Roasted Garlic Onion Dressing With Baby Arugula Recipes

Steps:

• Place the roasted garlic in a small food processor and process until smooth.
• Add in all remaining ingredients, and process until well combined.
• Adjust ingredients to taste.
• Delicious!

Steps:

• Melt the jam slightly in the microwave.
• Mix ingredients together for Vinaigrette in a jar and shake.
• Check for seasoning, and add salt & pepper.
• Let sit for flavours to marry at least 1/2 hour.
• For salad:.
• Toast pecans over low heat in a skillet for ten minutes.
• Wash and dry greens.
• Toss together, nuts, cheese, greens with vinaigrette.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
• Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
• Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
• Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

Steps:

• Preheat oven to 350. Roast the garlic: season the 1/2 garlic bulb with salt and pepper and wrap in foil. Bake in over for 30 minutes; then let cool. Sautee the onion: in a saute pan over medium heat cook the onions in 2 tbs of oil to caramelize for about 5 minutes; then cool. Wilt the arugula: in a large preheated saute panl lightly saute the arugula in 3 tbs of oil over medium high heat to wilt. Transfer to a plate and let cool. For the dip: mix sour cream, mayo and thyme in a medium bowl. add cooled onion. chop and add arugula. Squeeze out soft garlic cloves into bowl. Mix all ingredients well and season with salt and pepper.

Steps:

• Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
• Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
• Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
• Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

Steps:

• Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
• Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
• Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

Steps:

• Preheat oven to 400 degrees.
• Combine the onions, garlic, and shallots in a roasting pan in a single layer. Add the olive oil and seasoning salt, and toss to coat. Roast until well browned, about 1 1/2 hours.
• Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
• Transfer the mixture to a blender and puree until smooth, about 2 minutes.
• Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.