Sentences with phrase «whatever herbs you have»

Despite the fact that it is so cold here I've had to get out the ugg boots to keep my toes warm, I was compelled to make this because it looked so good... and have had it three times since — using whatever herbs I had including coriander and thai basil.

didn't use the celery seeds or salt, but substituted whatever herbs I had.

You can use whatever herbs you have growing in your garden or picked up from your local farm stand or market.

I usually dampen my hands with water and then pat down the polenta to the right thickness; sprinkle whatever herbs I have and pop it in a hot oven.

I double the lime juice, use at least a tablespoon of sriracha, (more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it in cabbage leaves.

Then I dump everything in a big mixing bowl with olive oil, lemon juice, almond slivers, goat cheese, and whatever herbs I have on hand, but I have to say I'm partial to loads of pepper and parsley.

The wonderful thing about this soup is that you can use whatever herbs you have on hand... fresh thyme and parsley are my favorites.

And then really whatever herbs we have — I love cilantro and parsley.

I use whatever herbs I have on hand (or that came in the poultry herb mix)-- rosemary, thyme, oregano, sage — for the outside seasoning.

Focaccia is an easy bread recipe to execute and you can top it with whatever herbs you have on hand.

Whatever herb you have — even spinach.

lessons in adaptability - sometimes you just throw whatever herbs you have on hand into a plastic water bottle and appreciate what is #apotionaday #pinepollen #whitedragonmatcha #astragalus

Not exact matches

He knew what it meant to wear cast - off and mismatched clothing, to eat cheap herbs and stale bread and doubtful eggs, to walk slum streets, to live in one room, to have creditors come to carry off whatever few possessions one had.

I also top with whatever fresh herbs I have on hand, and this time it was chives.

Finish it off with whatever fresh herbs that you have on hand, and more chili flakes if you want to up the spicy quotient (and I always do).

Like most salads it's versatile so feel free to throw in whatever you like or have on hand even fresh herbs or fruit because that's the whole point — to clean out your produce drawer — big time.

It is super nice to have fresh basil throughout the year, as well as thyme, rosemary, and whatever other herbs we decide to grow.

They're so simple and I love that you can customize them to whatever tastes you're feeling and what herbs you have on hand.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Feel free to switch out the herbs to whatever you might have on hand as well.

We also have a recipe for Vegan Cashew Cream Cheese — you can can add salt, herbs and whatever you please.

Cook it up in minutes, and add whatever pizza topping you like — chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.

A quick herby dressing brings everything together — I've used parsley and chives here but use whatever leafy herbs you can find in the garden or at the farmer's market.

Grow your own herbs on a windowsill or terrace or whatever you may have, they add so much to cooking and are costly at the grocery and you can grow them for pennies.

You can easily adapt the additional ingredients (like the herbs) to whatever you happen to have in hand or in your garden.

It has the backbone of parsley and oregano but I also throw in whatever herbs I happen to have in the fridge.

Moist, with an appealing golden brown crust, this focaccia has just the right amount of herbs, making it a perfect accompaniment to salads, soups, or whatever main dish you're serving.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

Not having seen the recipe you're referring to, I can't be 100 % sure but I bet you could add whatever herbs, cheeses, zests, etc you would like to the recipe that you used and it would be wonderful!

Defrost a can of frozen orange juice, add water, sugar and herbs and voila - you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose.

Season the whole pot with lots of fresh chopped parsley or basil or whatever fresh soft herb you have.

For the soup version, I am adding potato, a little carrot and celery (very finely chopped), and whatever herbs I happen to have on hand.

Add whatever fresh veggies you have on hand, any fresh herbs, and the dressing and you're ready to eat!

You can use whatever fresh herbs you have — basil, mint, parsley or even cilantro.

I use basil, dill and chives, sometimes rosemary or cilantro (whatever is fresh in the garden or I have on hand), and I use a generous portion of herbs — not precise on measuring, but otherwise make it exactly as written.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

This pesto recipe is the one I make all the time — sometimes swapping kale for spinach or interchanging the herbs with whatever I have on hand.

I use spinach as the backbone for this pesto-esque sauce and then add whatever herbs are plentiful, so feel free to switch it up, tarragon, oregano, or arugula would be good here as well.

You can use just about any herb here — thyme, sage and oregano — dried or fresh — whatever you like or have on hand.

This time of year, some version of these roasted potatoes seem to make an appearance on our dinner table close to once a week, utilizing whatever herbs and spices we have in the pantry at the time.

The others are extras that boost the flavor but are optional and could even be substituted with different dried herbs or vegetables or whatever you have on hand.

Just use up to 4 - 6 teaspoons of whatever flavoring herbs and spices you have.

For this recipe I use a total 1,5 tablespoons of fresh, chopped herbs, usually I go with whatever I have on hands.

Just toss together whatever veggies and herbs you have left in the fridge or you crave, and voila... you've got amazing food.

Although I've always made homemade pizzas, my approach to topping them is usually a «whatever» one, based on what veggies and herbs I have in the garden, what kind of cheese I happen to have in the fridge, and what sort of leftovers need using up.

It lends a fresh, spicy flair, but you could forgo it entirely for a sprinkling of chopped herbs or a swirl of basil pesto — whatever you have on hand!

To finish I like to sprinkle over some home made dukkah which is essentially a mix of sesame seeds and whatever spices and herbs I have in the cupboard.

Of course feel free to adapt these patties according to your own tastes and whatever spiced or herbs you have available.

Alternatively, with whatever vegetables I have in the fridge (silverbeet / Swiss chard, red cabbage, broccoli, brussel sprouts etc.) stir fried with grated ginger, garlic, tamari / soy sauce, and garnish with avocado, fresh herbs and yes, lashings of tahini and chilli sauce.

All you need is a some kumara (aka sweet potato) and some cashews, and from there you simply flavour them up with whatever herbs or spices or you have.