Lucky enough to still have fresh garlic into the winter, but notice that it’s sprouting? Never fear! You can still use sprouting garlic, as long as the rest of the garlic is firm. Simply peel the cloves, and slice each clove in half the long way. The sprout will be exposed and you can easily pull out the sprout. If there are small roots coming from the bottom of the garlic, just trim them off. Enjoy your fresh garlic as much of the year as possible.
Simple Roasted Garlic
- 1 or more whole bulbs of garlic
- 1 teaspoon olive oil per bulb of garlic
- Salt and Pepper
- Aluminum foil for baking
Pre-heat oven to 400 degrees F.
Slice off top of garlic bulb with a serrated knife, exposing the top of each of the cloves. Set each bulb on a piece of aluminum foil that is large enough to wrap the entire bulb.
Drizzle each garlic bulb with about 1 teaspoon of olive oil and season with salt and pepper.
Pinch foil up around garlic bulb to make individual garlic bulb packets.
Bake garlic packets for 40-50 minutes, until soft.
Once cool enough to handle, squeeze out garlic cloves and spread on sliced French bread, crackers or corn chips. Or try mixing with mashed potatoes. The possibilities are endless!
TIP: Roasted garlic keeps in the refrigerator up to a week and in the freezer for three months. Roast an extra bulb and use it in garlic mashed potatoes. It is wonderful in squash too.
Pasta with Garlic and Olive Oil (Alio E Olio)
- 6 tablespoon olive oil divided
- 4 tablespoon minced fresh garlic about 8 cloves, divided
- ½ teaspoon salt
- ¼ cup minced fresh Italian parsley
- 2 teaspoon fresh lemon juice
- ¾ teaspoon crushed red pepper flakes
- Shredded Parmesan Cheese to taste
- Salt and Pepper to taste
- 1 pound cooked spaghetti with ½ cup cooking liquid reserved
Cook spaghetti according to the directions on the package. Drain, reserving ½ cup of the cooking liquid, and return spaghetti to cooking pot.
While cooking spaghetti, cook 3 tablespoons olive oil, 3 tablespoons garlic and ½ teaspoon salt in a non-stick skillet over low heat for about 10 minutes. The garlic will foam and turn golden brown.
In a small bowl stir together the remaining 3 tablespoons olive oil, remaining 1 tablespoon fresh minced garlic, parsley, lemon juice, red pepper and 2 tablespoons reserved pasta cooking liquid. Stir mixture into spaghetti.
Stir cooked garlic into spaghetti and toss together. Add salt and pepper to taste. Add remaining reserved cooking liquid to thin the sauce to desired consistency. Sprinkle with shredded Parmesan cheese to taste.