Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...

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2 Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach Garlic Bread Garlic Butter Steak Garlic Caesar Salad Garlic Chocolate Chip Cookies Garlic Deviled Eggs Garlic Fries Garlic Guacamole Garlic Marinated Steak Taquitos Garlic Mashed Potatoes Green Beans with Garlic and Almonds Grilled Garlic Zucchini Honey and Garlic Chicken Wings Lemon and Garlic Scallops Lemon Garlic Salmon Linguine with Tomato Sauce Meatballs in Tomato and Garlic Sauce Roasted Garlic Cauliflower... 51

3 Roasted Garlic Herb Chicken Roasted Garlic Soup Spicy Pepper and Garlic Shrimp Here Are Some Other Products From Acutos That You May Find Useful Avocado and Garlic Soup Serves: 6

4 Ingredients: 3 Haas avocados 1 ½ cups vegetable broth 1 ½ cups heavy cream 2-3 garlic cloves, crushed 1 tablespoon fresh lime juice Chopped chives, for garnish Salt Preparation Instructions: In a blender or food processor puree avocado, garlic, a little vegetable broth, lime juice and salt. Add remaining broth and mix thoroughly. Chill in the refrigerator. Swirl cream into each serving of soup. Garnish with chives. Serve.

5 Baked Eggs with Tomatoes and Spinach Serves: 4 Ingredients: 8 eggs, whites and yolks separated 1 lb. spinach, trimmed 14 oz. canned diced tomatoes, drained 1 garlic clove, chopped finely 1 tablespoon extra virgin olive oil Kosher salt Pepper

6 Preparation Instructions: Preheat oven to 400 degrees F. Heat oil in a skillet over medium high heat. Add garlic and cook for about a minute. Add tomatoes along with a little salt and pepper. Allow to simmer for 3-5 minutes. Add spinach and cook until just wilted. Transfer to a baking dish. Beat egg whites until foamy. Pour over spinach and tomato mixture. Top with whole egg yolks. Bake for about 20 minutes or until egg whites set. Allow to cool and serve.

7 Carrot and Garlic Soup Serves: 3 Ingredients: 1 lb. carrots, peeled and cut into pieces 2 garlic cloves, minced ½ large onion, sliced thinly ½ sprig rosemary ½ sprig thyme 1 cup chicken broth 3 tablespoons olive oil

8 Hot sauce, to taste Salt Pepper Preparation Instructions: Drizzle olive oil on the bottom of a pot. Heat over medium. Add carrots, rosemary, thyme, onion and garlic. Stir and cook until carrots are tender. Add pot contents into a blender and puree. While carrots are being pureed add chicken broth. Transfer puree into a saucepan over medium. Heat until warmed through. Season with salt, pepper and hot sauce to taste.

9 Chili Garlic Noodles Serves: 4 Ingredients: 2 ¾ cups noodles ½ cup thinly sliced carrots ½ cup finely sliced cabbage ½ cup finely sliced onions 6 garlic cloves, minced 2 lemons 3 green chilies, finely sliced 3 tablespoons olive oil

10 2 tablespoon soy sauce 1 teaspoon red chili flakes Salt Preparation Instructions: Cook noodles according to packaging directions. Set aside. Heat a skillet or wok on medium high and add oil. Add garlic and cook until lightly browned. Add carrots, cabbage and onions. Cook for about 3 minutes or until vegetables soften. Stir occasionally. Add noodles, green chilies, soy sauce, and chili flakes. Season with salt to taste and mix. Finish with lemon juice before removing from the heat. Serve.

11 Creamy Garlic Penne with Spinach Serves: 3 Ingredients: ½ lb. penne pasta 1 ½ garlic cloves ½ cup fresh baby spinach 2 tablespoons goat cheese 1 tablespoon cream cheese 1 tablespoon grated parmesan cheese Salt Pepper

12 Preparation Instructions: Bring a pot of water to a boil. Salt the water. Add pasta and cook for about 6 minutes or until al dente. Drain and reserve ½ cup of pasta water. Add garlic cloves, half of the spinach, goat cheese, cream cheese, salt and pepper into a food processor. Pulse until smooth. Place remaining spinach into a bowl along with the penne. Add cheese mixture and toss to coat pasta and spinach. Gradually pour in pasta water to add extra moisture. Toss again. Season with more salt and pepper if needed and sprinkle with parmesan.

