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Get Lemon-Basil Potatoes Recipe from Food Network
Get Lemon-Basil Potatoes Recipe from Food Network
Ingredients:
potatoes, chicken stock, lemon juice, olive oil, salt plus, black pepper, lemon, basil leaves
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Get Flavor Bomb Cubes Recipe from Food Network
Get Flavor Bomb Cubes Recipe from Food Network
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Get Chicken in a Sack Recipe from Food Network
Get Chicken in a Sack Recipe from Food Network
Ingredients:
chicken breasts, cherry tomatoes, olive oil, tarragon, cloves, shallots, butter, parsley leaves
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Get Oven Baked Red Snapper Recipe from Food Network
Get Oven Baked Red Snapper Recipe from Food Network
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Get Chicken with a Lemon Herb Sauce Recipe from Food Network
Get Chicken with a Lemon Herb Sauce Recipe from Food Network
Ingredients:
olive oil, chicken breast, garlic, salt, parsley leaves, mint leaves, black pepper, lemon
www.delish.com
Recipe for Minty Gremolata Sauce, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Recipe for Minty Gremolata Sauce, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Ingredients:
mint leaves, parsley leaves, salt, black pepper, lemon, red pepper flakes, cloves, olive oil, water
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Get Jicama Tabbouleh and Chicken Salad Recipe from Food Network
Get Jicama Tabbouleh and Chicken Salad Recipe from Food Network
Ingredients:
jicama, parsley leaves, mint leaves, tomatoes, cucumber, onion, olive oil, lemon juice, chicken, smoked paprika
cooking.nytimes.com
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
Ingredients:
brown rice, butter, swiss chard, cumin seeds, olive oil, chorizo sausages, garlic, cider vinegar, chives, paprika, parsley leaves
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Get Herb Spaetzle Recipe from Food Network
Get Herb Spaetzle Recipe from Food Network
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Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
Ingredients:
italian parsley, basil leaves, anchovy, garlic, oregano, lemon, juice, salt, olive oil, capers, cauliflower
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Get Jicama Slaw Recipe from Food Network
Get Jicama Slaw Recipe from Food Network
Ingredients:
jicama, napa cabbage, carrots, lime juice, rice vinegar, chili powder, honey, canola oil, cilantro leaves
cooking.nytimes.com
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic