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Ingredients

  • 3 1/2 pounds russet potatoes
  • 2 tablespoons kosher salt
  • 16 fluid ounces (2 cups) half-and-half
  • 1 tablespoon of Gilroy Garlic Spread
  • 6 ounces grated Parmesan

Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half in a saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the Gilroy Garlic Spread and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

BBQ any Meat/Fish/Poultry and with each fork mouthful; dip your meat in the Gilroy Garlic Spread and eat! Pair with pita bread or a slice of tomato with a dab of Gilroy Garlic Spread mouthwatering!

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons of fresh squeezed lemon juice
  • 1 1/4 cups chopped seeded plum or cherry tomatoes
  • 1 cup diced seeded peeled cucumber
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1/2 cup chopped radishes
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint leaves
  • Gilroy Garlic Spread & Salt & pepper to taste
  • pita breads, halved

Directions

Whisk olive oil and lemon juice in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, mint and parsley into dressing. DO AHEAD: Salad can be made 2 days ahead. Cover and chill. Using slotted spoon, transfer salad mixture to pita bread halves that you previously topped with Gilroy Garlic Spread. Serve sandwiches immediately.

Dip warm French Fries in your Gilroy Garlic Spread! Dip your baked pita chips in your Gilroy Garlic Spread! Dip any grilled vegetable in your Gilroy Garlic Spread! Dip fresh baked pita bread in your Gilroy Garlic Spread!

Marinate your Meats or Vegetables in your Gilroy Garlic Spread and refrigerate for 2 hours or overnight before baking or grilling.

Ingredients

  • 1 lb fettuccine
  • 3 tablespoons olive oil
  • 3 green onions (sliced)
  • 6 fresh basil leaves (finely chopped)
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese (finely grated)
  • 1/2 cup parsley (minced)
  • Gilroy Garlic Spread & salt & freshly ground black pepper, to taste

Directions

In a large pan, cook the pasta in boiling salted water according to pkg directions. I add about 1 tbl olive oil to my pasta water too. As soon your pasta water begins to boil and you've added the pasta, heat the sauce pan of oil. Add basil and green onions, gently stir, simmer for about 1-2 minutes. Add cream, Parmesan cheese, parsley and salt and pepper to taste. Toss sauce with drained pasta and a teaspoon of Gilroy Garlic Spread and serve.

Ingredients

  • 1 very good homemade or store-bought focaccia bread
  • 1/2 cup salted butter, softened
  • 3 tablespoons grated Parmesan cheese
  • 2 cups shredded mozzarella
  • Gilroy Garlic Spread
  • 1 teaspoon dried oregano

Directions

1. Slice focaccia bread in half through the middle and spread approximately 1/4 cup of the softened butter on the faces of each half of the loaf.

2. Spread a generous amount of Gilroy Garlic Spread on the faces of each half of the loaf in addition to the butter.

3. Sprinkle about 1 & 1/2 tablespoons of Parmesan cheese over the butter and garlic spread on each half.

4. Sprinkle 1 cup of the mozzarella cheese on the face of each half of foccacia.

5. Sprinkle about 1/2 teaspoon of dried oregano over the top of each half.

6. Bake bread on a baking sheet for 10 - 12 minutes or until top begins to brown. Slice and serve.

Ingredients

  • 1 loaf ciabatta bread, horizontally cut in half
  • 4 tablespoons salted butter
  • 1 heaping teaspoon of Gilroy Garlic Spread
  • 12 oz. fresh mozzarella cheese, sliced
  • 1/2 cup balsamic vinegar
  • 2 medium tomatoes, sliced
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup chopped fresh basil

Directions

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and gilroy garlic spread then spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Ingredients

  • 1 cucumber
  • 1 heaping teaspoon of Gilroy Garlic Spread
  • 1 teaspoon medium wine vinegar
  • 300g full-fat strained Greek yoghurt
  • 100ml extra virgin olive oil
  • 1/2 tablespoon finally chopped dill leaves

