Recipes with garlic
10,177 recipes
Scallops & Mussels with Vinaigrette
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Mark's Very Own Fried Rice
Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.
Shrimp Teriyaki
Broiled shrimp teriyaki with a homemade sauce of soy, ginger, garlic, and sugar. Quick appetizer with glossy, caramelized shrimp ready in 20 minutes from scratch.
Gazpacho Shrimp & Artichoke Salad
Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.
Mussels Steamed with Lemon Grass & Chile De Arbol
Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.
Vegetable Miso Soup
Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.
Kim Chee
Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.
Grilled Summer Vegetables.
Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.
Szechwan Eggplant & Tofu
Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.
Marinated Shrimp on Rosemary Skewers
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
Marinated Shrimp on Rosemary Skewers
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
Shrimp & Tomatoes with Savory Rice
Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.
Thai Chicken with Fresh Basil
Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.
Hot Spaghetti Sauce
Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.
Late Summer Tomato Soup with Shell Beans, Squid Rings & Parsley
Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.
Late Summer Tomato Soup with Shell Beans, Squid Rings & Parsley
Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.
Broiled shrimp teriyaki with a homemade sauce of soy, ginger, garlic, and sugar. Quick appetizer with glossy, caramelized shrimp ready in 20 minutes from scratch.
Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.
Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.
Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.
Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.
Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.
Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.
Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.
Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.
Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.
Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.
