In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned.Turn off the heat and set aside. The garlic will conti ...
Soak the beans overnight for at least 6 hours. Drain them and put them into a pot, covering them with cold, lightly salted water. Add in the chorizo. Cover and bring to a boil then lower the heat an ...
Heat 1 tablespoon of oil in a large skillet over medium high heat; add green beans, shallots, garlic, season with salt and pepper, and cook, tossing occasionally, until crisp tender, 2 to 4 minutes. ...
Place all spud hunks in a 4 quart saucepan and add just enough cold water to cover. Add 1 tsp salt to the pot, cover and bring to a boil over high heat.Meanwhile, combine the buttermilk, cream and g ...
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin ...
Mix all ingredients in a large bowl.Season to taste with sea salt and black pepper.Refrigerate covered. ...
.In a large skillet drizzle olive oil approx 2 Tbsp and warm up.Add in sliced onions and garlic, cook til it smells good about 3 minute.Add in remaining veggies and stir, season with salt and pepper ...
In a large bowl, combine egg, meal, 1/8t.salt and a dash pepper.Rinse potatoes; pat dry with paper towels.Stir potatoes and onion into egg mixture.In a large skillet, heat 1/4c.cooking oil over med. ...
Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.Season to taste with salt and pepper.Spoon into a serving ...
Combine all ingredients and refrigerate for 1 hour to blend flavors.Serve with raw vegetables. ...