I make croutons all the time, but always straight —
olive oil and garlic salt, that's the fanciest I get.
Not exact matches
I can't use previously purchased food besides essentials like butter,
salt, pepper,
garlic,
and olive oil.
According to a press release, they're made to order
and are tossed with a
garlic puree that's made up of chopped
garlic,
olive oil, parmesan cheese, parsley,
and salt.
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves
garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled
and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
for the tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2
garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and freshly ground black pepper
Stir together the
olive oil, balsamic vinegar, mixed herbs,
garlic,
salt and pepper —
and using your hands, mix through the vegetables to ensure they all get a good coating.
To make the croutons, heat 2 tablespoons of
olive oil in a frying pan along with the
garlic and salt and pepper.
Mushroom Soup 2 tbsp coconut
oil,
olive oil butter or ghee 2
garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea
salt and black pepper
Peel the
garlic and crush it into a pan with a glug of
olive oil,
salt and pepper.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white
and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Ingredients: Cherry peppers, green
olives, tuna fish (the one canned with extra virgin
olive oil),
garlic, parsley, capers,
salt,
and anchovies.
2 tbsp
olive oil 1 onion, peeled
and finely chopped 1 clove
garlic, peeled
and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea
salt
for the filling 1 tablespoon
olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled
and minced 1 - 2
garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen
and thawed sea
salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
Once the sweet potatoes have cooked put the tomato puree, vinegar,
garlic, spices
and salt in a pot with some
olive oil, heat for a minute or two until they're bubbling
Then add the crushed / finely chopped
garlic, tamari, sesame
oil, chilli flakes,
olive oil and salt.
Put them in a bowl, drizzle
olive oil,
garlic and salt over them
and set aside.»
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves
garlic — chopped
olive oil juice of 1 lemon 2 sprigs fresh rosemary
salt and pepper — to taste 6 cups steeped Yerba mate tea
Crush the
garlic and place it in a frying pan with the cumin,
salt, pepper
and olive oil.
Cover the bottom of a roasting pan or baking tray in
olive oil and place the tomatoes, peppers with the
garlic, fresh rosemary, dried thyme, bay leaves,
salt and a drizzle more
olive oil on top.
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 crou
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 crou
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 crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Place the fish pieces in a shallow glass pan
and toss with the lemon juice,
garlic, habanero,
salt,
olive oil,
and oregano.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro
and mint) 1/2 cup / 120 ml
olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove
garlic 1 small chili 1/2 avocado 1/2 tsp sea
salt flakes
In a saucepan, gently heat the
olive oil along with the
garlic and salt.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons
olive oil 1 teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Yogurt sauce 1 cup natural yogurt 1 tbsp
olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove
garlic, peeled
and finely chopped
salt and black pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of
olive oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves
garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems
and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Add
olive oil, pepper,
garlic salt and toss to blend.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here
and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Whisk together the lime juice,
olive oil,
garlic, chili powder,
and salt.
Ingredients 2 cloves
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for dri
garlic 3 scallions, white
and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into slices on the diagonal
Garlic, peeled and cut in half Olive oil for dri
Garlic, peeled
and cut in half
Olive oil for drizzling
In a small bowl, whisk together honey,
olive oil, ginger, soy sauce,
garlic, brown sugar
and salt and pepper.
I take around 100 grams of black
garlic, 300 grams of buttermilk, maybe 25 grams of Champagne vinegar, five grams of
salt, three grams of black pepper,
and about 300 grams of grapeseed or
olive oil.
1/2 cup onion chopped 1/4 cup
olive oil (I use less) 1 fresh
garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick
Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped
Salt, pepper,
and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion
and garlic in
olive oil until clear
and tender.
Toss in the greens,
garlic and zest, along with 2 tablespoons of extra virgin
olive oil, 1/3 cup of milk,
and a half teaspoon each of
salt & pepper.
I'm simply going to coat the pork loin with
salt, black
and white pepper, Italian herbs
and some
garlic infused
olive oil:
A quick pureed creamy raw tomato sauce with loads of basil
and a mix of pine nuts, cashews,
garlic,
olive oil,
and sea
salt.
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).
If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern
and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini,
olive oil, lemon juice,
salt and garlic.
Fish: 1 cup flour 1 teaspoon
garlic powder
Salt and pepper 4 large eggs 1 lemon, zested
and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
Toss peppers
and garlic with just a few teaspoons of
olive oil and sprinkle with a little
salt and pepper.
In a medium nonstick skillet, sauté
garlic and scallions in
olive oil over medium heat for about 3 minutes; add zucchini,
salt and pepper to taste
and cook about 4 - 5 minutes.
2 tablespoons
olive oil 1 medium leek, diced 2 cloves
garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled
and diced 1 medium Bartlett pear, peeled, cored
and diced 1 medium Yukon gold potato, peeled
and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea
salt (or to taste)
In a large roasting pan, toss the potatoes
and garlic cloves in
olive oil and season with
salt and pepper.
Olive oil, apple cider vinegar, balsamic vinegar,
salt, pressed
garlic, chopped parsley
and dill.
No recipe needed — just cube whatever good bread you have around, toss with a little
olive oil,
salt, pepper,
garlic powder,
and a bunch of fresh thyme leaves.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye •
Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered
and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out
and reserved for dipping • 4 slices provolone cheese
Add the Brussels sprouts leaves to a bowl
and toss them with the
olive oil,
garlic,
salt,
and ground black pepper.
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves
garlic 3 tbsp extra virgin
olive oil 1/4 cup water or cooking liquid chopped parsley
and paprika for garnish
Whisk in tomatoes, 1 egg, 3 Tablespoons
olive oil, sugar, rosemary
salt, basil,
and garlic powder thoroughly into yeast mixture.
Make salad dressing: Combine 1/4 cup lemon juice, 1/2 cup
olive oil, mashed
garlic pulp (use one or two cloves)
and salt and pepper to taste.