kitchen

I need 3 carrots, peeled and chopped.

I need 3 shallots, quartered.

Saute onions, garlic and ginger for about two minutes.

Warm a glug or two of olive oil over medium heat.

It has a pungent flavor.

Serve garnished with yogurt.

Serve with Greek style yogurt.

Add carrots and stir well until they are coated lightly in oil and spice.

Add stock and increase the heat until it boils.

Cut in half.

Cut in quarters.

Cut into 2 inch chunks.

Cut lengthwise.

Server with some cucumber slices.

Cut tomato and lay out on a plate.

Coat with olive oil.

Sprinkle with sea salt.

Let stand.

Let cool.

Set aside.

Add a few pieces of lettuce.

Sauté garlic and ginger until translucent and fragrant.
/soʊˈteɪ, sɔ-/
/trænsˈlu sənt, trænz-/
/ˈfreɪ grənt/

Add chicken and cook for 20 minutes.

Cook about 10 minutes, stirring occasionally.

Roast 50 minutes or until fork tender.

Place vegetables into a blender and puree until smooth.

Taste to check seasoning.

Serve in large bowls and top with fresh carrots and sprouts.

Soak noodles in luke-warm water.

Once the chicken has been cooking for 20 minutes, add the noodles and stir.

Add stock and water and bring to a simmer.

It serves four people.

It gets ready in 30 minutes.

Preheat oven to 400.

Toss together then bake 20 minutes.

Whisk eggs in a shallow bowl.
/ʰwɪsk, wɪsk/


Ingredients
cumin
fennel
sage
thyme
milk
vegetable broth
olive oil
garlic
arugula /əˈru gə lə/

carrots
shallots
vegetables