Not exact matches
I take any excess vegetables - e.g., spring onions, leeks, green
garlic, beets, kale -
and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese,
and some
garlic, vinegar,
and olive oil (recipe
at right).
I took half of the cauliflower,
garlic (now soft
and shredded),
and all of the linguine
and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice,
and a half teaspoon of this wonderful, bold, fruity
olive oil that was half - off
at the store (hurray for bargain hunting!).
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions,
and a delish red wine vinaigrette recipe we always make
at Alchemy (1/2 cup
olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove
garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
And also sautéed some kale with olive oil and garlic, and added a few greens on our open - faced sandwiches while we were at
And also sautéed some kale with
olive oil and garlic, and added a few greens on our open - faced sandwiches while we were at
and garlic,
and added a few greens on our open - faced sandwiches while we were at
and added a few greens on our open - faced sandwiches while we were
at it.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own
at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
Add grated
and diced tomatoes to the
garlic then add the
olive oil, sea salt
and add the basil a little
at a time.
Roasted
garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble
at your finger tips Roast 3 - 4 cloves of
garlic with a drizzle of
olive oil When cool, remove from the skin
and finely chop, it will be sticky
at first Mix the roasted
garlic with a few teaspoons of salt
and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the
garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar
and keep close to brighten any meal all winter long
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp
olive oil, 1 medium onion, 4
garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found
and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice
at end) all finely diced.
I half them, place cut side down on a baking sheet with peeled whole
garlic and some
olive oil and bake
at 325 til they «fall flat».
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth
at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed
and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed
and drained) 1 tablespoon fresh lemon juice
While it roasted, I whisked up a sauce of tahini, lemon,
garlic,
and olive oil, drained a can of chickpeas,
and took a few whacks
at a bunch of cilantro,
and meanwhile, oh my, the house even warmed a little.
So the soup mix,
garlic powder,
and olive oil all get mixed together
at the same time to coat the chicken, potatoes,
and carrots.
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
9 ounces frozen green beans, thawed in colander, drained
and patted dry 1 tablespoon
olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise,
and thinly sliced 2 - 3 medium - large cloves
garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available
at health food stores
and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup
and 1 cup
1 spaghetti squash (bake 30 - 35 minutes
at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves
garlic, chopped extra virgin
olive oil salt
and pepper 1/2 teaspoon crushed red pepper 1 teaspoon
garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
You could just add extra virgin
olive oil instead or play around with any other flavored oils that you have
at home
and like (
garlic oil, ginger
oil, chili
oil, walnut
oil, etc).
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch of rapini (broccoli rabe), washed
and chopped, 2 - 3 cups 2
garlic cloves, minced 2 oz pancetta, diced zest
and juice of half a lemon 1/2 cup whipping cream 2 whole eggs
and 1 egg yolk 2 tbsp Parmesan cheese plus more
at the table 1 tsp
olive oil
The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in
olive oil, salt,
and pepper,
and roast them for 45 minutes
at 400 degrees F) topped with sauteed spinach
and portobello mushrooms (with onions
and garlic, in
olive oil, salt, pepper, cumin,
and aleppo pepper), a piece of marinated
and seared tempeh,
and drizzled with a super garlicky tahini sauce.
At this time add your breadcrumbs to the anchovies
and garlic, with an additional couple of tablespoons of
olive oil.
The recipe is simply to take peeled
garlic cloves, drizzle with
olive oil and bake
at 400 F degrees for about 20 minutes, turning once.
1 tablespoon
olive oil 1 medium onion, diced 2 large coves
garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder,
and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray
and roast
at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed
and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
You're looking
at a recipe which is very simple to prepare
and requires just 5 ingredients: chicken breast fillets, a can of pineapples, grated cheese (Parmesan or Cheddar),
garlic powder
and olive oil (also, salt
and pepper of course).
I made a few little additions — some minced
garlic and a drizzle of
olive oil at the end.
Tip: To roast the
garlic, slather the bulbs in
olive oil, season them with salt
and pepper, wrap them in aluminum foil
and roast them in the oven
at 350 F (175 C) for 20 - 30 minutes.
Just cut the brussels sprouts in half, toss in a mixture of extra-virgin
olive oil, balsamic vinegar
and garlic powder, put on a baking sheet
and roast
at 425F for 20 minutes.
We also love pasta with roasted asparagus
and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion,
garlic and olive oil or butter), I throw all my leftover spinach / arugula into the pasta water
at the end to use it up
and give us a portion of greens.
