Honey-Garlic Butter Shrimp

3 T. unsalted butter

3 T. honey

4 large cloves garlic, minced

2 T. lemon juice

1/4 t. salt

1/4 t. crushed red pepper

1 lb. raw shrimp (16-20 count), peeled and deveined

Chopped fresh parsley or cilantro for garnish

Lemon wedges for garnish

Melt butter in a large skillet over medium-high heat. Add honey, garlic, lemon juice, salt, and crushed red pepper; cook, stirring, until hot, about 1 minute.

Add shrimp and cook, stirring often, until opaque and just cooked through, 3-4 minutes.

Sprinkle with parsley or cilantro and serve with lemon wedges.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 66.

Four Thieves Vinegar Blend

2 c. (16 oz.) organic apple cider vinegar

2 t. dried sage 

2 t. dried rosemary

2 t. dried lavender flowers

2 t. dried juniper berries

1 t. black peppercorns, crushed

1 t. dried thyme 

1 bulb fresh raw garlic cloves, chopped

Fill a quart-sized canning jar with the herbs and top off with organic apple cider vinegar to 1" below the top of the jar. Stir the mixture with a clean spoon to remove any air bubbles and to ensure the herbs are thoroughly saturated with the vinegar.

Seal the jar with a plastic lid, or place a piece of parchment paper between the jar and a metal lid to prevent the vinegar from corroding the metal and touching any coating on the lid.

Let the mixture macerate for a month in a dark cupboard. Shake the jar daily to keep the herbs and vinegar mixed as this will ensure a better extraction.

After a month, strain the vinegar using a sieve and layered cheesecloth. Reserve the liquid and compost the herbs. Bottle the liquid in an amber-colored bottle to protect from light and label.

Uses: As an ingredient or as a cleaning item (same as regular vinegar). Take a swig every morning or evening to promote wellness or use as a special tonic. Use in salad dressings. Make a mocktail with a splash of vinegar and sparking water (garnish with lemon). 

Adapted from theherbalacademy.com.

Oven-Cooked Polenta

10 c. water
2 c. dry polenta (coarse cornmeal)
2 t. sea salt
1/4 c. nutritional yeast
6-12 cloves garlic, minced

Preheat the oven to 350 degrees.

Put the water in a large ovenproof pot or Dutch oven and bring it to a boil over high heat. Whisk in the polenta and salt. Cover the pot and put it into the oven. Bake for about 30 minutes, until it has thickened some.

Remove the pot and stir in the nutritional yeast and garlic/ Continue baking for another 20 minutes or so, until the mixture is thick, smooth, and creamy.

Serve right away, or pour it into an oiled dish or pan (rimmed baking sheet, baking dish, casserole, etc.) and let it harden at room temperature or in the refrigerator. It may take 30 minutes to a couple hours to firm up.

When firm, slice into pieces or cut out shapes with cookies cutters. Panfry or bake the pieces until crispy on the outside and creamy in the middle.

Store in the refrigerator for up to 1 week. To reheat, saute both sides until browned.

Makes 6-8 servings.

Adapted from The Homemade Vegan Pantry, p. 154. 
 

Midnight Pasta with Garlic, Anchovy, Capers & Red Pepper

1/2 pound spaghetti
Salt
3 T. extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 T. capers, rinsed and roughly chopped
1/2 t. red pepper flakes, or to taste
2 T. chopped parsley, optional
Parmesan for grating, optional

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente, 8-10 minutes.

While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers, and red pepper and cook for a half-minute more, then turn off the heat.

Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Serves 2.

Adapted from cooking.nytimes.com. 

Garlicky Mashed Potatoes

5 large potatoes, washed, peeled, and diced
14-16 cloves garlic, peeled
2 T. vegan butter or margarine
3/4-1 c. unsweetened soy milk
Salt and pepper to taste

Place potatoes and garlic cloves in a large pot and cover with water. Bring to a boil and cook for 20 minutes.

Drain and place in a bowl. Add margarine and milk, and mash until smooth. Season with salt and pepper. Serve hot.

Makes 4-5 servings.

Adapted from Vegan Holiday Survival Guide, p. 2.

Garlicky Pumpernickel Croutons

2 T. salted butter
1 large clove garlic, minced
3 c. torn pumpernickel bread
1/2 t. kosher salt
1/4 t. black pepper

Heat oven to 400 degrees.

Microwave butter and garlic on HIGH until butter is melted, about 30 seconds.

Spread bread pieces on a baking sheet. Drizzle with butter mixture and toss to coat. Bake 8-10 minutes. Sprinkle with salt and pepper.

