Antioxidant Packed Lemon-Garlic clove Plant Salad Dressing Recipe

Written by Kenneth LeeAugust 11, 2020

Table of Contents:

Lemon & Herb Spaghetti Recipe Laura Vitale Laura in the Kitchen Episode 912

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com.
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Antioxidant Packed Lemon-Garlic clove Plant Salad Dressing Recipe

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How Not to Die Salad with Sweet Golden Turmeric Dressing Recipe

Show Description

This recipe is from the How Not to Die Cookbook by Dr. Michael Greger. The dressing covers the greens with flavor. It’s a great way to make spinach taste good and a perfect salad to make for a party. The golden turmeric dressing has a beautiful color. For a vegan dressing it is very creamy. I’d highly recommend this plant-based salad recipe for it’s deliciousness..
Dr. Greger is one of the premiere nutritional researchers. His book, How Not to Die is one of my biggest inspirations to spread healthy recipes. His recipes are tasty, easy, quick and convenient. Dr. Greger’s newest book, How Not to Diet is now available for pre-order..
GOLDEN TURMERIC DRESSING INGREDIENTS:
2 cloves garlic crushed.
2 tablespoons nutritional yeast.
1 tablespoon almond butter.
1 tablespoon blended peeled lemon.
1 tablespoon white miso paste.
1 tablespoon minced fresh parsley.
1 teaspoon salt-free stone-ground mustard.
1/4 inch grated turmeric or 1/4 tsp ground.
*optional 1 teaspoon Savory Spice Blend.
SALAD INGREDIENTS.
1 head romaine lettuce torn into pieces.
1 bunch watercress or 2 cups baby spinach stemmed and chopped.
1 cup cherry or grape tomatoes halved.
1 carrot shredded.
3 tablespoons hulled hemp seeds (hemp hearts).
Links:
Mario Fabbri Instagram: https://www.instagram.com/mariofabbri_tryingvegan/.
Nutrition Facts Youtube:
https://www.youtube.com/user/NutritionFactsOrg.
Subscribe to my Youtube Channel: Trying Vegan with Mario Channel.
https://www.youtube.com/channel/UC4kmJG9vKrwgxQuFkozllOg.
Watch full episodes of Trying Vegan with Mario on my Roku Channel. On my cooking show, I started out as a non-vegan on a mission to find the best plant-based recipes that appeal to non-vegans who. On every episode, I invite an expert vegan chef or nutritionist to teach a recipe. Guests have ranged from Gaz Oakley the Avantgarde Vegan; to musical duo Krewella; to Dr. Joel Fuhrman. Check out the full show for more vegan recipes!

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Yogurt Sauce with Herbs & Garlic Salad Dressing Recipe

Show Description

Yogurt Sauce with Herbs & Garlic Salad Dressing Recipe: http://videoculinary.com/recipe/garlic-herb-yogurt-sauce/ with written instructions and American/ Metric measures!
Visit our website http://videoculinary.com/ for more recipes and love! We welcome your questions, suggestions and comments!
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Lemon Chicken with Herb Salad Everyday Food with Sarah Carey

Show Description

Why do I think chicken cutlets are the perfect protein for the grill? I’ll give you two reasons: They cook quickly, and they become incredibly juicy! For today’s recipe, I’m preparing a lemon-marinated chicken with a super-fresh, herb-filled salad. This bright and summery meal couldn’t be healthier or easier to make! Get a good-for-you start to the week, and make this delicious dinner tonight!
Sarah’s Tip of the Day:
Try to use organic fruit when a recipes calls for zest conventional lemons and limes often have a waxy coating that can alter the taste of your dish. If these aren’t available at your local market, give your produce a good scrub before zesting..
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SERVINGS: 4.
INGREDIENTS:
2 tablespoons grated lemon zest and 1 tablespoon lemon juice.
3 garlic cloves, mashed to a paste.
4 tablespoons olive oil, divided.
Salt and pepper.
4 chicken cutlets.
1 1/2 cups fresh parsley.
1 1/2 cups basil leaves.
Shaved Parmesan.
Toasted pine nuts.
DIRECTIONS:
STEP 1.
Combine lemon zest, garlic, 2 tablespoons olive oil, and salt and pepper. Add chicken cutlets and toss to coat. Grill chicken. Toss together parsley and basil and dress with 2 tablespoons olive oil, lemon juice, salt, and pepper. Serve chicken with herb salad, Parmesan, and pine nuts..
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier..
Lemon Chicken with Herb Salad Everyday Food with Sarah Carey.
http://www.youtube.com/user/everydayfoodvideos

