1 gros céleri-rave épluché et râpé 1 jaune d’œuf 1 c. soupe de moutarde dijon 3 gousses d’ail émincées Jus de 1 citron, réservé 1 c. à soupe ½ t. d’huile d’olive 1 c. à soupe de persil sel, poivre feuille de laitue Mettre le céleri-rave dans un bol avec le jus de citron (réservé… Read more »
Tagged: Organic Garlic
Eggplant Dip with Lemon and Garlic
Posted on August 21, 2014 by Dan
1 medium eggplant 1 small clove garlic, minced (or 1 garlic scape) olive oil freshly squeezed lemon juice salt and pepper Peel eggplant and cut into 1 inch pieces. Steam until fully cooked. Remove from heat and drain.Blend together cooked eggplant with remaining ingredients until you reach desired texture and taste. Serve cold with… Read more »
Creamy Roasted Eggplant and Garlic Soup
Posted on August 21, 2014 by Dan
2 large eggplants, peeled and cubed 1 small-medium onion, peeled and cut into quarters 2 bulbs garlic, peeled whole cloves 1 L vegetable stock 1/4 cup parmesan cheese, grated 1/2 cup 35% cream salt and pepper Place eggplant, onion and garlic cloves into a large casserole dish and bake in the oven, covered, at 350… Read more »
Roasted Garlic
Posted on August 21, 2014 by Dan
1 whole head garlic 1 tsp olive oil 1 Tbsp water Preheat the oven to 375 F. Slice off the top of the head of garlic so most of the cloves are exposed. Place in a small baking dish. Drizzle oil over the top of the cloves. Sprinkle with the water. Cover the baking dish… Read more »
Roasted Squash with Sage and Garlic
Posted on August 21, 2014 by Dan
1 winter squash (kabocha, hubbard, carnival, delicata, acorn or butternut) 2 cloves garlic, peeled sage (fresh or dried) olive oil water salt and pepper Preheat oven to 400 F.Cut the squash in half lengthwise.Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, peeled and the… Read more »
Pesto Italiano de Basilic
Posted on August 21, 2014 by Dan
3 tasses de balilic frais 3-4 clous d’ail 1/3 tasse d’huile d’olive 1/3 tasse fromage parmesan râpé sel et poivre au goût optionnel : 1/3 tasse de noix de pin ou autres noix 1. Mettre les feuilles de basilic et l’ail dans un robot culinaire et broyez bien 2. Ajoutez les noix et broyez à… Read more »
Zucchini Fritters
Posted on August 21, 2014 by Dan
1 lb zucchini salt and pepper 1 clove garlic 1 Tbsp fresh basil, chopped zest of 1 lemon 1 Tbsp flour 1 egg 2 Tbsp olive oil Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a… Read more »
Tzatziki (cucumber dip)
Posted on August 21, 2014 by Dan
3 cups quatered and thinly sliced cucumbers (peeled and seeded if desired) 1/2 tsp salt, or more as needed 1 cup Greek yogourt or sour cream 1 garlic clove, minced (or 1 garlic scape) freshly ground black pepper Combine the cucumbers and the salt in a colander and toss to mix. Let drain for… Read more »
Trempette d’aubergine (baba ghanouj)
Posted on August 21, 2014 by Dan
1 aubergine coupée en deux dans le sens de la longeur 2 gousses d’ail écrasées (ou 2 fleurs d’ail, hâchées) 2 c. à soupe de jus de citron 3 c. à soupe de tahini 1 c. à soupe d’huile d’olive 1 c. à soupe de menthe fraîche hachée finement Sel 1. Préchauffer le four à… Read more »
