Type what you have

Ingredients

• ✓ garlic
• potato
• olive oil
• white wine vinegar
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3. 3 Cover and refrigerate overnight.

By Maria

Ingredients

• ✓ garlic
• olive oil
• tomato
• tomato paste
• basil
• oregano

Instructions

1. 1 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ garlic
• parsley
• celery leaf
• salt
• corn oil
• pea
• bay scallop
• shrimp

Instructions

1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Ingredients

• ✓ garlic
• ✓ garlic
• bread
• basil
• tomato
• cucumber
• red onion
• thyme
• olive oil
• balsamic vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Rub peeled garlic clove around a wooden salad bowl.
3. 3 Pull apart or cut bread into bite-sized pieces.
4. 4 Combine bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
5. 5 Add olive oil and vinegar; toss until evenly coated.

By Tamara

Ingredients

• ✓ garlic
• tilapia fillet
• salt
• pepper
• butter
• basil
• tomato
• white wine

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3. 3 Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

By chowsito

Ingredients

• ✓ garlic
• tomato paste
• basil
• olive oil
• sun-dried tomato
• salt
• sugar
• garlic salt

Instructions

1. 1 In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

By don

Ingredients

• ✓ garlic
• mild sausage
• red pepper flakes
• bacon
• onion
• chicken broth
• potato
• heavy cream
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
3. 3 Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
4. 4 Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
5. 5 Stir in chicken broth and bring to a boil over high heat.
6. 6 Add potatoes and simmer until fork tender, about 20 minutes.
7. 7 Reduce heat to medium; stir in cream, cooked sausage, and spinach.
8. 8 Cook and stir until spinach has wilted and sausage is warmed through; serve.

By souporsweets

Ingredients

• ✓ garlic
• bacon
• pork sausage
• onion
• chicken broth
• red potato
• red pepper flake
• kale
• sour cream
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ garlic
• vegetable broth
• sun-dried tomato
• penne pasta
• pine nut
• olive oil
• red pepper flakes
• spinach
• parmesan cheese

Instructions

1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Ingredients

• ✓ garlic
• turkey sausage
• onion
• beef broth
• black bean
• butter bean
• tomato
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
3. 3 Sprinkle each serving with Parmesan cheese.

By Survivor2015

Ingredients

• ✓ garlic
• butter
• leek
• rosemary
• tomato
• cayenne pepper
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Ingredients

• ✓ garlic
• chicken sausage
• onion
• yellow squash
• chicken broth
• white bean
• tomato
• spinach
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ garlic
• linguine pasta
• olive oil
• pancetta bacon
• shallot
• mushroom
• black pepper
• oregano
• chicken broth
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, transfer back to the pot, and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.
3. 3 Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.
4. 4 Strain liquid from the pan into pasta; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Serve with Parmesan cheese and pepper.

By kempcooking

Ingredients

• ✓ garlic
• olive oil
• onion
• tomato
• chicken broth
• cannellini bean
• parsley
• basil
• black pepper
• seashell pasta

Instructions

1. 1 Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. 2 Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3. 3 Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

By CORWYNN DARKHOLME

Ingredients

• ✓ garlic
• olive oil
• balsamic vinegar
• salt
• black pepper
• baby spinach
• arugula
• tomato
• bocconcini cheese
• red onion

Instructions

1. 1 Combine olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
2. 2 Combine spinach, arugula, tomatoes, bocconcini cheese, and onion in a salad bowl. Shake vinaigrette vigorously to combine; drizzle over salad to serve.

By Sarah

Ingredients

• ✓ garlic
• chicken breast
• black olive
• sun-dried tomato
• olive oil
• thyme
• egg yolk
• olive oil
• lemon juice
• salt

Instructions

1. 1 Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
2. 2 While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
3. 3 Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.

By Jake Cuff

Ingredients

• ✓ garlic
• spaghetti squash
• cherry tomato
• kalamata olive
• cucumber
• red onion
• lemon juice
• lemon zest
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
2. 2 Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 4 Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

By Wei Zheng

Ingredients

• ✓ garlic
• basil
• flat-leaf parsley
• spinach
• olive oil
• oregano
• pine nut
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Combine basil, parsley, spinach, oil, oregano, pine nuts, Parmesan cheese, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until smooth.

