Super Starts Here.

Simple Recipes That Incorporate Garlic Into Your Meals

on April 15, 2012


Yesterday we told you about the benefits of garlic and today we are sharing some of our favorite recipes. Enjoy!

Roasted Garlic

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

5 Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Garlic Shrimp

25 -30 large shrimp , raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley , chopped
2 teaspoons paprika
fresh ground sea salt , to taste (see tip)
fresh ground pepper , to taste
1/2 cup olive oil
2 tablespoons butter


1 In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.

2 Refrigerate for 1 hour.

3 Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.

4 TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted. You can also use cooking spray instead of butter in the pan, the shrimp will just not be as crisp.

5 Serve with steak or pasta with a white sauce.

Garlic & Rosemary Mushrooms

1 ounce bacon, (about 11/2 slices), chopped (I prefer turkey bacon)
1 1/2 pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
2 medium cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup dry white wine


Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

Linguine With Roasted Vegetables

1 cup reduced-sodium chicken broth
10 large cloves garlic, peeled and cut in half
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, cut in half
1 pound asparagus, trimmed and cut into 2-inch lengths
2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces
1 small summer squash, (8 ounces), quartered lengthwise and cut into 2-inch pieces
1 large red bell pepper, cored, seeded and cut into chunks
8 scallions, white and tender green parts only, cut into 2-inch lengths
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper, to taste
1 pound linguine


1 Preheat oven to 450°F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
2 Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
3 Meanwhile, combine tomatoes, asparagus, zucchini, summer squash, bell pepper and scallions in a large bowl. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender.
4 Meanwhile, cook linguine in a large pot of boiling salted water for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.



One response to “Simple Recipes That Incorporate Garlic Into Your Meals

  1. […]  A deluge of veggies, but smooth and delicious.  I let my kids eat this with toasted french garlic bread (or pita chips) instead of spoons! Also yummy with croutons in it.   I opted to leave the cream […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: