Ingredients:
1-½ lbs cucumbers
1 bunch green onion, toss removed
½ cup soy sauce
¼ cup balsamic vinegar
3 cloves garlic
Directions:
1. Cut cucumbers into ¼” pieces. Think some green onions. Mince garlic.
2. Combine all ingredients in a bowl and cover. Refrigerate at least 1 hour, better if longer.
Ingredients:
1 handful of french beans or a box of snap peas
1 medium zucchini or summer squash
2 cloves garlic (red for spicy, elephant for mild)
1 tbsp fresh herbs of your choice, chopped
2 tbsp olive oil
Salt and pepper to taste
Directions:
1. Heat oil in a heavy bottom pan.
2. Prepare veggies. Take ends off of snap peas, cut squash into bite sized pieces, cut garlic into this slices.
3. Add all the veggies, garlic, pepper and salt.
4. Stir fry on high heat for 10 minutes.
5. Toss with fresh herbs before serving.
Ingredients:
Crusty bread of your choice
Butter
Red garlic
Parmesan cheese
Directions:
1. If needed, cut loaf open in desired direction.
2. Spread butter over open face of bread.
3. Slice garlic as this as possible. A truffle shaver is an ideal kitchen tool for this purpose.
4. Scatter garlic slices evenly over bread surface and sprinkle with parmesan cheese.
5. Place open-faced bread on cookie sheet and bake in oven at 350° until golden brown.
Ingredients:
1 head elephant garlic
2 tbsp olive oil
Directions:
1. Preheat oven to 425 degrees F.
2. Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side.
3. Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes.
4. Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.
Ingredients:
Fresh veggies of your choice (2 boxes of snap peas, 1 medium zucchini, handful of beans, etc)
2 tbsp butter
4 cloves garlic
1/4 cup parmesan cheese
Directions:
1. Cook snap peas as desired (skillet, steam, grill).
2. Toss hot snap peas with butter, garlic, and parmesan.
3. Serve warm.