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Garlic

I love garlic. To be honest, I think of it as a vegetable. It makes almost any meal better. What’s better than a meal with garlic? A fast meal with garlic, of course! While some of these recipes require some cooking time, none of them require more than five minutes of hands-on prep.

There’s a little bit of everything here, so even if you’re garlic-ambivalent there’s something for you.

Spicy Garlic Avocado Toast
Super fast, super tasty breakfast right here. The raw garlic makes it a little spicy. For added protein, top it with a fried egg!

  • 1 slice bread of choice
  • 1 large clove garlic
  • 1/2 avocado

Directions: Toast bread until top is a little crusty. Cut the end off of the garlic clove and rub it on the bread, covering the entire top. You won’t see any garlic pieces on the bread, but it should get a little shiny, plus, the garlic clove will be getting smaller. Mash avocado and spread on toast. Sprinkle with salt, if desired.

Garlic-Roasted Garbanzos
These are great on top of salads, stir fries, or just for snacking on! Great hot or cold, I keep a jar of them in my fridge at all times.

  • 1 15 oz. can garbanzo beans (1.5 cups) rinsed and drained
  • 2 tsp. olive oil
  • 2 cloves garlic, crushed
  • 2 Tbs. grated Parmesan cheese
  • 1 Tbs. Italian seasoning

Directions: Preheat oven to 400ºF. Pat garbanzos dry with towel. Toss all ingredients together in a medium sized bowl and then spread in a single layer onto a rimmed baking sheet. Bake for 30-40 minutes until beans are crispy.

Garlicky Parmesan Roasted Broccoli
Adapted from damn delicious
This is the fastest, easiest, and most delicious veggie dish for garlic lovers. True confession: sometimes I eat a whole batch myself. I don’t recommend using frozen broccoli. It doesn’t crisp up.

  • 5 c. broccoli florets (about 24 oz.)
  • 3 Tbs. olive oil
  • 4 big cloves garlic, minced or put through garlic press
  • 1/4 c. Parmesan
  • Juice of 1/2 lemon

Directions: Preheat oven to 425ºF. Oil a large baking sheet and add broccoli florets in a single layer. Add the garlic and then drizzle the olive oil over everything. Toss gently to combine. Bake for about 12 minutes, until broccoli edges start to brown. Add Parmesan and lemon juice and serve immediately.

Roasted Garlic
It’s always nice to have a few of these on hand. Roasted garlic has a much sweeter, more mellow flavor with none of the spiciness of raw garlic. The recipes below call for it as an ingredient, but it makes a lovely bread accoutrement all on its own.
As many heads of garlic as you want to roast

  • Olive oil
  • Aluminum foil

Directions: Preheat oven to 400ºF. Slice top 1/3 off the head of garlic. Place the bottom portion on a piece of foil and drizzle it with olive oil. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.

Lemon Garlic Sauce
Adapted from The Plan
This stuff is amazing on everything. You can thin it out with a little more olive oil (or cream!) and use it as a pasta sauce. It’s delicious on chicken, or probably any meat, or stirred into steamed/sautéed veggies. Yum!

  • 5 large whole heads of garlic (yes, really! See recipe above for roasting method)
  • 2 Tbs. olive oil
  • 4 Tbs. fresh lemon juice
  • Sea salt to taste

Freshly ground black pepper to taste
Directions: Let roasted garlic cool for 10 minutes. Separate cloves and squeeze each to extract pulp. Add remaining ingredients and mash, or blend in food processor.

Roasted Garlic and Dill White Bean Dip
Adapted from howsweeteats
This could easily become my go-to dish for potlucks and barbeques. Great with crackers, bread, veggies, anything dippable, really. This would probably be delicious as a sandwich spread too.

  • 1 15 oz. can cannellini beans
  • 2 heads roasted garlic (see recipe above for roasting method)
  • 3 Tbs. fresh dill
  • 1/4 cup olive oil
  • Salt and pepper to taste

Directions: Add all ingredients to food processor and blend until smooth, streaming in olive oil while still processing. Serve garnished with additional dill and olive oil.

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