• Dave's Garlic Bread

    • 1 16-ounce loaf of Italian bread or French bread
    • 1/3 cup extra virgin olive oil
    • 2 tablespoons (1/4 stick) unsalted butter or margarine, softened
    • 5 or 6 large cloves of Essex Garlic, smashed and minced
    • 1 heaping tablespoon each of freshly chopped parsley, basil & oregano
    • 2 tablespoons freshly grated Parmesan cheese (optional)

    1. Preheat oven to 350°F.

    2. In a small bowl, mix the olive oil, garlic, herbs and cheese together. Cut the bread in half, horizontally. Lightly butter the two bread halves. Spread the garlic mixture evenly over the bread. Place on a sturdy baking pan and heat in the oven for 10 - 15 minutes.

    3. Set oven to broil and cook for another 2-3 minutes or until the edges of the bread begin to toast. Watch very carefully while broiling, the bread can easily go from untoasted to burnt.

    4. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.


  • How to Roast Garlic

    • 1 head/bulb garlic
    • 2 tablespoons olive oil (or more)
    • Salt and pepper

    1. Preheat oven to 425 degrees F.

    2. Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side.

    3. Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes.

    4. Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.

    5. Use in the recipe of your desire, or simply spread on bread for a wonderful addition to any meal.


  • Creamy Garlic Scape Dip

    • 10 garlic scapes
    • ¼ cup almonds
    • 2 tbs. sunflower seeds
    • 2 tbs. olive oil
    • ¼ cup freshly grated parmesan cheese
    • salt and pepper
    • ½ cup Greek yogurt
    • sour cream and/or mayonnaise

    Wash the garlic scapes and cut off the ends so you are left with just the tender fragrant spiraly part. Chop them into small pieces.

    Add everything to the food processor except Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.

    Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the pesto yogurt mixture and put it back in the food processor. Puree until almost smooth. Add back in to the small bowl.

    Finally, mix in 3 tablespoons sour cream and mayonnaise. (This is totally up to you – you can add as much or as little sour cream/mayonnaise as you want to get your dip to just the right level of creaminess! I added more depending on what I was using it for and how creamy/garlicky I wanted it to be.)

    Notes: This dip keeps well in the fridge for about 3 days. BTW – don’t judge the mayonnaise in this dip. It seems as though everyone loves to hate mayonnaise, right? I wouldn’t consider myself a mayonnaise lover, but if mayonnaise gives an extra dose of creaminess to this dip, then I’m on it.

    That being saidddd… you can still make this amazing dip without mayonnaise!


    More Recipes Here

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