Ingredients:

• ¼ cup Garlic Gold^® Oil
• Juice of 2 limes
• 1 Tablespoon mild chili powder
• 1 Tablespoon tamari
• 1/3 cup cilantro leaves, torn in half if large
• 2 6 ounce beef ribeye steaks, cut into one-inch cubes
• 2 poblano chiles and 2 red bell peppers, roasted (see instructions below), cored, seeds and ribs removed, and cut into one-inch squares
• 1 medium red onion, cut into one-inch pieces
• 1 dry pint cherry tomatoes
• 1 Tablespoon Garlic Gold^® Southwest Nuggets
• Steamed flour or corn tortillas or cooked long-grain rice

To roast chiles and bell peppers, cook over a gas flame until charred on all sides, about ten minutes, turning often. While still hot, place chiles and bell peppers in a large bowl and cover. Allow to steam in the bowl for about 15 minutes, then remove the skins, deseed, and cut into one-inch pieces.

Whisk together the first five ingredients in a large glass or other non-metal bowl. Take out 2 Tablespoons of the marinade mixture; set aside.  To the glass bowl with marinade in it, add the roasted cut peppers, beef, and onions; cover bowl. Allow to marinate at least 2 hours or overnight.

Prepare the grill, heating it up to high and oiling grate slightly so the vegetables do not stick. On metal skewers, alternate a piece of beef, a cherry tomato, onion, and then the two kinds of peppers. Keep repeating until skewer is full and then go to the next skewer and do the same until all the meat and vegetables are on skewers.

Grill for 5 minutes a side until done to your liking, turning frequently and brushing with remaining marinade. Remove from grill. Serve each skewer on a plate garnished with Garlic Gold^® Southwest Nuggets, along with rice or warmed tortillas.

Serves 3-4

Ingredients:

• ½ cup Garlic Gold Red Wine Vinaigrette
• 2 Tablespoons mayonnaise
• 1 Tablespoon mild-flavored honey
• ½ cup chopped black oil-cured olives
• 3 Tablespoons Garlic Gold^® Oil, divided
• six 6-ounce salmon fillets
• Garlic Gold^® Italian Herb Nuggets and coarse sea salt to taste for garnish

1. In food processor, combine Garlic Gold Red Wine Vinaigrette, mayonnaise, and honey. Process for two minutes until thickened and emulsified. Pour into bowl and stir in the chopped olives. Set aside.

2. Pat salmon fillets on both sides with paper towels to dry.

3. Heat half (1 ½ tablespoons) of the Garlic Gold Oil in a large (12-inch), non-stick skillet over a medium-high flame. When the skillet is hot, place three salmon fillets in the skillet and sear for about 4 minutes, until the fillets are golden-brown on the bottom and have turned opaque half-way up their sides. Use a fish spatula to gently turn the fillets, and sear for another 3 minutes, or until just cooked through. Remove and put on platter. Repeat this process with the remaining fillets.

4. Serve pan-seared salmon fillets with the black olive sauce, garnishing each steak with Garlic Gold Italian Herb Nuggets and coarse sea salt to taste.

serves 6

Ingredients:

• 8 ounces Andouille sausage, sliced in ½ inch pieces
• 1 medium bunch collard greens, rinsed well, ribs removed and cut into julienne pieces, ½ cup reserved for garnish
• 1 pound leeks, stems trimmed and rinsed thoroughly, white and light green parts cut into ½ inch pieces
• 1 large onion, diced
• 12 ounces red potatoes, cut into 1 inch chunks
• ¼ cup Garlic Gold^® (nuggets in oil)
• 3 Tablespoons Garlic Gold^® Oil
• 4 cups low sodium chicken broth
• 2 Tablespoons flour
• ¼ cup half and half
• Additional Garlic Gold^® Nuggets and freshly ground pepper
• Additional hot sauce if desired

In a large Dutch oven, heat 2 Tablespoons of the Garlic Gold^® Oil  on medium for several minutes. Add Andouille sausage and sauté for about 5 minutes, stirring frequently, until sausage is slightly browned. Add onion, leeks, and collards, and cook for 10 more minutes, stirring frequently. Add the 2 Tablespoons flour and stir constantly until flour is slightly golden brown, about 2 minutes.

