Recipe by Laurie Thompson of AllRecipes.com Servings: 12 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French
Tagged as: garlic
Sautéed Swiss Chard with Garlic and Lemon
Recipe by BonAppetit.com 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper flakes 2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups) Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice
Edamame Hummus
Recipe by Karman Meyer, RDN, LDN Servings: 6 Serving Size: ¼ cup 2 cups shelled edamame ¼ cup plus 1 tablespoon olive oil 3 tablespoons roasted garlic tahini 3 tablespoons fresh lemon juice 2 tablespoons + 1 teaspoon Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons water 2 cloves
Bang Bang Cauliflower
Recipe by Lena Abraham of Delish.com Servings: 4 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish
Kung Pao Brussel Sprouts
Recipe by Alexandra Caspero, MA, RD Servings: 4 Serving size: 1 ½ cups 6 cups quartered Brussel Sprouts 2 teaspoons olive oil 2 tablespoons chopped scallions ¼ cup Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons Kikkoman®️ Rice Vinegar 1 tablespoon sugar ¼ cup water 1 teaspoon cornstarch 8