Remember how we cut it so that
the tops of the garlic cloves were exposed?
what I do is place the garlic cloves cleaned in a bowl add salt and place the brie cheese on
top of the garlic cloves.
Cut the top off of a head of garlic, so
the top of each garlic clove is visible.
Not exact matches
Take a single
clove in your fingers and gingerly rub the
top of each crostini with the
garlic to give each slice a bit
of a
garlic kick.
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.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced
garlic clove 1/2 cup • shredded mozzarella [plus a little more for on
top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground
cloves to taste • salt and pepper
I started out by cutting a few slits in the
top of the ribeye roast and putting in some
garlic cloves for flavor.
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2
cloves garlic minced grated fresh Parmesan cheese, to
top
Brush
garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced
garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and
top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon
of the
garlic oil.
Slice off the
top of a large head
of garlic to expose the
cloves inside.
Chop the
top off the head
of garlic, exposing each
of the
garlic cloves.
Cut a slice from the
top of the
garlic to expose the
cloves.
Cut the
top quarter
of the
garlic head off, exposing many
of the
cloves.
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
For my version
of the turkey pizza meatloaves I combine 2 pounds
of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4
garlic cloves (or 1/2 teaspoon
of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon
of crushed red pepper flakes, and salt and pepper to taste.I then
top with ~ 2 tablespoons
of reduced fat mozzarella cheese, ~ 2 tablespoons
of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
Finely mince 2
garlic cloves and spread the
garlic on
top of the chicken skin.
2 cups green beans,
topped & tailed, then halved 2 tbsp extra virgin olive oil 2 - 3
cloves garlic, crushed juice
of one lemon sea salt & fresh black pepper to taste (optional)
Trim off the
top 1/4 inch
of the
garlic with a sharp knife, slicing to reveal the
tops of the
cloves.
Worcestershire sauce 1
garlic clove, minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste
Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices
of brie cheese Preheat grill to 350 degrees and spray with nonstick.
4
cloves of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for
topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
So I pulled it back out, dropped some already - roasted
garlic cloves on
top with about a tablespoon
of olive oil, and didn't sweat it.
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including
tops) A few
cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes
of fish sauce (make sure it's a gluten free one!)
I make mine with a whole chicken, several
cloves of garlic, onions, celery (including leafy
tops) and onion.
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2
cloves Garlic, minced Splash
of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to
top
2 bone - in chicken breast halves 1 small onion, halved, 1
clove garlic, cut in half The
tops of the celery stalk that will be used in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups water
After all
of the flavors have had time to combine, crusty bread is rubbed with
garlic cloves before being
topped with the smoky, zesty white bean mixture.
1/3 cup
of walnuts 2 cups or raw kale destemmed 2 tablespoons
of nutritional yeast + extra to sprinkle on
top 2 tablespoons
of lemon juice 1
clove of garlic - crushed a generous glug
of extra virgin olive oil 1 teaspoon
of white miso paste (optional but adds a bang
of flavour) salt to season
Cut the
top off
of your
garlic bulb, cutting into the
tops of as many
cloves as possible.
Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4
cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for
topping - roughly chopped cilantro for
topping - pomegranate seeds for
topping
1 (15 - ounce) can chickpeas 1 lemon juiced (about 2 tbl) 1/4 cup tahini 2
cloves of garlic 3 tablespoons
of the pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus more for
topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish /
top hummus
1 small red onion, diced 1 tablespoon
of olive oil 2 roasted poblano pepper, sliced 2
cloves of garlic, minced 15 oz jar
of salsa 2 tsp
of smoked paprika 1 tsp
of chipotle pepper 1.5 cups
of green French lentils 2 cups
of vegetable stock Optional
toppings: sliced jalapeños, cilantro leaves or green onions
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3
Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime
Toppings Of Choice (See Notes Abov
Of Choice (See Notes Above)
Place each
garlic head in the middle
of a piece
of aluminum foil and cut off about 1/4 inch from the
top of each bulb, exposing the
top of the
cloves, drizzle with 1/2 - 1 tablespoon olive oil and fold foil around the
garlic.
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3
garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for
topping
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
1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for
top of dish) 3
cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish
I added extra
garlic — thinly sliced about half a head and then plunked a whole head
of garlic into the pot as well, with only the very
tops of the
cloves sliced off.
We use: 1 small can V8 juice (spicy optional) 1 15oz can salsa verde 2
cloves of garlic, mashed and pan seared 8oz Jim Bean, Wild Turkey, or Jack Daniel's Moose Drool dark ale to
top off the vacuum canisters
I toss the onions on
top of my beans along with those fried
garlic cloves and a few good drizzles
of the butter.
Remove excess papery covering off the
garlic bulb and slice off about 1/4 - inch from the
top so that the
tops of most
of the
cloves are exposed.
And, just used the end
of my groceries to make it with what I had: 1/2 cup
of pizza sauce (I added at the end but next time might mix it with the eggs), bag
of frozen onions & peppers, 3
cloves of toasted
garlic, 1 tsp or so
of nutritional yeast &
topped with toasted pepitas.
Cut 1/4 inch off the
top of the head
of garlic to expose the
cloves.
Topping 1 tablespoon olive oil 3
garlic cloves, finely minced One 15.5 - ounce can
of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water or vegetable stock 3 tablespoons fresh basil, chopped 2 medium ripe Roma tomatoes, cut into 1 / 4 - inch slices
1 (1 - pound)
top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3
garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes
of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans
Cut the
top off
of garlic bulb, so that the
tops of cloves are exposed.
1/2 c.
top quality olive oil 1/3 c. blood orange juice 1 T. whole grain mustard 1 small shallot, very finely minced 2
cloves garlic, very finely minced 1 t. coconut palm sugar (or sub in any sweetener
of preference) 1/2 t. cracked black pepper 1 t. fine grain sea salt 1 T. smoked spanish paprika
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch
of chives, finely chopped For the dressing: 2
cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups
of simmering water until tender (See: How to Cook Rice on the Stove
Top), or according to package directions.
1 roll
of puff pastry (the one sold in the UK supermarkets is vegan) 250
of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in half 1
garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch
of fresh thyme An handful
of walnuts — roughly chopped Few rockets leaves to sprinkle on
top Olive oil for roasting and frying
1 tablespoon olive oil 1/2 medium onion, diced 1 large
garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for
topping, if desired
Slice the
top portion
of the
garlic head to reveal the
cloves.