Slowly add chicken broth, stirring constantly, until all four cups have been added. Add diced potatoes and Garlic Gold^® (nuggets in oil); simmer until the potatoes are tender, about 15 minutes. Remove from heat and stir in half and half.

For garnish, take a small heavy-bottomed frying pan, such as cast iron, and heat the remaining one  Tablespoon Garlic Gold^® Oil on medium; sauté the remaining ½ cup collard green pieces for one minute so they are still bright green; immediately remove from heat and set aside.

Garnish each bowl with sautéed collard greens ( using a small tong or fork helps remove just a few for each bowl), Garlic Gold^® Nuggets, and freshly ground pepper. Serve with additional hot sauce if desired.

Serves 4

Variation: to give Colcannon soup a lighter twist, omit the sausage and the half and half; adjust the seasoning and add a few drops liquid smoke and/or additional sea salt if desired to taste.

Ingredients:

• 1 pound baby golden beets, washed
• 3 medium blood oranges
• 1/4 cup clover honey
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon Garlic Gold® Oil
• 4 cups baby arugula

Place the beets in a 2 1/2-quart saucepan, then add water to cover by 2 inches. Heat over a medium flame until the water begins to boil, then turn down to low and simmer for 20 minutes. The beets should be fork tender — they are done when you can easily pierce them with a fork. When beets are done, drain them in a colander.

Under cool running water, use your hands to remove the beet skins — they should slip off easily. Trim off any remaining skin, then slice the beets into quarters and set aside in a medium bowl.

In a medium saucepan, combine the honey, Garlic Gold® Oil, and apple cider vinegar. Heat on low, stirring frequently for several minutes until warmed and honey is dissolved. Remove from heat and set aside.

Zest one of the oranges and add the zest to the bowl with the beets. Peel the oranges, then cut into bite-size pieces, removing any white pith and seeds. Reserve any juice you get from slicing and add to the honey/vinegar mixture.

Add the oranges to the bowl with the beets and zest, then pour the vinegar/juice mixture over everything. Stir to coat the beets and oranges in the marinade, then refrigerate for at least one hour to let the flavors meld.

To plate, arrange the baby arugula on a plate. Use a slotted spoon to arrange the beets and oranges on top of the greens, . Serve immediately.

Makes 2 large or 4 small servings

Ingredients:

• 2 Teaspoons Garlic Gold^® Nuggets with Italian Herbs
• 1 Teaspoon kosher salt
• 1 1/2 -pound boneless center-cut pork loin roast, trimmed
• 2 Tablespoons Garlic Gold^® Oil
• 1 large yellow onion, halved and thinly sliced

Preheat oven to 350 degrees.

In a spice grinder or mortar and pestle, combine the Garlic Gold^® Nuggets with Italian Herbs and kosher salt.

Pat the pork roast dry with paper towels and rub the spice mixture evenly over the roast.

Heat the Garlic Gold^® Oil in a large (12-inch) skillet over a medium flame for several minutes. Lay the seasoned roast down and brown lightly on all sides, about 5 minutes. Transfer roast to large plate and set aside.

Add the onions to the Garlic Gold^® Oil left in the skillet and sauté, stirring occasionally for about 10 minutes, or until onions are very well done and beginning to brown.

Push the onion mixture into the middle of the skillet, making a bed for the pork loin, then place the browned, seasoned roast on top of the onions. Cover the skillet tightly with aluminum foil, then place lid on top to keep seal tight on roast.  Put in the oven and bake until roast registers 145 degrees on an instant read thermometer, about 35 minutes.

Remove the skillet from oven and remove pork to a plate to rest for 20 minutes. There should now be a fair amount of liquid in the skillet along with the onions. Place the skillet over medium heat, simmering away the liquid until only a few tablespoons remain.

