Recipes — garlic

Originally called "Castilian Garlic Soup" from the high central plateau of Castile Spain,where this is a welcome winter treat. Garlic is a must for boosting our immune systems. 5 or 6 whole heads of garlic (about 1 cup peeled garlic cloves) 1/4 c. Liquid Gold garlic olive oil (or a robust EVOO) In a heavy 2 qt saucepan, gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10-15mins. Do not let them get brown. Remove with slotted spoon and set aside. Stir in 1 T. dried red chili pepper Add 6...

Ingredients: ¼ cup Liquid Gold garlic extra virgin olive oil 2 lb small red potatoes, cut into bite-size pieces 1 tsp chopped fresh sage or dried sage Directions: Preheat oven to 425. In a shallow roasting pan, stir together all ingredients. Season, if desired with salt and pepper. Roast, stirring twice, 40 minutes or until potatoes are golden and crisp. Also try root vegetables (such as parsnips, carrots, onions and turnips) in addition to or instead of the red potatoes.

1 or 2 garlic cloves 1/2 teaspoon salt 3 tablespoons pine nuts 3 cups loosely packed basil leaves, stripped from stems 1/2 cup  Liquid Gold extra virgin olive oil 1/2 cup freshly grated Parmesan cheese Chop garlic, salt, and pine nuts in a blender or food processor until finely chopped. Add basil and olive oil; pureé until smooth. Add the cheese and process just to combine; taste and adjust seasonings. Serve with pasta or grilled meats or vegetables.

Ingredients: ½ cup Liquid Gold balsamic vinegar (any flavor) 3 Tbsp Dijon mustard 3 Tbsp honey 2 small shallots, minced ¼ tsp salt ¼ tsp pepper 1 cup Liquid Gold garlic extra virgin olive oil Directions: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well. May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil. Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.