Recipes with marjoram
477 recipes
Lentils & Carrots with Marjoram
Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.
Stuffed Lamb Shoulder for the Slow Cooker
Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.
Roasted Vegetable Soup with Beans
Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.
Broccoli Bud Soup
Low-calorie broccoli soup blended smooth with carrots, celery, and herbs, studded with whole broccoli buds and elbow macaroni. Creamy comfort without the cream.
Checkered Tablecloth Italian Blend
Simmered Italian vegetable stew with eggplant, zucchini, tomatoes, and bell peppers seasoned with a seven-herb blend of basil, oregano, rosemary, thyme, and more. Vegetarian comfort in one pot.
Chestnut Soup
Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.
Power Falafel
Herb-packed chickpea falafel patties loaded with cumin, basil, marjoram, thyme, and tahini, pan-fried until golden brown and stuffed into whole wheat pita pockets with fresh veggies.
Braised Cornish Hens
Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.
Gefuellte Tauben (Stuffed Pigeons)
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
Chili Bean Soup
Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.
Homemade Pizza Sauce
Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.
Belgian Beef Stew
Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.
Rabbit in White Wine
Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.
Elegant Stuffed Pumpkin
Elegant stuffed pumpkin filled with brown rice, whole wheat breadcrumbs, tart apples, chestnuts, and herbs, then baked whole until fork-tender. A stunning vegetarian Thanksgiving centerpiece.
Chick Peas in Olive-Tahini Sauce
Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.
Pork Sausage
Homemade pork sausage ground from fresh pork shoulder and seasoned generously with sage, savory, marjoram, parsley, and a hint of allspice. An egg and a splash of water keep the patties juicy and tender.
Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.
Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.
Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.
Low-calorie broccoli soup blended smooth with carrots, celery, and herbs, studded with whole broccoli buds and elbow macaroni. Creamy comfort without the cream.
Simmered Italian vegetable stew with eggplant, zucchini, tomatoes, and bell peppers seasoned with a seven-herb blend of basil, oregano, rosemary, thyme, and more. Vegetarian comfort in one pot.
Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.
Herb-packed chickpea falafel patties loaded with cumin, basil, marjoram, thyme, and tahini, pan-fried until golden brown and stuffed into whole wheat pita pockets with fresh veggies.
Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.
Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.
Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.
Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.
Elegant stuffed pumpkin filled with brown rice, whole wheat breadcrumbs, tart apples, chestnuts, and herbs, then baked whole until fork-tender. A stunning vegetarian Thanksgiving centerpiece.
Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.
Homemade pork sausage ground from fresh pork shoulder and seasoned generously with sage, savory, marjoram, parsley, and a hint of allspice. An egg and a splash of water keep the patties juicy and tender.