Directions

1. Remove the skin of the cucumber and grate it. (not finely)

2. Salt the cucumber and leave it in a colander for half-an-hour and then drain well.

3. Put it in a bowl with the rest of the ingredients.

4. Mix them all well with the help of a fork.

5. Put the dip in a bowl, add salt and decorate it with few dill leaves.

6. This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros.

Ingredients

  • (4-6 oz) salmon fillets
  • 1 heaping teaspoon of Gilroy Garlic Spread
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons butter, divided in 4 equal pieces

Directions

1. Combine the Gilroy Garlic Spread, dill, salt, pepper, lemon juice and olive oil in a small bowl.

2. Lay the salmon fillets in a glass baking dish and pour the marinade over the salmon. Marinate in the refrigerator for at least one hour (preferably several), turning occasionally.

3. Preheat BBQ to 500 degrees F.

4. Place each salmon fillet in aluminum foil, pour over some of the marinade, and place a piece of butter on top of each fillet before sealing the aluminum foil. Place sealed salmon fillets on BBQ. Close lid and BBQ 20-30 minutes, depending on the thickness of the fillets, until the salmon is easily flaked with a fork. If you want a top crust the last 8 minutes open foil & turn up the BBQ heat & close lid. Stay close to keep an eye on your fish!

5. Serve immediately with steamed vegetables and gilroy garlic spread mashed potatoes!

Ingredients

  • 6 pounds pork baby back ribs, cut into two-rib portions
  • 2 cups water, divided
  • 3/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 heaping tablespoon Gilroy Garlic Spread
  • 1/4 teaspoon ground ginger
  • 1/2 cup honey
  • 1/4 cup reduced-sodium soy sauce

Directions

1. Place ribs bone side down in a large roasting pan

2. Pour 1 cup water over ribs

3. Cover tightly and bake at 350° for 1-1/2 hours.

4. In a small bowl, combine the brown sugar, cornstarch, garlic spread and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs.

5. Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally.

Ingredients

  • 1 large eggplant, cut in uniform slices 3/4 inch thick
  • Olive oil, for brushing on eggplant
  • 2 T chopped fresh mint
  • 2 T chopped fresh cilantro
  • 1/4 cup crumbled feta

Vinaigrette Ingredients

  • 1tsp. Gilroy Garlic Paste
  • 1/4 tsp. salt
  • 1 1/2 T fresh lemon juice
  • 1 T shallots or red onion, finely minced
  • 1/2 tsp. ground cumin
  • Pinch cayenne pepper
  • 3 T extra-virgin olive oil

Directions

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 2-3 seconds at that heat.)

Put garlic spread, salt, lemon juice, and shallots or red onion into food processor fitted with steel blade, Pulse until all ingredients are well combined, then let sit for 10 minutes. (This could also be done in a blender.) After ten minutes, put mixture in small bowl, stir in ground cumin, then whisk in olive oil.

Brush eggplant with olive oil on both sides. For criss-cross grill marks, grill 4-5 minutes on first side, then rotate and cook 3-4 minutes more. Turn and cook about 7-8 minutes more on second side. Actual cooking time will depend on how hot your grill is and the temperature and thickness of the eggplant. Watch it carefully the last five minutes of cooking time and rotate pieces so they are evenly browned. To serve, arrange grilled eggplant slices on serving platter, drizzle vinaigrette over, then top with crumbled feta and herbs.

Ingredients for Crumb Topping:

  • 4 Tablespoons (1/2 stick) unsalted butter
  • 2 cups Panko Japanese bread crumbs
  • 3 Tablespoons chopped fresh chives

Ingredients for Pasta and Sauce:

  • 1 teaspoon Gilroy Garlic Spread
  • 1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
  • 1 stick (8 Tablespoons) unsalted butter
  • 6 Tablespoons all-purpose flour
  • 5 cups whole milk
  • 5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground mustard powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper

Directions for Crumb Topping:

Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.

