Round out this meal with these delicious Instant Pot Mashed Potatoes (recipe will be up this week) and
some Garlic Butter Green Beans!
I made it with just a side of sauté
garlic butter green beans.
These Garlic Butter Green Beans are the perfect ace to have up your sleeve to serve with just about anything.
Not exact matches
Durkee
Green Beans and French Fried Onions Casserole Thanksgiving Roasted Sweet Potato and Marshmallow Casserole Baby Corn Loaves
Garlic Butter Sesame Crescent Rolls Pumpkin Pie Pound Cake with Brown Sugar Pecan Glaze Prize Winning Pecan Crunch Pumpkin Pie The Village Baker's Chamomile Apple Vanilla Tea Carrot Ginger, Fresh Coriander and Orange Soup Cranberry Orange Biscotti Sticks Vinartera or Icelandic Prune Pastry Torte Apple Cider Doughnuts Chunky Chocolate Spice Apple Cake Autumn Apple Pear Crisp Big Red Candy Mountain Classic Candy Apples Brown Sugar Fudge Tender Sweet Halloween Pumpkin Cupcakes Nippy Beer Bread Crusty Asiago Rolls Italian Market Restaurant Soup © Chicken Vesuvio
Diners can also choose from a variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with
butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and
garlic fried rice; Red Snapper served with panzanella (Italian bread salad),
green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.
2 pounds lean pork, diced 1/4 cup
butter 1 cup chopped cabbage 2 onions, chopped 1
green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves
garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
4
green onions, chopped, white part only 4 cloves
garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut
butter Salt to taste
2 tablespoons
butter 1 medium onion, chopped 2 cloves
garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6
green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves
garlic, minced 2 onions, sliced 2 tomatoes, chopped 2
green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons
butter 1/4 cup vegetable oil 3 cups water
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)
2 tablespoons unsalted
butter 2
garlic cloves, chopped 2 leeks, including light
green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
olive oil 1
green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted
butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of
garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
I shared a Roasted Spaghetti Squash w /
Green Garlic, Brown
Butter & Parmesan recipe.
, tossing them with
greens, feta, cucumber, and a creamy herb dressing, and layering them over
buttered bread, then dressing them up just a little with a smattering of sea salt and chopped
garlic chives for an easy three - minute workday lunch.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves
garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with
green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped
green onions, shredded cheddar cheese, sour cream
3 lb sweet potatoes 2 Tbsp unsalted
butter, melted 1 1/2 tsp finely grated orange zest 2 Tbsp lemon juice 2 Tbsp orange juice 1 Tbsp minced
garlic 1/2 tsp allspice 1/2 c whole wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion
greens 2 Tbsp finely grated Parmesan
The bright yellow color of melted
butter and
garlic, combined with the complementary dark
green of fresh parsley, this is one snack which never fails to whet my appetite or cheer up my day.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon -
Garlic - Herb Dressing 24
Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple
Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese —
Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower -
Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer
Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy
Greens with Lemon -
Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and
Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy
Garlic Bread 186 Cheese and Corn Soufflé 188 Corn,
Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon -
Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive
Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Melt 1 Tablespoon of
butter in the skillet, then add the mushrooms, scallions /
green onions and
garlic.
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped
green chilies 1 cup frozen corn 2 to 3 cloves
garlic, chopped 1 cup cream 1 generous cup grated Pepper Jack cheese 2 tablespoons
butter Salt Pepper
Garnish 1/2 pound fresh wild mushrooms 2 tablespoons unsalted
butter - and / or - 1/4 cup minced parsley 1/4 cup minced
green onion 2 cloves minced
garlic
When
butter melts, add onions,
garlic, and whites of
green onion.
1/2 cup olive oil 1/4 shallots, minced 1 tbsp
green onion, minced 2 tbsp
garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp
butter
- boil potatos, drain and set a side - heat
butter,
garlic and milk - add potatos and mash - add broth, water,
green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving
black pepper, broth,
butter, chicken, cloves, curry, curry powder, egg, egg wash,
garlic, peas, salt, turkey, onion,
garlic cloves, water, potatoes, carrots, mushrooms,
green peas, pepper, flour, chicken broth, cornstarch, yellow onion, pastry, pie, savory, spices, dough, pie crust, cooked chicken
Here are other bloggers» festive vegetable sides: The Lemon Bowl: Slow Cooker Apple Cranberry Sauce Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes Red or
Green: Roasted Cauliflower &
Garlic Soup with Chile Virtually Homemade:
Green Beans with Brown
Butter and Almonds The Cultural Dish: Kartoffelpuffer: German Potato Pancakes The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table
I think it starts with the usual, oil, onion,
garlic, add cumin, coriander, crushed pepper, cook... add chopped tomatoes, fresh or canned, and two tbsp peanut
butter, Add your chopped
greens, cook covered, finish with some lemon, salt to taste.
