If you add
slices of black garlic that have been baked in a water bath in the oven, it gives the terrine a lot of flavor.
Not exact matches
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 croutons
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)
2 tablespoons unsalted butter 2
garlic cloves, chopped 2 leeks, including light green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground
black pepper, to taste 3 Tablespoons Fino sherry
2 anchovy fillets 1
garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground
black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
Mmmmmm...
Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garl
Garlic rubbed toasted
slices of baguette topped with a mix
of slow roasted grape tomatos,
sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some
of the roasted
garlicgarlic....
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves
garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked
black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon
black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
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
minced
garlic fresh cracked
black pepper dried basil havarti cheese (once
slice per
slice of bread) olive oil
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly
sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6
slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried
black beans, soaked overnight chorizo sausage links,
sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover
black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
:) 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.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly
sliced in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground
black pepper 2 tablespoons sherry handful
of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp
garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp
garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns
of fresh
black pepper
4 chicken breasts 4 ounces blue cheese 2 tsp fresh
garlic 3
slices of bacon 1 tbsp
of fennel,
sliced thin and rough chopped Course salt and fresh
black pepper
- To the same pan or pot, add in the butter, and allow it to melt; add in the
sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the
garlic, plus a couple
of pinches
of salt, the freshly cracked
black pepper and the paprika, and stir to combine with the onions; saute just until the
garlic becomes aromatic.
1 can
of drained and rinsed red kidney beans (
black beans will work as well) 1 clove
of garlic crushed 1/2 red onion finely
sliced 1 tablespoon
of tamari or soy sauce 1 tablespoon
of tomato puree
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated
garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground
black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves
garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp
black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Marinade: 1/4 cup chopped shallot 1 clove
garlic 1 teaspoon agave syrup A few dashes fresh
black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons
sliced lemon grass Juice
of one lime
2 (15.5 ounce) cans
black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1
garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground
black pepper to taste 10 - 12 stalks
of celery, cut into thirds
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp
garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp
garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups
of sliced potatoes), cooking spray, two cups
of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced
garlic, thyme leaves, salt, ground
black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground
black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
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)
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked for a couple
of minutes in warm water and
sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado,
sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh cilantro
Filling (adapted from Raw Food / Real World) 3 medium onions —
sliced thinly juice
of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove
garlic — coarsely chopped sea salt and freshly ground
black pepper — to taste 1 small red chili pepper
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1
garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice
of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly
sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground
black pepper
2 tablespoons olive oil 4 cloves minced
garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh
black pepper 1/2 cup
sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon
garlic powder 1 teaspoon
black pepper 2 pounds boneless, skinless chicken breasts 2 Packages
of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly
sliced 1 (56 - ounce) can
sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh
black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and
Sliced 4 Carrots — Peeled and
Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4
Garlic Cloves — Peeled Freshly Ground Sea Salt and
Black Pepper
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves
garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon
black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10
black or kalmata olives, pitted and
sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly
sliced shallots 4 cloves
garlic, minced Several dashes fresh
black pepper 1/2 teaspoon salt 1/2 pound
of asparagus,
sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
1/4 cup / 60 ml extra virgin olive oil 4 cups thinly
sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves
garlic, chopped fine grain sea salt lots
of freshly ground
black pepper zest and juice
of one lemon 1/3 cup / 2 oz grated Parmesan
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.
mushrooms,
sliced 1 apple, peeled and diced 2 - 3 teaspoons or more
garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon
black pepper 2 teaspoons
of pink salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1
garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon
black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves
garlic • 2
slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon
garlic powder 1/8 teaspoon ground
black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
Cooking Spray 2 - 4 cloves
of minced
garlic 16
slices of pepperoni, coarsely chopped * 1/4 teaspoon
of dried oregano 1 1/2 cups
of lower - sodium marinara sauce 2 tablespoons
of chopped fresh basil (or 1/2 tsp
of dried) 2 teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4 teaspoon freshly ground
black pepper 1 cup shredded part skim mozzarella cheese
2 tbsp vegetable oil 1/3 cup thinly
sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces)
black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping
black pepper to taste 2 cups cooked jasmine or basmati rice
1 tablespoon olive oil 1/2
of a medium onion, peeled and slivered 2 large cloves
garlic,
sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground
black pepper to taste zest
of one lime
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves
garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and
sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground
black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
Ingredients 2 tablespoons olive oil 1 onion 4 cloves
garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup
black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground
black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves
garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1
garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground
black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk,
garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon
black pepper.
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if using) Zest
of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons
of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1
slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1
garlic clove, finely chopped Sea Salt and
Black Pepper to season