Makes 3 cups.

Adapted from Southern Living magazine, October 2017, p. 81.

Kale with Sausage & Garlic-Roasted Potatoes

4 medium potatoes (about 1 lb.), sliced 1/4-inch thick
2 garlic cloves, minced
2 T. extra-virgin olive oil, divided, plus extra for greasing pan
Salt and freshly ground black pepper
1 lb. hot or sweet Italian sausage, removed from its casing
2 c. vegetable broth
1-1/4 lbs. kale, stems removed and leaves chopped

Preheat the oven to 425 degrees. Brush a large baking sheet with oil or spray with cooking spray.

Combine the potatoes, garlic, and 1 T. of the oil in a medium bowl. Season with a generous sprinkling of salt and pepper and toss to coat well. Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning the potatoes a few times to brown evenly.

Heat the remaining 1 T. oil in a large Dutch oven over medium-high heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 minutes.

Stir in the broth and kale. Bring the broth to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 minutes.

Mix in the potatoes. Season with salt and pepper. Serve at once.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 401.

Garlic- & Cheese-Crumbed Cauliflower

1 large head cauliflower, broken into florets
1/4 c. butter, plus extra for greasing
2 garlic cloves, minced
2 T. minced fresh parsley
1 c. fresh bread crumbs*
1/2 c. grated Gruyere cheese
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the cauliflower and boil until tender, about 6 minutes. Drain well.

Preheat the oven to 375 degrees. Grease a 1-1/2-qt. baking dish with butter.

Melt the butter into a small saucepan over medium heat. Add the garlic and parsley and simmer just until fragrant, about 2 minutes.

Toss together the bread crumbs, cheese, and salt and pepper to taste in a small bowl.

Arrange the cauliflower in the prepared baking dish. Top with the crumb mixture. Drizzle the butter and garlic mixture over the top. Bake for about 15 minutes, until the cauliflower is hot and the crumbs are golden. Serve hot.

*Whirl 2-3 slices of whole wheat sandwich bread in a food processor to make 1 c. fresh bread crumbs.

Serves 2-4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 373.

Garlicky Chickpeas with Potatoes & Tomatoes

1 T. olive oil
2 garlic cloves, minced
1 t. dried basil
1/2 t. dried savory
1/8 t. or more of red pepper flakes (optional)
1 16-oz. can diced white potatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 14-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 114.

Easy Baked Jumbo Shrimp

2-1/4 pounds large raw shrimp
1/2 c. butter or margarine
1 t. salt
6 cloves garlic, minced
1/3 c. chopped parsley
3 t. grated lemon peel
3 T. lemon juice
Lemon wedges

Shell the shrimp, devein, wash, and drain on a paper towel.

Melt the butter or margarine in a 13 x 9 x 2" baking dish. Add the salt, garlic, and half of the parsley. Arrange the shrimp in a single layer in a baking dish. Bake uncovered in a 400 degree oven for 5 minutes.

Turn the shrimp and sprinkle with the lemon peel, lemon juice, and remaining parsley. Bake 8-10 minutes more, or just until tender. Arrange on a heated platter. Pour the garlic butter over all. Garnish with lemon wedges.

Yankee magazine website. 

Baked Garlic Cheese Grits

6 c. vegetable broth
1 t. salt
1/4 t. pepper
1/4 t. garlic powder
2 c. regular grits
16 oz. cheddar cheese, cubed
1/2 c. milk
4 large eggs, beaten
1/2 c. unsalted butter
8 oz. grated sharp white cheddar cheese

Preheat oven to 350 degrees. Grease a 4-qt. casserole dish.

Bring broth, salt, pepper, and garlic powder to a boil in a 2 qt. saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer until the grits are thick, about 8-10 minutes. Add the cubed cheese and milk, and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 35-40 minutes or until set.

Serves 12 or more.

Adapted from Camellia Rose Inn Cookbook, p. 14. 

Garlicky Oven-Fried Chicken

1 egg
2 T. water
1 c. plain dry bread crumbs
1 t. salt
1 t. garlic powder
1/2 t. black pepper
1/8 t. ground red pepper
8 chicken thighs or other chicken pieces (about 3 lbs.)
Olive oil cooking spray

Preheat oven to 350 degrees.

Beat egg with water in shallow bowl. Combine bread crumbs, salt, garlic powder, black pepper, and red pepper in a separate shallow bowl.

Dip chicken into egg mixture; turn to coat. Transfer to bread crumb mixture; press lightly to coat both sides. Place, skin side up, on a large baking sheet.