Directions for Pasta and Sauce:

Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.

In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.

Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.

Ingredients

  • 6 cups red leaf lettuce, washed and torn
  • 1 fuji apple, washed and diced
  • 4 slices hickory smoked bacon, cooked and crumbled
  • 4 tablespoons toasted and chopped pecans
  • 1 small grilled chicken breast

For The Dressing

  • 1 teaspoon Gilroy Garlic Spread
  • 2 teaspoons dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3-4 tablespoons olive oil
    salt & pepper, to taste

Directions

Place all salad ingredients into a large bowl. Whisk all ingredients for dressing together. Toss dressing with salad and serve.

Ingredients

  • 4 slices White bread, finely chopped
  • 2 lbs lean ground beef
  • 4 egg yolks
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons dried onion flakes
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • 1 teaspoon Gilroy Garlic Spread
  • 1/2 teaspoon ground black pepper
  • 1 (10 1/2 ounce) can condensed French onion soup
  • 1/4 cup all-purpose flour
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce

Directions

1. In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).

2. Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, Gilroy Garlic Spread, and pepper.

3. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.

4. Place in crock pot.

5. In bowl, mix together soup and flour; pour over meatballs.

6. Cook on high until cooked through (about 4 hours); stir.

7. Stir in sour cream and Worcestershire sauce.

8. Serve sprinkled with remaining parsley.

Ingredients

  • 8 cups chicken stock
  • 2 (29 ounce) cans pumpkin, unspiced
  • 1 tsp Gilroy Garlic Spread
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 2 cups heavy cream

Directions

1. Melt Butter & Gilroy Garlic Spread in pot.

2. Pour in Pumpkin.

3. Stir in Chicken Stock until smooth.

4. Cook for approximately 20 minutes.

5. Add White Wine.

6. Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through.

Ingredients

  • 2½ lbs. potatoes, peeled and cubed
  • 2 tsp Gilroy Garlic Spread
  • 1½ cups pumpkin puree
  • ½ cup milk
  • 2 tbsp butter
  • Salt, to taste

Directions

Place potatoes in a large pot of cold water and bring to a boil over high heat. Boil potatoes for 18 to 22 minutes or until fork tender. Drain and place in a large bowl. Drain and mash potato chunks with a potato masher until desired consistency. Stir in pumpkin puree, Gilroy Garlic Spread, milk, butter, and salt. Serve immediately.Makes 5-7 servings.

Ingredients

  • 1 1/3 cups pumpkin seeds, cleaned and rinsed
  • 1 heaping tsp Gilroy Garlic Spread
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F.Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the Gilroy Garlic Spread, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.Roasted seeds will keep in an airtight storage container for up to 1 week.

Ingredients

  • 2 tbsp butter
  • 3 tbsp flour
  • 1¼ cup milk
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 2 tbsp Gilroy Garlic Spread
  • 2 tbsp fresh basil, finely chopped
  • ½ cup parmesan cheese, shredded

Ingredients for Toppings

  • Mozzarella cheese (12 slices or grated)
  • 1 large chicken breast, sautéed and diced
  • 2 medium tomatoes, diced
  • 2 tbsp basil, coarsely torn
  • 5 medium mushrooms, sliced

Directions

Prep the Sauce, it will need time to cool down Melt butter in a small saucepan over medium heat. Whisk in flour until well mixed. Gradually whisk in milk. Add salt, pepper, gilroy garlic spread and basil. Mix in Parmesan cheese and stir until the cheese has melted and the sauce is well blended. Remove from heat. It will thicken more as it stands. Preheat the Oven to 425°F. Drizzle another 2 tbsp oil onto a large baking sheet. Transfer the dough onto the large oiled baking sheet and turn it a couple of times to make sure the dough is covered in oil. Roll the dough out in the large cookie sheet. Spread on the white pizza sauce. Spread on the cheese, chicken, tomatoes, mushrooms and basil. Bake at 425°F for 13-14 minutes or until the crust is crisp and toppings are cooked. Set the oven to Broil and bake another 2 minutes or until cheese begins to golden.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 tablespoons butter
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/4 cup butter, melted
  • 1 tbs Gilroy Garlic Spread

Directions

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and gilroy garlic spread. Brush garlic butter over hot baked biscuits.

