Grilled brussels sprouts cut in half make a quick and tasty dish with dukkah spice. You can make your own Egyptian dukkah spice in minutes. Sprouts are served on a bed of pureed sweet corn with wasabi cream. Goes well with fresh salad topped with parmesan cheese and a grilled lamb chop in chimichurra sauce.

Making black garlic turns pungent white garlic bulbs into a mild black specialty, and preserves the bulbs for a year. To make black garlic, I only needed to put the bulbs in a turkey roasting bag in an old crockpot for two weeks. The “keep warm” function on my lil old crockpot is like a rice cooker, keeps warm at 150 F degrees. I included a black garlic ripeness test in here.The garlic becomes mild with a sticky sweet flavor, like dates or molasses. A delicacy, great flavor enhancer, soup, salad dressing, sauce maker.I included a money saving tip in this recipe on how to make a simple solar powered crock pot dehydrator. Free electricity.

An easy alternative if you don’t have an oven. Microwaving the Brussels sprouts also means much less time taken to cook it on the stove.

Garlic and EVOO Brussels sprouts with zucchini "pasta"

Home made, quick, inexpensive, delicious pizza. Black garlic is milder than regular garlic, goes well with mild Brie cheese, flaked seasalt and virgin olive oil. Pizza from scratch in 20 minutes. Everybody loves them. Cost is lower than the pizza delivery person tip.

Just like french onion soup doesnt make you smell like onion, garlic soup is a french farm country delicacy that gives incredible flavor without leaving any garlic smell. And this recipe roasts the bulbs in such a way that the cloves come out without peeling with your fingers.We grow a mild garlic called elephant garlic, twice as big as regular garlic and twice as mild. Garlic is believed to be good for you, a potent natural antibiotic, but we make this garlic soup for its delicate creamy flavor. Sprinkle with bacon bits, serve with sourdough bread and a glass of dry white wine.Here is the recipe.

I tried to copy the Brussels sprouts dish that I ate at Thanksgiving last year. The bitter taste of Brussels sprouts disappears completely thanks to the garlic, and they're really delicious.You don't need to make cross cuts in the bottom stems.Since I prefer soft Brussels sprouts, I boil them for a long time. As you boil the water until it evaporates completely, the sprouts will absorb any salt you add to the water so be careful not to put in too much. Recipe by enzo_lorenzo

We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

This recipe is from cookpad member Mahsa Aras. Thank you. I am always very careful when fermenting garlic because of botulism. She keeps her garlic refrigerated after pickling. I also sterilized the garlic in a water bath just to be sure. Hope that did not spoil the flavor.Her garlic tastes really really good after two days, spicy and intense, you wont need much!

Parsnips are a delicious mild root vegetable for steaming, with a flavor between sweet potatoes and tangy celeriac root, pairs well with roasted walnuts, shiitake mushrooms and brussels sprouts. Makes a full dinner on a bed of winter carrot garlic mash with creamy red lentils.#GoldenApron23

Since Brussels sprouts don't do well in the heat, the season for them is late fall through winter. They are not actually the sprouts of cabbage, but are the shoots. There are about 50 to 60 leaves packed into them. I tried them raw, but they were too hard, so I roasted them. They have more nutrients than cabbage, and more beta-keratin, so they are classified as a dark yellow vegetable. Since I was trying them out for the first time, I wanted to prepare them simply, so I just sautéed them in butter. They came out even tastier than I expected, so I decided to share the recipe.I leave the garlic in while I roast the brussels sprouts, but if you prefer not to, you can remove it before adding the brussels sprouts. Or, you can even substitute with garlic powder. If you're using salted butter, you only need to add a very small amount of salt. Enjoy the taste and aroma of the Brussels sprouts! Recipe by Chefminii

We plant Siberian fingerling potatoes in January for June harvest, and again in September for February harvest. Our gourmet go to side dish when we serve hearty meats like pulled roasted lamb. Let your air fryer do its magic: fingerling or miniature potatoes, Elephant Garlic cloves, shallots, brussels sprouts, fresh mushrooms, all vegetables coated with sesame oil and balsamic vinegar, thyme, salt and pepper, roasted in the air fryer, done in 30 minutes. Pan drippings make a great quick gravy.