Heat the olive oil in a skillet and add
sliced garlic into it.
Peel and
slice garlic into thin slices.
Cut the vegetables into bite - sized pieces and
slice the garlic into matchsticks, place in a large baking tray and toss with olive oil.
Slice the garlic into thin chips and scatter them over the tomatoes.
Not exact matches
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
Peel
garlic cloves and
slice into slivers.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves
garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
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
Cut potatoes and onion
into even sized chunks or
slices, toss with minced
garlic and olive oil, a few chopped fresh herbs if desired, and seal foil tightly.
After you have about 1/4 head of cabbage
sliced, put it
into the crock and top with a smashed / pressed clove of
garlic and 1 tsp ea real salt and dill.
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of
Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
I
sliced the
garlic up a bit and then put the everything but the olive oil
into my mini food processor and pureed.
Dice 2 large tomatoes, 1/4 of a red onion, one clove of
garlic, and
slice a handful of basil
into ribbons.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1
garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small beet, peeled and
sliced 1 bay leaf 1
garlic clove, thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4
garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more
garlic, carrots and celery than the recipe called for.
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp
garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
Ingredients: 2 T olive oil / 1 large onion, thinly
sliced / 2
garlic cloves, thinly
sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives,
sliced / leftover turkey,
slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut
into thin
slices.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large
garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
Shrimp 2 Tbsp olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove
garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
Ingredients Lemon
garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2
garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves
garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped
into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
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:
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of
garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages,
sliced -8 oz shittake & cremini mushrooms,
sliced -1 tbsp ginger, diced -1 tsp
garlic, grated -3 fresh lemongrass, cut
into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce
When I
sliced into the loaf and dipped a
slice into some
garlic oil, I could not believe how light and utterly delicious it was!
Along with the lemon
slices, I roasted a big handful of unskinned
garlic cloves, then squeezed them out
into the blender.
boneless / skinless chicken breast,
sliced Canola or vegetable oil 1/2 medium onion, diced 1 red bell pepper, cut
into strips 3 cloves
garlic, minced 1/2 cup chopped pineapple *
Ingredients: 1 medium onion,
sliced thin 1 large zucchini,
sliced into thin discs 5 small - medium potatoes,
sliced into thin discs 2 Tablespoons of olive oil Sprinkle of
garlic powder Salt to taste Vegan Parmesan, as much as you like!
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves
garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette
into thin
slices diagonally 4) Spread
garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6) Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and butter:
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick
slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves
garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and
sliced thinly 2 tsps
garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut
into 3 / 4 - inch pieces
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
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped
garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
«Last March I found some cabbage root and simmered it briefly it in a reduced pintade neck stock with
sliced new
garlic, which was actually dipped
into the stock for 7 minutes, precisely.
3/4 cup flour 3 tablespoons
garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley, for garnish
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.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 pound fresh large poblano chiles 1 onion, quartered, cut crosswise
into 1 / 4 - inch
slices 4
garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup sour cream 1/4 cup shredded Monterey Jack 1 package tortilla shells Kosher salt
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves
garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat
garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the leeks
into slices, rinse well, and steam them for about 20 minutes until completely soft.
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove
garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly
sliced 1/2 sm red onion,
sliced 1 lemon, cut
into 4 wedges 1.
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4
slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves
garlic, finely chopped 8 oz rice noodles 1 lime, cut
into 4 wedges 1.
5 scallions, finely chopped 5 cloves
garlic, minced 2 tsp sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and
sliced into 1/4» thick medallions
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut
into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove
garlic, smashed Extra virgin olive oil Salt Pepper
To the same pan (but without chicken), add chopped tomatoes, spinach,
garlic, crushed red pepper, 1/3 of the chicken (
sliced into small strips) and half the bacon (already cooked and drained of fat).
1 red bell pepper, quartered 1 yellow squash,
sliced lengthwise
into 1/2» thick pieces 1 zucchini,
sliced lengthwise
into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise
into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1
garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves
garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
- Next, add in the
sliced potatoes, and fold them
into the caramelized onions /
garlic to coat them well; add in the chicken stock and stir to combine, then push the
sliced potatoes down
into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.