4 Recipes for National Garlic Month

Did you know that April is National Garlic Month? I bet you also didn’t know that April 19th is National Garlic Day. We provide some of the most delicious garlic recipes to get you ready to celebrate the only way we know how. 

Death by Garlic

For this recipe, you will need:

• Olive oil
• Cloves garlic, minced
• Salt
• Crushed red pepper flakes
• Chopped fresh parsley
• Penne pasta
• Grated Romano cheese

Directions: Cook pasta according to directions. In a pan, brown garlic in oil, add salt, pepper, and parsley remove from heat. Toss penne pasta with garlic mixture and Romano cheese and serve!

Recipe by AllRecipes: Death by Garlic

Smashed Twice-Cooked Potatoes with Leeks and Green Garlic

For this recipe, you will need:

• Yukon Gold potatoes
• Olive oil
• Kosher salt and freshly ground pepper
• Leeks
• Green garlic bulb
• Lemon zest
• Fresh lemon juice

Directions: Steam potatoes until tender. Transfer potatoes to a plate; let cool. Press with your hand to flatten until skins split and some flesh is exposed 

Heat oil in a large skillet over medium-high. Add half of the potatoes; season with salt and pepper. Cook, occasionally tossing, until potatoes start to brown. Add half of leeks and garlic; cook, tossing until potatoes are brown and crisp and leeks are golden and soft. Transfer to a large bowl. Repeat with remaining oil, potatoes, leeks, and garlic.

Add lemon zest and juice to potatoes and toss well; season with salt and pepper. Serve drizzled with more oil.

Recipe by Bon Appetit: Smashed Twice-Cooked Potatoes with Leeks and Green Garlic 


Everything Garlic Knots 

For this recipe, you will need:

• All-purpose flour
• Bread flour
• Active dry yeast
• Room temperature water
• Salt
• Olive oil, plus more for oiling bowl

For the everything spice mix:

• Poppy seeds
• Toasted sesame seeds
• Dried garlic flakes
• Dried onion flakes
• Coarse salt

For the garlic butter:

• Olive oil
• Unsalted butter
• Cloves garlic, minced

Directions: For the dough:  In the bowl of an electric mixer fitted with a dough hook, combine all dough ingredients at low speed. Once the dough starts to come together, turn the mixer up to medium to knead for 3 minutes. Turn the dough out onto a lightly floured or lightly oiled surface and knead by hand for an additional 3-5 minutes until the dough is tight and smooth.

Lightly oil a large bowl and place the dough into the bowl. Cover the bowl with a kitchen towel and place it in a warm spot to rise for 1 hour or until it has doubled in size.

For the everything spice mix: Combine all ingredients in a bowl. Transfer the spice mix onto a large plate for easy rolling.

For the knots: After the dough has doubled in size, turn it out of the bowl onto a lightly floured or oiled surface and resist the urge to deflate and knead it. Roll out the dough to a 6-inch by 12-inch rectangle with a rolling pin. Don’t overwork the dough!

Cut the rectangle into twelve 1-inch strips with a knife or pizza roller. Using lightly floured hands, roll each strip in the everything spice mix and knot the dough.

Place the knots on a lightly greased baking sheet, cover with a kitchen towel and place them in a warm spot to rise for 1 hour. Pre-heat the oven to 400°F and bake the knots for 12-15 minutes, rotating the baking sheet halfway through for even baking.

For the garlic butter: Combine the olive oil, butter, and minced garlic in a small pan. Heat over medium-low until the butter has melted and the garlic is fragrant for about 1-2 minutes.

When the knots come out of the oven, brush each generously with the garlic butter, making sure to get the minced garlic onto the knots.

Recipe by FoodNetwork: Everything Garlic Knots


Slow-Cooked Tomato and Garlic Fettuccine

For this recipe, you will need:

• Tomatoes
• Garlic
• Kosher salt
• Freshly ground pepper
• Dried chili flakes
• Olive oil
• Basil leaves, torn
• Fettuccine
• Parmigiano-Reggiano, grated (optional)

Directions: Preheat oven to 275ºF. Rinse tomatoes and pat dry. Leave cherry tomatoes whole and chop larger tomatoes into 1 to 1 ½-inch chunk. Place tomatoes and garlic in a 9 x 9-inch baking dish and sprinkle with salt, pepper, and chili flakes. Toss to coat. Pour in enough oil to reach halfway up the tomatoes, about 1 cup. Stir to ensure all the tomatoes are coated.

Bake for 1 hour, stirring halfway through or until tomatoes are very tender. Remove from oven. Stir in ½ cup torn basil leaves and let rest for 20 minutes.

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions, about 8 minutes. Drain and return to the pasta pot.

Lift tomatoes from oil using a slotted spoon and add to pasta. Toss the pasta, adding tomato oil by the tablespoon until the pasta is coated and flavorful, up to 1/3 cup—season with salt and pepper to taste. Spoon into pasta bowls. Sprinkle with Parmigiano-Reggiano if desired. Garnish with remaining basil.

Recipe by FoodNetwork: Slow-Cooked Tomato and Garlic Fettucine

We want to hear if you tried any of these recipes, also. Let us know if you have any delicious garlicky recipes that you love to share with garlic lovers.