Some of our favorite recipes using garlic

Crunchy Apple Garlic Cake

Pat Reppert, Mad for Garlic (Quixote Press, 1997) (Reprinted with permission) Desserts


Using an electric mixer, beat the softened butter, sugar and egg for about 3 minutes. Meanwhile, sift together the cinnamon, nutmeg, salt, baking soda and flour, then add the flour mixture to the butter/egg mixture and continue beating for 1 to 2 more minutes, adding the vanilla during the last minute. Put the apples in a separate bowl and toss with the garlic puree, evenly distributing the garlic among the apples. Stir the garlic-seasoned apples into the cake batter along with the walnuts. The batter will be fairly stiff, so use a spoon and stir to mix well. Using a spatula, spread the batter in a well-greased and floured 8” x 8” x 2” pan. The size of the pan is important to the final texture of the cake. Bake in a 350 degree oven for 45 minutes. Time it it’s impossible to tell when it’s done by using a toothpick. Serve with whipped cream seasoned with a bit of sugar and snippets of crystallized ginger.


3 tablespoons softened butter
1 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sifted flour
1 teaspoon vanilla
3 cups peeled and diced apples
4 cloves garlic, put through press
1/2 cup chopped walnuts
whipped cream with sugar and crystallized ginger for topping

Honey Garlic Chicken

The pungent—and delicious—garlic in this dish could help protect your prostate.

by Toby Amidor, M.S., R.D.


A 2013 study published in the Asian Pacific Journal of Cancer Prevention associated garlic with a decreased risk of prostate cancer. It is thought that garlic’s potent smell is how it works its cancer-fighting magic. • Researchers suspect that the sulfur in garlic is activated when chopped, and that smell is released. It’s these compounds, they believe, that may help destroy prostate cancer cells. More research is needed, but it’s just another reason to toss more garlic cloves in to dishes.


How to make it

After cutting chicken into bite-size pieces, dip in small bowl with eggs, then roll in small bowl with brown rice flour/panko bread crumbs. (Salt and pepper are optional.) Place on nonstick baking dish in preheated oven (400°) for about 15 minutes (until golden brown). While chicken is baking, make sauce over stove on medium-high heat by combining honey, garlic, and Braggs Aminos into saucepan. In a small bowl, mix together 1 Tbsp of brown rice flour and 1/4 cup water. Add to saucepan, and continue to mix all ingredients together until thickened. Add chicken to saucepan to coat each piece evenly. Remove from heat, and add optional sesame seeds. The chicken pairs great with brown rice and broccoli.


Nutrition (per serving)

Calories: 323; total fat: 4g; saturated fat: 0g; protein:
31g; carbohydrates: 42g; fiber: 1g; cholesterol:
157mg; sodium: 287mg. Makes 4 servings
Prep time: 15 min. Cook time: 20 min.

1 lb boneless, skinless chicken breasts, cut intobite-size pieces

2 eggs

1/2 cup brown rice flour or whole wheat pankobread crumbs

For the sauce:

1/2 cup honey

5 cloves fresh garlic (minced)

2 Tbsp low-sodium soy sauce

1 Tbsp brown rice flour

Optional: 1 Tbsp sesame seeds

Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide

Recipe Author: Esperance Sammour, Originally published at

If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making.

Recipe type: Side, Dip
Cuisine: Lebanese
Prep time:  5 mins
Cook time:  15 mins
Total time: 20 mins

This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs.


  1. Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic may be reached by the blades.
  2. Add the garlic and salt in the food processor and run for 10-20 seconds.
  3. Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding.
  4. At this point, turn the processor back on and keep it on until the end.
  5. Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
  6. Add ½ teaspoon of lemon juice very slowly, in a thin stream.
  7. Wait on it a few seconds until the lemon juice is well absorbed.
  8. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
  9. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.

Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as safflower/sun flower/canola/vegetable oils.
If the resulting garlic paste is too biting/strong, you could either mix it with a mashed medium size baked (or boiled) potatoe, or you can increase the amount of oil.
You could also add a small pinch of citric acid in the beginning with the garlic and salt to make the paste more tangy.
- See more at:


  • 3 heads of garlic, pealed
  • 4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
  • 1 lemon, freshly juiced
  • 1 teaspoon of salt (or to taste)


Recipe Author:  

YIELD Makes 8 to 10 servings




  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
  3. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
  4. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
  5. Stir garlic mixture into cream, then chill until ready to use.


  • 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup drained bottled horseradish
  • 1/8 teaspoon white pepper

How To Roast Garlic


Preheat the oven to 400 degrees. Slice the top off your head of garlic. Place each head of garlic on a small piece of foil and drizzle a teaspoon of olive oil over the top. Wrap loosely in the foil. Place on a tray (to make removing it from the oven simple) or if your foil wrapped clove is large enough, just set it on the rack in the oven.

Roast until the head of garlic is soft and golden brown. I usually leave mine in the oven from 45-60 minutes. It is often soft by the 30 minute mark, but I like mine a deep golden brown. (I've never overcooked it, even when I've forgotten and left it in the oven for 90 minutes.) I test mine simply by squeezing the foil wrapped roasting garlic with a pair of kitchen tongs.

Carefully remove from the oven and let cool. Unwrap and use your fingers to squeeze the roasted garlic out of the clove. You can also use the tines of a fork to pull the cloves out separately. If you won't be using it right away, roasted garlic can be stored in the refrigerator for several days. Store the garlic in an airtight container, unless you'd like everything else in the refrigerator to have a rich garlic aroma as well! Enjoy!

Roasted garlic. Just adding those two words to a dish takes it up a notch.

Have you roasted garlic before? I have no idea why it intimidated me, but until about a year ago, I'd never even tried doing it. Now that I know how easy it is, I can't get enough of it. I have to resist roasting every head of garlic that enters my house. (You think I'm kidding, but I'm not.)

Garlic is less pungent after it is roasted. The flavor mellows, it becomes deeper and less spicy. You can eat roasted garlic on its own, or smashed and spread on your favorite crusty bread. You can add roasted garlic to any number of dishes. For the best guacamole of your life, you really should try it in this recipe!

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Craft Your Own Fire Cider!

Recipe Author: Erin at Mountain Rose,
Originally published at

Mmm…mmm…how I love this hot and sweet, zesty, vinegary recipe!

Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural immune system processes, stimulate digestion, and get you nice and warmed up on cold days.

Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what's growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick. This year I had lots of spicy jalapenos and vibrant rosemary in the garden, so I used those along with some organic turmeric powder in the cupboard and fresh lemon peel. Some people like to bury their fire cider jar in the ground for a month while it extracts and then dig it up during a great feast to celebrate the changing of the seasons.

Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and rev the immune system, or 3 tbsp if I feel the sniffles coming on.



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