«For another dish, I made some pork confit and I had several
heads of garlic left over.
Not exact matches
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
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro
leaves, lime juice, salt, and
garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a
head of red cabbage and add a handful
of cilantro, about 3 tbsp apple cider vinegar, a drizzle
of honey, and sea salt).
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1
head of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce
leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
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.
Remove the papery outer layers
of skin that cover the entire
head of garlic,
leaving the thicker skins
of the individual cloves.
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
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
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.
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.
Peel the outer covering off
of the
head of garlic, but
leave the the casings around the individual cloves.
2 - 3 small to medium beets — peeled and cubed 2
garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1
head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula
leaves for garnish
Garlicky Cauliflower 1
head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4
garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat
leaf parsley, finely chopped
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves
garlic, minced 2 sprigs
of thyme,
leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1
head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
Fish
heads and carcasses — about 1 pound for a small batch
of stock 1 onion, coarsely chopped (I
left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves
garlic Several sprigs parsley Splash
of vinegar Cold filtered water (2 - 3 quarts)
Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves
garlic 1/2 teaspoon dried oregano
leaves 1 bay
leaf 1 - 2 tablespoons whole wheat flour 1 medium
head of cauliflower 1 tablespoon butter
ingredients CAULIFLOWER POTATO PUREE: 1
head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (
leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves
garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (
leaves only, chopped) 1 teaspoon rosemary (
leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
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
3/4 cup brown rice, cooked based on package instructions 2 - 3
garlic cloves, finely chopped Small chunk
of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1
head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and
leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
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
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
ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end
of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay
leaf 1
head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)
2
heads of garlic 2 teaspoons olive oil 2 cans Pillsbury Grands Homestyle biscuits 8 ounces Swiss cheese, shredded 1 cup flat
leaf parsley, roughly chopped
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)
1 clove
of garlic, minced 1 - inch piece
of ginger, minced 1 carrots, peeled and thinly sliced 1 small
head of cauliflower, chopped into bite - sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I
left a few seeds in for a bit
of heat) 2 pieces
of baby bok choy, thinly sliced
In a large pot add 8 cups
of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2
head of garlic 1/2 bunch
of cilantro, 2 bay
leaf, 1/2 teaspoon dry thyme, 2 carrots, 1 sprig
of celery, 2 teaspoons sea salt.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage
leaves pinch
of saffron 1 palmful flat
leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves
garlic, minced 1 small
head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage
head, cleaned and stem removed, finely shredded 300 gr fresh green
leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves
of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
2
heads garlic (you read that right) 2T + 2 tsp olive oil 1 medium onion, chopped 1 tsp salt Dash
of pepper 1/2 tsp fennel seeds, crushed 1 tsp dried sage 2 vegan bouillon cubes 4 cups water 2 cans white beans, rinsed and drained 1 bay
leaf 1T lemon juice
After 30 minutes simmering in a pot
of water with a halved
garlic head and a bay
leaf, I have a pot full
of soft beans with a delicate earthy flavor that is completely lost once they are canned.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3
garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli
head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint
leaves 1 tablespoon sesame seeds
Warm Salad
of Roasted Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower
head — cut into florets 2 tablespoons olive oil 1
garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety
of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro
leaves
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1
head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery
leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved
head of garlic, bay
leaves, and 2 tsp.
INGREDIENTS 1 large
head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1
head of garlic, broken into cloves with the peels
left on a couple tablespoons
of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4
garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps
left whole stems removed 1
head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Bring beans, Parmesan rind, carrots, celery,
head of garlic, parsley, rosemary, bay
leaves, chiles, and 2 quarts water to a boil in a medium pot.
unsalted butter ($ 4.99) 2 medium onions ($ 0.97) 1 squishy hoagie roll ($ 0.65) 1
head garlic ($ 0.76) 1 bunch (preferably flat -
leaf) parsley ($ 1.29) 1 pint grated Pecorino ($ 4.99) 2 bunches
of broccolini ($ 5.38) 2 lb.
1 small
head cauliflower (1 pound florets, i.e. stems and
leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1
garlic clove, minced Few gratings
of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
Slice about 1/4 inch off the pointed end
of the
head of garlic,
leaving the cloves exposed.
INGREDIENTS 1 large
head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1
head of garlic, broken into cloves with the peels
left on a couple tablespoons
of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
In a clean 1 litre jar add 1 tbsp pickling salt, 2 - 4 large cloves
of peeled
garlic, fresh dill weed
heads and
leaves.
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves
garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half
of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley
leaves, chopped 1/4 cup fresh mint
leaves, roughly chopped 8 - 10 medium bibb lettuce
leaves (from one
head), washed and dried 2 tablespoons crushed peanuts (optional)
Break the
garlic head into individual cloves (
leave the skins on) and place them on a piece
of aluminum foil.
1 cup mixed olives, pitted 1 cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1
garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon pomegranate molasses 1/4 cup extra virgin olive oil Kosher salt and fresh ground black pepper 1
head butter
leaf lettuce Hunks
of feta and pita, optional