Barbecue Chicken Meatballs served with Cauliflower Garlic Mashed Potatoes and Broccoli with
Toasted Garlic Olive Oil)-- a plate of pure comfort
While the meatballs are cooking, you can toss a salad together or steam some vegetables (try Broccoli with
Toasted Garlic Olive Oil).
Not exact matches
I take any excess vegetables - e.g., spring onions, leeks, green
garlic, beets, kale - and combine them in a food processor with some
toasted nuts (almonds or pine nuts), a little hard cheese, and some
garlic, vinegar, and
olive oil (recipe at right).
As a finish, his collegue topped the mussels with breadcrumbs
toasted in
olive oil with a little
garlic.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped
garlic,
olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips,
toast, etc..
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly
toasted 1 clove
garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin
olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp)
olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2
garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds,
toasted
Mine had garbanzos (with the skins peeled off), radishes, celery, cucumber, fresh tomatoes, lemon zest and juice, parsley and basil,
toasted walnuts,
garlic and
olive oil.
Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and grated ginger, 1/2 tablespoon each
olive oil and
toasted sesame
oil and 1large clove of minced
garlic.
1 tablespoon honey 1tablespoon melted butter 1tablespoon soy sauce 1/2 tablespoon
olive oil 1/2 tablespoon
toasted sesame
oil 1 clove minced
garlic Sriracha to taste
Mmmmmm...
Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garl
Garlic rubbed
toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black
olives, capers, fresh basil, and fresh mozzarella, all blended with a really good
olive oil and some of the roasted
garlicgarlic....
2 tablespoons
olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1
garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for
toasting Parsley for garnish.
But I also decided to
toast up a half an english muffin, drizzle on some
olive oil, spread one of the
garlic cloves and sprinkle the whole thing with a few tomatoes and a pinch of salt and YUM!
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher salt — 1/4 teaspoon black pepper — 1/2 teaspoon
garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko,
toasted — 2 tablespoons
olive oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.), chopped
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon
toasted sesame
oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin
olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons parsley, chopped
It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent
garlic, fruity
olive oil, and sweet balsamic vinegar, piled on top of
toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.
2 pounds boneless pork
olive oil salt and pepper 1 onion sliced 4
garlic cloves chopped cheese (I used asadero) pan frances sliced in half -
toasted spinach slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
In a blender add the chopped tomatillos, poblanos, serranos, onion,
garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens,
toasted anise seeds,
toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin
olive oil, and blend well for about 3 - 4 minutes until pureed.
4 tablespoons
olive oil 16 ounces sliced mushrooms 3
garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon
toasted sesame
oil 2 teaspoons
toasted sesame seeds 4 green onions, thinly sliced
3 tablespoons extra virgin
olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves
garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup
toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
Served with
toasted Ezekiel Sprouted Muffins topped with
garlic,
olive oil and dried marjoram.
1 onion, fine diced 5 cloves of
garlic, minced
olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds,
toasted and then finely ground enough water or stock to cover rice vinegar to serve
4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of
garlic, minced
Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of
toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
1.5 cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of
garlic, minced salt & pepper
olive oil *
toasted whole grain buns or bread for serving
1/2 teaspoon
toasted saffron threads salt and pepper 1/2 pound sea scallops 1/2 pound medium shrimp 1/3 cup extra virgin
olive oil 6
garlic cloves, chopped 1 teaspoon crushed red pepper 3 cups whole canned tomatoes, crushed by hand 1 pound littleneck clams, scrubbed, rinsed and drained freshly chopped parsley 1 pound Dreamfields spaghetti
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion powder 1 teaspoon
toasted sesame
oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin
olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons finely chopped parsley
Heat pan grill to hot and keep temperature relatively high, place sliced bread and turn till
toasted, remove and if desired rub with a clean glove of
garlic, sprinkle with salt and drizzle with
olive oil.
• 2 tablespoons
olive oil • 1 medium yellow onion, chopped • 2
garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons
toasted cumin seeds, for garnish
A plate of spaghetti which has been coated with a mixture of
olive oil,
toasted breadcrumbs, walnuts,
garlic, golden raisins and parsley.
But these fresh, homemade croutons — made from gluten - free crusty hot dog rolls
toasted in a skillet with
olive oil and
garlic — are tasty and tender.
Pulse together the
toasted nuts, roasted red pepper,
garlic,
olive oil, lemon and salt and pepper in a food processor, until you have a coarse purée.
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
Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of
garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin
olive oil - 2 tablespoons
toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
2 tablespoons extra-virgin
olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves
garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and
toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish
1 cup French lentils 1 teaspoon salt 1 medium head of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons
olive oil or walnut
oil 3
garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried thyme (or 1 - 2 tablespoons chopped fresh thyme) 3/4 cup chopped,
toasted walnuts Lemon wedges or a cruet of vinegar
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of
olive oil 2 medium cloves
garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts,
toasted and chopped
1 Tablespoon
olive oil 1 medium onion, chopped 1 to 2 cloves
garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging
olive oil or canola
oil for frying
2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon
garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons
olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts,
toasted
I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered
toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon /
garlic /
olive oil vinaigrette, feta, almonds or nuts.
While cooking, add 1/3 cup
toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed
garlic clove in food processor with a little
olive oil and chili flake and S&P.
Bruschetta is a mixture of tomatoes,
garlic,
olive oil and Italian herbs served on top of
toasted Italian crusty bread.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut
oil, chili flakes,
garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion,
garlic, lemon zest, chili flakes, tuna,
olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french
toast
1 cup Sesame Seeds,
toasted 1/4 cup
Olive Oil 2 Meyer Lemons, juiced 1/4 -1 / 2 cup Water, depending on desired consistency 1 - 2
Garlic Clove (s) 1/2 tbsp Lemon Zest, optional 1 - 2 tbsp Onion, minced Pinch of Salt & Pepper
For the skillet: 1 1/2 tablespoons extra virgin
olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2
garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire
toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
Ingredients 1/2 cup walnuts,
toasted 1/4 cup extra virgin
olive oil 1 medium clove
garlic 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey 1/4 teaspoon salt 1/4 cup warm water
10
oil - cured black
olives, pitted and chopped 3
garlic cloves, peeled 1/2 cup extra-virgin
olive oil 1 1/4 cup
toasted walnuts, roughly chopped 1 1/2 teaspoons miso 1 tablespoon tahini 1/4 teaspoon oregano juice of 1/2 a lemon
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin
olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat
oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1
garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of
toasted sesame
oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower
oil
4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves
garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp
olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread,
toasted and sliced
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp
olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads,
toasted and broken into bite - sized pieces Minted
Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried
Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed
garlic, 1 tsp crushed dried
garlic, 1 tsp crushed dried mint)