By thislittlepiggy

Ingredients

• ✓ garlic
• roma tomato
• olive oil
• balsamic vinegar
• sugar
• sea salt
• black pepper
• mozzarella cheese
• basil
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
3. 3 Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
4. 4 Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

By Jackie

Ingredients

• ✓ garlic
• olive oil
• lemon
• chicken
• fennel
• celery
• red onion
• parsley
• mayonnaise
• lemon
• salt
• black pepper
• arugula

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
2. 2 Stir in lemon juice; set aside to cool.
3. 3 Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
4. 4 Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
5. 5 Arrange arugula on a serving platter; serve chicken salad on arugula.

By KrissyHipp30

Ingredients

• ✓ garlic
• pork chop
• olive oil
• onion
• mushroom
• green bell pepper
• pasta sauce
• tomato
• white wine
• italian seasoning
• basil
• mozzarella cheese

Instructions

1. 1 Brown chops on both sides in a large skillet over medium-high heat. Transfer to a slow cooker.
2. 2 Heat olive oil in the same skillet over medium heat. Cook onion in hot oil until browned. Stir in mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft. Stir in pasta sauce, diced tomatoes, and white wine. Season with garlic, Italian seasoning, and basil. Pour sauce over pork chops in the slow cooker.
3. 3 Cook on Low for 7 to 8 hours. To serve, place a mozzarella slice over each chop and cover with sauce.

By Sneakyteaky

Ingredients

• ✓ garlic
• rigatoni pasta
• olive oil
• red bell pepper
• green bell pepper
• cherry tomato
• salt
• pepper
• basil
• parsley
• oregano
• asiago cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

By YORKIDOLL

Ingredients

• ✓ garlic
• ground beef
• olive oil
• onion
• celery
• carrot
• tomato vegetable juice cocktail
• chicken broth
• parsley
• basil
• oregano
• black pepper
• ditalini pasta
• cannellini bean

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain; discard grease.
2. 2 Heat olive oil in the same skillet over medium-high heat; sauté onion, celery, and carrot until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook ditalini pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Stir beef and cannellini beans into soup; cook and stir until soup is heated through, about 10 minutes.
5. 5 Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

By Karyn Osborne

Ingredients

• ✓ garlic
• canola oil
• tarragon vinegar
• sugar
• thyme
• mustard
• artichoke heart
• romaine lettuce
• red bell pepper
• carrot
• red onion
• black olive
• green olive
• cucumber
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ garlic
• olive oil
• onion
• green bean
• pea
• zucchini
• vegetable broth
• rosemary
• great northern bean
• ditalini pasta
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Ingredients

• ✓ garlic
• olive oil
• onion
• celery
• salt
• tomato
• sugar
• salt
• anchovy paste
• white wine vinegar
• herbes de provence
• red pepper flakes
• tomato paste
• flat-leaf parsley
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ garlic
• sea scallop
• shrimp
• mussel
• calamari ring
• kalamata olive
• lemon juice
• olive oil
• parsley
• chive
• red pepper flakes
• lemon
• red onion
• salad green
• pepper
• salt

Instructions

1. 1 Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel shrimp and shell scallops and mussels.
2. 2 Place cooked seafood and olives in a large bowl and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
3. 3 Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

By Domenica Ann

Ingredients

• ✓ garlic
• olive oil
• onion
• carrot
• celery
• zucchini
• vegetable stock
• cannellini bean
• tomato
• chicken stock
• pesto
• salt
• black pepper
• olive oil
• spinach

Instructions

1. 1 Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

By AJ Lombardi

Ingredients

• ✓ garlic
• olive oil
• red pepper flakes
• basil
• red wine vinegar
• sugar
• tomato
• salt
• pepper
• butter
• zucchini
• red pepper flakes
• salt
• pepper
• mozzarella cheese
• sandwich roll

Instructions

1. 1 To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
4. 4 Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
5. 5 Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

By your mom

Ingredients

• ✓ garlic
• cherry tomato
• salt
• black pepper
• olive oil
• bay leaf
• pine nut
• green bean
• arugula
• basil
• red wine vinegar
• whole-grain mustard
• honey
• olive oil
• feta cheese

Instructions

1. 1 Preheat an oven to 225 degrees F (110 degrees C).
2. 2 Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
3. 3 Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
4. 4 Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
5. 5 Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
6. 6 Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

By Andypoc