Ingredients

  • 1 lb Sourdough Loaf, cubed
  • 12 oz baked cornbread, cubed
  • 14 Tablespoons butter (1 3/4 sticks)
  • 1 large onion, diced (about 1 1/2 Cups)
  • 1 bunch of celery, chopped (about 3 Cups)
  • 3 large carrots, chopped (about 2 Cups)
  • 8 oz baby bella mushrooms, chopped (about 1 1/4 Cups)
  • 2 Tablespoons gilroy garlic spread
  • 2 1/2 Cups chicken broth
  • 1/2 Cup fresh chopped parsley
  • 2 Tablespoons fresh rosemary
  • 1 Tablespoon fresh sage
  • 1/2 teaspoon ground thyme (or 1 Tablespoon fresh)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 lb Jimmy Dean Sage Sausage

Directions

1. Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large jellyroll baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven.

2. Melt butter into a large dutch oven or large rimmed skillet over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender. Stir in gilroy garlic spread and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.

3. Brown sausage in skillet, drain if necessary then add to vegetable mixture. Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated. Taste a couple pieces and season with additional salt and pepper according to taste. I added a few more pinches of kosher salt and pepper at this point.

4. Divide stuffing into a 9×13 inch baking dish and a 11×7 inch baking dish. Bake for 25-30 minutes, until just golden brown on top. Should still be nice and moist. Remove from oven and serve! 12 servings, each dish

Ingredients

  • 12 to 15 lb whole turkey, fully defrosted if frozen
  • 1/4 cup chopped fresh rosemary (or 2 tablespoons dried)
  • 4TBbS olive oil
  • 1/2 of a container of Gilroy garlic spread (full container if turkey is 20lbs+)
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • Rosemary-Garlic Gravy
  • 1/4 cup at from the roasting pan
  • 1/4 cup flour
  • 2 cups defatted turkey pan juices, turkey broth, water, or a combination

Notes:

Serves 12-18

Directions

Preheat oven to 325° F.

In a small bowl mix together gilroy garlic paste , finely chopped rosemary, olive oil, salt, and pepper.

Gently pull the skin away from the turkey breast at the front of the breast (near the neck opening) to form a sort of pocket. Rub some of the rosemary garlic paste onto the breast meat under the skin, reaching in as far as you can without tearing the skin. Rub the remaining rosemary gilroy garlic paste all over the skin of the turkey and in the cavity. Add the stuffing, if you're using it, and place the turkey, breast side up, on a rack in a shallow roasting pan. Tuck the wings underneath the bird and tie the legs together with kitchen string.

Place the turkey into the preheated oven. Do not cover the pan. Roast, basting every 15 to 20 minutes with the pan juices, until a meat thermometer inserted into the inner thigh reaches 170° F and the juices run clear when the thigh is pricked with a skewer. This will take anywhere from 3 to 4-1/4 hours (depending on the size of the turkey and whether or not it is stuffed). The only definite way to know if the turkey is cooked is by using a meat thermometer. Remove roasting pan from the oven and let the turkey rest at room temperature for about 15 minutes before carving.

Gravy: In a saucepan, combine the fat from the roasting pan and flour. Cook, stirring to eliminate any lumps, for just a minute or two. Whisk in turkey juices, broth or whatever liquid you're using and cook, stirring constantly, until the gravy thickens. Let simmer over low heat, whisking occasionally, for 6 to 8 minutes. Serve hot.

