There’s no better way to kick off grilling season than with Garlic Gold®! We’ve marinated chicken breasts in our Balsamic Vinaigrette, then grilled them until they’re tender and delicious. Serve these at a cookout, or for an easy weeknight dinner — they take just twenty minutes or so to cook. While you’re at it, grill up a pile of zucchini, eggplant, or your favorite grilling vegetables to serve alongsid
Nothing is more romantic than cooking dinner for two. This Valentine’s Day, we’re making it easy with Garlic Gold®! This week’s How To shows you how to make the easiest, most delicious appetizer: crunchy bruschetta with a flavorful tomato topping. Stay tuned next week for the main dish, too! -Coco Morante, Recipe Editor for Garlic Gold® 1. Make the tomato topping. Combine seeded, chopped
Grain salads strike a great balance between hearty and healthy — they’re just the thing for a fall meal! Today’s recipe uses buckwheat, which has a beautiful earthy flavor that balances well with the roasted flavor of Garlic Gold®. You can find roasted buckwheat groats in the bulk food aisle of any health food store, or in the Eastern European section of your grocery store’s international foods aisle. They cook up in
Sprinkle a generous layer of Garlic Gold® Sea Salt Nuggets on a roast before it goes into the oven, and something magical happens — it browns and caramelizes into an amazing, crunchy coating! We love this way of cooking roast beef, chicken, and for tonight’s dinner, a boneless pork loin. Marinated in our Balsamic Vinaigrette, it roasts on top of a bed of parsnips for a main dish and vegetable side all in one skillet.
Two ingredients are all you need to make one of our favorite vegetable side dishes! Beets are simply steamed, then marinated in our Garlic Gold® Balsamic Vinaigrette. They last in the refrigerator for a few days, getting more flavorful as they sit in the marinade. You can use them in lots of ways, and here are a few of our favorites: Tossed into a green salad On a bed of arugula, topped with tahini and Sea Salt N
Courtesy of Julie Grice of SavvyEat This is by far the best soup I have ever made. Silky smooth and delectably creamy, the potato and broccoli combo can’t be beat. Adding some vinaigrette brightened up the flavor, rounding out this soup to perfection. Ingredients: 1/4 c whole wheat flour 1/4 c extra virgin olive oil 4 c vegetable stock 1 lb potatoes, peeled and chopped (about 4 small potatoes) 1 head broccoli 1 c mil
For the steak: 1-2 pound flank steak ¼ cup Garlic Gold® Balsamic Vinaigrette 2 Tablespoons Garlic Gold® Oil For the Balsamic reduction sauce: 2 Tablespoons butter (prefer cultured) 1 small white onion, sliced into rings (1/8-1/4 inch thick) 1 teaspoon sugar (optional) ¼ cup Garlic Gold® Balsamic Vinaigrette Additional Garlic Gold® Nuggets, plus sprigs of fresh rosemary for garnish (optional). Place steak in large zip