"Shallots are for babies; onions are for men; garlic is for heroes."
When you're tired from a long day at work, this recipe is sure to fill you with energy, good health, and happiness.
- 1 bulb of garlic, any variety (Christine's favorites: Music and Georgian Crystal)
Rub with Extra Virgin Olive Oil
Throw on the grill
Grill to perfection (roasted and skins start to crackle)
Salt and pepper to taste
• Good quality Extra Virgin Olive Oil, 1/4 - 1/2 cup (your preference)
• 1 full bulb of garlic, pressed or minced
• Sea salt (to taste)
• Ground pepper (to taste)
• Fresh basil (5 full leaves or so, chopped)
• Fresh parsley (around 2 tablespoons)
• Home grown tomatoes, chopped (4-6)
• Balsamic vinegar (couple of splashes, to taste)
•Provolone or Mozzarella and freshly grated Parmigiano Reggiano cheese
**Optional ingredients: sliced Kalamata olives, diced red onion, chopped shrimp
Mix all ingredients together, except cheeses, and let sit in bowl.
Slice a good, crusty loaf of bread (Heinen's ciabatta works well), brush with olive oil, and toast under the broiler or over hot coals. Once bread is toasted, place the bruschetta mixture on the bread and sprinkle with the cheeses. Broil once again to melt the cheeses. Enjoy!
Thaxton's Organic Garlic Olive Recipe
- 1 jar of green olives
- 10-12 cloves of Thaxton garlic, crushed or minced (Spanish Roja works well but any will do)
- Extra Virgin Olive oil
Drain the jar of olives and fill with olive oil and garlic. Let stand in the refrigerator for 24 hours.
Drain the oil off the olives and save for salad dressing. Serve the olives cold.
- 4 heads of garlic, any variety (serves four)
- Extra Virgin Olive Oil
Preheat oven to 300 degrees F. Expose the cloves by cutting the upper tips off of each bulb. Place the garlic, cut side up, in a baker and drizzle with olive oil. Bake for 1 hour or until garlic cloves are soft. Serve immediately. We like to squeeze the cloves directly on toasted, Italian style bread, but there are many other options for serving.
Garlic green beans
- 1 1/2 lb green beans, trimmed; thawed if frozen
- 1 tbsp unsalted butter
- 3-4 cloves of Thaxton garlic, pressed or minced
- 1 tsp fresh sage or 1/4 tsp dried sage
- 1 Tbsp parsley, chopped
- 1/4 tsp salt
Place beans in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Rinse under cold water to cool. Drain. Melt butter in a heavy nonstick skillet over low heat. Add garlic. Transfer beans to skillet and increase heat to medium. Saute 3 minutes, stirring frequently, until beans are heated throughout. Stir in herbs, salt and pepper to taste.
Garlic Scape Recipes:
What is a Scape?
A scape is a flower that comes off of the top of the garlic plant. Scapes are removed to ensure that the majority of the energy is concentrated on the bulb and not the flower. Taking off scapes is a pruning process. Lucky for those with empty stomachs, scapes are not only edible, but delicious with Italian, Thai and Asian dishes.
Garlic Scape Ideas:
-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; you can also add them to buttered, French bread floated on the soup. Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, and pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.
Garlic Scape Tortilla
- 1 & 1/2 cups chopped garlic scapes
- 1/2 cup chopped scallions
- 1/4 cup hot water
- Salt & Pepper
- 4 large eggs
- 2 Tbsp. extra virgin olive oil
Place garlic scapes and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, and then add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Garlic Scape Pesto:
- 1/2 cup garlic scapes, finely chopped
- 4 T fresh lemon juice
- 1/2 cup olive oil
- 3 Tbs grated parmesan cheese
- salt to taste
Put garlic scapes and lemon juice in bowl of food processor with steel blade, and process until scapes are very finely chopped. With food processor running, add oil. Remove lid, add half of parmesan cheese and process 2 minutes, then add the rest of cheese and salt and process. Serve tossed with hot pasta. I (Mama Thaxton) use linguini. This would also be good on fish, as a topping for bread, or as a seasoning for cooked rice.
Mashed Potatoes with Garlic Scapes:
- 2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
- 2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
- 1-2 Tbsp. olive oil
- 1/4 cup finely chopped scapes
- 1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
Chicken With Garlic Scapes & Capers:
- 2 whole skinless boneless chicken breasts, halved
- 2 Tbsp. unsalted butter
- 2 Tbsp. vegetable oil
- 4 Tbsp. dry white wine
- 2 Tbsp. lemon juice
- 4 chopped garlic scapes
- 1 Tbsp. drained capers
Between sheets of plastic wrap, slightly flatten chicken. In a large heavy skillet, heat 1 Tbsp. of butter and the oil over medium high heat. Add chicken and saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.
Cut scapes to green bean size and cook them in butter and salt for six to eight minutes. During the last minute of cooking, add about 1 tsp. of balsamic vinegar.
Marinate scapes in olive oil, sea salt and fresh pepper. Some folks like to just use Italian dressing. Place scapes in a zip loc bag and let sit for 15 minutes. Place on grill and turn over once. We like these brown and crisp. Serve as a side to steak, chicken and fish.
We have taken these recipes off line from multiple sources.
Lazy Pseudo-Chef Fred's Grilled Scapes:
Fred throws a handful of scapes (uncut) on the grill, medium heat. Once burn-marked, flip over and repeat, then serve!