Lightly spray chicken with cooking spray. Bake 50-60 min. without turning, until lightly browned and cooked through.

Makes 4 servings.

Adapted from All New Amish Cookbook, p. 50.

Lemon Garlic Dressing

1/2 c. extra virgin olive oil
1/2 c. lemon juice
2 cloves minced garlic
1 t. fennel seed powder
1 t. sea salt
1/2 t. black pepper

In a mixing bowl, combine all ingredients and whisk until well blended. Use immediately or refrigerate in a tightly sealed jar and shake to blend before serving.

Makes 1 cup.

From Eco-Cuisine, p. 78. 

Garlic-Asiago Pull Apart Bread

1 lb. frozen white bread dough loaf, thawed
4 T. softened butter
2 T. chopped parsley
2 grated garlic cloves
1/4 c. red pepper flakes
Big pinch of salt
Big pinch of pepper
1 c. grated asiago cheese, divided

Mix together butter, parsley, garlic, red pepper flakes, salt and pepper. Set aside.

Roll and stretch the dough into a 12" square on a lightly floured surface. Spread with butter mixture. Sprinkle with 3/4 c. of the asiago. Cut dough into 16 small squares.

Make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9 x 5" loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with remaining 1/4 c. asiago.

Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1-2 hours.

Preheat oven to 350 degrees. Bake the loaf until it's browned and cooked through, 40-45 minutes. Tent with foil if it's browning too quickly. Let cool 15 minutes in the pan, then loosen with a knife. Remove to a plate and let cool 30 minutes.

Makes 1 loaf.

 Adapted from Food Network Magazine, April 2016, p. 30.

Garlic Lentil Salad

2/3 c. halved cherry tomatoes
3 cloves garlic, peeled
3 T. olive oil, divided
2 T. red wine vinegar
2 c. vegetable broth
1 c. dried brown lentils
2 carrots, peeled and chopped
1/2 c. halved cherry tomatoes
1 large shallot, minced
2 T. snipped fresh chives
Pita bread or other crusty bread
1/2 c. microgreens
Salt

For dressing, preheat oven to 375 degrees. Line a shallow baking pan with foil. Add the 2/3 c. tomatoes, garlic, and 1 T. of the oil to the pan; toss to coat. Sprinkle with a little salt. Roast 20 minutes, stirring once. Remove from oven and place tomato mixture in blender. Add the remaining 2 T. oil and the vinegar; cover and blend until smooth. Set aside.

Meanwhile, in medium saucepan combine broth and lentils. Bring to boiling; reduce heat and simmer, uncovered, 20-25 minutes of until tender and all of the broth is absorbed, stirring occasionally.

In a large bowl combine lentils, carrots, and remaining 1/2 c. tomatoes, shallot, and chives. Drizzle with dressing; toss to coat. Serve with or on bread, topped with microgreens.

Makes 16 servings.

Adapted from Better Homes and Gardens magazine, May 2016, p. 140.  

Green Garlic (or Green Onion) Spread

Green garlic* or green onions
Olive oil
Dash of crushed red pepper
Grilled or toasted crusty bread

*Green garlic is baby garlic, with a long green top and maybe a tiny bulb at the end.

Trim green garlic or green onions and leave whole. Grill gently. Chop fine and mix in a little olive oil to make a spread. Sprinkle in a dash of pepper. Serve slathered on bread.

Adapted from Better Homes and Gardens magazine, May 2016, p. 93.

Roast Garlic Pesto

6 garlic cloves, unpeeled
1/4 c. minced fresh basil
1/4 c. grated imported Parmesan cheese
1/3 c. part skim ricotta cheese

Heat oven to 425 degrees.

Wrap the garlic cloves in aluminum foil and place them on a baking sheet in the oven until they become very soft, about 25 minutes. Unwrap and let them cool to room temperature.

Squeeze the pulp out of the garlic cloves and into the work bowl of a compact food processor or small blender. Add the rest of the ingredients and process into a thick paste.

Makes about 1/2 c.

Adapted from Almost Vegetarian, p. 139.

Homemade Vinaigrette

3/4 c. olive oil
Juice of 2 lemons
4 T. grated Parmesan cheese
1/4 t. salt, or more to taste
Freshly ground black pepper
1/4 t. sugar
Dash of paprika
1 clove garlic, peeled and left whole
Salad greens or pasta salad

Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving. Serve on your favorite green salads. Also works well on pasta salad.

Makes 12 servings.

From Common Ground Farm cooking class, 1/23/16.