CHICKEN AND GARLIC WITH FRESH HERBS
Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both
GARLIC POTATOES WITH DILL
Measure 2 pounds new potatoes: If they’re about an inch in diameter, leave them whole. If they’re larger, cut into 1-inch chunks, making sure all the potatoes are
LEG OF LAMB WITH GARLIC AND ROSEMARY
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using
LEMON BASIL GARLIC COMPOUND BUTTER
½ cup (1 stick) butter (at room temperature)
¼ cup finely chopped fresh basil
1 clove garlic, finely minced
CAPRESE SALAD
Cut the tomatoes into flat, 1/4” thick slices and place them in a large plate. Cut the mozzarella into approximately eight slices and lay them over the tomatoes.
ROASTED GARLIC AND BACON GUACAMOLE
Preheat oven to 450 degrees. Slice off the top of the garlic head, place it in the center of a piece of tinfoil, drizzle with olive oil
GARLIC CROUTONS
Garlic has many culinary uses. The cloves are separated, peeled and then used whole, or chopped or crushed.If the garlic is old, be sure to remove the bitter ‘germ’
INDONESIAN GARLIC FRIED CHICKEN
This is the most delicious – crispy and toffee-brown on the outside, sweet and succulent on the inside – thanks to its unusual pre-frying marinade of garlic and palm vinegar.
GARLIC CHEESY BREAD
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments.
MINT TEA RECIPE
Gather the ingredients.
Bring the water to a rolling boil.
Remove from heat and add mint leaves.Steep for 3 to 5 minutes, depending on desired strength.
Add optional sweetener as desired.
Rosemary roasted potatoes
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil 3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves)
MINT MOJITO
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice.
ROASTED GARLIC WITH THYME
Squeeze a couple of cloves of roasted garlic onto slices of toast or bruschetta, spread them, season and eat.