Serves 4

Ingredients:

• 1 bottle Garlic Gold^® Meyer Lemon Vinaigrette
• 4 large egg yolks
• 2 quarts water
• 1 Tbsp. white vinegar
• 8 eggs
• 4 English Muffins or sourdough rolls
• 2 Tbsp. Garlic Gold^® Oil

Optional toppings:

• 4 Slices Canadian Bacon OR
• 1 4-ounce package cold-smoked salmon OR
• 1 heirloom tomato, cut into four 1/2-inch slices
• Parsley to garnish

To make the Meyer Lemon Hollandaise Sauce:

1. Pour two inches of water into a double boiler and bring up to a simmer.

2. In the top pot of the double boiler, whisk together egg yolks and Meyer Lemon Vinaigrette. Whisk often and vigorously until hot and thickened, about 10 minutes. Set aside. When ready to serve, whisk in a few tablespoons of hot water, until the sauce is a pourable consistency.

To poach the eggs:

1. In a medium (2 1/2-quart) saucepan, bring 2 quarts of water up to a boil. Add vinegar and turn down to a low simmer.

2. Crack an egg into a ramekin or other small bowl, and gently lower it into the simmering water. Repeat with remaining eggs. Let poach for 4 minutes, then use a slotted spoon to remove to a towel-lined plate.

3. While the eggs are poaching, split the English Muffins or sourdough rolls, brush with Garlic Gold^® Oil, and toast until golden brown.

To assemble:

1. Place the toasted muffins or rolls on serving plates. Place a poached egg on top of each piece of toast, and spoon a generous amount of Meyer Lemon Hollandaise Sauce on top of each egg. Garnish with parsley and serve.

Ingredients:

• 1 large French baguette, halved lengthwise
• 1/4 cup Garlic Gold Oil
• 1/4 cup Garlic Gold (nuggets in oil)
• 2 cups shredded Mozzarella cheese
• 2 ounces sliced pepperoni (optional)
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees. Slather the outside of both slices of French baguette with  Garlic Gold Oil, leaving the middle without any oil. Sandwich the baguette back together, wrap in aluminum foil, and place on a cookie sheet to catch any drips. Bake for 10 minutes.

2. Unwrap bread and slather middle with Garlic Gold (nuggets in oil), then bake slices side-by-side for an additional 10 minutes, or until just slightly browned.

3. Remove from oven and sprinkle bread with Mozzarella cheese, then pepperoni if using, then grated parmesan. Increase oven temperature to 425 degrees and bake for an additional 3-5 minutes, or until cheese is melted and bubbly. Cut into pieces and serve immediately.

Serves 4-6.

Optional Garlic Ranch Dip: Combine 1/3 cup creamy Ranch dressing (such as the varieties typically found refrigerated in the produce department) with two tablespoons of Garlic Gold (nuggets in oil); stir well and garnish with additional Garlic Gold Nuggets with Parmesan; use to dip crusty ends of bread, etc.

Ingredients:

• 1 pound asparagus stalks
• 2 tablespoons Garlic Gold^® Oil
• 2 tablespoons Garlic Gold^® Sea Salt Nuggets

1. Preheat the oven to 400F and line a baking sheet with aluminum foil.

2. Trim the bottom two inches off of the asparagus stalks, then spread them out on the lined cookie sheet. Drizzle with Garlic Gold^® Oil and bake for 20 minutes.

3. Remove from oven and sprinkle liberally with the Garlic Gold^® Sea Salt Nuggets.

serves 4

Ingredients:

• 1 tablespoon Garlic Gold^® Oil
• 1 Free Range, Organic Egg
• Garlic Gold^® Nugget Flavor of your choice (we like Herbs de Provence)

1. Warm a 10-inch skillet over medium heat, and drizzle in Garlic Gold^® Oil. Allow Garlic Gold^® Oil to cover the bottom of the pan.

2. Whip 1 (or more if you’ve got a big eater) egg. Pour whipped egg in to warm pan until egg is nearly cooked through with only a light layer of egg still liquid. Sprinkle your favorite Garlic Gold^® Nugget (we like Herbs de Provence) generously on one half of the egg.

3. Using spatula, flip one half of the egg on to the other half, covering the Garlic Gold^® Nuggets. Continue cooking, flipping as needed, until eggs are as cooked, light and fluffy as you like. Garnish with Garlic Gold Nuggets on top. In less than five minutes, a fantastic, healthy treat!