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The Best Herb and Garlic Creamy Dressing | Chef School

Show Description

You’ll be skipping the store bought stuff after learning how delicious and easy it is to make this rich, creamy dressing from Chef Mark McEwan. Best of all? Make it ahead and it will keep in the fridge for up to a week..
Get the full recipe here: http://www.foodnetwork.ca/shows/food-network-canada-chef-school/recipe/the-best-herb-and-garlic-creamy-dressing/21292/.
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Lemon Garlic Salad Dressing Simple and Delicious

Show Description

This is a VERY simple salad dressing that tastes delicious. No vinegar-just lemon, garlic, salt, pepper, and olive oil. You’ll want to pour it on everything.

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Video taken from the channel: AngiesHomeCooking

Primal Kitchen Greek Vinaigrette and Marinade

Show Description

Our Greek Vinaigrette features ingredients, like oil of oregano, with an exceptionally high ORAC (oxygen radical absorbance capacity), which means it’s packed with antioxidants that help protect against disease and accelerated aging. All our dressings are primal/paleo approved and dairy, soy and gluten free. With a little help from PRIMAL KITCHEN™ Dressings, your salad can do what it’s supposed to—fill your body with vitamins, minerals and tons of healthy goodness. Enjoy!

Read: Quercetin The Anti-inflammatory Antioxidant for Muscles

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Ingredients 2 cloves garlic, minced 1/2 tablespoon lemon zest 1/4 shallot, chopped or green onion 1/2 tablespoon lemon juice 2 tablespoons apple cider vinegar 1 tablespoon balsamic vinegar 1 teaspoon dijon mustard 1/4 teaspoon dried oregano (you can substitute for.This easy Greek salad dressing can be used on salads, vegetables, or as a marinade for chicken. It is made with lemon juice rather than vinegar.Try this simple, flavorful salad dressing and you may never buy bottled dressing again.

Lemon and garlic bring a lot of zing to plain lettuce but feel free to add whatever veggies you like. Note that this recipe makes enough vinaigrette-style dressing for 4 to 6 cups of lettuce or other salad greens.Lemon Herb Salad Dressing Recipe. Lemon herb vinaigrette cleansing lemon herb vinaigrette the harvest kitchen cleansing lemon herb vinaigrette the harvest kitchen herby lemon vinaigrette recipe a farmgirl s dabbles.

Lemon Herb Vinaigrette Cleansing Lemon Herb.Whisk together all the dressing ingredients in a large bowl then add the sliced fennel and radish. Mix well and allow to marinate for at least 5 minutes but up to 30 minutes. Add all the remaining ingredients into the bowl then toss well and serve.

1/4 cup chopped fresh herb leaves such as: basil, parsley, dill, marjoram, or oregano; 1 TB white wine vinegar; 1 lemon juiced; 1 garlic clove chopped; 1/2 green onion mainly the white part and some green, about 2-3 tablespoons Note: The green onions add a tangy bite. They may be left out of the recipe for a mild dressing.This Cleansing Lemon Herb Vinaigrette is made with fist-fulls of fresh parsley and cilantro, some fresh-squeezed lemon juice, garlic, a wee bit of honey and Dijon mustard, and of course olive oil.

It has a delicious light flavor and it’s loaded with antioxidants and detox benefits.Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.This Lemon Garlic Dijon Vinaigrette is made with just a handful of common household ingredients: mustard, garlic, lemon, olive oil, salt, and pepper.

If you’re used to bottled dressing, you will be blown away at how flavorful a salad becomes when tossed with fresh, vibrant flavors.Directions. Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly.

Beat lemon juice into the mixture. Pour dressing into a sealable jar.1/4 cup white wine vinegar. 1 clove pressed garlic.

1 teaspoon salt. 1/2 teaspoon black pepper. Once you mix everything together, this dressing keeps for up to two weeks, refrigerated in a covered container. This dressing is packed with nutritional value.DIRECTIONS.

Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar. Secure lid and shake well to combine. Recommended for drizzling over lamb, spinach or green salad.

This Garlic Salad Dressing is not only delicious but packed with antioxidants. Make a batch in minutes and keep in the fridge for your favorite salad! Originally Posted: January 13th, 2015| Updated: January 15th, 2019. This Garlic Salad Dressing is one of the best and easiest salad dressings you’ll ever make!Pour It On: Quick Ideas for Lemon-Herb Dressing.

Use as a marinade for chicken or pork chops. Mix with warm boiled new potatoes. Drizzle over baked fish, such as salmon or cod. Brush on crusty bread and grill or broil.

Toss with steamed or grilled vegetables. Mash with feta for a quick crostini spread.Place all the ingredients except feta cheese and mint leaves in a salad bowl.

Put minced garlic, lemon juice or red wine vinegar, olive oil, salt and pepper in a jar or a salad dressing cruet and shake to mix. Pour dressing over lentil salad. Add feta and mint and mix.

List of related literature:

Italian dressing: 3 tbsp raw, unfiltered apple cider vinegar, 4tbsp olive oil or flaxseed oil, 3 tbsp fresh lemon juice, 2–3 drops stevia, and seasonings—fresh garlic or garlic powder, oregano, rosemary, thyme, basil, sea salt, pepper, pinch of cayenne—as desired.
from Healing Multiple Sclerosis: Diet, Detox & Nutritional Makeover for Total Recovery by Ann Boroch, Ann Louise Gittleman, PH.D., CNS Quintessential Healing, 2011
For a dressing with balanced flavor, we used a combination of lemon juice and red wine vinegar and added fresh oregano, olive oil, and a small amount of garlic.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
(Makes 1 cup or so) Mix 1/2 cup olive oil with ¼ cup good vinegar (cider, wine, flavored, balsamic, etc.), 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, 1/2 teaspoon coarse ground pepper, and 1/2 teaspoon sugar.
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking by Katie Letcher Lyle Falcon Guides, 2016
In a medium bowl, whisk together 2 teaspoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon minced garlic, and 1 teaspoon lemon juice.
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality by Phil McGraw Bird Street Books, 2015
Oils, vinegars, citrus, mustards, herbs, garlic, etc.—mixing and matching a combination of these ingredients will result in an impressive and tasty homemade dressing.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018
Here are our suggestions: Fresh herbs (sage, rosemary, marjoram, and thyme) add extra cell-protecting phenols to salads.
from YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management by Michael F. Roizen, Mehmet Oz Scribner, 2010
To make the dressing, crush the garlic in a bowl, leaving only the juice; add the salt, pepper, and vinegar, and lastly the oil.
from The Whole Okra: A Seed to Stem Celebration by Chris Smith Chelsea Green Publishing, 2019
—Make the dressing: mix 11, cup OLIVE Oil, la cup LIME JUICE, 2 TBS TARRAGON VINEGAR OG BALSAMIC VINEGAR.
from Cooking for Healthy Healing: The healing recipes. Book two by Linda Page Traditional Wisdom, 2002
1 large tomato, sliced 1 large cucumber, sliced 1 avocado, sliced 4 While the chicken is cooking, mix together the remaining 1⁄4 cup of the apple cider vinegar, 1⁄4 cup of the balsamic vinegar, and 1 tablespoon of garlic along with the olive oil to create your salad dressing.
from Belly Fat Diet For Dummies by Erin Palinski-Wade Wiley, 2012
You can dress it with oil, vinegar, lemon, and herbs but avoid creamy dressings and commercial dressings, which usually contain sugars and preservatives.
from One Spirit Medicine by Alberto Villoldo, Ph.D. Hay House, 2015

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

8 Scrumptious High Protein Vegetables

81 comments

NalmegarAugust 12, 2020 - 22:59

Tried it and it’s SO good… so fresh, light, and summery. Perfect for a quick, delicious meal!

DobarAugust 13, 2020 - 04:17

Looks like a keeper and can have many uses. I love lemony things so this on is up my alley.

CerezarAugust 14, 2020 - 04:18

Queen of Italy in my mind!! BLAZE green MEDICINE YA’LL!! ♧÷♧

KigamAugust 16, 2020 - 02:37

looks delicious Angie, as a matter of fact their is another very famous Italian chef who makes the same thing only he forms it in tomato sauce.. thanks Angie, Ginarro Contaldo.. your grandson has grown up to be a fine young man.

