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

For this dish, I used Garlic Gold^®’s new Herbs de Provence nuggets.  Serve this entree with crusty bread or a side of rice.

Serves 2-4
Prep Time: 25 minutes
Cook Time: 90 minutes

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 whole chicken (3 pounds), skin-on and broken down into 5 or 6 pieces
• 1 cup chicken stock
• 1 tablespoon Garlic Gold^® Herbs de Provence nuggets (or 2 cloves minced garlic and 1 tablespoon Herbs de Provence), plus more for sprinkling
• Salt and pepper

Preheat the oven to 350F.

Warm the olive oil in a Dutch oven over medium heat. Add the peppers and onions and cook, stirring often, for 3-5 minutes, until the onions begin to soften and brown. Reduce the heat to low and cook, stirring occasionally, for 15-20 minutes to caramelize the peppers and onions.

Remove the peppers and onions from the Dutch oven and season bring the heat back to medium. Add the chicken and cook for 3-5 minutes on each side, or until the skin is browned.

Return the peppers and onions to the Dutch oven along with the stock and Garlic Gold^® nuggets (or 2 cloves minced garlic and 1 tablespoon Herbs de Provence). Cover and bake at 350F for 30 minutes, or until a thermometer inserted into the thickest part of the breast reads 170F.

Allow to cool for 10 minutes before serving.

Recipe Courtesy of Savvy Eats

For this dip, I used Garlic Gold^®’s new Southwestern nuggets.

Makes about 1 1/2 – 2 cups
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup low-fat milk
• 1 1/2 cup grated cheddar cheese
• 1 small green bell pepper, diced
• 1/4 cup Garlic Gold^® Southwestern nuggets

In a small saucepan over medium-low heat, melt the butter. Whisk in the flour, stirring constantly.

Stir in half the milk and all of the cheese. Stir constantly for 3 minutes, then add the rest of the cheese and the pepper. Cook, stirring often, until the cheese is completely melted.

Remove from heat and stir in the Garlic Gold^® nuggets. Serve with soft pretzels.

Recipe Courtesy of Savvy Eats

Ingredients:

• 1 pound jicama, peeled with sharp knife and cut into ½ inch dice
• 1 head butter lettuce, torn into bite-sized pieces
• 1 cup cooked corn (frozen, canned, or fresh)
• 1 large fresh tomato, cut into ½ inch dice (including juice)
• ¼ cup chopped freh cilantro
• Juice from 1 fresh lime
• 2 Teaspoon Garlic Gold^® Oil
• 2 Tablespoons Garlic Gold^® Southwest Blend Nuggets
• Sea salt, to taste

Directions:

In medium bowl, gently blend the diced jicama, butter lettuce, and corn. Set aside.

In small bowl, combine diced tomatoes (including juice), cilantro, lime juice, Garlic Gold^® Oil, and Garlic Gold^® Southwest Blend Nuggets.

Pour dressing over jicama mixture and gently toss. Taste and adjust for seasonings.

Serves 4