Slice the roast thinly to serve, spooning additional onion and cooking liquid over each serving. Garnish with additional Garlic Gold^® Nuggets with Italian Herbs and coarse sea salt if desired.

Serves 3-4

Ingredients:

• Beef Chili with Beans or Vegetarian Chili
• 1 pita or tortilla, cut into “chips”
• Garlic Gold^® Sea Salt nuggets
• Garlic Gold^® oil in a mister
• sour cream, diced green onion (optional)

Preheat oven to 350 degrees. Mist the chips with Garlic Gold^® oil. Sprinkle the Garlic Gold^® Sea Salt nuggets on top. Bake for 5-7 minutes or until crispy and golden.

Recipe Courtesy of Stomach Rumblings

Ingredients:

• 4oz boneless skinless chicken
• 1 whole wheat pita or tortilla
• 1 tbsp Roasted Red Pepper hummus
• 1 tbsp taco sauce
• 1 oz shredded cheddar cheese
• 1 tsp Garlic Gold^® oil
• diced onions, green peppers, tomatoes
• 2 tsp Garlic Gold^® Southwest Style nuggets

Preheat oven to 350 degrees. Slice up your chicken and fry it in the Garlic Gold^® oil until fully cooked. Add vegetables and taco sauce and cook until soft. Spread the hummus on your “crust” and add the chicken/veggie mix. Top with cheese and bake in the oven until crust is crispy and cheese is melted. Sprinkle Garlic Gold^® Southwest Style nuggets on top and enjoy while it’s hot!

Recipe Courtesy of Stomach Rumblings

Yield: 2 artichokes

Ingredients:

• 2 artichokes
• 11 package of three grain tempeh
• 1/2 cup of quinoa [pre-rinsed]
• 1 cup of low sodium vegetable broth [I use Pacific brand]
• 2 Tablespoons Italian Herbs Garlic Gold Nuggets
• 1 bay leave
• 2 Tablespoons olive oil
• salt and pepper, to taste

directions:

Rinse the artichoke under cold water for about 30 seconds. Cut off the pointy ends of the leaves and trim the long stem on the bottom. Set aside.

In a pan, place 1 Tablespoon of olive oil and shred the entire package of tempeh and sauté with 2 Tablespoons of Garlic Gold Italian Herbs until slightly brown.

Meanwhile, in a small saucepan cook your quinoa in 1 cup of vegetable broth with bay leave in the time directed on box [you may need to cut the time down a minute or two since typically it's directed for 1 cup of quinoa]. When that is through cooking add it to the tempeh, toss together, and season with salt and pepper and any additional seasoning as needed.

Separate the leaves with your fingers. Using a spoon, scoop the tempeh and quinoa mixture into each petal. Pack it tightly in and press the leaves closed.

Fill the bottom of a Dutch oven with water and place the artichokes in face-up [so only the stems hit the water…or use a steamer pot]. Drizzle another Tablespoon of olive oil on top and cook covered for one hour.

Enjoy by pulling the leaves off one at a time and scraping the stuffing along with the soft, pulpy, delicious part of the petal.

Recipe courtesy of The Fitness Dish

Here, creamy pumpkin soup meets a punch of peppers and spice. I used Garlic Gold^®’s new Southwestern nuggets. However, you could also use an extra clove of garlic and your own southwestern spice blend.
Serves 4-6
Prep Time: 30 minutes
Cook Time: 1 hour, 45 minutes

Ingredients:

• 2 small pie pumpkins (approximately 3 pounds total)
• 1/4 cup fresh cilantro, plus more for topping
• 1 tablespoon canola oil
• 4 cloves garlic, minced
• 3 medium bell peppers, diced
• 1/2 medium yellow onion, diced
• 3 cups vegetable or chicken stock
• 1 teaspoon smoked paprika
• 1 cup diced stale bread
• 3/4 cup light sour cream
• 2 tablespoons Garlic Gold^® Southwestern Nuggets, plus more for topping

Preheat the oven to 350F. Cut the pumpkins in half and scoop out the stringy insides and seeds. Set the seeds aside for another use {I recommend roasting them for a snack!}. Place the pumpkin halves face down on a rimmed baking sheet with just a little water. Roast at 350F for 50-60 minutes, or until the flesh is soft and tender.

