GARLIC, PARSLEY & LEMON CONDIMENT
This mixture is usually called "Gremolata" and can be used as a garnish on soups, tossed into pasta, spooned onto grilled chicken or mixed with vegetables (green bean recipe posted separately) It can be kept in the fridge for 3 days
Provided by Bergy
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- The ingredients must be hand chopped with a knife.
- Stir together the zest, parsley, garlic and salt.
- Slowly pour in the oil constantly stirring until it is well blended.
LEMON PARSLEY DRESSING
Make and share this Lemon Parsley Dressing recipe from Food.com.
Provided by joan in CNY
Categories Salad Dressings
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a jar.
- Cover and shake until blended.
- Chill before serving.
Nutrition Facts : Calories 327, Fat 36.4, SaturatedFat 4.7, Sodium 291.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 0.2
GARLIC BREAD WITH PARSLEY
Provided by Ian Knauer
Categories Bread Garlic Side Bake Kid-Friendly Quick & Easy Father's Day Back to School Birthday Potluck Parsley Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- With motor running, drop garlic cloves into food processor and run until garlic is finely chopped.
- Cook garlic in butter with 1/4 teaspoon each of salt and pepper in a small heavy saucepan over medium heat, stirring, until pale golden, about 2 minutes. Remove from heat.
- Pulse parsley in food processor until finely chopped, then stir into butter.
- Cut baguette crosswise at 1-inch intervals, not slicing all the way through. Put bread on a large sheet of foil, then spoon about 1 tsp butter into each cut. Wrap foil tightly around bread and bake until heated through, about 10 minutes.
GARLIC PARMESAN RECIPE BY TASTY
Here's what you need: almond flour, salt, pepper, garlic powder, grated parmesan cheese, avocado oil, ice water
Provided by Mercedes Sandoval
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F (180˚C).
- Combine the almond flour, salt, pepper, garlic powder, and Parmesan in a large bowl.
- Add the avocado oil and mix thoroughly with a fork.
- Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
- Form the dough into a round, flattening the top and bottom as evenly as possible.
- Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
- Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
- Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
- If desired, use the blunt end of a skewer to poke holes in each of the crackers.
- Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
- Bake for 15-20 minutes, flipping halfway, until golden brown.
- Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 16 grams, Fat 44 grams, Fiber 9 grams, Protein 17 grams, Sugar 3 grams
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