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April is a celebration of one of everyone’s favorite ingredients! Garlic is more than just a “stinking rose” and a smelly-good ingredient – its bursting with antioxidants that can give your immune system a boost, while creating delicious flavors from sweet to savory.
Fun host Christine and I made two recipes to shake up your view of garlic. Super easy and delicious enough that YOU can make at home.
.Garlic Marinated Green and Black Olives
- 2 Cups Black and Green Olives
- 4 Dried Chiles
- 24 Cloves of Garlic, Peeled and Crushed
- Red Wine Vinegar, to Cover
- 1 Tsp Fresh Lemon Juice
Lightly crush the olives and pour them into a glass jar with a lid.
To the olive jar, add the dried chilies and the garlic, shaking to ensure they are distributed equally. Pour in enough red vinegar to cover the olives, add the lemon juice.
Seal the jar, and place it in the refrigerator for at least 1 day – up to a week. Shake the jar occasionally. Olives can last for a month if kept in the fridge!
How to Roast Garlic:
- One or MORE Heads of Garlic
- Olive Oil
Preheat the oven to 400F. Peel off excess paper from the garlic – leave the head itself intact. Trim off about ¼” off the top and then place the heads in a square of aluminum foil big enough to make a package. Drizzle a couple of Tablespoons of oil over the top, fold into a package and place in the oven.
- The exact cookingtime and depth of the golden color depend on several factors: Size of the heads, the variety, and their age can affect the exact cooking
- Start checking them around 45 minutes and continue until desired doneness – from 40 to 75 minutes.
FOUR WAYS TO USE ROASTED GARLIC
- Spread on Bread and Crackers
- Added to Hummus or Spreads
- Incorporated into Salad Dressings
- Use for raw garlic in Casseroles, Soups and Sauces for a more mellow flavor
White Bean Hummus with Roasted Garlic
- 4 Roasted Garlic Cloves
- 2 Cans Cannellini (white kidney beans) drained and well rinsed
- ¼ – ½ Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Cracked Black Pepper to taste
- 1 Tsp Cumin
- 1 Tsp Turmeric
- 1 TB Freshly Squeezed Lemon Juice
- ¼ Tsp Cayenne Pepper
- Chopped Cilantro for Garnish
- *Add ½ Cup Chopped Beets or other roasted veg when processing the hummus to make it pink – and taste great!
Place the garlic, beans, 1/3 Cup Oil, salt, pepper, cumin, turmeric, lemon juice and cayenne to the food processor and process until smooth. (You may need a little more oil to make it the consistency that you like.)
Taste for seasoning and adjust with additional salt and pepper if desired. Garnish with chopped cilantro and olive oil. Serve the hummus with a whole wheat toasted baguette, pita chips or fresh veggies.
Apple Bourbon Spice Cake
(with a secret ingredient! GARLIC)
- 1½ Cups Whole Wheat Pastry Flour
- 1 Tsp Baking Soda
- ¼ Tsp Fine Sea Salt
- ½ Tsp Cinnamon
- ¼ Tsp Ground Ginger
- 1 TB Lemon Zest
- 1 TB Lemon Juice
- 2 Peeled and Chopped Green Apples
- 8 TB Unsalted butter, softened
- ⅔ Cup Raw or Sugar
- 1 Head Roasted Garlic
- 2 TBs Bourbon
- 1 Large Egg
- ½ Cup Almond Milk
- 1 Cup Finely Chopped Pecans
- ½ Cup Powdered Sugar
- Berries for Garnish if desired
Preheat the oven to 350F. Spray a 9” pan with baking spray or oil and line the bottom with parchment paper. Whisk the flour, baking soda, salt, and spices together and set aside. Combine the apples with lemon zest and lemon juice and set aside.
Cream the butter and sugar together until light and fluffy. Beat in the garlic and bourbon, scraping down the sides of the bowl as needed. Add the egg and beat until smooth.
Add flour mixture gradually, alternating with the milk in two steps, until just combined. Fold in the apples and pecans.
Pour the batter into prepared pan. Bake the cake for 55 – 65 minutes or until a toothpick inserted in the middle comes out with just a few crumbs. Transfer to a wire rack to cool completely before removing the cake from thepan.. Sift powdered sugar over the top of the cake and garnish with berries if desired.