GARLICKY GREEN SALAD
Provided by Nancy Fuller
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Slice 1/4 inch off the top of both heads of garlic. Drizzle lightly with 2 teaspoons of the olive oil, season with salt and pepper, and wrap in heavy-duty foil. Add to a sheet tray. Add the fingerling potatoes to the same sheet tray and drizzle with the remaining oil, giving a toss, and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes.
- Open the packets of garlic and cool. When potatoes are cool enough to handle, slice in half lengthwise.
- To make the dressing, pour in the buttermilk, sour cream, squeeze the garlic out of its skin into the bowl of a food processor, and add a pinch each of salt and pepper. Blend until smooth.
- Add the radishes, arugula, romaine, potatoes and cheese to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together.
HERB-MARINATED LONDON BROIL WITH GARLICKY GREENS
This genius of this one-skillet wonder is the easy, herb-infused oil that works overtime as marinade, dressing and sauce. After quickly searing the steak, we flip the script with a reverse marinade, allowing the cooked meat to luxuriate in all that herby goodness while it rests. The result is a gorgeously green coating and tons of fresh flavor in every bite.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat the London broil dry with paper towels and set on a plate. Rub both sides of the meat with the vegetable oil, then season both sides generously with salt and black pepper, coating the surface evenly. Set aside to rest at room temperature for at least 30 minutes or up to 1 hour. (The seasoned meat can also be transferred to a large resealable plastic bag and stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- While the meat rests, add the parsley, rosemary, thyme, garlic, scallions, lemon zest and juice, fennel seeds, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Pulse, stopping to scrape the sides as needed, until the herbs are finely chopped, about 10 times. Transfer the herb mixture to a small bowl and whisk in the olive oil. Set aside.
- Set a 10-inch cast-iron skillet over high heat until just starting to smoke, about 3 minutes. Add the steak and cook until seared on the bottom, about 3 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, about 3 minutes more. Transfer the steak to a clean plate and spoon 1/2 cup of the herb oil over top. Set aside to marinate for 5 minutes.
- While the steak marinates, heat the broccoli rabe to the same cast-iron skillet over high heat. Cook, using tongs to toss the broccoli rabe, until it's vibrantly green and starting to soften, about 2 minutes. Add the kale and continue cooking and tossing until the kale is wilted and the broccoli rabe is crisp-tender, about 2 minutes more. Add 1/4 cup of the herb oil and toss to combine. Remove the skillet from the heat.
- Thinly slice the rested steak against the grain. Transfer the steak to the skillet on top of the greens and spoon the remaining 1/4 cup of herb oil over the steak. Serve with lemon wedges.
GARLICKY GREENS
These rich, buttery greens will complement your roast
Provided by Sarah Cook
Categories Side dish, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
- Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
PASTA WITH GARLICKY GREENS
This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 15 mins. Stir in the spinach or kale for final few mins to wilt. Add the crème fraîche, stir and remove from the heat.
- Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir the leek sauce into it. Serve in bowls with crumbled blue cheese on top.
Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium
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