If you cut a whole
bunch of garlic cloves, use some of the thick powder in a homemade soup that night, but then leave a large proportion of it in the cupboard for making the soup the next week, the latter will be totally depleted of allicin.
In a food processor (eg Cuisinart, etc.): 1) Toss in
a bunch of garlic cloves and mince»em.
So if you find yourself feeling bloated and sluggish after a meal, and the temperature of your belly is neutral or cold to the touch, opt for an extra strong cup of ginger tea or add
a bunch of garlic to your next meal.
Chop up
a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (Mexican oregano if you have it).
Smash
a bunch of garlic cloves, remove the peels and put them in a pan with a few glugs of olive oil over medium heat.
I just peels
a bunch of garlic and cover it in olive oil, so simple but so delicious.
I folded
a bunch of garlic, bacon bits and parmesan into it, then made a sandwich of sliced tomatoes and fresh mozzarella.
I also put
a bunch of garlic into tin foil (just
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1
bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
1 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled
garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big
bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
OK, I chilled the broth, and removed 1 qt
of fat I added the 4 #'s
of tripe, 1 clump
garlic chopped, 1 onion, 1 jalapeno and 2 Serrano's chopped, 1 whole
bunch of cilantro chopped s & p to taste, 1 beef shank with bone in, 1 can
of las palmas enchilada sauce, and the wonderful marrow I set aside.
-- one jar or resealable tupperware container — a
bunch of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed
garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some sea salt.
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3
garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small
bunch of cilantro (or basil), chopped
No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper,
garlic powder, and a
bunch of fresh thyme leaves.
Garlic scapes came this week and we even got a
bunch of kohlrabi in the most recent share (not quite sure what we're going to do with all that kohlrabi...).
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2
bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves
garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
2 tbsp olive oil 10 cloves
garlic, peeled, coarsely chopped, smashed 2
bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice
of 1/2 lime
I don't have a strict recipe for it - I just use my immersion blender to blend an entire
bunch of cilantro with a few cloves
of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency.
I always replenish onions,
garlic, cabbage, carrots and a
bunch of greens each week.
1
garlic clove juice
of one lime 1 small jalapeno, seeded and stemmed 1 small
bunch basil 1 small
bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1
bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves
garlic minced grated fresh Parmesan cheese, to top
I've already cooked up a
bunch of treats: a mix
of new and old dishes: — Eggplant curry (a recipe from the «From Scratch Club» blog)-- Creamy
Garlic Soup — Crispy Veggie and Brown Rice salad — Kale Chips — Crunchy Coleslaw
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves
garlic, finely chopped Juice from 2 fresh limes Whole
bunch of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
Or maybe a
bunch of cloves
of garlic stuffed into slits in the meat.
I took a
bunch of shrimp and marinated it in lime juice, a dash
of garlic powder and some Mrs. Dash Carribean Citrus seasoning.
1 clove
garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small
bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
Use the back
of the spoon and grind the
garlic into the bread to help it stick because later on we are going to lose a
bunch of it.
A whole
bunch of fresh rosemary and freshly grated lemon zest, plus
garlic powder go in this one.
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers
of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves
garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans
of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small
bunch kale, coarsely chopped
While it roasted, I whisked up a sauce
of tahini, lemon,
garlic, and olive oil, drained a can
of chickpeas, and took a few whacks at a
bunch of cilantro, and meanwhile, oh my, the house even warmed a little.
There is almost no work involved: Just throw a
bunch of fragrant and cancer - fighting ingredients (habanero chilies, turmeric, and
garlic) into the blender, and puree away.
SESAME
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1
bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1
bunch of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2
garlic cloves, minced 2 oz pancetta, diced zest and juice
of half a lemon 1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oil
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves
garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1
bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
1 kg, Fresh shrimps, medium to large size 6 cloves
of garlic 2 lemons, juice and zest 1
bunch of fresh coriander 2... Keep Reading
Ingredients: 1/2 cup plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove
garlic, minced (if you happen to have some green
garlic, use it instead) / 1T fresh lemon juice / huge
bunch of fresh chives / Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.
I usually soak and sprout a variety
of beans, throw them in the slow cooker with a
bunch of spices, herbs,
garlic, onion and BBQ sauce.
Roasted
Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
Garlic & Carrot Hummus, makes about 4 cups -1
bunch carrots -1 head
garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice
of one lemon - salt & pepper
2 Tablespoons olive oil 3 cloves
of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1
bunch of scallions, thinly sliced, approx. 3/4 cup
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind
of one lemon 2 tablespoons fresh lemon juice 1 small - medium
bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove
garlic, minced 1 teaspoon ground black pepper
In case you were wondering, loaded implies a
bunch of spicy beef cooked with onions and
garlic, goat feta and aged raw cheddar cheese, fresh tomatoes, peppers and a big ole pile a guacamole in the middle.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves
garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5
bunches of fresh coriander (cilantro) for garnish
16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves
garlic, finely chopped Juice from 2 fresh limes Whole
bunch of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula).
Recently, I ran into this gorgeous
bunch of elephant
garlic scapes, which I had never seen before.
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed
of fat 1
bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves
garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
1 teaspoon olive oil 1 small onion, diced small 2 cloves
garlic, minced 1
bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge
of smoked paprika would be great too)
Say good - bye to bacon bits: Top a baked sweet potato with
garlic, olive oil, a whole
bunch of kale, and protein - packed ricotta for a complete meal that'll leave you satisfied «til the next one.
I used tender early - season asparagus and a big
bunch of green
garlic from the farmers market.
Stuff the chicken with a whole head
of garlic cut in half, a
bunch of fresh thyme sprigs, and a lime, cut in two.
They are baked crunchy from broad (fava) beans and come in a
bunch of yummy flavors like Sriracha,
Garlic and Barbeque!