1 Combine the tomatoes, basil and
garlic in a serving bowl.
Not exact matches
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine,
garlic and extra virgin olive oil; Bone -
In Veal Parm Chop oven - baked with provolone and mozzarella and
served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a
bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
I
serve this
in crockery
bowls, with
garlic croutons on top, au gratin with Asiago or small chunks of parmesan cheese broiled into the croutons, at the last minute.
1) Chop onions and
garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter
in a pan over medium heat 4) Saute chopped onions until softened but are still white
in colour 5) Add
garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add
in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a
serving ramekin or small
bowl / dish 10) Chill
in the fridge for a few hours (note that pâté generally tastes better after a few days) 11)
Serve with crackers, garnishing with chopped parsley
In a small mixing
bowl mash together the avocado, tomato, lemon juice,
garlic salt and pepper;
serve with the flaxseed crackers.
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of
garlic 3 tsp vegetable oil 2 wholemeal pittas Salt and black pepper Method
In a
bowl mix two...
extra virgin olive oil 2 cloves
garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a
serving bowl Directions: Place extra virgin olive oil
in a large soup pot on medium heat.
Pour onto a
serving platter or into a large
bowl (leaving the
garlic cloves
in the pan).
Toss the
garlic & shrimp
in the pan, add seasoning and lemon juice / zest, toss it all into a large
serving bowl and go to town.
While carrots are steaming, mix together the dressing
in a
serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of
garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into
serving bowl with the dressing / Stir
in parsley when ready to
serve.
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced
garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped
In a small
bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
Place the braised
garlic in a
bowl and
serve along side crusty bread and bold cheeses as an appetizer.
You can
serve these gluten free falafels straight up as is,
in a salad
bowl or
in a wrap with lots of hummus and
garlic sauce.
I added green
garlic sautéed with chopped kale & mustard greens
in olive oil to the
bowls before
serving, and topped off with beans — they are quite «meaty» and yummy... and this recipe of Heidi's is awesome, will be doing it soon!
Serve in bowls with a grating of vegetarian parmesan, a sprinkling of
garlic breadcrumbs and a generous twist of fresh pepper
Savory black beans and
garlic roasted sweet potatoes are dressed
in lime juice and fresh cilantro and
served with spicy raspberry chipotle sauce
in these sweet & savory vegan sweet potato burrito
bowls.
Alternatively, you can remove the
garlic cloves before
serving and place them
in a small
bowl.
To
serve, place a piece of
garlic bread
in a shallow
bowl and top with a piece of chicken.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3
garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
In a large
bowl (this can be the
bowl you plan to
serve the salad
in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
in, whisk mustard,
garlic, apricot preserves, oil, and vinegar, and season with salt and pepper).
Roasted Vegetable and Pesto Pasta Salad For 4 - 6
servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables
in a
bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and
garlic powder here).
Sometimes we
serve it
in a bread
bowl, with a side of
garlic toast or a pretzel roll, a simple salad or with (my favorite) these Cheesy Cornbread Muffins.
Combine the tomatoes, basil, chiles, onion, and
garlic in a large
serving bowl.
Grilled Chicken with Lemon,
Garlic and Rosemary,
served with Puy Lentils Begin by cutting each chicken breast into 5 evenly sized pieces and place these
in a
bowl.
To make the dressing mix together the orange juice, grated ginger, say sauce, rice wine vinegar, chili,
garlic, sesame oil and sesame seeds
in a
bowl and then set aside 2 - 3 tbsp for
serving.
In a small
bowl, combine Greek yogurt, minced
garlic clove, chopped chives, salt, pepper, dried dill, and lemon juice;
serve with baked potato chips.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6
servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables
in a
bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and
garlic powder here).
In a
serving bowl, add the ginger,
garlic, carrot strips, leek strips, sliced green onion, mushrooms, cilantro, mint, jalapeño slices, sesame seeds, and red pepper flakes.
Prep Time: 5m Cook Time: 10m
Serves: 6 Ingredients 24 oz ground beef (96 % lean) 1/2 cup chopped red onion 1 tsp minced
garlic 2 tsp ground oregano 1 1/2 tsp cumin 1 dash salt 1 dash ground black pepper 6 tbsp salsa 3 oz shredded low - fat cheddar Instructions
In a
bowl, mix ground beef, onion, oregano,... Continue reading
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu
in a large
bowl with your hands until it looks like feta cheese - Stir
in nutritional yeast, mustard, onion and
garlic powder, turmeric, plus salt and pepper until well combined - Mix
in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before
serving - Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?
This hearty Pizza Soup is like comfort
in a
bowl with a creamy tomato base, mini pepperoni and lots of cheese
served with homemade
garlic and herb... read more
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3
garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining
garlic in a small
serving bowl.
To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the
garlic, 2 tablespoons lemon juice and 1 tablespoon dill
in a
serving bowl.
Save Print Taco Salad Recipe type: Salad
Serves: 4
servings Ingredients Taco Seasoning 1 tablespoon ground cumin 1 tablespoon
garlic powder 2 teaspoons ground oregano (phase 3) 2 teaspoons onion powder 1/4 teaspoon cayenne Combine all ingredients
in a
bowl and mix well.
Place the wheat
in a large
serving bowl along with the tuna, cucumber, tomato, herbs, shallot, and
garlic.
The highlight of our meal here were the chickpeas
in a deliciously spiced sauce and the fish
in garlic sauce (
served with a goldfish
in bowl!).
Some of our favorite spots include Santa Rita cafe — which offers great coffee, fresh fruit smoothies and healthy brunch options like avocado toast, and Shrimp Hole, a tiny restaurant that
serves ocean - fresh shrimp
in every guise possible —
in curries, doused with
garlic butter or with fresh mango salsa, plus ceviche, poke
bowls and more.