Ingredients

• 2 bulbs German White garlic
• 2 tbsp olive oil
• Pinch of sea salt
• Freshly cracked black pepper
• 1 tbsp butter (optional)

Instructions

1. Preheat oven to 400°F.
2. Slice tops off bulbs to expose cloves; drizzle oil, season, and wrap in foil.
3. Roast ~40 min until soft and golden.
4. Squeeze out cloves; mash with butter for a spread or stir into potatoes.

Ingredients

• 3 cloves Persian Star, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp chopped parsley (or dill/basil)
• Salt & pepper to taste

Instructions

1. Whisk vinegar, mustard, honey, and garlic.
2. Slowly stream in oil while whisking to emulsify.
3. Stir in herbs; season to taste.

Ingredients

• 2 heads Deerfield garlic (roasted)
• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt & pepper to taste
• Chives for garnish

Instructions

1. Roast garlic at 400°F until soft.
2. Sauté onion in butter until translucent; add roasted garlic.
3. Pour in broth; simmer 10 min, then blend smooth.
4. Stir in cream; season and garnish with chives.

Ingredients

• 1 whole chicken or 4 bone-in thighs
• 8 cloves Chesnok Red, peeled & smashed
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Fresh thyme

Instructions

1. Brown chicken in oil on medium-high.
2. Add garlic; cook until fragrant.
3. Stir in honey, soy, and vinegar; reduce heat and cover.
4. Simmer ~25 min until tender; garnish with thyme.

Ingredients

• 4 cloves Pehoski Purple, minced
• 6 ripe tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded & minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions

1. Combine tomatoes, onion, jalapeño, cilantro, and lime.
2. Stir in garlic; season with salt.
3. Rest 10 minutes for flavors to meld.

Ingredients

• 1 head fresh Music Garlic
• 1–2 tbsp olive oil
• Pinch of sea salt
• Fresh cracked pepper (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice top off bulb to expose clove tips; oil & salt; wrap in foil.
3. Roast 35–40 min until golden and soft.
4. Squeeze out cloves; spread on bread or whisk into sauces.

Ingredients

• 6–8 cloves Transylvania garlic, sliced
• 2 lb baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• Fresh parsley, chopped

Instructions

1. Heat oven to 425°F.
2. Toss potatoes with oil, garlic, paprika, and salt.
3. Roast 30–35 min, shaking once, until crisp and tender.
4. Finish with parsley; serve hot.

Ingredients

• 6 cloves Montana Giant, minced
• 1 cup (2 sticks) softened butter
• 2 tbsp parsley, finely chopped
• 1 tsp lemon zest
• 1/2 tsp kosher salt

Instructions

1. Cream butter; mix in garlic, parsley, zest, and salt.
2. Form into a log in parchment; chill until firm.
3. Slice coins over steaks, veg, bread, or baked potatoes.

Ingredients

• 6–8 cloves German Red, thinly sliced
• 1 lb shrimp, peeled & deveined
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/2 lemon, juice
• Salt & pepper
• Parsley, chopped

Instructions

1. Heat butter and oil; sauté garlic 30–45 sec until fragrant.
2. Add shrimp; season and cook 2–3 min per side.
3. Finish with lemon juice, pepper flakes, and parsley.

Ingredients

• 3–4 cloves Spanish Roja, very finely minced
• 1 egg yolk (or 1/2 cup mayo for shortcut)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup neutral oil (or 1/4 cup olive + 1/4 cup neutral)
• Salt to taste

Instructions

1. Whisk yolk, mustard, lemon, and garlic.
2. Slowly drizzle in oil while whisking to thicken.
3. Season with salt; thin with a few drops of water if needed.

Ingredients

• 4 cloves Georgia Fire, finely minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp brown sugar

Instructions

1. Mix all rub ingredients.
2. Pat steaks dry; coat lightly with oil and rub.
3. Grill or pan-sear to desired doneness; rest 5 minutes.