Add
the rest of the garlic.
Saute
the rest of garlic till light brown.
Take a small bowl and add
the rest of the garlic, white part of the green onions and 1/2 Tbsp oil.
On a plate, mix the bread crumbs with
the rest of the garlic powder, cayenne pepper, and salt.
Reserve
the rest of garlic and onion for the squash in step 5.
Remove from the heat, stir in
the rest of the garlic, and ladle into bowls.
Thinly slice the courgette, red onion and
the rest of the garlic, toss in a drizzle of olive oil and a sprinkle of sea salt and arrange on top of the quiche.
Combine pecans with
the rest of the garlic, sea salt and black pepper to taste.
Meanwhile, heat a grill to medium, mix
the rest of the garlic butter with 1 tsp of parsley and some seasoning.
Gradually add the seasonings; the lemon juice, salt, cumin, and
the rest of the garlic if you like.
Add
the rest of the garlic and cook for 1 minute.