A particular favorite recipe that I have enjoyed since a child is sauteing
butter and minced
garlic together and then letting the
green wilt in the mixture.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon
garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan
butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped
green chilies, mild, drained 2
green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
green beans, sugarsnap peas, broccoli, sweet onions and red peppers, tahini - peanut
butter with ginger,
garlic and chilis with baguette
However, as far as your «Method» is concerned, why would you opt to mix the
butter and
garlic in a small bowl and then add to the cheese mixture, instead of mixing the
butter and
garlic, then mayo and sour cream, adding the cheeses and
green onions, all in the same bigger bowl?
tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced ginger 2 teaspoons minced
garlic 2
green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons ground cloves 8
green cardamoms Salt to taste 3 tablespoons
butter 2/3 cup cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if needed
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves
garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful
green beans 1 cup / 400 ml cooked
butter beans
Heat the
butter in a saucepan and saute together over medium heat the
green chile, serrano chile,
garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally.
Divide the savory oats between large bowls and top with sauteed rainbow chard and
green garlic butter beans.
Ingredients: 2/3 c Diced onion 1/2 c Diced celery 1/2 c Diced
green pepper 1/3 c Flat leaf parsley 1 tbsp Minced
garlic 3 tbsp Unsalted
butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves Salt & Pepper to taste 1.)
-- Fish tacos with cabbage, mayo spiked with chipotle and lime — Chicken cutlets from your book, just arugula on top — Eggplant — either the chickpea and tahini yogurt version from your book, or topped with marinara, basil and mozz — Ottolenghi's baked eggs with
greens,
garlic yogurt, and chili
butter drizzle — A million versions of a szechuan stir fry with peanuts, meat, chilis — Beans and
greens!
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.
INGREDIENTS for the miso
butter: 1/2 stick (4 tablespoons) of
butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild
garlic (or chives, or
green onions) for the asparagus + favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil black pepper METHOD Make the miso
butter:
Stuffed mushrooms in tomato curry, fresh mushrooms stuffed with farmer's cheese (Indian paneer) and chopped
greens that was seasoned with
garlic and spices, were then roasted slowly in a dab of
butter and then simmered away in a flavorful tomato curry.
We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion,
garlic and olive oil or
butter), I throw all my leftover spinach / arugula into the pasta water at the end to use it up and give us a portion of
greens.
Oven - Roasted Coho Salmon with Leeks and Chanterelle Mushrooms 1 cup leeks, white and pale
green parts only 2 6 - oz skinless coho salmon fillets, deboned Sea salt and freshly ground pepper 1 tbsp
butter 1 clove
garlic, minced 1 cup sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil
I make a lot of pasta with simple sauces like
butter,
garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a
green salad.
- Dirty Girl
Green Bean Salad - Cherry Tomatoes, Creamy Herb Vinagreta, Hazelnuts - Patatas Bravas - Fried Potatoes with Allioli, Salsa Brava - Wild Lobster Mushrooms and Catalan Farm Corn -
Garlic,
Butter, Thyme - Berenjenas Fritas - Fried Rosa Bianca Eggplant with Tomato Salmorejo - Coca (Flatbread) with Gypy and Red Lipstick Peppers, Sweet Onions, Manchego, Herbs, and Marin Sun Farm Egg
Shrimp in «made up sauce» which is some combination of olive oil,
butter,
garlic, spicy things (fresh cayenne, chili
garlic paste, sriracha), barbecue sauce or tonkatsu, herbs and sometimes
green onions and sometimes lemon juice or a teeny bit of white wine.
Every time I make this, that first bite stops me in my tracks, as I savor the flavor of the hearty earthy
green kale with the
garlic butter.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light
green parts only, halved and thinly sliced 1 stick
butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves
garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons
butter 1
green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1
green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon
garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
I served it along side of some lightly
buttered spaghetti noodles (
garlic salt and parsley flakes mixed in) and a tossed
green salad.
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped
green chilies 1 cup frozen corn 2 to 3 cloves
garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp
butter Salt Pepper Directions Boil pasta until al dente.