This is so quick and easy, I cut that olive oil way back and used veggie stock.
1 lb peeled, deveined shrimp
Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.
Serves 4. 4 ww pp.
This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!
- 1 lb green beans, trimmed
- 4 tbsp unsalted butter
- 3 tbsp minced garlic
- 1/2 c parsley, chopped
- 1 tsp salt
- A few drops lemon juice
Steam green beans for 8 – 10 minutes until tender.
In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.
This soup is so yummy and it’s vegan!
- 6 c water
- 6 cloves garlic, minced
- 1 bay leaf
- 1 sprig of sage and thyme
- Salt an pepper
- 4 oz shiitake mushrooms, sliced thin
- 8 oz spinach
Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.
Serve with croutons.
Serves 4 – 6.
So easy and so yummy.
- 2 lb English hot house cucumbers, chopped
- 2 cloves garlic
- 2 c arugula
- 2 c mixes herbs: basil, cilantro, parsley or mint
- 3 tbsp sherry vinegar
- 1/2 c olive oil
Combine in a blender and purée till smooth. Chill for at least 4 hours.
Makes about 6 c.
I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.
2 eggs, lightly beaten
1/2 c milk
2 cloves garlic minced
4 pieces of thick sliced bread
Preheat a girdle over medium high heat and butter generously.
Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.
Serves 2 – 4.
I love rack of lamb and this recipe could not be easier.
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper
Preheat oven to 450.
Salt and pepper the rack of lamb and put on a baking sheet fat side up.
Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth.
Smear on lamb and let rest 1 hour.
Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.
Let rest 10 minutes. Slice and serve.
Serves 2 – 4.
This soup is wonderful – perfect with a piece of toast and a poached egg. To roast garlic, place in foil, drizzle with olive oil and bake for an hour at 400.
6 c water
1 tbsp olive oil
6 cloves, roasted garlic
1 tbsp paprika
1/2 tsp cumin
Pinch of saffron
4 slices crusty bread, toasted
Heat oil in a heavy soup pot. Add garlic, paprika, cumin and cayenne, mash the garlic cloves with a fork. Add water, stir and return to the heat. Bring to a simmer add saffron and simmer for 20 minutes.
Shortly before serving, break the eggs, one at a time, into a small bowl and tip into the soup. Cover and cook 4 minutes until the white is set.
Place a piece of toast in the bottom of the bowl, top with soup and an egg. Sprinkle with Parmesan.