Not exact matches
1
head cauliflower 2 medium onions 1
head garlic (about 6 - 8
cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika
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 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
-LSB-...] Soup with Gnocchi, Beans, and Greens from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan Cooking 2 teaspoons olive oil 3
cloves garlic, minced 1 small
head cauliflower (about a pound), leaves -LSB-...]
After you have about 1/4
head of cabbage sliced, put it into the crock and top with a smashed / pressed
clove of
garlic and 1 tsp ea real salt and dill.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower
head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced
garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground
cloves to taste • salt and pepper
Searing the
heads of
garlic adds to that flavor and the
cloves soften and cook during the braising process.
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
Ingredients 1 small
head cauliflower, cut into florets 1 tablespoon oil 1
clove of
garlic, minced (optional) 1/2 teaspoon salt...
3 small radicchio
heads, halved lengthwise 1/4 cup walnut halves, plus more for garnish, optional 1
clove garlic, peeled 2 Tbs.
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.
GOLDEN SOUP Adapted from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half of onion, chopped 2
cloves garlic, chopped 1
head of cauliflower, chopped into about 5 cups of florets 1 cup raw cashews 1 TB turmeric 7 cups...
Took the advice of other reviewers and laid down a bed of sliced Vidalia onion and a
head of
garlic cloves..
Beef Chuck Roast, cut into 3 equal pieces 1
head Garlic,
cloves peeled & mashed 1 TB.
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
Often big fancy places like Whole Foods will have roasted
garlic cloves for sale (there are about 15 in a
head) or you can even nab some from the salad bar.
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
Slice off the top of a large
head of
garlic to expose the
cloves inside.
Chop the top off the
head of
garlic, exposing each of the
garlic cloves.
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 garnish
Remove the
cloves from the skin of the
garlic by gently pressing the sides of the
head of
garlic.
Remove the papery outer layers of skin that cover the entire
head of
garlic, leaving the thicker skins of the individual
cloves.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2
heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1
clove garlic, smashed Extra virgin olive oil Salt Pepper
You can adapt to your liking — I have also made this a ton of times with literally a whole
head of
garlic cloves added to the mix.
Pull five or six of the
garlic cloves free from the
head.
Cut the top quarter of the
garlic head off, exposing many of the
cloves.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower
head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced
garlic clove 1/2 cup •... Read More
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2
cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1
head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Sauté the ginger and onions until they are almost mushy, then add in the roasted
garlic (squeeze out the
garlic cloves from the
head).
1 - 2 cups of brown rice (you'll have extra) 1/2
head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1
clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne
chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med
heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4
cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste
You'll actually want to use half the
cloves in an whole
head of
garlic!
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.
Ingredients: - 6 inch medium zucchini cut into chunks - 3
cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small
head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
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 1 cups medium cauliflower
head 4 of florets 7
cloves roasted
garlic see my tutorial link in notes 1/2 cup broth or...
Cabbage «Noodles» Five Spice Stir Fry What I used: 1/4 of cabbage
head — discard the heart and thinly sliced to resemble «noodles» 6 oz cello mushrooms — sliced 1/2
garlic cloves — minced 2 s... Read More -LSB-...]
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.
Then add chopped
garlic (maybe 4 - 5
cloves for a
head of cauliflower), chopped onion, turmeric, maybe some chili and fresh grated ginger.
10
cloves garlic 1/4 cup vegetable oil 2 tablespoons soy sauce (Kikkoman preferred) Trim the
heads of the prawns by removing the feelers but leave the
heads on.
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned,
head and tail left on 4
cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
1/2
head iceberg lettuce, pulled apart 2 ripe tomatoes, chopped 1 cucumber, peeled and diced 1 small sweet onion, chopped 1 carrot, peeled and diced 1
clove garlic, minced 1 tablespoon Dijon mustard Salt to taste 1/4 cup white wine vinegar 3/4 cup olive oil 1/4 cup crumbled Roquefort cheese
Take the roasted
garlic head and break off individual
cloves.
-LSB-...] 1 large onion, diced 2
cloves garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or diced tomatoes) 1
head cauliflower, cut into small florets (we used half -LSB-...]
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
1 large
head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6
cloves of
garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2
heads baby bok choy (thinly sliced) 3
cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
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
Peel the outer covering off of the
head of
garlic, but leave the the casings around the individual
cloves.
Slightly spread the
cloves apart in the
heads of
garlic and pour 1 tablespoon of olive oil over each
head.