OK, here are some favorites we've been cooking up
at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut
oil, chili flakes,
garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper
and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion,
garlic, lemon zest, chili flakes, tuna,
olives — easily adaptable to what you already have in the house
and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
Drizzle some
olive oil over a head of
garlic, wrap it in aluminum foil
and put it in the oven
at 350 to roast.
For my farmer's market fresh asparagus, I simply roasted the trimmed spears with a little
olive oil, chopped
garlic and parsley for 8 - 10 minutes
at 350.
At the last minute I noticed two limes in the fridge that wouldn't last until our next trip to Panguitch so I made a quick
garlic / lime /
olive oil dressing, warmed it a touch
and served with the succotash.
I tossed the broccoli in a little
olive oil, salt, pepper
and garlic powder
and roasted it
at 400 * for about 20 minutes.
A jar of roasted peppers was always a staple
at our home, but we never combined them with anything but
olive oil and garlic with a garnish of basil.
1) Combine basil leaves, nuts,
olive oil, water
and garlic in a food processor
and pulse until you can a thick sauce (if too thick, add 1 teaspoon of water
at a time until it reaches desired consistency) 2) Add salt to taste.
1 lb pizza dough,
at room temperature Half a large red onion, thinly sliced 2
garlic cloves, minced 1 cup sliced mushrooms Salt
and black pepper to taste 1 tablespoon
olive oil 8 oz mozzarella, sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon juice
At the most basic level, pesto is a raw sauce made of basil leaves,
garlic, pine nuts
and olive oil.
it shouldn't be this complicated... the jist of it is here... saute the onions
and garlic till golden
and add the veggies I ADDED CORN CUT FROM THE COB just because
and I see another reader did... cover, cook till desired tenderness... maybe 1/2 hr
and wallah... we had leftover linguini we warmed in it while it simmered
at the end
and a side of meatballs
and it was fabulous...
and forget 1 cup of
olive oil... what a waste!
Did» t read the previous review, but guessed that the recipe was too bland so I added feta cheese
at the end
and olive oil to my dried dill
and onion / elephant
garlic mince since I had no scallions.
I sliced all of them
at once, sautéed them in butter
and olive oil and added
garlic and onion to the mix.
2 cloves
garlic 3 cups spinach 1/3 cup
olive oil 1/2 cup walnuts, soaked
at least 6 hours, drained
and dried 1/2 lemon, juice from
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
Of course, the easiest thing to do with a medley of root vegetables is to cut them into uniform pieces, toss them with butter or
olive oil, herbs
and sea salt in a roasting pan (add whole
garlic cloves in their peels)
and caramelize them
at 400 degrees for
at least thirty minutes, or until fork tender.
PASTA 3/4 lb linguine of choice 2 tablespoons
olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of
garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt
and ground black pepper 1/3 cup raw cashews, soaked for
at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Add the flax seed mixture,
olive oil,
garlic, sesame seeds, thyme
and salt
and process again
at high speed until you reach a smooth texture.
For this recipe I used whole wheat pitas
and brushed them with Pomora
Garlic - infused extra virgin
olive oil, sprinkled with some sea salt,
and baked real quick
at a high temperature to get them nice
and crispy.
At the same time, saute the
garlic and spinach with a pinch of salt
and a drizzle of
olive oil.
Well I really altered this recipe to fit my ingredients
and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in
olive oil, butter, pressed fresh
garlic, salt, pepper, basil
and fresh parsley
and then added 2 cup water to brought to boil then removed chicken
and cut into pieces Measure liquid left
and add enough to make 3 1/2 cup liquid Add turnip greens
and chicken plus salt
and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar,
and salt let cooked for 10 minutes
at med low (slow boil) Then I reduced the heat
and added the apples for the last 10 minutes It was absolutely delicious
and very flavorful.
This Roasted Vegetable Fettuccine dish gets all its flavor from the vegetables roasted in
garlic - infused
olive oil,
and from the basil - infused
olive oil that is stirred into the pasta
at the end.
Directions: Cut in half
and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast
at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin
and spoon straight into the soup pot / While squash is roasting, sauté onion in
olive oil for 5 minutes, add
garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry
and / or chili paste, stir together
and cook briefly, a minute or so / Add cooked squash
and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste
and adjust seasoning
and cooking time as needed / / Remaining liquid is added after soup has been blended.
I sliced the French bread into 1/2 inch slices, brushed with
olive oil, minced
garlic and dried parsley,
and baked the bread
at 350 for 12 minutes, or until the bread is crisp all the way through.
1 tbsp
olive oil 2 cloves
garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy
at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned
and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained
and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste