This soup is reputed to cure everything from colds to hangovers. It tastes good too!
1 medium onion, diced
2 tablespoons butter
8 cloves garlic, minced
4 cups chicken or vegetable broth
2 medium potatoes, diced
¼ cup chopped parsley (optional)
Salt and pepper to taste
In a saucepan over medium heat, sauté onion in butter until soft. Add 8 cloves garlic, and sauté 2 to 3 minutes more. Stir in broth and heat to a low boil. Add potato, and simmer until soft. Add parsley and simmer 2-3 minutes longer.
These marinated beets keep in the fridge for up to one week.
1 lb beets
4 cloves garlic ( peeled and crushed)
2 Tbsp red wine vinegar
3 Tbsp olive oil
Salt and fresh ground pepper to taste
Place beets, tops removed, in a large saucepan and cover with cold water. Bring to a boil and simmer until beets are tender.
Drain beets, cool in cold water and peel.
Slice the beets into rounds 1/4 inch thick and quarter the rounds if the beets are large.
Put beets in a bowl.
Combine olive oil, red wine vinegar and crushed garlic. Pour over the beets and stir to coat.
Season with salt and pepper.
Preheat oven to 400 degrees. Peel away the dry outer layers of skin from garlic bulbs, leaving other skin and cloves intact. Cut about 1/4 inch off pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic heads, cut side up, in a 1 to 1 1/2 quart casserole dish or garlic baker. Drizzle with 1 tablespoon of the oil. Cover casserole dish.
Roast garlic 40-45 minutes or until garlic cloves are soft.
Delicious with warm brie cheese and crackers.
One 14 oz can artichoke hearts
1 1/2 cups mayonnaise
1 1/2 cups grated Parmesan cheese
3-5 cloves of garlic, peeled & minced
Pre-heat oven to 350 degrees F.
Drain and dice artichokes. Combine all the ingredients in a buttered 8" baking dish.
Bake uncovered for 25 minutes.
Serve warm with crackers or fresh, crusty bread.
4-6 garlic scapes ( seed heads removed if tough)
1 bunch Swiss Chard, stems removed
1/3 cup olive oil
¼ cup walnuts
½ cup grated Parmesan cheese
salt to taste
Chop scapes in a food processor. Add olive oil, blend. Add chard, blend. Add nuts, cheese, and salt, blend.
Delicious on pasta or on toast with slices of tomato.
2/3 cup chopped garlic scapes
2/3 cup olive oil
4 Tbsp lemon juice
2 tsp fresh grated ginger (optional)
salt to taste
Combine all ingredients in a blender and process until smooth. Store in the fridge.