 ml unsweetened plant milk or regular milk sea salt and black pepper 1/4 tsp ground nutmeg

for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending on your taste 1 heaping tsp smoked paprika 1 tsp cumin seeds 1 + 1/2 tsp olive oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes with their sauce — crushed with a fork 1 tbsp / 27 g molasses 1 tsp / 3.5 g coconut sugar 1 + 1/2 tsp brown rice vinegar salt and pepper a few springs of rosemary — brushed with oil

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup fresh baby spinach 1/2 cup fresh basil 3 Tbsp of fresh rosemary (the leaves from about 3 sprigs of rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil

fresh rosemary, or 1 tsp.

Favorite combo — 1/2 cup golden raisins, 1/2 cup pine nuts, 2 tsp finely chopped fresh rosemary.

I didn't have fresh rosemary, so I used a tsp.

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

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..)

lamb chops 4 garlic cloves, minced 1 TBSP fresh rosemary 1 TBSP olive oil, divided 1/2 tsp Wright Salt 1 1/2 lb.

1 qt chicken broth 2 cups peeled and chopped zucchini (I used 2 small - medium sized zucchini) 2 cups cauliflower, broken into florets (I used one head total) 1 cup chopped onion 2 cloves garlic, pressed or minced 1 cup peeled and diced carrots 1 cup shredded, pre-baked chicken 1/4 cup fresh parsley 2 - 3 tsp celery seed 2 - 3 tsp dried rosemary salt and pepper to taste

olive oil 1 shallot, diced 1 garlic clove, minced 1, 4 ″ sprig fresh rosemary 1/4 tsp red pepper flakes 12 oz.

1/4 tsp allspice 1/4 tsp fennel seed 3 green cardamom pods 2 black peppercorns 1 bay leaf, torn into pieces 1 (3 - inch) sprig fresh rosemary 1 (2 - inch - long) fresh lemon or lime peel 1 (1 - inch) sprig fresh lavender