20 Ways To Enjoy Fresh Garlic!

Top 20 Healthy Recipes Using Fresh Organic Garlic

1. 1. Garlic Roasted Vegetables
   • Ingredients:
     • 2 cups organic carrots, peeled and cut into chunks
     • 2 cups organic zucchini, sliced
     • 2 organic bell peppers, chopped
     • 4 cloves fresh organic garlic, minced
     • 2 tbsp olive oil
     • 1 tsp dried thyme
     • Salt and pepper, to taste
   • Instructions:
     1. Preheat the oven to 400°F (200°C).
     2. In a large bowl, combine carrots, zucchini, bell peppers, and garlic.
     3. Toss with olive oil, thyme, salt, and pepper.
     4. Spread vegetables on a baking sheet in a single layer.
     5. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
2. 2. Garlic & Lemon Grilled Chicken
   • Ingredients:
     • 4 organic chicken breasts
     • 4 cloves fresh organic garlic, minced
     • 1 lemon, juiced
     • 2 tbsp olive oil
     • 1 tsp dried oregano
     • Salt and pepper, to taste
   • Instructions:
     1. In a bowl, combine garlic, lemon juice, olive oil, oregano, salt, and pepper.
     2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes, preferably overnight.
     3. Preheat the grill to medium-high heat.
     4. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
3. 3. Garlic Spinach Salad
   • Ingredients:
     • 4 cups organic spinach leaves
     • 3 cloves fresh organic garlic, thinly sliced
     • 2 tbsp olive oil
     • 1 tbsp balsamic vinegar
     • Salt and pepper, to taste
     • 1/4 cup toasted pine nuts (optional)
   • Instructions:
     1. In a small skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant and golden brown.
     2. In a large bowl, toss spinach with balsamic vinegar, salt, pepper, and garlic-infused olive oil.
     3. Top with toasted pine nuts if desired. Serve immediately.
4. 4. Garlic and Herb Roasted Potatoes
   • Ingredients:
     • 4 organic baby potatoes, halved
     • 4 cloves fresh organic garlic, minced
     • 2 tbsp olive oil
     • 1 tsp dried rosemary
     • Salt and pepper, to taste
   • Instructions:
     1. Preheat the oven to 425°F (220°C).
     2. In a bowl, toss halved potatoes with olive oil, garlic, rosemary, salt, and pepper.
     3. Spread potatoes on a baking sheet in a single layer.
     4. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
5. 5. Garlic and Kale Stir-fry
   • Ingredients:
     • 4 cups organic kale, chopped
     • 4 cloves fresh organic garlic, minced
     • 1 tbsp olive oil
     • 1/2 tsp red pepper flakes (optional)
     • Salt and pepper, to taste
   • Instructions:
     1. Heat olive oil in a large skillet over medium heat.
     2. Add garlic and red pepper flakes (if using), sautéing for 1 minute.
     3. Add kale to the skillet, sautéing for 4-5 minutes until wilted and tender.
     4. Season with salt and pepper, and serve hot.
6. 6. Garlic-Infused Avocado Toast
   • Ingredients:
     • 2 slices whole-grain bread, toasted
     • 1 ripe organic avocado, mashed
     • 2 cloves fresh organic garlic, minced
     • 1 tbsp lemon juice
     • Salt and pepper, to taste
   • Instructions:
     1. Toast the whole-grain bread slices to your desired crispness.
     2. In a small bowl, mash the avocado and mix with minced garlic, lemon juice, salt, and pepper.
     3. Spread the garlic avocado mixture over the toasted bread and serve immediately.
7. 7. Garlic Mushroom Soup
   • Ingredients:
     • 2 cups organic mushrooms, sliced
     • 4 cloves fresh organic garlic, minced
     • 1 medium onion, chopped
     • 4 cups vegetable broth (organic)
     • 1 tbsp olive oil
     • 1/2 cup coconut milk (optional, for creaminess)
     • Salt and pepper, to taste
   • Instructions:
     1. Heat olive oil in a large pot over medium heat.
     2. Add garlic and onion, sautéing for 3-4 minutes until softened.
     3. Add sliced mushrooms and cook for an additional 5 minutes.
     4. Pour in vegetable broth, bring to a boil, then simmer for 15 minutes.
     5. Blend the soup with an immersion blender until smooth (or leave it chunky for texture).
     6. Stir in coconut milk for creaminess, then season with salt and pepper to taste.