13 Garlic Bread Serves: 6 Ingredients: 1 loaf Italian bread 4 garlic cloves, minced ½ stick unsalted butter, softened 2 tablespoons finely chopped parsley

14 1 tablespoon olive oil Salt Pepper Preparation Instructions: Preheat oven to 350 degrees F. Line a baking sheet with foil. Mince garlic and use a fork to mash into a paste. In a bowl combine garlic paste, butter, parsley, olive oil and a sprinkle of salt. Stir until smooth. Slice loaf in 1 inch thick slices. Spread each slice with butter and garlic mixture. Sprinkle with a little pepper. Arrange slices onto the baking sheet. Bake for 15 minutes or until bread is golden brown.

15 Garlic Butter Steak Serves: 4 Ingredients: 2 top sirloin steaks, ¾ lb each 2-3 garlic cloves, crushed 4 tablespoons butter, divided ½ teaspoon soy sauce Salt Pepper Preparation Instructions:

16 Season steaks with salt and pepper on both sides. In a skillet over medium high heat add 2 tablespoons of butter and add steaks. Cook for 6-8 minutes or until desired internal temperature is reached (145 degrees for medium rare, 160 degrees for medium, and 170 degrees for well done). Allow meat to rest for 5-7 minutes. Melt remaining butter and combine with garlic and soy sauce in a bowl. Pour over steak and serve.

17 Garlic Caesar Salad Serves: 5 Ingredients: 6 garlic cloves, minced finely 1 anchovy fillet, mashed 1 ¼ cups torn romaine lettuce 1 cup croutons ¼ cup grated parmesan cheese plus extra for garnish 2 tablespoons lemon juice 1 tablespoon milk ½ teaspoon Dijon mustard

18 Pepper Preparation Instructions: In a bowl combine minced garlic, mayo, mashed anchovy fillet, parmesan, lemon juice, and mustard. Stir. Add milk and stir again. Place into the refrigerator until ready to use. Toss together lettuce and croutons. Add dressing and toss again. Finish with grated parmesan.

19 Garlic Chocolate Chip Cookies Serves: 10 Ingredients: 5 garlic cloves 1 cup whole wheat flour ½ cup pure maple syrup ⅓ cup dairy free chocolate chips

20 2 tablespoons plus 2 teaspoons raw sugar 2 tablespoons shortening 2 tablespoons coconut oil 1 teaspoon pure vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon molasses Pinch of salt Water Preparation Instructions: Bring a saucepan of water to a boil and add garlic cloves. Allow to cook for 2 ½ minutes or until tender. Pour ¼ of the maple syrup in a small bowl and add garlic cloves. Let cloves soak in the syrup for minutes. Blend in a food processor. After this time strain garlic cloves and syrup. Discard the syrup. Preheat oven to 350 degrees and prepare a cookie sheet by lining with parchment. Combine flour, baking powder, baking soda and a pinch of salt. In another bowl add remaining maple syrup, vanilla extract and molasses. Use an electric mixer to incorporate shortening and coconut oil. Add garlic and incorporate well. Add wet ingredients into the dry ingredients. Stir until just combined. Fold in chocolate chips. Roll dough into ten rounds and place onto a cookie sheet.

21 Bake for 6-8 minutes or until golden brown. Allow to cool for 1-2 minutes then transfer to a rack. Enjoy.

22 Garlic Deviled Eggs Serves: 6 Ingredients: 6 eggs 2 green onions, chopped 1 garlic clove, minced ⅓ cup low fat mayonnaise 1 teaspoon Dijon mustard Paprika Salt

23 Preparation Instructions: In a saucepan place eggs in an even layer on the bottom. Top with an inch of water. Bring to a boil over medium, high heat. Allow to cook for 2-3 minutes. Cover and remove saucepan from heat. Allow eggs to sit in the covered saucepan for 8-10 minutes (this completes the cooking process). Drain eggs and rinse with cold water to cool eggs. Carefully remove shell. Slice each egg in half lengthwise. Remove yolks and transfer to a bowl. Set whites aside. Slightly mash yolks and add onions, garlic, mayo, mustard, and salt. Mix with a fork. Using a pastry bag with a star tip pipe filling into egg whites. Sprinkle with paprika. Refrigerate for about 20 minutes before serving.

24 Garlic Fries es.jpg Serves: 6 Ingredients: 1 ½ lbs. russet potatoes 8 garlic cloves, minced 2 tablespoons parsley, finely chopped 2 tablespoons grated parmesan cheese 1 tablespoon butter, unsalted 3 teaspoons canola oil

25 Salt Pepper Preparation Instructions: Preheat oven to 450 degrees F. Line a baking sheet with foil. Peel potatoes and cut into ¼ inch strips. Use a paper towel to remove moisture. Place potatoes onto a baking sheet and drizzle with oil. Toss to coat. Arrange in an even layer on baking sheet and sprinkle generously with salt. Bake for 25 minutes or until brown. Be sure to turn fries during the last 5-7 minutes of cook time. Heat a large skillet over medium low heat and add minced garlic and butter. Cook until garlic has softened. Stir to prevent burning. Add potatoes and parsley into the skillet. Toss until fries are coated. Season with salt and pepper. Toss again. Sprinkle with parmesan and serve hot.

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27 Garlic Guacamole Serves: 2 Ingredients: 1 Haas avocado Juice of half a lemon 1 small garlic clove, minced 1 tablespoon minced jalapeno 1 tablespoon mild salsa 1 tablespoon chopped onion Salt

28 Pepper Preparation Instructions: Cut avocado in half around the pit. Separate halves and remove pit. Use a spoon to scoop out avocado flesh. Place into a bowl. Add lemon juice. Add garlic clove, jalapeno, salsa, and chopped onion. Mix with a fork. Season with salt and pepper.

29 Garlic Marinated Steak Taquitos Serves: 6 Ingredients: 8-10 corn tortillas 10 garlic cloves 2 lb. flank steak ¾ cup canola oil ¼ cup lemon juice 2 tablespoons oregano Salt

30 Preparation Instructions: In a bowl add garlic cloves, lemon juice, ¼ cup canola oil, oregano and some salt. Mix. Add steak into a resealable bag and pour in the marinade. Seal bag and allow to marinate for 24 hours. Preheat a grill pan on high and grill for about 4-5 minutes per side. Add about 2 tablespoons filling into each tortilla and tightly roll. Secure with toothpicks if needed. Heat remaining oil to 325 degrees in a medium skillet. Fry until golden brown. Remove from oil and drain on paper towels. Serve.

31 Garlic Mashed Potatoes Serves: 4 Ingredients: 6 garlic cloves, minced 3 potatoes, peeled and cut in chunks ½ stick butter, unsalted ½ cup milk 2 tablespoons olive oil 1 tablespoon chopped thyme Chives, chopped

32 Salt Pepper Preparation Instructions: In a small skillet add oil and minced garlic. Cook over medium heat until garlic softens. Mash garlic with a fork. Place potatoes into a saucepan and cover with water. Bring to a boil and cook for minutes or until tender. Drain potatoes. Mash with a potato masher. Add garlic, butter, milk, salt and pepper. Stir until well combined. Garnish with chives.

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34 Green Beans with Garlic and Almonds Serves: 4 Ingredients: 1 lb. green beans, fresh ¼ cup slivered almonds, toasted 2 garlic cloves, minced finely 1 tablespoon olive oil Salt Pepper Preparation Instructions: Place green beans into a pot and cover with an inch of water.

35 Bring to a boil and cook for about 10 minutes or until tender and crisp. Drain beans. In a skillet over medium add oil and garlic. Cook for 1 minute or until fragrant. Add beans along with salt and pepper. Toss to coat. Serve.

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37 Grilled Garlic Zucchini Serves: 4 Ingredients: 4 zucchini, cut diagonally in 1 inch slices 4 basil leaves, chopped 3 garlic cloves, crushed 1 pinch red pepper flakes ⅓ cup olive oil Salt Pepper

38 Preparation Instructions: In a bowl mix chopped basil, crushed garlic, red pepper flakes, olive oil, salt and pepper. In a zipper bag add zucchini and garlic mixture. Marinate for 45 minutes to an hour. Preserve leftover marinade. Heat a grill pan over medium high heat. Place zucchini slices onto the grill pan and allow to cook for 2 minutes per side or until grill marks form. Brush with leftover marinade. Remove from grill and serve.

39 Honey and Garlic Chicken Wings Serves: 6 Ingredients: 5 lbs. chicken wings 3 garlic cloves, minced finely 1 white onion, chopped ½ cup brown sugar ½ cup organic honey ¼ cup reduced sodium soy sauce ¼ cup unsalted butter

40 2 teaspoons sesame oil Sesame seeds, for garnish Chives, for garnish Salt Pepper Preparation Instructions: In a saucepan over medium heat add minced garlic, onion, brown sugar, honey, soy sauce and butter. Stir and cook until hot. In a baking dish arrange chicken wings in an even layer. Season with salt and pepper. Pour honey mixture over wings. Place into the refrigerator to marinate for an hour. Preheat oven to 350 degrees. Bake for about an hour and a half or until internal temperature reaches 165 degrees. Turn wings occasionally for even cooking. Plate and garnish with sesame seeds and chopped chives.

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42 Lemon and Garlic Scallops Serves: 6 Ingredients: 1 ¼ lbs. large sea scallops, cleaned ½ cup butter 4 garlic cloves, minced 2 tablespoons fresh lemon juice 2 teaspoons chopped basil Salt Pepper Preparation Instructions: In a large skillet over medium high melt butter.

43 Add garlic and cook until fragrant. Add scallops and cook for 3 minutes. Turn over and cook until firm and opaque. Transfer scallops to a plate. Add lemon juice to the melted butter in the skillet along with salt and pepper. Add basil. Pour sauce over scallops and serve.

44 Lemon Garlic Salmon Serves: 4 Ingredients: 4 4 oz. salmon fillets 8 garlic cloves, minced 2 lemons 4 tablespoons butter, unsalted 2 teaspoons lemon pepper. Preparation Instructions: Season salmon fillets on both sides with lemon pepper.

45 In a skillet over medium high heat add butter. Stir in garlic and cook until softened. Place salmon into the skillet and cook until fish is flaky. Be sure to flip half way cook through cook time. Drizzle with lemon juice and serve.

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47 Linguine with Tomato Sauce Serves: 3 Ingredients: 32 oz. canned diced tomatoes ½ lb. linguine 2 cloves garlic, minced ½ cup fresh basil 2 tablespoons olive oil Salt Pepper

48 Preparation Instructions: Heat olive oil in a large saucepan over medium heat. Add garlic and cook until softened and fragrant. Pour in diced tomatoes and juices. Season with salt and pepper. Stir. Simmer for about 30 minutes or until sauce thickens. Stir occasionally. When the sauce has ten minutes of cook time remaining bring pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta. Add sauce into the pot with the pasta. Add basil and season with salt and pepper. Toss to combine. Serve.

49 Meatballs in Tomato and Garlic Sauce Serves: 6 Ingredients: 1 ¼ lb. ground beef 3 garlic cloves, minced ½ onion, chopped ½ green bell pepper, chopped 4 cups canned whole tomatoes with juice ⅓ cup bread crumbs 2 tablespoons minced parsley

50 1 tablespoon olive oil ¼ teaspoon dried oregano Salt Pepper Preparation Instructions: In a 9 inch skillet add about a tablespoon of olive oil, 1 minced garlic clove, onion and green bell pepper. Cook over medium low heat until vegetables soften. Stir occasionally. Allow mixture to cool. In a large bowl add beef, vegetable mixture, bread crumbs, parsley, salt and pepper. Mix until well combined. Form meatballs and add a generous drizzle of oil into the skillet. Heat on high and add meatballs. Brown on the outside. Add more oil when necessary. Transfer meatballs to a bowl and set aside. In a large saucepan over low heat add a tablespoon of oil and remaining minced garlic. Cook until fragrant. Add tomatoes with canning juice and bring to a simmer. Break up the tomatoes with a wooden spoon. Add oregano and season with salt and pepper. Add meatballs and cover saucepan. Allow to simmer while stirring occasionally. Cook for about 20 minutes or until meatballs are tender and sauce has thickened. Transfer meatballs to a dish and season sauce to taste. Pour sauce over meatballs and serve.

51 Roasted Garlic Cauliflower Serves: 4 Ingredients: 4 garlic cloves, minced 1 head cauliflower, large ½ cup grated parmesan cheese 3 tablespoons olive oil 1 tablespoons chopped parsley Salt Pepper Preparation Instructions:

52 Preheat oven to 450 degrees. Grease a large casserole dish. Separate cauliflower florets. In a resealable bag add oil and minced garlic. Add broccoli, salt and pepper. Seal bag and shake to coat cauliflower. Pour in the casserole dish Bake for minutes making sure to stir after 10 minutes of cook time. Top with cheese and parsley. Cook for 5 additional minutes or until cheese melts.

53 Roasted Garlic Herb Chicken Serves: 8 Ingredients: 1 whole chicken, 4-5 lbs. 15 garlic cloves, sliced 1 whole garlic bulb 1 lemon

54 1 sprig rosemary 1 sprig parsley 1 sprig thyme 2 teaspoons fresh thyme, minced 2 teaspoons fresh parsley minced 2 teaspoons rosemary, minced 2 teaspoons sage, minced Salt Pepper Preparation Instructions: Preheat oven to 350 degrees. Loosen skin of the chicken with your fingers Combine minced herbs, salt and pepper in a small bowl. Rub half of this mixture under the skin. Place sliced garlic cloves under the skin of the chicken. Peel and cut off the top of the garlic bulb. Place whole bulb into the cavity of the chicken along with the sprigs of herbs and juice of half the lemon. Place the squeezed half into the cavity. On a rack with a roasting pan place chicken breast side up. Top with remaining herb mix and juice of the remaining lemon half. Bake for about 1 ½ hours or until the internal temperature reaches 180 degrees. Once the chicken is brown cover with foil. Remove from oven and cool. Be sure to cover to keep the chicken moist. Take out all contents from the cavity, carve and serve.

55 Roasted Garlic Soup Serves: 4 Ingredients: 1 whole head of garlic 1 garlic clove, minced 1 bay leaf ½ potato, peeled and cubed 2 cups vegetable stock 1 cup minced onion 1 cup minced carrot ¼ cup white wine, dry

56 2 tablespoons heavy cream 1 ½ tablespoons olive oil ½ tablespoon butter, unsalted Chopped chives, for garnish Salt Pepper Preparation Instructions: Preheat oven to 350 degrees. Cut off the top of the garlic head and place onto a sheet of aluminum foil. Drizzle with ½ tablespoon of oil and add the bay leaf. Fold foil to seal and place into the oven to roast for about minutes. Remove from oven and cool. Remove garlic flesh by squeezing the head of garlic. Discard bay leaf and the exterior of the garlic head. In a saucepan over medium heat add oil and butter. Add onions and cook until translucent and fragrant. Add carrots and cook for an additional 3 minutes. Add minced garlic and cook for a minute or so. Pour in vegetable stock along with the white wine, potatoes and roasted garlic. Season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook for about 20 minutes. In a blender puree soup in batches until smooth. Return to the saucepan and stir in heavy cream. Heat to warm though.

57 Garnish with chives and serve.

58 Spicy Pepper and Garlic Shrimp Serves: 4 Ingredients: 32 large shrimp, peeled and deveined ½ cup water ½ cup sliced onion ¼ cup fresh cilantro, chopped ¼ cup soy sauce 12 garlic cloves, minced 2 tablespoons crushed red pepper flakes

59 Vegetable oil Preparation Instructions: Drizzle a little vegetable oil onto the bottom of a large skillet. Heat over high and add garlic and shrimp. Stir until shrimp begins to turn pink and garlic begins to brown. Add onion, cilantro, soy sauce and red pepper flakes. Slowly add water and stir fry until shrimp are fully cooked. Serve.

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