Ads
related to: dried rosemary leaves
Search results
Results From The WOW.Com Content Network
Dried leaves. Rosemary leaves are used as a flavoring in foods, [7] such as stuffing and roasted lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.
1 / 2 tsp dried rosemary leaves, crushed; 4 cup Swanson® Vegetable Broth (Regular or Certified Organic) 1 can (about 14.5 ounces) diced tomatoes, drained; 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained; 1 / 2 cup uncooked corkscrew-shaped pasta (rotini) 1 / 4 cup grated parmesan cheese (optional)
1 tbsp chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed; 1 bag (about 7 ounces) fresh baby spinach; hot mashed potatoes; Directions. 1. Heat 1 tablespoon oil in a 12-inch ...
2 teaspoons fresh rosemary leaves, optional. 1/2 cup Castelvetrano olives plus 1/4 cup olive brine. ... Pat the chicken thighs dry and season them all over with salt and pepper.
Marjorie Nolan Cohn, MS, RD, the clinical director of Berry Street, calls out Mediterranean-inspired ingredients like oregano, parsley, thyme or garlic. She's also a fan of the lean proteins ...
Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. It is native to southern and southeastern Europe, North Africa, the Middle East, and Central Asia. Historically, Satureja was defined broadly and many species of the subtribe Menthinae from throughout the world were included in it.