Are you tired of the same old onion and garlic flavors dominating your dishes? Look no further! We’ve got a collection of 18 mouth-watering recipes that are free from these pungent ingredients, yet still packed with flavor. Whether you’re in the mood for something light and refreshing or hearty and comforting, we’ve got you covered.
From classic comfort foods to international inspirations, our onion-free and garlic-free recipe collection has something for every occasion. Try our Lemon Herb Roasted Chicken for a bright and citrusy main course, or our Creamy Tomato Basil Pasta for a rich and satisfying pasta dish. And if you’re looking for something a little more adventurous, our Avocado and Cucumber Sushi Rolls make for a unique and delicious appetizer.
Lemon Herb Roasted Chicken
Brighten up your dinner table with this vibrant and flavorful Lemon Herb Roasted Chicken recipe! This classic dish is elevated by the zesty combination of lemon, garlic, and herbs.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Rub the mixture all over the chicken, making sure it’s evenly coated.
5. Place the chicken in a roasting pan and put it in the oven.
6. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Creamy Tomato Basil Pasta
A classic Italian-inspired dish that combines the flavors of fresh tomatoes and basil with a rich and creamy sauce, all wrapped up in al dente pasta.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes and cook until they release their juices and start to soften, about 3-4 minutes.
4. Pour in heavy cream and stir to combine with the tomato mixture. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Stir in dried basil and season with salt and pepper to taste.
6. Add cooked pasta to the skillet, tossing to combine with the creamy sauce. If needed, add some reserved pasta water to achieve desired consistency.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Garlic-Free Mashed Potatoes
A classic comfort food without the pungency of garlic! These creamy, fluffy mashed potatoes are perfect for those who prefer a milder flavor.
Ingredients:
• 3-4 large potatoes, peeled and chopped into 1-inch cubes
• 1/4 cup unsalted butter, softened
• 1/2 cup whole milk or heavy cream
• Salt and pepper to taste
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the softened butter, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
3. Gradually add the milk or heavy cream, stirring until the potatoes reach your desired consistency.
Cooking Time: 20-25 minutes
Spinach and Cheese Stuffed Mushrooms
Elevate your dinner game with this simple yet impressive recipe that combines the earthy flavor of mushrooms with the creaminess of cheese and spinach. Perfect for a weeknight meal or special occasion.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, cheese, breadcrumbs, garlic, and a pinch of salt and pepper.
3. Wipe mushroom caps clean with a damp cloth and place them on a baking sheet lined with parchment paper.
4. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the mushrooms and season with salt and pepper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Herbed Quinoa Salad
This herby quinoa salad is a light and refreshing side dish perfect for any occasion. With its nutty flavor and soft texture, it pairs well with grilled meats or as a vegetarian main course.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and fluffy.
3. In a large bowl, whisk together olive oil, garlic, parsley, dill, salt, and pepper.
4. Once the quinoa has cooked, fluff with a fork and add it to the bowl with the herby mixture. Toss to combine.
5. Squeeze lemon juice over the quinoa and toss again.
6. Serve warm or at room temperature.
Cooking Time: 20 minutes
Sweet Potato and Black Bean Tacos
A flavorful twist on traditional tacos, these Sweet Potato and Black Bean Tacos combine the natural sweetness of sweet potatoes with the earthy goodness of black beans. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, and garlic; cook until softened, about 5 minutes.
4. Add black beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Mash cooked sweet potatoes with a fork or potato masher.
6. Assemble tacos by spooning sweet potato mixture onto tortillas, followed by black bean mixture.
Cooking Time: 1 hour 15 minutes
Avocado and Cucumber Sushi Rolls
A refreshing twist on traditional sushi rolls, these Avocado and Cucumber Sushi Rolls combine the creaminess of avocado with the coolness of cucumber for a delightful summer treat.
Ingredients:
– 1 ripe avocado, mashed
– 2 cucumbers, sliced into thin strips
– 1 cup cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– 1/4 cup water
– 1 sheet of nori seaweed
– Salt and sesame seeds for garnish (optional)
Instructions:
1. Cook the Japanese short-grain rice according to package instructions using a 1:1 ratio of rice to water.
2. Allow the rice to cool down to room temperature.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of mashed avocado along the center of the seaweed, leaving a 1-inch border at each end.
4. Place a few slices of cucumber on top of the avocado, slightly off-center.
5. Spoon about 1/2 cup of cooled rice over the cucumber, making sure to leave a small border around the filling.
6. Roll the sushi using your hands or a bamboo sushi mat, applying gentle pressure to form a compact roll.
7. Slice into individual pieces and serve with salt and sesame seeds for garnish (if desired).
Cooking Time: 10-15 minutes (includes cooking time for rice)
Roasted Red Pepper Hummus
Elevate your snack game with this vibrant and flavorful hummus recipe, featuring roasted red peppers as the star ingredient.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup roasted red peppers (see note)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet and cooking for 30-40 minutes, or until charred and blistered.
3. Let the peppers cool, then peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a blender or food processor, combine chickpeas, roasted red peppers, lemon juice, tahini, garlic, and salt.
5. Blend until smooth, adding olive oil as needed to achieve desired consistency.
Cooking Time: 10-15 minutes
Zucchini and Carrot Fritters
A delicious twist on traditional fritters, these Zucchini and Carrot Fritters are perfect for a healthy snack or side dish. Shredded zucchini and carrots add natural sweetness and moisture to the crispy exterior.
