Roasted Garlic And Baby Arugula Dip Recipes

ROASTED GARLIC & ONION DRESSING WITH BABY ARUGULA

Steps:

• Melt the jam slightly in the microwave.
• Mix ingredients together for Vinaigrette in a jar and shake.
• Check for seasoning, and add salt & pepper.
• Let sit for flavours to marry at least 1/2 hour.
• For salad:.
• Toast pecans over low heat in a skillet for ten minutes.
• Wash and dry greens.
• Toss together, nuts, cheese, greens with vinaigrette.

PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA

Steps:

• Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
• Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
• Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

WILTED ARUGULA

Steps:

• Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

ROASTED GARLIC DIP

Steps:

• Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
• Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.

ROASTED GARLIC AND BABY ARUGULA DIP RECIPE

Steps:

• Preheat oven to 350. Roast the garlic: season the 1/2 garlic bulb with salt and pepper and wrap in foil. Bake in over for 30 minutes; then let cool. Sautee the onion: in a saute pan over medium heat cook the onions in 2 tbs of oil to caramelize for about 5 minutes; then cool. Wilt the arugula: in a large preheated saute panl lightly saute the arugula in 3 tbs of oil over medium high heat to wilt. Transfer to a plate and let cool. For the dip: mix sour cream, mayo and thyme in a medium bowl. add cooled onion. chop and add arugula. Squeeze out soft garlic cloves into bowl. Mix all ingredients well and season with salt and pepper.