BuathAugust 16, 2020 - 10:41

Made this for lunch! So good!!! Thank you so much for all your amazing and easy recipe! Didn’t have fresh herbs so I used dried herbs. Yumz

DelaswynAugust 18, 2020 - 01:06

A Very motivation talk while you was making that, i’m not vegan….i only eat turkey mince chicken and fish no RED MEAT, i am making a turmeric cauliflower salad and only put just a
little bit of the meat, which will be turkey mince but mostly salad.. u must hate me lol…but i am trying!!! i stumbled on your channel by accident as i was only looking for a turmeric dressing to go with my turmeric cauliflower salad,
i will check out some of your recipes.

VoodoozuruAugust 19, 2020 - 10:55

You NEVER rinse the pasta. It’s not just to keep it hot, but because if you rinse it, you’ll lose the starch, which makes the ingredients (and their flavors) stick to the pasta. This looks delicious. Never heard of it, but now I have a great addition to my pasta home menu.

TejinAugust 20, 2020 - 19:10

I love this pasta with a little parmesan and grilled salmon ��

TruewalkerAugust 21, 2020 - 02:57

Simple and delicious! Hi Angie! Love your recipes and have a wonderful fall season!

PaincliffAugust 22, 2020 - 21:34

God Bless You!!!!! You both look great!!!! I can’t believe how your little grandson has grown up and is such a handsome young man!!! I really enjoyed this video & use soooo many of your recipes!!!!☺️✝️❣️❣️❣️

AndroghmaAugust 23, 2020 - 13:40

Would butter taste good instead of olive oil? Or is it too much?:)

GaAugust 23, 2020 - 17:40

Thanks for this. All i have in the house is spaghetti a lemon and a bunch of parsley.

AurimathAugust 24, 2020 - 18:19

this recipie is so good my big sister made it and she told me she got it from this amazing

AkinoramarAugust 26, 2020 - 18:50

Thank you so much for the recipe! This was everything I had hoped for! Loving it!:)

KeralenAugust 28, 2020 - 10:02

Ingredients

1/2 lb of Spaghetti
1/4 cup of Extra Virgin Olive Oil
1/2 cup of Fresh Parsley
1 Tbsp of Fresh Oregano Leaves
1 Tbsp of Fresh Thyme
1 Clove of Garlic
1/4 cup (or to taste) of Freshly Squeezed Lemon Juice
zest of 1/2 of a Lemon
Salt and Pepper, to taste

FlamesingerAugust 29, 2020 - 07:04

This is an amazing and simple recipe. It tastes like summer in a bowl. A grating of parm at the end makes it perfect.

RexbreakerAugust 30, 2020 - 18:27

….. And I will make my own tortillas, chicken, salat and this will go there instead of mayonasse.

AnaranayaAugust 31, 2020 - 13:28

Angie looks so young…I guess all that olive oil does you and yours good

ArcanebringerSeptember 1, 2020 - 19:03

Great recipe as always, Laura:) I love to make Lemon spaghetti with Greek lemon chicken mixed with Mediterranean herbs. Hubby and I had this last summer with margaritas and it’s a lovely summer evening meal ��

DagdakelvSeptember 2, 2020 - 15:14

Incidentally, anyone who gives you a thumbs down is simply jealous of your skills.

BrightcrusherSeptember 3, 2020 - 11:15

Bonjour from Montreal, Quebec! Laura…your cooking recipies are amazing. You inspire me so much. Merci beaucoup bella!

JulkreeSeptember 3, 2020 - 19:00

Ys, that would be a great marinade for any seafood! Will try!

PekusSeptember 5, 2020 - 15:21

I am going to do this for supper with a poached egg on top. Yum.

MotSeptember 7, 2020 - 07:29

where can i buy this grill top from? or did it come with the stove

MalaraSeptember 8, 2020 - 06:26

I always enjoy your videos and hope you keep making new ones. Thanks!

NuaraSeptember 9, 2020 - 04:41

ahahah first, sarah I made it yesterday because I saw the video yesterday (somehow) and made it dor dinner, It was amazing.
Because I don’t really like eating just herbs, I pured it to a pesto and used it as a dipping sauce, it was delicious!

AnaziusSeptember 9, 2020 - 13:02

In the cookbook its called garlic Caesar dressing. Its pretty good too.

AnalvSeptember 10, 2020 - 15:21

it won’t have the same flavor…but if you use the plain sesame (not toasted) or corn it will be ok. not exactly the same, but it won’t not work. xs

MalagulSeptember 12, 2020 - 17:50

I love it! I’ve been making this pasta and taking it to work lately!!

MirameenaSeptember 13, 2020 - 17:13

Hello Miss Angie! We love lemons! �� I made something like this before with vinegar, oil, lemon and garlic. We eat salads practically every day, will try your version and I’m certain it would taste great as a marinade. Thank you so much!! Greetings to your family!

DalazelSeptember 15, 2020 - 04:56

lemon oil is good to use too…..i found some extra virgin olive oil infused with lemon at Savemart

ZuranSeptember 16, 2020 - 00:54

Mayor lemons?! No thank you, Laura! I don’t like my food political!

TygojoraSeptember 17, 2020 - 07:17

I really love your recipes. they’re simple and beautiful. I’m a new subbie but I’ve made three recipes so far. I just love your no nonsense bubbly personality.

ConjurilSeptember 17, 2020 - 16:57

This looks really good! I think maybe I would try substituting the lemons for limes? I’m not sure if it would work but I love the flavor of limes a lot more then lemons I’ll try it out and see how it goes!

BrakusSeptember 18, 2020 - 08:42

Hi laura, love your episodes, how long should I coook the pasta for? I always over cook it or dont cook it enough, so on boiled salted water how long should I cook it?

JordredSeptember 20, 2020 - 14:34

omg… missed these videos so much. been along time since i start to really cook and check out recipes again….

OghmatiusSeptember 22, 2020 - 00:08

Can I just use lemon juice and the pasta and the olive oil without the herbs will it still taste great

MalaronSeptember 22, 2020 - 15:05

How long will this last in refrigerator for resuing?? Looks great

ZulusarSeptember 23, 2020 - 11:48

Laura, you are my adopted personal chef.��Love the short delicious videos. Thanks!

MagulSeptember 24, 2020 - 18:11

I like making chicken burgers with almost the same technique.

GavinragdaSeptember 25, 2020 - 14:20

I’m only 14 & I attempted this recipe & let tell you it came out amazing it tasted so good & the second time I made it I added grilled chicken..oh man that made it taste even better. Love this recipe ��

TelmaranSeptember 26, 2020 - 17:47

Can you also show us how to make the tart because you said you would eat that for dinner then for dessert you would have a tart?��

YggthSeptember 28, 2020 - 11:10

I only have thyme, rosemary, lemon, mint and sweet basil. So can I make it with these ingredients?

BrazarSeptember 29, 2020 - 13:37

Laura, I think it’s so unfair they don’t show more of your cooking on the Food Network channel. I love your dishes. Especially, this particular recipe. One of my favorite spahgetti. I’m almost 50% Italian and this dish is essential when you need something quick and low on sauce.

KajirnSeptember 30, 2020 - 16:38

Thanks so much. I love to hear that people are cooking from the recipes. xs

OghmadarOctober 1, 2020 - 08:34

It’s a good one. Sometimes I add Dijon mustard and honey for a little body. Nice that your Grandson is there with you! I’m down the shore too, NJ.

DumOctober 2, 2020 - 17:23

Spaghetti:Hey what’s your name?
Flavor:Flavor what’s yours?
Spaghetti:Spaghetti
Flavor:Let’s get to know each other
Spaghetti:(Pulls down pants) ok!

