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Indian-Style Lentils With Fresh Herbs And Grilled Garlic Naan Ingredients: 1 cup small green or brown lentils 2 bay leaves 2 yellow onions, one peeled and diced, the other cut into quarters 6 Tablespoons Garlic Gold® Oil ¼ cup fresh cilantro leaves, torn in half if large ½ cup fresh basil, cut into small julienne strips ¼ cup fresh mint leaves, torn in half if large Sea Salt and freshly ground pepper Garlic Gold® Nug

Ingredients: 1 pound wild or cultivated mushrooms such as porcini, chanterelles, morels, shiitake, or oyster mushrooms. 4-6 Tablespoons of Garlic Gold® Oil 3 Tablespoons Garlic Gold® Nuggets Salt and freshly ground pepper to taste Chopped parsley Clean the mushrooms and trim the stems. Depending on their size, leave the mushrooms whole, or cut in large pieces. Heat the Garlic Gold® Oil in a saute pan over medium

Ingredients 1 cup fresh, plump scallops (we prefer the large ones, the small Eastern will do as well). 1 small bunch of parsley finely chopped 1 small handful of chopped fresh chives (optional) Juice of 1 – 1 1/2 lemons (we prefer Meyer variety) 3/4 cup Garlic Gold® Oil 1/2 cup Garlic Gold® Nuggets Salt and pepper to taste Wash the scallops and pat dry with paper towels. Mix 1/2 cup Garlic Gold® Oil, the juice

Ingredients: 1 pound trimmed fresh asparagus, cut in to 1-inch pieces 2 Tablespoons chili powder 2 Teaspoons Garlic Gold® Nuggets 1/2 teaspoon salt (divided 4 (5-ounce) tilapia filets 8 oz Garlic Gold® Meyer Lemon Vinaigrette Place tilapia filets in a pyrex dish.  Pour Meyer Lemon Vinaigrette over filets, moving each one about to insure all sides of each filet are in the marinade  Cover and let sit for

2 pounds boneless sirloin ½ cup tamari ¼ cup Garlic Gold® (nuggets in oil) 1 Teaspoon sugar (optional) ¼ cup maple syrup or agave nectar 2 Tablespoons Hot Pepper Sesame Oil 12 cloves fresh garlic, thinly sliced 1 head iceberg lettuce, leaves separated, trimmed, and spun dry Garlic Gold® Nuggets for garnish Cut the sirloin across the grain into ¼ inch slices. Combine tamari, Garlic Gold®, maple syrup, and hot pepper s

Ingredients: 2 Tablespoons Garlic Gold® Oil 1-15 ounce can pinto, kidney or black beans 1/4 cup minced onion (optional) 2 Tablespoons finely grated fresco cheese (optional) Sea salt and freshly ground pepper and / or hot sauce to taste 1 Tablespoon Garlic Gold® Nuggets Drain beans, reserving 2 tablespoons of the liquid.  Rinse the beans well with cold water in colander.  Coarsely smash the beans with a

Ingredients: 4 Tablespoons Garlic Gold® Oil 1 cup bulgur wheat 1 onion, minced 4 ounces crimini or white button mushrooms, chopped 3 cups water or low-sodium chicken broth 2 Tablespoons soy sauce Garlic Gold® Nuggets for garnish 1/4 cup chopped fresh parsley Sea salt and freshly ground pepper to taste Pour 2 Tablespoons Garlic Gold® Oil in large saucepan over medium heat.  Add onion and cook until onion has

Ingredients: 8 ounces sharp cheddar cheese, shredded 2 Tablespoons Garlic Gold® Nuggets 2 Tablespoons Garlic Gold® Oil ¼ cup unbleached all-purpose flour 3 ½ cups chicken or vegetable stock 4 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick 1 Teaspoon sea salt 1 Teaspoon freshly ground pepper Preheat oven to 375 degrees. Toss together grated cheese with the Garlic Gold® Nuggets. Set aside. Heat Garlic

Ingredients: 4 medium russet potatoes 2 Tablespoons Garlic Gold® Oil 2 medium onions, minced 6 ounces shredded cheese, such as Jarlesberg or Swiss 1 cup sour cream ¼ cup Garlic Gold® Garlic Gold® Sea Salt Nuggets Additional Garlic Gold® Nuggets and freshly ground pepper for garnishing Preheat oven to 375 degrees. Poke potatoes with a fork and rub lightly with 1 Tablespoon of the Garlic Gold® Oil. Place the potatoes d