Slice your garlic heads, width-wise, into halves.
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve
head Juice of 2 fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
After you have about 1/4
head of cabbage
sliced, put it into the crock and top with a smashed / pressed clove of
garlic and 1 tsp ea real salt and dill.
Repeat previous steps until all three
heads of cabbage have been
sliced and pounded and the crock is full, layering each batch of
sliced cabbage,
garlic and spices over the last.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and
garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly
slice a
head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).
Slice off the very top of the
garlic head.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1
head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of
garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Took the advice of other reviewers and laid down a bed of
sliced Vidalia onion and a
head of
garlic cloves..
Pizzas I've made of late include: arugula pesto with a
head of roasted
garlic and thinly
sliced potatoes (inspired by my favorite pizza from Escape From New York Pizza) and peperoncini pizza with feta and shredded chicken thigh.
Slice off the top of a large
head of
garlic to expose the cloves inside.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly
sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big
head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
1 shallot, minced 3 stalks of celery, thinly
sliced 1 small
head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly
sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric,
garlic and cinnamon 2 tbsp of rice flour
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2
heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove
garlic, smashed Extra virgin olive oil Salt Pepper
1 Tbsp chili -
garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large
head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly
sliced
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves
garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly
sliced 2 plum tomatoes, diced 1
head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small
head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Cabbage «Noodles» Five Spice Stir Fry What I used: 1/4 of cabbage
head — discard the heart and thinly
sliced to resemble «noodles» 6 oz cello mushrooms —
sliced 1/2
garlic cloves — minced 2 s... Read More -LSB-...]
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of
garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1
head of lettuce leaves, something easy for wrapping.
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly
sliced) 2
heads baby bok choy (thinly
sliced) 3 cloves
garlic (peeled,
sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves
garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1
head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
head red cabbage 1 tbl salt 2 tbl sesame oil 1 tsp chili pepper flakes 2 tsp fresh ginger, grated 6 cloves
garlic,
sliced 1/4 cup rice vinegar 3 tbl sugar
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of ginger, peeled and grated - 4
garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1
head of boy choy, cut and washed
2 limes, juiced 1/2 lemon, juiced 2 tbsp mayonnaise 1
garlic clove, pushed through a press 5 pickled jalapeños
slices (canned), minced 1/2 tsp chili powder Dash cayenne (to taste) 1/2 tbsp salt (to taste) 1/4 cup olive oil 1/2 cup cilantro, chopped 1/2
head Napa cabbage, thinly shredded or
sliced
I added extra
garlic — thinly
sliced about half a
head and then plunked a whole
head of
garlic into the pot as well, with only the very tops of the cloves
sliced off.
16oz box whole wheat fusilli 1
head broccoli, separated into florets 1 clove
garlic, thinly
sliced, thinly
sliced 3 oz sundried tomatoes, thinly
sliced 6 oz portabella mushrooms, chopped 15 oz can diced tomatoes 15 oz can chickpeas, drained and rinsed 1 cup fresh bread crumbs (or 1/2 cup store bought)
Slice the tips off the
garlic heads, exposing the cloves.
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves
garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small
head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
* 1/3 cup nit «ir qibe or vegetable oil * 1 onion, thinly
sliced * 4 carrots, thinly
sliced * 4 cloves
garlic, minced * 1 - inch piece fresh, peeled ginger, minced * 1 teaspoon ground cumin * 3/4 teaspoon turmeric * 1 teaspoon salt * 1/2
head cabbage, shredded * 5 potatoes, peeled and cut into 1 - inch cubes * freshly ground black pepper, to taste * berbere, to taste (optional)
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove
garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1
head cabbage, quartered 6 red potatoes, halved 1 red onion,
sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
Ingredients 2 small
heads broccoli, with stems (2 cups) 2 cloves
garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice,
sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small
head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
1
head cauliflower, stem and thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove
garlic, minced 2 scallions,
sliced, plus more for garnish 2 teaspoons coconut aminos Salt to taste 2 eggs, lightly beaten
Slice the top portion of the
garlic head to reveal the cloves.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat,
sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove
garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2
heads endive (cored, thinly
sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
1 medium eggplant 1
head of
garlic 6 oz mushrooms,
sliced 2 Tbsp olive oil 2 shallots, chopped 1 cup Arborio rice 5 - 6 cups vegetable stock 1/2 cup white wine 2 Tbsp nutritional yeast
3/4 cup brown rice, cooked based on package instructions 2 - 3
garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1
head of broccoli, stems removed 2 - 3 carrots,
sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large
head of cauliflower) 4 - 5 cloves of
garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2 green onions,
sliced 1 cup quickie vegan parmesan, divided
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2
garlic cloves, minced 3/4 cup thinly
sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2
head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves
garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly
sliced 1/2 small
head of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick
slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick
slices 1/4 cup curry powder 1/4 small
head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound),
sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and
sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick
slices 2 cloves
garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
2 tbsp olive oil 1 lg onion, peeled and
sliced thinly into half rings 3 cloves
garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small
head of cabbage, shredded 1 15oz.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves
garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the
head of celery 3 leeks, white and light green part thinly
sliced (about 3 cups) Pinch of red pepper flakes 2 large
heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Roasted
Garlic and Baquette Slices Slice the very top off of each whole head of garlic, place on a cookie sheet, and drizzle with a bit of oliv
Garlic and Baquette
Slices Slice the very top off of each whole
head of
garlic, place on a cookie sheet, and drizzle with a bit of oliv
garlic, place on a cookie sheet, and drizzle with a bit of olive oil.
2 cloves of
garlic, minced 3 small shallots, thinly
sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly
sliced 1
head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
ingredients
GARLIC BREAD 1 head garlic 1 teaspoon olive oil 4 slices whole - grain baguette salt and pepper (to
GARLIC BREAD 1
head garlic 1 teaspoon olive oil 4 slices whole - grain baguette salt and pepper (to
garlic 1 teaspoon olive oil 4
slices whole - grain baguette salt and pepper (to taste)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1
head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon
garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1
head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
1 clove of
garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly
sliced 1 small
head of cauliflower, chopped into bite - sized pieces 2 hand fulls of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat) 2 pieces of baby bok choy, thinly
sliced
To roast the
garlic,
slice off the
head so that all cloves are exposed.
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and
sliced 1/2
head of small / medium cauliflower, chopped * 2 cloves
garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts
sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly
sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves
garlic, minced 1 small
head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper