Celebrate the Savory Aroma of Garlic with these National Garlic Day Recipes!
Keep vampires at bay with these recipes that are brimming with the pungent flavor and smell of garlic!
National Garlic Day is this Saturday, and if you are a fan of the cherished clove, there is no better time to try out some new recipes. Garlic has a long history of being used as seasoning and for medicinal uses. According to the National Garlic Day website, China is currently the world’s largest producer of garlic, followed by India, South Korea, Egypt, and Russia. Garlic is a superfood that is credited with extending the length of one’s life, and can also help with lowering cholesterol levels, reversing high blood pressure, helping the immune system resist the common cold, and to fight off fatigue. The vegetable is rich in protein, vitamins A, B1, and C, and essential minerals like calcium, magnesium, and iron. With all of the health benefits, what isn’t to love? So, hit the supermarket and stock up on garlic powder, minced garlic, and whole cloves, and get ready to sink your teeth into these savory dishes:
- 1 loaf French or Italian bread
- 1/3 cup grated parmesan cheese
- 1/2 cup butter, softened
- 2 tablespoons garlic powder
- 1 clove minced garlic
- 1/4 teaspoon oregano
- Preheat oven to 350 degrees Fahrenheit.
- Cut bread into 1-inch thick slices, but do not cut all the way through the loaf. Mix parmesan cheese, butter, garlic powder, minced garlic, and oregano in a small bowl. Spread mixture between the slices of bread and on the top of the loaf. Wrap the loaf in aluminum foil, leaving the top partially uncovered.
Bake until the butter is melted and the bread is toasted, about 15 to 20 minutes. Cool and serve.
- 1 1/2 lbs red potatoes, cut into large chunks
- 1 clove of garlic, cut lengthwise
- 1/2 cup milk
- 1 teaspoon salt
- 1 tablespoon chopped fresh parsley
- Put potatoes and garlic in a large pot, and add water until the potatoes are just barely covered. Add salt, and bring to a boil. Reduce heat to low, and cover, and allow to simmer for 20 minutes. Drain and allow the mix to steam dry for one minute.
Return potatoes to the pot, and add milk and salt. Mash until smooth, then stir in parsley and serve.
- 1 1/2 pounds fresh broccoli
- 1/3 cup butter
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 teaspoons white vinegar
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped salted cashews
- Put broccoli in a large pot with one inch of water at the bottom. Bring to a boil, and cook for seven minutes, or until tender but still crisp. Drain and arrange broccoli on a serving platter.
Melt butter in a small skillet over medium heat, and mix in the brown sugar, soy sauce, vinegar, pepper, and garlic. Bring the mix to a boil and then remove from heat. Add the cashews, pour the sauce over the broccoli, and serve.
- 1 whole chicken, cut into 8 pieces
- 40 peeled garlic cloves
- 1/2 cup plus 2 tablespoons olive oil
- 10 sprigs fresh thyme
- Salt and pepper
- Preheat oven to 350 degrees Fahrenheit.
- Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide frying pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, allow to cool slightly for 5 to 10 minutes, carve, and serve.
- 2 (3 oz.) tilapia fillets
- 1/4 bunch fresh parsley
- 1 med lemon
- 1 clove garlic
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 15-20 cranks freshly cracked black pepper
- Rinse the parsley and remove as much water as possible by shaking into the sink (hold onto the stems). Pull the leaves from the stems and place them in the food chopper or processor. Cut the lemon in half and add the juice and zest from one half into the food chopper. Save the other half of the lemon for garnish. Also add the garlic, olive oil, salt and pepper. Turn the chopper on until the parsley and garlic are finely minced and the mixture is well combined.
- Place the fish fillets (thawed) to a bowl or shallow dish and pour the lemon-garlic-parsley mix over top. Make sure both sides are covered. Some may run off but that is okay. Spray the grill surface with non-stick spray and preheat for 5 minutes.
- Place the fish fillets in the hot grill, close the lid and set the timer for 2 minutes. Check the fish after two minutes. If you want the fish more browned, cook for one additional minute. Carefully remove the fish from the grill (it will be delicate). Serve with additional slices of lemon if desired.