When the pumpkin is cool enough to handle, scoop out the flesh. In a food processor, blend the pumpkin and cilantro until mostly smooth.

Warm the oil in a large stockpot over medium heat. Add the garlic, peppers and onions and cook, stirring occasionally, for 5-6 minutes, or until the vegetables begin to soften.

Add the pumpkin, stock and paprika to the stockpot. Grind the bread in the food processor to create coarse crumbs. Add the bread crumbs to the soup to thicken. Cover and bring to a boil.

Uncover, reduce the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.

Remove from heat and stir in the sour cream and Garlic Gold^® nuggets. Serve topped with additional cilantro and Garlic Gold^® nuggets.

Recipe Courtesy of Savvy Eats

For the potato crust:

• 2 pounds Yukon Gold Potatoes, scrubbed
• 2 tablespoons Garlic Gold^® Oil
• 1/3 cup melted butter or ghee (clarified butter)
• ½ cup chicken broth, warmed
• 2-4 tablespoons half and half, depending on desired consistency
• Sea salt and freshly ground pepper, to taste
• ¼ cup Garlic Gold^® Southwestern Nuggets, for topping

Place potatoes in a large saucepan and cover with 1 inch water. Bring to a boil and cook over high heat for 20 minutes, or until a paring knife inserted in one of the potatoes goes all the way through.  Drain and set aside to cool.

Preheat oven to 375 degrees. When the potatoes are cool enough to touch, cut them into a large 1” dice.  Toss lightly with Garlic Gold^® Oil and sprinkle with sea salt.  Spread the potatoes over a cookie sheet and roast for 10-15 minutes, turning the potatoes halfway through, until they are lightly browned on all sides.

Remove from oven and allow to cool slightly. In a large bowl, combine the warmed chicken broth, 2 tablespoons half and half, and melted butter. Add roasted potato cubes and smash with potato masher until it reaches the consistency of chunky mashed potatoes, adding additional half and half, sea salt, and freshly ground pepper to taste. Cover and set aside.

For the filling:

• 10 medium ears fresh corn, husks and silk removed
• 1 cup half and half
• 1 tablespoon fresh oregano leaves, minced
• 1-2 teaspoons agave nectar or light flavored honey
• 2 tablespoons Garlic Gold^® Oil
• 3 medium yellow onions, minced
• 1 tablespoon ground chili powder
• 1 teaspoon cumin seeds
• 1 pound cooked turkey or chicken meat, torn into small pieces (preferably dark meat)
• ½ cup Kalamata or other black olives, pitted and diced
• Sea salt and hot sauce, to taste

Using a knife over a large bowl, cut the kernels from 5 ears of corn. Using a cheese grater with large holes, grate the other 5 ears of corn into the same bowl to break the kernels and release the juices. Using a butter knife, scrape all juice and pulp from the grated kernels into the bowl. Heat the corn and the half and half in a medium saucepan over medium heat.  Cook, stirring frequently, until the mixture is thickened, approximately 15 minutes.  Stir in the oregano and agave nectar.  Set aside

In large cast-iron or other heavy bottomed skillet, heat the Garlic Gold^® Oil. Add minced onions and cook over medium heat until the onions are softened, about 8 minutes. Add the cumin seeds and chile powder and cook for 2 minutes, stirring constantly.

Preheat oven to 350 degrees Fahrenheit. In a large bowl, gently combine the corn kernel mixture with the onion mixture, then the pieces of cooked turkey and olives. Pour mixture into an 11” by 7” inch casserole dish. Gently top with mashed potato mixture and spread evenly over the top. Sprinkle top of dish evenly with Garlic Gold^® Southwestern Nuggets and additional sea salt and freshly ground pepper to taste. Bake at 350F for about 15 minutes, or until mashed potato crust is golden on top.

Serves 6-8