Meanwhile, place the kale, pine nuts, cheese, garlic, and
a good pinch of salt in a food processor.
Not exact matches
In a
food processor, combine the tomatoes, almonds, garlic, basil, anchovies, capers, crushed red pepper, cheese, and a
good pinch of salt and pepper.
Coat them
in sweet maple and a few
pinches of salt, let them caramelize
in the oven, and give them a
good blitz
in the
food processor to mask their chalky peanut origin and transform them into that sweet peanut crunch
of my dreams.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup
well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher
salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey
in a small
food processor with a couple
pinches of salt and a 1/4 teaspoon black pepper.
In a
food processor combine the olive oil, basil, garlic cloves, remaining tablespoon
of lemon juice and
good pinch of salt and pepper, process until smooth.
Pulse tomatillos, jalapeños, garlic, cilantro, and a generous
pinch of salt in a
food processor until
well blended but the salsa still has a slightly chunky texture.