Roasted Garlic And Baby Arugula Dip Food

ROASTED GARLIC AND BABY ARUGULA DIP

Steps:

• Preheat oven to j350. Season garlic bulb with salt and pepper, wrap in foil and roast 30 min. Let cool. Saute onions in saucepan over medium in 2 TBL oil, and carmelize about 5 min. In another large preheated saucepan, wilt spinach in 3 TBL oil over medium high and transfer to plate to cool Mix sour cream, mayo, thyme in medium bowl. Add cooled onion, then chop arugula and add. Cut garlic bulb in half across middle and squeeze garlic cloves into bowl. Mix well and season with salt and pepper

ROASTED GARLIC DIP

Steps:

• Preheat oven to 350 degrees.
• Remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. Add water to dish to 1-inch depth;cover with foil.
• Bake 1 hour or until garlic is tender, basting occasionally.
• Remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender.
• Add remaining ingredients; process until smooth.
• Chill. Garnish with chopped fresh chives and red pepper, if desired. Serve with vegetable dippers.

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING

Steps:

• Preheat the oven to 400°F.
• Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
• Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
• In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
• Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

TWO-INGREDIENT CREAMY GARLIC BROCCOLI RECIPE

Steps:

• 1. Steam, boil, roast or grill your broccoli florets. 2. Toss the warm florets in the hummus - coating it as you would pasta with pasta sauce. 3. Serve warm or place in the fridge to chill. This broccoli is delicious served both warm and chilled. Add lemon juice and black pepper over top to serve.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

ROASTED GARLIC DIP WITH VEGETABLE PLATTER

Steps:

• Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
• Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
• Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.

ROASTED GARLIC AND BABY ARUGULA DIP RECIPE

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.