Recipes with garlic
10,177 recipes
Microwave Black Bean Burritos
Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.
Portabella Mushroom Mozzarella
Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.
Shark Teriyaki Sorta
Grilled shark steak basted with a quick teriyaki-style sauce of honey, lemon juice, garlic, and sesame seeds. Firm, meaty fish that holds up beautifully on the grill.
Couscous Salad
Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.
Pizza Beans
Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.
Garlic & Chickpea Dip
Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.
Spinach Roll
Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.
Gratin of Greens Casserole
Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.
Santa Fe Pumpkin Soup:
Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.
Pasta with Smoked Mozzarella
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
Wholesome Vegetarian Chili
Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.
Grilled Portabella Chevre & Arugula Sandwiches
Grilled portobello mushroom sandwiches with goat cheese, arugula, and red onion on crusty bread. Brushed with garlic olive oil and ready in 20 minutes.
Grilled Portabella Chevre & Arugula Sandwiches
Grilled portobello mushroom sandwiches with goat cheese, arugula, and red onion on crusty bread. Brushed with garlic olive oil and ready in 20 minutes.
Spinach Pasta with Red Pepper Sauce
Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.
Sliced Pork with Garlic & Chili Sauce
Chinese sliced pork rolls with cucumber sticks wrapped in thin-cut simmered pork, drizzled with a garlic chili sauce of dark soy, sesame oil, and chili oil. A cold appetizer with crunch and heat.
Chicken & Pineapples
Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.
Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.
Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.
Grilled shark steak basted with a quick teriyaki-style sauce of honey, lemon juice, garlic, and sesame seeds. Firm, meaty fish that holds up beautifully on the grill.
Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.
Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.
Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.
Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.
Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.
Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.
Grilled portobello mushroom sandwiches with goat cheese, arugula, and red onion on crusty bread. Brushed with garlic olive oil and ready in 20 minutes.
Grilled portobello mushroom sandwiches with goat cheese, arugula, and red onion on crusty bread. Brushed with garlic olive oil and ready in 20 minutes.
Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.
Chinese sliced pork rolls with cucumber sticks wrapped in thin-cut simmered pork, drizzled with a garlic chili sauce of dark soy, sesame oil, and chili oil. A cold appetizer with crunch and heat.
Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.