Ingredients:
– 2 medium zucchinis
– 1 medium carrot
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a bowl, combine zucchini, carrot, flour, Parmesan cheese, egg, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into small patties.
4. Fry the fritters for 3-4 minutes on each side or until golden brown.
5. Drain on paper towels and serve warm.
Cooking Time: 6-8 minutes per batch
Coconut Curry with Vegetables
A flavorful and aromatic curry dish that combines the richness of coconut milk with a variety of colorful vegetables.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add bell pepper and carrot; cook until tender, about 5 minutes.
4. Stir in curry powder, cumin, salt, and pepper. Cook for 1 minute.
5. Add diced tomatoes and coconut milk; bring to a simmer.
6. Reduce heat to medium-low and let cook for 10-15 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Baked Lemon Butter Fish
Baked Lemon Butter Fish Recipe
Brighten up your dinner table with this zesty and flavorful baked fish recipe! Fresh lemons, buttery goodness, and a hint of garlic come together to create a dish that’s both easy to make and impressive to serve.
Ingredients:
– 4 fish fillets (any white fish works well), about 6 ounces each
– 2 tablespoons unsalted butter, softened
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or lemon slices for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the fish fillets on the prepared baking sheet, leaving a small gap between each fillet.
4. In a small bowl, mix together softened butter, lemon juice, garlic, and thyme until well combined.
5. Spoon the lemon butter mixture evenly over each fish fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Mediterranean Chickpea Salad
A refreshing and flavorful salad that combines the creamy texture of chickpeas with the vibrant flavors of the Mediterranean.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 2 tbsp. extra-virgin olive oil
– 2 tbsp. lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, red onion, parsley, feta cheese, and olives.
2. Drizzle olive oil and lemon juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-10 minutes (prep time), 30 minutes (refrigeration time)
Pumpkin and Sage Risotto
A creamy and aromatic fall-inspired risotto dish that combines the warmth of pumpkin with the earthy flavor of sage.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When the rice is cooked and creamy, stir in the roasted pumpkin puree and butter until well combined.
6. Stir in the chopped sage and season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with this savory and earthy twist on the classic patty.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 hamburger buns
– Optional toppings: cheddar cheese, lettuce, tomato, red onion, aioli
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and thyme.
3. Brush both sides of mushroom slices with the oil mixture.
4. Season with salt and pepper to taste.
5. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
6. Assemble burgers by placing a grilled mushroom “patty” on each bun. Add desired toppings.
Cooking Time: 12-15 minutes
Chocolate Avocado Mousse
This decadent dessert combines the natural creaminess of avocados with the deep flavors of dark chocolate, resulting in a light-as-air mousse that’s perfect for warm weather.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 8 ounces high-quality dark chocolate chips (at least 70% cocoa)
– 1/2 cup heavy cream, chilled
Instructions:
1. Peel and pit the avocados, then puree them in a blender until smooth.
2. In a separate bowl, whisk together the cocoa powder, sugar, and vanilla extract.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
4. Fold the melted chocolate into the avocado puree until well combined.
5. Whip the heavy cream until stiff peaks form, then fold it into the chocolate-avocado mixture.
6. Spoon the mousse into individual serving cups and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Cook Time: None! This dessert is served chilled.
Stuffed Bell Peppers with Quinoa
A flavorful and nutritious vegetarian dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup black beans, cooked
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in the cooked quinoa, black beans, corn kernels, and cumin. Season with salt and pepper to taste.
5. Stuff each bell pepper with the quinoa mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 40-45 minutes
Fresh Mango Salsa with Tortilla Chips
Enjoy a sweet and tangy twist on traditional salsa with this fresh mango version, perfect for dipping tortilla chips.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tablespoons cilantro, chopped
– Salt to taste
– Tortilla chips for serving
Instructions:
1. In a medium bowl, combine mango, red onion, jalapeño pepper, and lime juice.
2. Stir in cilantro and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, give the salsa a good stir and adjust seasoning if needed.
5. Serve chilled with tortilla chips for a delicious and refreshing snack.
Cooking Time: 10-15 minutes (includes chilling time)
Homemade Almond Butter Cookies
These chewy cookies are a perfect treat for those who love the nutty flavor of almonds. Made with wholesome ingredients and a hint of sweetness, they’re a delightful snack or dessert.
Ingredients:
– 1 cup almond butter
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– Optional: chopped almonds or sea salt for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together almond butter and unsalted butter until smooth.
3. Add granulated sugar and mix until combined.
4. Beat in egg and vanilla extract.
5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Summary
Get ready to cook up a storm with these 18 flavorful recipes that are onion-free and garlic-free! From Lemon Herb Roasted Chicken to Sweet Potato and Black Bean Tacos, there’s something for every occasion. Enjoy Creamy Tomato Basil Pasta, Garlic-Free Mashed Potatoes, and Spinach and Cheese Stuffed Mushrooms for a comforting meal. Or try Herbed Quinoa Salad, Avocado and Cucumber Sushi Rolls, or Roasted Red Pepper Hummus for a lighter bite. These recipes are perfect for those who follow dietary restrictions or simply want to mix things up in the kitchen.
