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This is the easiest guacamole ever. It’s full of flavor and spice from our Southwest Nuggets, along with a generous scoop of store-bought or homemade pico de gallo salsa. Guacamole is perfect for scooping up with tortilla chips, or even lettuce leaves for a healthier twist. Enjoy! -Coco Morante, Recipe Editor for Garlic Gold®    

Have you heard of shakshouka? A Middle Eastern specialty, it’s a quick and easy vegetarian dish that’s hearty enough to make a winter meal. In the traditional version, eggs are simmered in a piquant tomato and pepper sauce. We’ve put a California twist on things, adding lots of spinach for a dose of healthy greens, and of course a crunchy topping of our Garlic Gold® Nuggets. Whole-grain pita bread is served alongside

Here’s another great picnic side dish for your summer menu — we’re definitely serving these perfectly portioned pieces of corn on the cob! They take just ten minutes to prepare, once your pot of boiling water is ready to go. We’ve taken a cue from Mexican street vendors, who serve cobs of corn spread with mayonnaise and sprinkled with chili powder and lime juice. Our version is lighter and healthier, with nonfat Gree

Last week, we gave you our favorite sweet and tangy wing recipe. This week, we’re taking things into spicier territory — these wings aren’t shy on the chili pepper heat! Fresh citrus juices are combined with a generous dose of sriracha sauce, and honey and Garlic Gold® Oil help balance out the spicy kick of this fantastic marinade. Once the chicken wings come out of the oven, they’re coated with a deliciously crunchy

from John Bitetto Ingredients: 1 to 1 1/2 pound skinless salmon fillet 1/2 cup Jack Daniel’s Whiskey 1/2 cup brown sugar 1/4 cup honey 5 tablespoons olive oil 2 Tablespoons Garlic Gold Southwest Blend Nuggets 2 Tablespoons Garlic Gold Herbs de Provence Nuggets Combine Jack Daniel’s, brown sugar and honey in a small saucepan. Heat until sugar is well dissolved, but don’t let it boil. Cut salmon in se

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 Table

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. Sprea

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. -Julie Grice, SavvyEat.com