10,000 garlic recipes

Mexican-style beef stew with zucchini, corn, green chiles, and melted cheddar stirred in at the end. A quick Southwestern skillet stew with cumin, oregano, and fresh cilantro.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

A herb-packed turkey meatloaf with fresh basil, parsley, ginger, red pepper flakes, and thyme. Baked until golden with a tender, flavorful center. Great hot or cold.

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

A succulent and scrumptious dish that can be served over noodles or rice.

Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.