Recipes

• 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
• ¼ cup raw sunflower seeds
• ½ cup extra virgin olive oil
• ¼ cup Parmesan cheese
• ½ cup basil leaves
• Juice of one lemon

1. Place the garlic scapes in a food processor and pulse for 30 seconds.
2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
3. Add the olive oil and process on high for 15 seconds.
4. Add the Parmesan cheese and pulse until the ingredients are combined.
5. Add the basil and lemon juice, and process until reaching the desired consistency.
6. Add salt to taste and serve immediately.

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 10 garlic cloves, peeled and halved
• 2 tablespoons brandy or chicken stock
• 1 cup chicken stock
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
• 1 tablespoon minced fresh chives

1. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
2. Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
3. Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

• 2 tablespoons olive oil
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 3 garlic cloves, thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons minced fresh parsley
• Hot cooked pasta or rice

1.  In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink, 2-3 minutes. Stir in parsley. Serve with pasta. 

• 3 slices of bacon
• Half pound garlic scapes
• Splash of Soy Sauce

1. Roughly chop 3 slices of bacon. 
2. Add the pieces to a pan over medium to medium-high heat (I used a wok; cast-iron works well too). 
3. Let it cook, flipping halfway through, until the bacon is browned and has rendered its fat. There should be enough for the garlic scapes to sizzle in; if the pan looks dry, add a little neutral oil. 
4. Throw in ½ pound garlic scapes, chopped into roughly 2" pieces. 
5. Stir-fry for 3–4 minutes, until the scapes are tender but still with a good crunch. 
6. Add a splash of soy sauce and remove from heat. 
7. Transfer to a plate and eat hot.

• 2 tablespoons olive oil or unsalted butter
• 1 large onion, chopped
• 8 stems Green Garlic (white part only) sliced and cut in ½” lengths
• Slice green stems into ½” lengths and set aside
• 4 large potatoes, peeled, cut in cubes (5 to 6 cups)
• 6 cups boiling water
• 1 pound kale or spinach, well rinsed, drained, set aside
• 1 cup half-n-half
• 2 green onions with “chives”, well cleaned; sliced diagonally
  Salt and pepper to taste 

1. In a deep soup pot, heat olive oil over medium heat
2. Add onion and chopped Green Garlic
3. Cook until translucent, stirring often 
4. Add potatoes and boiling water and cook until they are soft
5. Add kale or spinach and ½” lengths of garlic greens and cook 5-10 minutes
6. Process it with an immersion blender until smooth
7. Add half-n-half, salt and pepper; reheat, but do not boil
8. To serve, ladle into pre-heated, shallow bowls; garnish with the sliced green onions

GREEN GARLIC DRESSING:

• 1/2 cup green garlic, pureed
• 1 cup mayonnaise
• 2 Tbsp honey
• 1.5 Tbsp cider vinegar

POTATO SALAD:

• 1 lb boiled baby potatoes
• 2 sprigs dill, picked
• 1/3 cup chives, chopped

1. Make green garlic dressing by combining all ingredients. It will yield 1 3/4 cups. This can be made several days in advance.
2. Mix dressing, potatoes, garnish with dill, chives. Mix a bit of dressing at a time as you won't need all of it.

• Salt
• 1 pound spaghetti
• 1/3 cup extra-virgin olive oil
• 3-4 green garlic (stems included), thinly sliced
• 1 tablespoon chopped parsley
• Small pinch of red pepper flakes

1. Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
2. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and cook, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
3. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.

• 2/3 Cup Unsalted Butter
• 1 1/2 Tablespoons Black Garlic Cloves 
• 2 Teaspoons Chives, minced
• 1 Teaspoon Parsley, chopped
• 1 Teaspoon Kosher Salt

1. Let the butter soften to room temperature
2. Puree all the ingredients in a food processor, pulsing and scraping the sides and bottom until all is well mixed
3. Roll tightly in parchment paper for future use or scoop into a butter dish
4. Keep refrigerated or frozen
5. Serve at room temperature.

• Salt
• 1 pound fettuccine, linguine or spaghetti
• 1 heaping tablespoon peeled, smashed black garlic (from about 2 small heads or 6 to 8 cloves)
• 4 ounces cream cheese, at room temperature
• 1 (3-ounce) chunk Parmesan
• ¼ cup chopped parsley
• 1teaspoon Creole seasoning or freshly ground black pepper

1. Bring a large pot of salted water to a  boil.  Add noodles, and cook until al dente, stirring occasionally.
2. Add the black garlic and cream cheese to a large bowl.  Using the back of a fork, smash them together until you have a uniform paste that's light-brown in color.  Grate the Parmesan over the garlic cream cheese, then mix in the parsley, Creole seasoning and a pinch of salt.
3. When the noodles are done, transfer the cooked noodles to the bowl with the cream cheese mixture; toss vigorously.  Add 1/2 cup of the starchy cooking liquid to loosen the sauce until it melts, becomes thick and creamy, and coats the noodles.  Taste and season with more salt, if needed.
4. Divide the pasta across plates and serve.

• 1 TBSP of Castle View Garlic Dipping Oil Mix
• 1/2 cup of olive oil
• 2 TBSP Balsamic Vinegar

1. Add 1 TBSP of mix to 1/2 cup of olive oil, and 2 TBSP Balsamic Vinegar
2. Mix well.
3. Optional: Add 1-2 TBSP grated Parmesan Cheese.
4. Can also be used as Salad Dressing or Marinade.