Recipes We Love

Ingredients

• 1 Elephant garlic bulb

• Olive oil

• Salt

• Pepper

The easiest and one of the best ways to enjoy elephant garlic. Place whole roasted cloves
along side fish, steak, or any vegetable dish as a complimentary statement to your meal, or
mash into a paste and serve as an hors d’oeuvre along side your favorite bread or cracker.

1. Pre-heat oven to 400F

2. Leaving bulb intact, slice the top and bottom side of bulb just enough to expose a small amount of each clove.

3. Liberally drizzle top and bottom of clove with olive oil and add salt and pepper.

4. Wrap with aluminum foil tightly and place in oven.

5. Roast for 1 hour, serve whole, or mashed and enjoy!

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Will our toddlers eat it? No, this one is a little too adventurous for the toddlers. We will keep trying though!

Ingredients

• 2 boneless, skinless chicken breasts

• 1 tbs butter

• ¼ C Dijon mustard

• ¼ C honey

• 1 tbs white vinegar

• ½ tsp paprika

• ¼ tsp black pepper

• ¼ tsp nutmeg

• 2 tbs finely chopped elephant garlic

• ¼ C shredded mozzarella cheese

IDEA: serve over a bed of wild rice

Instructions: Start this in the morning so that the chicken can marinate 2-8 hours.

1. In a mixing bowl, combine mustard, honey, vinegar, paprika, black pepper, nutmeg and elephant garlic.

2. Pour mixture into gallon Ziplock bag.

3. Place chicken breasts in the bag, seal it, and squish it, coating the chicken thoroughly.

4. Place the bag in the fridge for 2-8 hours.

5. Preheat oven to 400F

6. Pour chicken breasts and mixture into a shallow baking dish

7. Place ½ tbs of butter on top of each chicken breast

8. Bake for 30-40 min until chicken is cooked thoroughly to the correct temperature.

9. Sprinkle mozzarella cheese on top of each chicken breast.

10. Broil on LOW until cheese is melted

11. Enjoy!

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Will our toddlers eat it? Yes! 3 for 3!

Ingredients

• 2 boneless, skinless chicken breasts

• 3 tbs butter

• 2 Elephant garlic cloves

• ¼ tsp salt

• ¼ tsp nutmeg

• ½ tsp onion powder

• ½ tsp ground parsley

• Ground black peppercorns to taste

• 2 tbs finely chopped elephant garlic

• ¼ C shredded mozzarella cheese

IDEA: Drizzle with honey for extra sweetness.

Instructions:

1. In a small bowl, combine salt, nutmeg, onion powder, parsley, and peppercorns.

2. Peel and press elephant garlic over the mixture, catching any juice produced. Stir in.

3. In a frying pan, melt butter on medium-low heat. Do not boil.

4. Add chicken to frying pan and sauté.

5. After 5 minutes of cooking, press the garlic/herb mixture onto the chicken. Continue sautéing and flipping the chicken until the juices run clear (about 10-15 min on each side).

6. Remove from heat once chicken is cooked thoroughly to correct temperature.

Ingredients

•        1 cup finely grated cucumber

•        2 cups thick whole milk Greek yogurt

•        1 large Elephant Garlic clove, grated

•        1 tablespoon lemon juice

•        ½ tablespoon extra-virgin olive oil

•        ½  teaspoon sea salt

•        1 tablespoon chopped dill

Instructions

1.  Place the shredded cucumber on paper towels or a clean kitchen towel and gently squeeze out a bit of the excess water.

2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, Elephant Garlic, salt, and dill. Keep refrigerated until ready to use.

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Idea: Make into a gyro pasta salad. Add olive, fresh tomato, onion and cucumber with some cooked pasta. Feta cheese and some meat if you like and miz with your elephant garlic tzatziki sauce.  

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Will our toddlers eat it? (the gyro pasta with chicken) Yes! All 3 loved it. We will definitely makt this one again.

Ingredients

• 4 elephant garlic gloves (about ½ bulb)

• 3 tbs olive oil

• ¼ cup honey

• ¼ tsp garlic salt

• ¼ tsp black pepper

• 2 tbs sour cream

• 1 butternut squash (or whatever squash you have on hand)

Instructions:

1. Preheat oven to 350F

2. Peel and cube squash into large pieces of about the same size.

3. Steam the cubed squash. (Usually takes ~15 min on the stovetop)

4. While squash is steaming, Peel elephant garlic and cut into large pieces of even thickness. (~1 x 1 x 0.3-inch pieces… please don’t measure, this is a general rough estimate.)

5. Place in shallow baking dish and drizzle with olive oil and honey.

6. Season to taste with garlic salt and black pepper.

7. Bake 20 minutes, rotating ¼ turn every 5 minutes. The final product will be soft with slightly brown edges.

8. Once the squash is soft, put it in a large bowl and mash it. (Alternatively, you could use a blender to get it extra smooth).

9. Plate the mashed squash. Add the sweet roasted elephant garlic on top of the squash. Drizzle the dish with melted butter and honey. Add a dash of garlic salt if you like. Add a dallop of sour cream to the top and enjoy!

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Will our toddlers eat it? Leah (3) - not a chance. Tori and Saige (1) - yes!

Ingredients

• 6-8oz Venison tenderloin or backstrap steak (any steak can be substituted)

• 2 Elephant garlic cloves

• 1 Strip of bacon (thinner sliced works better)

• ½ Fresh jalapeño

• ½ tsp salt

• ½ tsp pepper

• ½ tablespoon olive oil

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Alright folks, this one is an enhanced steak experience adding some of the most popular
flavors alongside our coveted elephant garlic.

1. Pre-heat grill to 500F-600F.

2. Slice elephant garlic cloves and fresh jalapeño into 1/8” slices

3. Wrap steak with bacon around perimeter and drizzle with olive oil, and add salt and pepper as desired. (tip: use toothpicks to hold bacon if necessary)

4. Place steak on grill and sear both sides.

5. Turn temp down to 400F and allow a few minutes of cooking on each side until desired internal temp is reached. Remove and rest.

6. In a separate pan on stove, sauté jalapeno and elephant garlic slices in butter until golden crust has formed (note this step can be completed during or before grilling steak).

7. Pour sauteed jalapeno and elephant garlic over steak and enjoy!

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Will our toddlers eat it? Yes, the meat part cut up into small pieces. I'd say they didn't get the full experience on this one. 

Ingredients

• 4 squashes. Whatever is available. We used 1 butternut, 2 winter, 1 summer squash. Depending on size of what you use, adjust the recipe accordingly.

• 6 elephant garlic gloves, minced

• ½ cup melted butter

• ¼ cup olive oil

• ¼ cup honey

• ¼ tsp garlic salt

Instructions:

1. Preheat oven to 350F

2. Peel and cube squash into large pieces of about the same size.

3. In a large bowl, mix the cubed squash, minced elephant garlic, butter, olive oil, honey, and garlic salt.

4. Dump the mixture into a large cooking pan (you might need 2) and bake for 25 minutes until squash is soft.

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Will our toddlers eat it? Leah (3) - nope. Tori and Saige (1) - yes, multiple times. It was a hit with the littles.

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