Slice the garlic bulb in half and use the cut ends to brush along the inner surface of the butternut squash.
Not exact matches
1/3 cup
sliced lemongrass, including the
bulb 4 cloves
garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or shrimp paste
Add the
sliced cauliflower, whole red pepper,
garlic bulb, and onion to a sheet pan.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel
bulb, cored and
sliced 3 cloves
garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1
Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots,
sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4
garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel
bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root
Bulb small dice 3 Cloves of
Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions,
garlic, and celery
garlic, and celery root.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly
sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel
bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves
garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
2
garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel
bulbs, tops removed 10 carrots, peeled and thickly
sliced diagonally 10 small new potatoes, quartered 2 onions, thickly
sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
1 1/2 tablespoons olive oil 1 cup leek,
sliced thin 1/2 fennel
bulb, chopped 2 tablespoons
garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash of wheat - free tamari, optional
Remove excess papery covering off the
garlic bulb and
slice off about 1/4 - inch from the top so that the tops of most of the cloves are exposed.
1 tablespoon olive oil 1 medium fennel
bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove
garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup
sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini,
sliced in half 2 fennel
bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of
garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2
bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly
sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
~ DD Tomato Cheese Tart 6
garlic cloves 1/4 cup extra-virgin olive oil 1 cup grated fontina cheese 2 large ripe tomatoes, cored and
sliced into 1/4 inch thick
slices 1/2 small fennel
bulb, thinly
sliced 2 Italian sweet turkey sausage links freshly ground black pepper to taste 1/2 recipe Pâte Brisée, chilled Directions Preheat the oven to 350 degrees.
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly
sliced 1 large fennel
bulb, cored and thinly
sliced 2 cloves
garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Ingredients 1 ounce dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel
bulb (optional) Salt2 large
garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly
slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.
1 1/2 tablespoons olive oil 1 cup leek,
sliced thin 1/2 fennel
bulb, chopped 2 tablespoons
garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1
1/2 lb dried spaghetti 1 large onion, finely chopped 4
garlic cloves, finely
sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel
bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves
garlic, peeled and finely chopped 3 large carrots, peeled and
sliced in thick coins 2 parsnips, peeled and
sliced in thick coins 1 fennel
bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four
slices 1
bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM
1 tablespoon extra virgin olive oil 1 small
bulb fennel 1 clove
garlic, crushed and minced 1 small shallot, thinly
sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish
Cut dark - green tops from green
garlic and
slice crosswise 1/2» thick;
slice bulbs and pale - green stalks crosswise 1/4» thick.
-- 3 lbs organic * potatoes, peeled — 4 large rutabagas, cubed — 1
bulb garlic, peeled and crushed — 1 large red onion, chopped — 1 large yellow onion, chopped — 1 leek,
sliced — 6 cups water / homemade vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika
-- 3 lbs organic * potatoes, peeled — 4 large rutabagas, cubed — 1
bulb garlic, peeled and crushed — 1 large red onion, chopped — 1 large yellow onion, chopped — 1 leek,
sliced — 6 cups water / homemade vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika
Which brings us to the next point — with onions it's smart to adopt the same tactic as
garlic where you
slice into your
bulb only immediately before using it.
Slice the fennel bulb and thinly slice the ga
Slice the fennel
bulb and thinly
slice the ga
slice the
garlic.
With a sharp knife,
slice the top off of the
garlic bulb to expose the cloves.
Ingredients: 1 cup green lentils or Du Puy lentils 1
bulb fennel, cored and thinly
sliced; fronds finely chopped and set aside 1 onion, thinly
sliced 2 small sweet potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove
garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs
Take a whole head of
garlic with skin on and with a sharp knife,
slice off 1/4 - to 1 / 2 - inch of the top of the
bulb exposing the individual cloves.
one bunch of red beets, stems & leaves removed (about 3) one bunch of gold beets, stems & leaves removed (about 3) 3 ounces of baby arugula 2 tablespoons olive oil 1/4 teaspoon salt 1 large shallot, thinly
sliced (or 2 small) 1 piece of green
garlic,
bulb and stem, thinly
sliced (if you can't find green
garlic, use two green onions) coarse salt for garnish