I love the idea
of a garlic cream sauce.
Spread prebaked crust with a layer
of Garlic Cream Sauce.
Not exact matches
Chicken sits in a bubble bath
of dairy - free
cream sauce that is bursting with
garlic, sun - dried tomatoes and spinach.
Overflowing with tender pieces
of white meat chicken, black beans, corn, carrots, celery, onion and
garlic with fiery red hot
sauce and
cream cheese to help put out the fire.
Delicious with ranch dressing, or for a tasty white
sauce, whisk together a couple tablespoons
of sour
cream, a squeeze
of lemon juice, crushed
garlic, chopped fresh basil, salt and pepper to taste.
It's like deep fried pizza dough, smothered with sour
cream,
garlic sauce, and topped with tons
of shredded cheese.
Ingredients Chipotle
Cream: -2 large chipotle peppers in adobo sauce, finely chopped, plus 3 tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup of
Cream: -2 large chipotle peppers in adobo
sauce, finely chopped, plus 3 tablespoons
of adobo
sauce -1
garlic clove, minced -1 / 2 cup
of sour
cream -1 / 3 cup of
cream -1 / 3 cup
of mayo
Some tomato
sauce,
garlic and some
of your favorite seasonings later, it is time o add the
cream.
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves
garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti
sauce — 2 ounces (1/4
of 8 - ounce package)
cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
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
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2
garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato
sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour
cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Chicken and Bacon Pasta with Spinach and Tomatoes in
Garlic Cream Sauce — this is one
of the best chicken pasta recipes I ever made!
I may be dreaming I realize since right now that category for me basically involves sweet pickled beets with onions, (with a fair bit
of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons
of garlic and jalapeño party) a
garlic based fresh lemon salad dressing from Marci Goldman and a
sauce for ice
cream that merges espresso, Scotch and fresh orange juice.
This Dairy Free Basil
Cream Sauce is packed with fresh basil flavor and a little taste
of garlic — it's so delicious, you'll never miss the dairy.
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)
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
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour
cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
sauce.
This is an amazing delicious pasta dish with lots
of rock and roll — the twist
of the pasta which locks in the
sauce, and the kick from the white pepper, with a combination
of juicy Portobello mushroom slices,
garlic and
cream marry so well.
Arla Mediterranean Garden
cream cheese has a blend
of grilled bell peppers, olives, basil and
garlic that pairs perfectly with the roasted red pepper
sauce and made it the star
of my Roasted Red Pepper Pasta with Chicken.
ingredients ROASTED
GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
GARLIC: 1 tablespoon olive oil 1 head
garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup
cream cheese (softened) 1/4 cup sour
cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted
garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon
of water) hot
sauce (to serve) Kosher salt and freshly ground black pepper (to taste)
Fourth — Wipe away any leftover pieces
of onion or
garlic from the pan and pour the
cream sauce in it and bring to a low boil.
Linguine with creamy tomato, thyme, caper and bacon
sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large
garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy
cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
We have hot chicken sandwiches (Frank's hot
sauce on the chicken, LOTS
of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit
of pressed
garlic and pepper to the pan when the chicken is almost done, throw in some
cream, let it simmer and reduce, then add a bunch
of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.
1 tablespoon butter 1/2 cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire
sauce 2 slices
of thickly sliced bread 1 cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced
garlic 3 teaspoons ricotta (or
cream cheese) salt & pepper
Mix the remaining pesto with the whipping
cream, and crushed
garlic, salt and pepper, and pour the
sauce at the bottom
of the baking dish.
These thighs are coated in a scrumptious
sauce that consists
of ghee, coconut
cream,
garlic, lemon zest and juice, and fresh rosemary.
12 ounces silken tofu 4 ounces vegan
cream cheese Optional (but recommended): 2 teaspoons vegan fish
sauce, sold as vegetarian fish
sauce at Asian markets 1 teaspoon soy
sauce 2 teaspoons Old Bay Seasoning 1 teaspoon
garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice
of one medium lemon Optional: 1 to 2 drops hot
sauce 1 can hearts
of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
I used the same sesame -
garlic Tofurky Slow Roasted Chick»n and a dab
of commercial Thai peanut
sauce in both, but added a layer
of vegan
cream cheese to the roll - ups, and omitted the cashews.
