I didn't have
the fresh garlic heads; I took a bag of the teeny tiny yellow fingerling potatoes and used the extra 1 Tssp oil, chopped fresh thyme, more chopped fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.
Not exact matches
Unsalted butter $ 3.49 1 large white onion $.99 2
heads garlic $ 1.50 1 package
fresh rosemary $ 1.49 16 ounces white mushrooms $ 3.60 5 cups chicken or vegetable stock $ 3.59 Two baguettes $ 4.60
2 tablespoons butter 1 medium onion, chopped 2 cloves
garlic 1 cup white wine 1
head of Chinese cabbage, separated, rinsed
Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black p
Fresh cumin seeds (use powdered if you don't have
fresh) Salt & Black p
fresh) Salt & Black pepper
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
2 teaspoons olive oil 3 cloves
garlic, minced 1 small
head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of
fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
fresh thyme, chopped 2
heads of
garlic, cloves peeled and left whole 4 cups chicken (or veggie) stock 1/2 cup 2 % milk 1/4 tsp.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1
head roasted
garlic (about 10 cloves, see tip) 2 cloves
fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes
fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup
fresh lemon juice
Extra virgin olive oil 1 red onion 2 cloves
garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1
head brocoli 2 medium zucchinis 3 - 4
fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
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 ga
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 ga
fresh chopped dill, plus extra for garnish
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
1
head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs
fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb
fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
Roast a
head of
garlic along with the squash for a rich, caramelized flavor and stir in sauteed kale for a hit of
fresh green.
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2
head of cauliflower, chopped 1 tablespoon dried
garlic flakes 1 tablespoon sea salt
fresh cracked black pepper
fresh parsley grape seed oil for frying 2 L hot water
Stuff the chicken with a whole
head of
garlic cut in half, a bunch of
fresh thyme sprigs, and a lime, cut in two.
There are just a few ingredients: two packs of brown and white portobello mushrooms; a
head of
garlic; and a bunch of
fresh parsley whose fragrance I simply adore.
The curious thing about using a whole
head of roasted
garlic versus a couple of
fresh cloves sauteed is that you get a more milder but richer
garlic hit.
Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large
head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of
garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons
fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)
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.
Her simple preparation of whole salted fish (yes, whole as in
head and tail), scored and generously peppered with
fresh garlic, is quick - fried for a crispy delicacy that Long John Silver's can't hold a candle to.
Then add chopped
garlic (maybe 4 - 5 cloves for a
head of cauliflower), chopped onion, turmeric, maybe some chili and
fresh grated ginger.
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
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
2 - 3
Heads of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of
Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of
Fresh Parseley (chopped) Salt Pepper
* 1
head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of
garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped
fresh mint (or use
fresh tarragon, parsley or basil)
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
1
head cauliflower, about 2 - 3 pounds 2 tablespoons olive oil 2 cloves
garlic, minced 1 shallot, minced 1 teaspoon sugar 3/4 cup chicken broth or stock 1 cup Champagne 1 tablespoon chopped
fresh or 1 teaspoon dried tarragon 1/4 teaspoon salt 1/2 teaspoon
fresh black pepper 1/2 cup finely grated Gruyère
fresh parsley 2 gloves
garlic 1
head romaine lettuce Additional... Continue reading →
2 Large
Heads of
Garlic 2 Tablespoon Olive Oil, Divided 1 Large Leek, Chopped 4
Fresh Thyme Sprigs 4 Cups Chicken Broth 3 Yukon Gold Potatoes, Peeled and Diced 1 Tablespoon Dried Oregano Salt and Pepper To taste
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced
garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1
head of lettuce (for wrapping)
* 1
head cauliflower, washed and cut into large florets * 3 Tablespoons olive oil, for extra for drizzling * 1 - inch piece
fresh, peeled and grated ginger * 3 cloves
garlic, minced * 1/2 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon turmeric * 14.5 - ounce can diced tomatoes * 1 Serrano chile pepper, quartered lenthwise * 1/2 teaspoon cayenne pepper * salt and pepper * 3 Tablespoons chopped cilantro
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)
1 tablespoon extra-virgin olive oil 6 cloves
garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium
heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon
fresh thyme leaves 1/4 cup chopped
fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon
fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
1 small
head cauliflower, cut into florets 10 ounces mushrooms, quartered 1 large red pepper, diced 1 tablespoon olive oil 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces 1 clove
garlic, chopped 2 eggs 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
Fresh black pepper Salt to taste 1 tablespoon parsley, chopped
* 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 Large
Head Broccoli 1/3 Cup Olive Oil 2 Cloves
Garlic, Peeled 1 Teaspoon Finely Chopped Lemon Zest 1/2
Fresh Red Chile Finely Chopped Sea Salt & Cracked Black Pepper To Taste
I love this soup as is, but the next time I make it, I'm going to experiment with adding a whole
head of roasted
garlic, and triple the amount of
fresh herbs.
1/2 cauliflower
head — a big one 1 cup pecan halves 1/3 cup extra virgin olive oil 1
garlic clove, crushed 1 tablespoon minced
fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
Ingredients: 2 pounds Russet potatoes, peeled and quartered 1
head garlic, separated into cloves and peeled 1/4 teaspoon
garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped
fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and
garlic into a large saucepan with enough cold water to cover by 2 inches.
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)
8 cups cauliflower florets, chopped into bite - size pieces 2
heads of
garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons
fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
ingredients BROCCOLI PIZZA CRUST: 2
heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves
garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup
fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
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
Ingredients For the avocado cauliflower steaks: 1 large
head cauliflower 1/4 ripe
fresh, California avocado (Note: you will use the rest of the avocado in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold water Salt and Pepper, to taste For the avocado gremolata 1/3 cup finely minced flat - leaf parsley Zest, finely grated, of 2 lemons 5 cloves
garlic, crushed and finely minced 3/4 avocado, finely chopped Squeeze of lemon juice Salt, to taste
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
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2
garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1
head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1
head of
garlic (halved crosswise) 4 sprigs thyme 1
fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
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)
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)
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small
garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup
fresh or frozen corn3 Tablespoons
fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1
fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1
head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
Gluten - Free Cauliflower Crust: 2 cups finely chopped Cauliflower (about 1 small
head) 3 Organic Eggs 1/4 teaspoon Salt and Pepper 1 teaspoon
Fresh Lemon Juice 1/2 teaspoon
Fresh Minced
Garlic 1 Tablespoon Nutritional Yeast 2/3 cup Almond Flour, plus 1 Tablespoon (divided) 1 Tablespoon Coconut Flour 2 - 3 Tablespoons Olive Oil, for drizzling