RECIPES

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Warm Chargrilled Artichokes over Whipped Goat Cheese Yogurt Spread ready in 15 minutes 🤩 Ingredients: 2 jars @sadaf_foods chargrilled artichokes in oil 3 garlic cloves, crushed 1 tbs parsley, chopped 1 tbs dill, chopped Baguette crostini, for serving Goat Cheese Yogurt Spread 4 oz goat cheese 1/4 cup Greek yogurt 2 garlic cloves, crushed The zest of 1/2 lemon 1/2 tsp salt 1 tbs water Method: 1. Preheat air fryer to 390 F; 2. Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes; 3. In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz; 4. Spread the goat cheese mixture over a plater, place artichokes on
Creamy Garlic Parmesan Broccoli with Bacon
Creamy Garlic Parmesan Broccoli Recipe with Bacon - #broccoli #bacon, #recipe #eatwell101 - This creamy broccoli and bacon recipe is simple and straightforward, perfect for quick dinners, but maximum flavor! - #recipe by #eatwell101®
Cheesy Garlic Zucchini Steaks
Ingredients: - 4 medium zucchinis, sliced lengthwise - 4 tbsp butter - 4 cloves garlic, minced - 1/2 tsp salt - 1/4 tsp black pepper - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - Fresh parsley, for garnish Instructions: 1. Preheat oven to 400°F (200°C). 2. Place zucchini slices on a baking sheet. 3. In a small saucepan, melt butter and sauté garlic until fragrant. 4. Brush garlic butter over zucchini slices and season with salt and pepper. 5. Bake for 15-20 minutes until zucchini is tender. 6. Remove from oven, sprinkle mozzarella and Parmesan over zucchini, and broil until cheese is melted and bubbly. 7. Garnish with fresh parsley before serving.
Roasted Parmesan Potatoes and Broccoli
Roasted Parmesan Potatoes and Broccoli Ingredients: 1½ lbs mini potatoes or regular potatoes, chopped into bite-size pieces 2 bunches broccoli 4 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon red chili flakes (optional) ¼ teaspoon onion powder A few cracks of black pepper ½ cup grated Parmesan or Pecorino Romano cheese Juice of ½ lemon Directions: Preheat the oven to 425ºF and line a large baking sheet with parchment paper. Slice the mini potatoes in half and toss with 2 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and chili flakes, ⅛ teaspoon onion powder, and a few cracks of black pepper. Spread the potatoes on the baking sheet and roast for 30 minutes. While the potatoes are roasting, slice the broccoli into florets. If desired, chop up th
Blistered Shishito Peppers with Roasted Garlic Aioli - Dishing Up the Dirt
Blistered Shishito Peppers with Roasted Garlic Aioli - Dishing Up the Dirt
Creamy Cheddar Cheese Grits with Sautéed Spinach, Pancetta, and Poached Eggs
Creamy Cheddar Cheese Grits with Sautéed Spinach, Pancetta, and Poached Eggs — From Scratch with Maria Provenzano
Luscious Smoked Salmon Salad Wraps
Get ready for a flavor explosion with these ultra-fresh and satisfying Smoked Salmon Salad Wraps! They make the perfect on-the-go lunch or light dinner. The crispy baby gem lettuce, combined with the smoky, rich salmon and zest-tangy cream is a combination that will make your taste buds dance.