1 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3
garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes
of Worchestershire
Sauce 1 (8 - ounce) container low - fat sour
cream 1 pound fresh green beans
Considering the delicious, colorful tastes and health benefits
of this meal idea, veggie rice with
creamed garlic sauce is simple to assemble, yet vibrant and delicious.
Here, «
cream sauce» is refreshed with blended cashews, lemon juice,
garlic and Dijon mustard for a touch
of tang.
The topping you see is a quick vegan tzatziki - style
sauce made with vegan cashew
cream cheese, a splash
of almond milk, shredded cucumber,
garlic, lemon juice, and some chopped cilantro and scallions.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour
cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
sauce.
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves
garlic minced 1 pound mushrooms, sliced (I use a mix
of creminis and shiitakes) 1 tablespoon soy
sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour
cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
In a medium sized bowl whisk together the El Pato
sauce, chicken broth, condensed
cream of chicken soup, cumin and
garlic powder.
Crispy leaks bring extra fall flavor, and the cheesy
cream sauce made from a simple blend
of cashews, nut milk,
garlic, and nutritional yeast is what takes this dish to the next comfort - food - level.
Roasted Butternut Squash w / Duck Fat,
Garlic & Rosemary Oven Roasted Green Veggies Roasted Carrots w / Cinnamon Paleo Bloomin» Onion w / Spicy
Sauce Restaurant Style Sweet Potato Fries Butternut Squash Porridge Smoked Cabbage Curried Cauliflower Dirty Rice Melted Zucchini & Onions Roasted Okra Simple Spaghetti Squash
Garlic Grilled Veggies Mushroom Duxelles Curried
Cream of Broccoli Soup Mom's Mushroom Soup
Garlic & Dill Veggies Cinnamon Carrot Fries
It starts with a base
of a white
sauce which is essentially
garlic cashew
cream, and gets topped off with sweet caramelized onions, tangy dijon brussels sprouts, and smoky shiitake bacon.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves
garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo
sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour
cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1 6 — 7 - pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy
sauce or tamari 3/4 cup distilled white vinegar 2 heads
of garlic 6 scallions 3 cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick
cream cheese 1 8 - ounce tub sour
cream 6 Persian cucumbers, or 1 English cucumber 1 medium head
of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes
Or Mushrooms gently fried with a creamy
sauce (Basan flour, Soy / coconut milk seasoned) with a scoop
of garlic soy
cream cheese.
This dairy - free
creamed spinach tastes remarkably like the «real thing,» but instead
of using
cream cheese or milk, this version is tossed in a creamy
garlic cashew
sauce.
Almond - Crusted Tofu with Roasted
Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf
of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro
Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina,
garlic oil & parmesan Spring Harvest Salad crudo
of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring
garlic, multicolor potato & kale Side
of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice
cream, white chocolate crumble and rhubarb
sauce
Made
of cream, butter, and
garlic, this alfredo
sauce comes together quickly for a comforting homemade meal!
Alfredo
Sauce Recipe — Made of cream, butter, and garlic, this quick and easy alfredo sauce recipe comes together quickly for a comforting homemade cla
Sauce Recipe — Made
of cream, butter, and
garlic, this quick and easy alfredo
sauce recipe comes together quickly for a comforting homemade cla
sauce recipe comes together quickly for a comforting homemade classic!
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger,
garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger,
garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato
sauce,
cream, ginger,
garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice
of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.
The combination
of beef broth and a touch
of sour
cream and
garlic make this creamy
sauce extra special.
The potatoes are thinly sliced, arranged in a circular pattern, alternating the colors, then baked in an aromatic cheesy
cream sauce, infused with onion and
garlic flavors, warm cinnamon, and hot cayenne pepper, plus lots
of blue cheese, until they are soft, and creamy, and melting in your mouth.
Make the creamy cilantro
sauce by combining the sour
cream, canola oil, the juice
of one
of the limes,
garlic, serrano, cilantro, and a teaspoon
of kosher salt in a food processor.