Sentences with phrase «with flat leaf parsley»

1/4 cup water 1 medium yellow onion, minced 2 garlic cloves, minced 1 1/2 tsp dried basil 1 cup uncooked long - grain brown rice 2 1/2 cups hot vegetable broth 3 cups small broccoli florets 1 can (15 oz) Great Northern Beans, rinsed and drained 2 tbsp freshly squeezed lemon juice Freshly ground pepper and sea salt to taste Garnish with flat leaf parsley (optional)

Try walnut oil and toasted walnuts with some flat leaf parsley added to the basil.

Sprinkle with flat leaf parsley and serve.

Maybe out of guilt on my part, I also sauté some tomato slices and garnish with flat leaf parsley to help justify the fat intake.

Not exact matches

Add 1 onion, 150g mushrooms and 20 grams flat leaf parsley to the mixing bowl, with 20g olive oil.

And, like all chili, it required massive amounts of toppings; we topped off our steaming bowls with Parmesan cheese, flat - leaf parsley, a few chunks of avocado, and huge spoonfuls of plain Greek yogurt (my favorite substitute for sour cream).

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

Cut your corn off the cob, and mix with apple cider vinegar, salt, pepper, and flat leaf parsley.

If you're not into cilantro, you can do the same thing with basil, dill, or flat - leaf parsley.

As serving recommendation, please try serving your hummus (or baba ghannoush) with a little pile of chopped ripe tomatoes and fresh chopped flat leaf parsley in the middle (in addition to a good sprinkle of quality olive oil).

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

ingredients LINGUINE WITH WHITE CLAM SAUCE 8 cloves garlic (thinly sliced) 2 tablespoons extra-virgin olive oil 3 (8 - ounce) bottles clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2 pounds linguini 1/2 cup chopped fresh flat - leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher salt

Sprinkle with chopped flat leaf parsley.

And finally garnished with brilliant green flat leafed parsley and crispy knobs of pancetta.

2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)

Greek Yogurt Dip with Feta 1 cup fat - free (0 %) or reduced - fat (2 %) plain Greek yogurt 1/2 cup crumbled feta cheese 1 tablespoon chopped fresh flat - leaf parsley or chives 1 tablespoon extra virgin olive oil 1 teaspoon finely shredded lemon peel Freshly ground black pepper

For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat - leaf parsley in with the basil.

Then garnish generously with parmesan cheese and chopped basil or flat leaf parsley.

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

Ability to grill Tuscan - inspired burgers with flat - leaf parsley and grated pecorino cheese all year long... priceless.

Finish off with a few grinds of black pepper and a handful of chopped flat leaf parsley or mint.

Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.

Cider - Braised Chicken Legs with Onion - Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20 sage leaves 6 bay leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat - leaf parsley Preheat the oven to 400 °.

6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Cut each radish into six wedges and mix with the beans, sliced red onions or pickled onions, freshly pickled leafs of coriander and flat leaf parsley.

Garnish with fresh cilantro, flat leaf parsley or a few thyme leaves.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

Let the chicken breasts rest for a few minutes then sprinkle with the fresh flat leaf parsley, cut, serve, and enjoy!

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

1 1/2 cups uncooked wild rice 2 — 6oz packages of blackberries (set 4 berries aside for the dressing) 2 Persian cucumbers, thinly sliced, preferably with a mandolin 1 1/2 cup roughly chopped flat leaf parsley leaves 1/2 cup whole tarragon leaves (stems removed) flake salt for finishing

Combine stems and leaves in a large Dutch oven along with 2 chopped onions, 1 cup flat - leaf parsley leaves, 1/4 cup extra-virgin olive oil, 1 Tbsp.

For each Basic Potato Egg Basket, start with: 1/4 cup refrigerated shredded hash brown potatoes (such as Simply Potatoes) For each Carrot - Potato Egg Basket, start with: 2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes) 2 tablespoons shredded carrot For each Zucchini - Herb - Potato Egg Basket, start with: 2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes) 2 tablespoons shredded zucchini, patted dry with paper towels 1 teaspoon chopped fresh flat - leaf parsley 1/2 teaspoon chopped fresh chives For each Beet - Potato Egg Basket, start with: 2 tablespoons refrigerated shredded hash brown potatoes (such as Simply Potatoes) 2 tablespoons shredded red beet.

I always use a lot of garlic in mine, sometimes nutmeg, and often fresh flat leaf parsley, although I think I will try your idea with the onion now you have mentioned it, it sounds heavenly!

Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1 red bell pepper, cored and thinly sliced • 1 yellow bell pepper, cored and thinly sliced • 1 orange bell pepper, cored and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked

Ingredients: 1 aubergine (eggplant) 1 clove of garlic 1/2 — 1 fresh green chili pepper 1/2 a bunch of fresh flat - leaf parsley 1 tablespoon extra virgin olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a couple of times with a knife, then roast on a baking sheet or in a pan for 45 minutes... Read More»

2 bunches broccoli with stems (about 500g total) 1/2 cup toasted almonds, chopped 1 apple, cored and diced 1/4 cup finely chopped fresh flat - leaf parsley 3 Tbsp Dijon mustard 2 Tbsp honey 2 Tbsp extra virgin olive oil 2 Tbsp red wine vinegar salt and pepper

Roasted Asparagus with Feta Makes 6 Servings 2 lbs organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 organic lemon

2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped

Ingredients: White quinoa, low - sodium chicken broth, green beans, boneless chicken breasts, salt, black pepper, flat - leaf parsley leaves, mint leaves, lemon zest, lemon juice, black olives, olive oil Calories: 522 Try this recipe: Quinoa Roasted Chicken with Olive Gremolata

The most interesting thing on my plate was pasta (penne rigate) and meatballs, since the meatballs were made from actual meat, and fortified with tofu, real flat - leaf parsley, garlic, onions, and quite a lot of Romano cheese.

peeled, seeded and cut into 1/2 in pieces coarse kosher salt and freshly ground pepper 2 cans cannellini beans, with liquid 2 cups vegetable stock fresh flat - leaf parsley, for sprinkling

Perhaps stick with some flat - leaf Italian parsley and basil.