Ingredients

  • 4 strips of bacon
  • 1/2 cup mayonnaise
  • 1 tsp Gilroy Garlic Spread
  • 1 chipotle pepper in adobo, finely minced, plus 1 tsp of adobo sauce from the can
  • 4 slices country white or wheat bread
  • A few leaves of crunchy lettuce (I like iceberg)
  • 1 large, ripe tomato, sliced into at least 4 slices
  • 2-4 large slices roast turkey breast
  • Fresh black pepper to taste

Directions

In a nonstick frying pan set over medium-low heat, cook the bacon until it's browned but not overly crisp, about 5 minutes. Remove to a plate covered with paper towels, and blot the bacon dry.

While the bacon is cooking, stir together the mayonnaise, Gilroy Garlic Spread and chipotle pepper with the adobo sauce. Set aside.

When the bacon is done, assemble your sandwiches. Toast the bread (or not, as you prefer). Place two slices of bread on each plate. Slather the inside of each piece with the spicy mayonnaise. Add the lettuce, then turkey, then bacon, and finally the tomato slices. Season with a bit of fresh black pepper. Close the sandwich, slice in half, and serve.

Ingredients

  • 1 cup shredded or chopped cooked turkey
  • 2 tbsp unsalted butter
  • ¼ cup hot sauce
  • ¼ cup yogurt
  • 3 tbsp celery, finely chopped
  • 1 tbsp onion, finely chopped
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1/2 tsp gilroy garlic spread

Directions

Place the turkey in a skillet. Add 2 tbsp of water to the skillet and turn on medium-high heat. Cook the turkey until it is heated through. Add the butter and stir until melted. Stir in the hot sauce and coat the turkey.

In a small bowl stir together the yogurt, celery, onion, salt, black pepper and gilroy garlic spread. Split two buns and place half of the yogurt spread on each bun. Add half of the turkey to each bun. Sandwich it together and enjoy. Serves 2, but can easily be doubled or tripled.

Ingredients

  • 1 ciabatta roll
  • 2 tsp. Sweet Hot Chile Glaze
  • 1 tsp. Gilroy Garlic Spread
  • 4 slices Brie
  • 4 slices deli turkey
  • 4 slices Roma tomato
  • 8 leaves fresh spinach
  • Olive Oil

Directions

Heat a panini pan over medium high heat, add olive oil to coat (A panini pan is just a glorified skillet with heavy lid — if you don’t have one, just use a non-stick skillet and something heavy to press sandwich down).

Split ciabatta roll and spread 1 tsp. of Sweet Hot Chile Glaze and 1/4 tsp of Gilroy Garlic Spread on each slice of bread. Place 2 slices of Brie on each slice of bread. Pile turkey, tomato slices and spinach on one piece of bread, top with other slice of bread.

Place sandwich in hot pan, press down with lid. Cook for about 3 minutes, or until bread becomes crispy and cheese begins to melt.

Flip, and press down lid again. Cook for another three minutes, or until cheese is good and melted.

Remove from skillet, slice in half and dig in!!

Ingredients for Roasted Red Pepper Dip

  • 1 (12-ounce) jar roasted red peppers, drained and coarsely chopped
  • 1 heaping tablespoon chopped sun-dried tomatoes (optional)
  • 1 tsp gilroy garlic spread
  • 1 (8-ounce) package cream cheese or Neufchatel, room temperature
  • 1/2 cup sour cream
  • Splash of Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Smoked paprika, for garnish

Makes about 1 1/2 cups

Directions

Place the roasted red peppers, sun-dried tomatoes, gilroy garlic spread, cream cheese, sour cream, and Worcestershire sauce in the bowl of a food processor. Process until creamy and smooth, about 30 seconds. Season with salt and pepper, to taste. This dip will keep, refrigerated, for up to a week.

