Castle View Farm

Castle View FarmCastle View FarmCastle View Farm

Castle View Farm

Castle View FarmCastle View FarmCastle View Farm
  • Home
  • Blog
  • Recipes
  • Planting Tips
  • More
    • Home
    • Blog
    • Recipes
    • Planting Tips
  • Home
  • Blog
  • Recipes
  • Planting Tips

Recipes

Please contact us at CastleViewGarlic@gmail.com if you have any great garlic recipes to share

 

INGREDIENTS:

  • 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

PREPARATION

  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.


 

INGREDIENTS:

  • 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

PREPARATION

  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.



 

INGREDIENTS:

  • 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

PREPARATION

  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. 


Copyright © 2022 Castle View Farm - All Rights Reserved.

Powered by GoDaddy