I serve this with classic double fried French fries, asparagus or green beans and a tossed baby greens salad, with balsamic vinaigrette,
fresh garlic croutons and slivers of chevre (goat cheese).
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
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.
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves
garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & B
garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup
fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz
garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & B
garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand
Garlic & B
Garlic & Butter)
Croutons: 1/4 cup olive oil 4 cloves roasted
garlic 1 tablespoon
fresh lemon juice 1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt
Then, topped with shredded carrot, minced
fresh garlic and store bought
croutons.
2 heads
garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped
fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or
croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
This salad has a
fresh crunch due to the iceberg lettuce,
garlic croutons and nuts.
Salad standouts include beets & quinoa, with Surfing Goat Dairy cheese, red and yellow beets, quinoa and
fresh herbs; and a wedge Caesar with Waipoli Farms romaine, shaved grana padano, roasted
garlic croutons and a sundried tomato Caesar dressing.