Used fresh rosemary as I didn't have dried... and lathered them with butter.
Used fresh rosemary as I didn't have dried... and lathered them with butter.
I used fresh rosemary instead of the parsley which turned out lovely.
I didn't have fresh thyme, so
I used fresh rosemary instead!
I used fresh rosemary & lemon zest (no cheese) and it was delicious.
We used fresh rosemary, but you could certainly use dried rosemary as well... just reduce the amount used.
The citrus blended with the sweet (I used honey) was to die for...
I used fresh rosemary and of course plenty of garlic so this dish was a 10.
I left out the bay leaf and instead
used fresh rosemary, thyme and a fennel frond.
I didn't have basil so
used fresh rosemary, but the avocado made it lovely and creamy
I will have to make the choice to
use fresh rosemary or dried dill.
This hearty soup has a simple seasoning,
using fresh rosemary, salt and pepper.
I making making a second batch
using fresh rosemary and pecorino cheese.
I always
use fresh rosemary but you can use dried rosemary.
I use fresh rosemary, but you could easily substitute sage or thyme if you prefer — or use a mixture.
can
use fresh rosemary for this.
Not exact matches
Add some
fresh herbs, too (I
used rosemary needles — tasty, and easy to plug in).
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
Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they
use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped
fresh garlic, which is brushed onto the meat while on the grill,
using long
rosemary branches tied together like a short broom.
I have to admit sometimes cooking with
fresh spices can be intimidating, but after seeing so many chefs artfully
use fresh spices I decided to whip up a pork chop dish with
fresh rosemary.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped
fresh or (out of season) canned tomato, along with the sprig of
rosemary, if
using.
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.
I left the
fresh rosemary out of the jam, and rather than
using lemon zest and juice, I
used a splash of OJ.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped
fresh or (out of season) canned tomato, along with the sprig of
rosemary, if
using.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3)
use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or
rosemary sprigs.
you can always
use fresh or dried
rosemary, thyme or oregano.
Second, I omitted the parsley from the white bean salad and
used a mixture of
fresh rosemary and basil instead.
For the thyme raspberry cookie, I
used the same shortbread base, but replaced the
rosemary with 1 1/2 teaspoons of
fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.
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.
Ever since I planted that herb box, we've been enjoying caprese salads made with
fresh basil and omelets with chives, but there are a few herbs that are getting a little less
use — specifically the thyme and
rosemary.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
1T each assorted minced herbs — basil, tarragon, chives,
rosemary — feel free to make your own combination
using whatever is
fresh
We
use this as a breakfast sort of deal, if you want a more savory route, a dash of cayenne and some
fresh chopped
rosemary is a great swap, or that Everything But The Bagel seasoning from Trader Joes is pretty amazing here too, especially if you want to
use these as a crunchy salad topper.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2
fresh sprigs of
rosemary 1 leek, thinly sliced (
use the green leaves as well) 500 g
fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
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 ***
Celery, mushrooms, parsnips, tomatoes, turnips, are all fair game as well as most
fresh herbs like parsley, thyme sprigs, or even
rosemary (although that one will be strong so don't
use very much).
I
used a simple syrup infused with
fresh rosemary which has a strong piney scent to perfume the drink, freshly squeezed clementine juice, and orange - flavored liqueur for a more concentrated citrus flavor.
Oh, and one more confession... I only
used 1/8 teaspoon of
rosemary instead of the 2 tablespoons arguing that mine was not truly
fresh but very dry looking.
I
used less oil and
used dried
rosemary, garlic sage and
fresh thyme... just because that was what I had.
used Rancho Gordo Christmas Limas and did simple portobellas and white & crimini mushrooms, some 47 lb Rooster Cabernet & added
fresh chopped sage and
rosemary.
I substituted the parmesan cheese with gruyere and
used rosemary instead of thyme because that's what I had
fresh — it turned out great!
I actually have some
fresh rosemary in a little potted plant — now I know what to
use it for!
When they're done I set them aside and then I pan roast the LB
using the same skillet, maybe giving it a little arroser with butter and some
fresh rosemary, and then finishing in the oven for about 5 minutes.
I added chopped
fresh rosemary and
used little yellow, red, and purple potatoes and it turned out fantastically.
Do you
use 1 tablespoon
fresh thyme,
rosemary, and parsley or are you
using dried herbs?
If you can't get
fresh,
use dried
rosemary but half the quantity.
The nut milk I make is a blend of 3/4 oats and 1/4 almonds, and I made these crackers with
fresh rosemary from my garden and
used avocado oil and they are absolute perfection!!!
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced
fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced
rosemary leaves,
fresh thyme leaves and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced
fresh herbs — I
used rosemary, thyme, sage and flat - leaf parsley — for garnish
2 - 3 Tbsp finely chopped
fresh rosemary (can
use sage or other herbs such as thyme or oregano, but whatever herb you
use, do
use fresh herbs, do not
use dried)