LandalenOctober 4, 2020 - 02:44

Jare lemons the sweet ones or the tangy one because i get confused because my first language is spanish

FeriusOctober 5, 2020 - 06:13

I am definitely making this for myself no one in my family likes lemon so in a way it’s good more for me then thanks Laura I am learning how to cook by watching your videos. thanks

FelhariOctober 6, 2020 - 04:53

Handsome looking grandson & very helpful loves cooking with his grandmother loved all the recipe’s & God bless them both for sharing their delicious recipe. Loved curry recipe which is my favourite. Bina from India

OghmarneOctober 7, 2020 - 07:34

Hi Laura. So I just had this dish, with the exception that I didnt blend the herbs, but just chopped em. The taste was nice and fresh, and yeah the smell was soo good also. Thanks alot. Reminded me of an Jamie Oliver recipie I once tried as well, but this was really good:)

PeradOctober 7, 2020 - 15:03

is this dressing (for the herb salad) also good with other kinds of vegetables
i mean could it be used in ceaser or green salad

BamathOctober 9, 2020 - 01:53

Beautiful Nona. You always make me smile. Love and happiness always. ��

KathrinnOctober 10, 2020 - 06:01

this recipe looks delicious
can i use dried oregano and thyme (the ones in the jars) instead of fresh if I don’t find?
Thanks laura love your recipes xx

BandilasOctober 11, 2020 - 22:32

any subsitute of parsley…plz i dnt dese leaves in my city…plz suggest soon

GoltigisOctober 12, 2020 - 17:46

Such a simple but delicious dish. Thanks @Laura in the Kitchen

MaririusOctober 13, 2020 - 09:50

I DO have almost all those ingredients, no pine nuts, because I LOVE lemon chicken. And, I grow my own basil and parsley. You got a thumbs up even before I started watching this. Thanks, Sarah. Love ya!

BowynOctober 14, 2020 - 12:39

I made it with dill, mint and garlic shoots and ended up in space (because I was blown away that hard)

GavilisOctober 15, 2020 - 18:49

wondering if i should cook this tonight or her recipe of linguine with pesto. help me choose

TajoraOctober 16, 2020 - 14:46

I tried this and it was basically sour spaghetti. I didn’t like it.

GrotilarOctober 17, 2020 - 04:21

would it work if you lightly roast the garlic before adding it with the herbs? or also crushing it before hand? Also. does dried seasoning work or is fresh the best way to make the sauce?

YggOctober 19, 2020 - 14:22

Laura is the only YouTuber I know that never gives you the pleasure of replying to a post.

YotOctober 20, 2020 - 13:52

Did Jonas get married. I notice the ring On left ring finger. (Wow how they grow so fast)

MunironOctober 21, 2020 - 10:04

Would this go good with chicken picatta or would the flavors clash?

ShakalarOctober 22, 2020 - 01:17

Laura do we have to add garlic to the pasta because I’m not a garlic fan but if we do Im ok with tht

AdrieraOctober 23, 2020 - 12:26

Has anyone frozen this sauce, like in an ice tray as you would to preserve pesto sauce?

AgamanisOctober 24, 2020 - 20:09

YUM! Made it with some grilled chicken delish! And the boys ate it up!

BurithrisOctober 25, 2020 - 20:31

Hey Sarah. Do u think sesame oil (replacing olive oil) will work in this recipe? I really love this recipe but I don’t have any olive oil right now. If sesame oil doesn’t, what about pure corn oil?:)

JoJosarOctober 26, 2020 - 15:59

keep a little water with spaghetti to bind ingredients. also sauté garlic in the olive oil but add a little bit of spaghetti water so it doesn’t burn

MightsongOctober 26, 2020 - 18:38

I like to heat the olive oil a little as it brings up a lot of flavour. Then I add dried herbs (Italian seasoning), lemon zest and also fresh herbs and fry for a minute on low flame.. then I add the pasta, salt, pepper, chilli flakes and lemon juice. Surprisingly delicious recipe..

MazshuraOctober 28, 2020 - 21:34

Try heating olive oil in a pan, add fresh fennel green that you’ve cut with scissors (this is a seasonal dish), just warm the fennel greens up, add roasted sesame seeds, salt and pepper. Takes five minutes and you can eat it with spaghetti or cappellini

MajinOctober 30, 2020 - 01:10

SO HAPPY TOO SEE YOU AGAIN….AND LOOKING FORWARD TO MORE COOKING RECIPES WITH YOU & JONAS…

FeramarOctober 30, 2020 - 10:00

“If you can wait 15 min”….No I can’t.

I usually make this with only fresh thyme for herbs, (sometime with dried oregano), perfect.

First thing my sister ask when she gets home from anywhere, can you make me that good pasta.
Which I usually can, since this is my new “go to” recipe, so I almost always have premade sauce or the ingredients to make it.