Ingredients:

• 1 tablespoon Garlic Gold^® Oil
• 1 (1-pound) package whole-grain or quinoa pasta
• 1 (26-ounce) box Pomi Chopped Tomatoes (or the marinara of your choice)
• ¼ cup Garlic Gold^® Italian Herb Nuggets
• Garlic Gold^® Parmesan Nuggets (to garnish)

1. Bring water mixed with 1 tbsp Garlic Gold Oil to boil. Drop in whole grain or quinoa pasta and cook until al dente or texture of your liking. Our little guy likes his noodles a little bit softer!

2. Put Pomi Chopped Tomatoes or marinara in saucepan on low heat. Stir in Garlic Gold Italian Herb Nuggets to taste. If you’re really adventurous, try a little extra oregano or basil as well.

3. Toss pasta with tomato sauce and generously sprinkle Garlic Gold Parmesan Nuggets on top. Voila, from pasta…to PASTA!

serves 4-6

Ingredients:

• 2 large Garnet yams
• 2 tablespoons Garlic Gold^® Oil
• 2 tablespoons Garlic Gold^® Sea Salt Nuggets

1. Preheat the oven to 400F and line a baking sheet with aluminum foil.

2. Peel the yams and slice them into large matchsticks. Spread out on the cookie sheet and toss with Garlic Gold Oil. Bake for 30 minutes, or until cooked through and starting to brown.

3. Sprinkle with Sea Salt Nuggets and serve with organic ketchup.

Serves 4

Ingredients:

• 1 tablespoon kosher salt
• 6 ounces dry linguini pasta
• 1 small (3.7 ounce) jar Garlic Gold^® (nuggets in oil)
• 1 pound large shrimp
• 1 teaspoon superfine granulated sugar
• 2 Tablespoons Garlic Gold^® Sea Salt Nuggets
• zest of half of one lemon, grated with a microplane grater
• 3 large sprigs flatleaf parsley, cut into thin ribbons

1. In a medium (2.5-quart) saucepan, bring two quarts of water to a boil over high heat. Add salt and pasta, stirring once to prevent sticking. Bring back up to a boil, then turn down to medium. Let boil for 9 minutes, or until the pasta is just short of al dente.

2. While the pasta is cooking, heat the oil from the jar of Garlic Gold^® (nuggets in oil) in a medium (10-inch) non-stick skillet over medium-high heat.

3. Sprinkle the shrimp on both sides with the sugar — this will help it caramelize and turn a beautiful golden brown. When the oil is hot, place the shrimp in the skillet and cook for two and a half minutes on the first side. Turn the shrimp over, and cook for another minute and a half on the other side, until pink and just cooked through.

4. Drain the pasta and add to the skillet with the shrimp. Add the reserved nuggets from the jar of Garlic Gold^® (nuggets in oil) and toss to combine.

5. Dish the pasta and shrimp out onto serving plates. Garnish each plate with Garlic Gold^® Sea Salt Nuggets, lemon zest, and ribbons of parsley.

serves 2-3

Ingredients:

• 4 tablespoons Garlic Gold^® Oil, divided
• 1 medium red onion, diced
• 4 jalapeno chiles, seeded and diced
• 1/2 teaspoon kosher salt
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried epazote (can substitute oregano)
• 1 1/4 pounds lean ground turkey
• 1 1/4 cups (8 ounces) dried pinto beans, soaked overnight and drained
• 1 (24-ounce) box strained tomatoes
• 1 1/2 cups low sodium chicken broth

Plus

• grated mozzarella cheese
• cilantro leaves
• Garlic Gold^® Southwest Nuggets
• blue corn tortilla chips

1. Heat three tablespoons of the Garlic Gold^® Oil in a medium (5-quart) dutch oven over medium heat. Add the onion, jalapenos, and salt, and saute for ten minutes, or until onions are softened and just beginning to brown. Add the chili powder, cumin, and epazote, stir, and saute for another two minutes.

2. While the onions are cooking, heat the remaining tablespoon of Garlic Gold^® Oil in a medium (10-inch) nonstick skillet over medium heat. When the pan is hot, add the ground turkey. Breaking up the ground turkey with a spatula, saute for ten minutes, until browned and cooked through.

3. Add the sauteed ground turkey to the dutch oven with the onions and jalapenos. Next, add the beans, tomatoes, and chicken broth. When the mixture begins to boil, turn down to low and let simmer for 3 hours, until beans are tender.

4. Ladle the chili into serving bowls, and top with grated cheese, cilantro, and Garlic Gold^® Southwest Nuggets. Serve with tortilla chips on the side.

serves 6-8