ESCARGOT STUFFED MUSHROOMS
12 mushroom caps brushed clean
1 can escargot, about 24 pieces, drained and rinsed
1/2 stick butter
8 cloves Vermont Pickle Garlic, chopped fine
24 leaves baby spinach
Melt butter in a skillet, add garlic and sauté for a few minutes. Add escargot and sauté till heated through. Arrange mushroom caps on baking sheet. Place 2 spinach leaves in cap, and place an escargot in cap with garlic. Drizzlewith melted butter. Broil mushrooms till heated through.
GARLIC ANGEL PASTA
2 Tbs olive oil
6-8 cloves Vermont Pickle Garlic, chopped
1 14 oz can artichoke hearts (Not marinated)
1 6 oz pkg sliced baby portabella mushrooms
1/2 lb angel air pasta
Start water to boil for pasta. Heat oil in skillet. Drain artichoke hearts and coarsely chop. Add garlic to skillet. Start pasta boiling, as it only takes 5 minutes.Add mushrooms to skillet with garlic. Saute about 1 minute. Add artichoke hearts and continue to saute. Season with salt and pepper. By this time the pasta should be done. Drain and pour into a medium bowl. Pour mushroom mixture over pasta and serve.
4 Fresh Trout, cleaned
1 med onion, chopped
1 10 oz pkg. Frozen chopped spinach, thawed and squeezed
1 cup Gruyere cheese,shredded
5 cloves Vermont Pickle Garlic, minced
In a medium bowl mix onion, spinach, cheese, and garlic. Place trout on a foil lined baking pan. Fill trout cavity with spinach mixture. Bake trout at 350 for about 25 minutes, till fish is flaky and tender.
GARLIC MASHED POTATOES
6-7 med. potatoes
5-7 cloves Vermont Pickle Garlic
3/4 cup milk
4-6 Tbs. butter
Wash, peel and cube potatoes. Place potatoes in a large pot and cover with water and bring to a boil. Boil 15-20 minutes until potatoes are soft, drain water. Place potatoes back into pot, add garlic, milk and butter. Beat with an electric mixer on low speed till smooth, add milk as needed, or mash by hand.
GARLIC FRIED STRING BEANS
4 Tbs Olive oil
5 cloves Vermont Pickle Garlic, sliced into thin chips
1 lb fresh string beans
Heat oil in a medium skillet over medium heat till it begins to ripple. Add garlic and cook till crisp and slightly browned, and oil is infused with flavor, about 7 minutes. Remove garlic chips from oil and set aside. Add fresh beans to oil and heat through, tossing to cook evenly.
Remove from oil and top with garlic chips.
2 lbs 85% ground beef
1 small onion, chopped fine
½ cup bread crumbs
10 cloves Vermont Pickle Garlic, minced
1 1/2 tsp Italian seasoning
Salt & Pepper
Mix together all ingredients, squish through fingers. Do not over squish. Divide mixture into 6 balls and form into patties. Place on hot grill, and cook on medium heat to desired doneness.