Ingredients for Cauliflower & Feta Dip

  • 1 head cauliflower (about 2 pounds), roughly chopped
  • 2 to 3 cloves garlic, smashed and peeled
  • 1/4 cup olive oil, divided
  • 4 ounces feta cheese
  • Juice of 1 lemon, plus more as desired
  • 1/2 tsp gilroy garlic spread
  • 1/2 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper
  • Snipped chives, for garnish

Makes about 1 1/2 cups

Directions

Preheat the oven to 400°F. Toss the cauliflower florets and garlic together with 2 tablespoons olive oil in a rimmed sheet pan, and season generously with salt and pepper. Roast, stirring occasionally, until the cauliflower is light golden brown, about 20 to 25 minutes. Remove from oven and cool completely.

Transfer the roasted cauliflower and garlic to the bowl of a food processor along with the feta, lemon juice, and remaining olive oil. Process until thick and smooth, about 1 minute. Transfer puree to a medium bowl and fold in gilroy garlic spread and greek yogurt. Taste and adjust seasoning, adding more lemon juice, salt, and pepper as desired. Garnish with snipped chives before serving at room temperature. This dip will keep, refrigerated, for up to a week.

Ingredients for Creamy Pesto Dip

  • 1/2 cup prepared pesto (or homemade)
  • 1/4 cup mayonnaise, plus more as desired
  • 1/2 tsp gilroy garlic spread
  • Freshly ground black pepper
  • Freshly grated Parmesan, for garnish

Makes about 3/4 cup

Directions

Combine the pesto, mayonnaise, garlic spread and a pinch of black pepper in a medium mixing bowl and stir until completely incorporated. Transfer to a serving bowl. Garnish with grated Parmesan before serving. This dip will keep, refrigerated, for up to a week.

Ingredients

  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons Gilroy Garlic Spread
  • 2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and gilroy garlic spread; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Ingredients

  • 3 tablespoons butter
  • 1/2 teaspoon Gilroy Garlic Spread
  • 1/2 cup yellow onion, finely diced
  • 1 lb Brussels sprouts, halved and then cut into strips
  • ½ cup walnuts, chopped
  • ½ cup dried unsweetened cherries, chopped
  • 2 teaspoons raw organic honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions

In a large skillet saute the onions in the the butter and Gilroy Garlic Spread until they start to brown and carmelize. Add the sliced Brussels sprouts and cook until the just become tender. Add the diced walnuts and cherries and cook for another minute or two and remove from heat. In a small saucepan melt the honey, add the balsamic vinegar and olive oil and whisk together. Pour the dressing over the Brussels Sprouts and season with salt and pepper to taste. Serves 5-6.

Ingredients for SHRIMP

  • 40-50 pre-cooked large shrimp, thawed
  • ½ tablespoon Extra Virgin Olive Oil
  • 1 tablespoon gilroy garlic spread
  • ¼ teaspoon + ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon basil
  • ½ teaspoon oregano

Ingredients for AVOCADO MASH

  • ½ avocado, ripe
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cumin

Directions

Prep your shrimp by thawing in a warm bowl of water (taking the tails off is optional. I kept them on because they have great color).

Heat ½ tablespoon Extra Virgin Olive Oil in a sauce-pan to medium/high heat. Then add in gilroy garlic spread and thawed shrimp. Sauté for about a minute. Season with salt, pepper, basil, and oregano. Let simmer over heat for about 8-10 minutes, or until all of the juices have evaporated and the shrimp have gotten some nice color.

To make your avocado mash, place ½ ripe avocado, salt, pepper, and cumin in a bowl and mash with fork until smooth.

Transfer avocado mash into a sandwich ziploc bag and cut a hole at the end. Pipe about a teaspoon of mash onto each shrimp.

Serve hot or cold, both are delicious!

Ingredients

  • 4 tablespoons Gilroy Garlic Spread
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Directions

Add sage, thyme, oil, salt and pepper; process in food processor until paste forms. In a bowl add this paste and mix with Gilroy Garlic Spread.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.


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