1/2 cup chopped onion
2 tablespoons chopped celery
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried savory
1/4 teaspoon dried green pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/8 teaspoon dried basil
1 teaspoon dried rosemary
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried chives
1/8 teaspoon Dijon mustard
1/8 teaspoon dried oregano
1 pinch salt
1/8 teaspoon ground black pepper
1 1/2 tablespoons butter
1 curry kaffir lime peel (optional)
freshly ground black pepper
1/2 medium head cabbage, cut into 1/2 inch slices
1 medium head broccoli, cut into 1/2 inch slices
1 medium head cauliflower, cut into 1/2 inch slices
1 medium head cabbage, sliced
2 medium heads carrots, cut into 1/2 inch slices
1 medium head cauliflower, sliced
1 medium head cabbage, sliced
2 medium heads celery, cut into 1/2 inch slices
3/4 cup chopped onion
1 cup red wine
1 teaspoon dried basil
1 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
In a medium saucepan, combine onion, celery, parsley, pepper, oregano, basil, savory, rosemary, basil, rosemary, thyme, rosemary, basil, and poppy seeds . Reduce heat to medium. Cook over medium heat, stirring occasionally, until vegetables are tender, about 30 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving cooking liquid.
Meanwhile, combine red wine, brown sugar, rice and 1/4 cups butter in large bowl. Mix well, leaving about 1/4 cup in the pot. Heat oil in skillet over medium heat. Saute onions (optional) for 5 to 6 minutes, removing from heat. Add green beans (optional) to skillet. Saute over medium heat for 2 to 3 minutes, stirring occasionally. Stir in parsnips. Season with butter, crushed pepper, basil, rosemary, parsley salt, salt, pepper and parsley flakes. Pour into sauce.