This is sort of a different recipe for ZP. It’s not a meal per se, but you could easily spread the garlic cloves over some toast and go to town. This recipe affords you the opportunity to make other meals taste really great with very little added effort. The outcome of this recipe is your place smelling like wonderful roasted garlic. You should put this in a jar and keep it in your fridge for a couple of weeks and use the heck out of it. Need to make garlic shrimp? No problem, just use the oil from this recipe. Want to add extra flavor to pasta, take out some of the soft cloves, mash them a bit and toss them with your hot pasta. There are a great many possibilities with this preparation for almost no work. I originally saw this recipe on the Rick Bayless website and I knew I had to try it.
Tag Archives: citrus
I’ve been buying it for years and ordering it as one of my go-to appetizers at restaurants. Sometimes, I go over to the Royal Tavern and just get their mezze platter. I’ve found that cutting up fresh pita into wedges works best as a hummus transport mechanism. I also believe this would be great on chicken, fish or even as a spread for a sandwich. The only really difficult requirement for this is owning a food processor.
Quinoa is a new thing for the ZP test kitchen. I’ve heard many people tout is as a superfood and I’ve certainly seen it at Whole Foods enough in their prepared foods section. While I’ve eaten it more than a couple of times, I’ve never made it at home. How hard could it really be?
The answer: It isn’t. Most quinoa you can purchase has already underwent some minimal processing inorder to remove the saponins which make it bitter tasting. For the quinoa opening night, I chose a box that I found that claimed to need “no rinsing”. After that, it’s 1 part super amino acid rich seed (quinoa) to two parts liquid. I give you the “gold of the Incas.”
Did someone say lime juice, lime zest and cilantro?
I started making/eating fish tacos a few years back. I was first introduced to them at the Cheesecake Factory where I remember exclaiming, “Wow, these are really tasty.” Since then, I’ve had them in California and on a few islands. They are a definite staple in the summer and really a goto meal for me. The beauty of this recipe is it’s mostly prep and it’s basically the same amount of work to feed two or twenty people. This recipe is quite scalable.
At the ZP stronghold, we’ve got chimichurri on the brain. Perhaps it’s the small blasts of spring that find their way into Philadelphia for what seems like a moment. The warm weather (even in short bursts) makes me think of basil, cilantro, lime and all those other delicious warm weather things. Recently, a friend forwarded me a chimichurri recipe from The Pampered Chef. I thought it was worth a try. The Zen and Potatoes version only made minor variations.