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Get Your Garlic On With These Recipes!

Today is National Garlic Day! 

Our friends from Michigan Garlic Farm specialize in hand planted, hand weeded, and hand harvested garlic, so we think they are a great authority on some of the best recipes utilizing garlic!

Check out the recipes generated by the farm below: 

 

Garlic Scape & White Bean Dip (makes about 1-1/2 cups)

3-4 garlic scapes chopped
1 Tbsp. course sea salt, more to taste
ground black pepper to taste
1 can (15 oz) cannellini beans, rinsed & drained
1/4 cup extra virgin olive oil, more for drizzling

In a food processor, process garlic scapes with lemon juice, salt and pepper until
finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until
fairly smooth.  Pulse in 2 or 3 Tbsp. water or more until mixture is the consistency of a dip.  Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil. Serve with bread, tortilla chips, etc.

 

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Garlic Scape and Almond Pesto (makes about 1 cup)

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
salt to taste (remember the cheese is salty)

 

Add all ingredients to a food processor and blendIf you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

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Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes peeled and cut into 1" pieces.
2 Tbsp. butter
1/4 cup finely chopped scapes
1/4 cup hot milk salt & pepper to taste.

Cook potatoes in a large pot until very tender and drain.  Put potatoes in a large bowl and keep war.  Add butter to the pot that potatoes were cooked in.  Over medium high heat, melt the butter and add scapes and saute about 5 minutes.  Add potatoes back in the pot with butter and scapes.  Add salt & pepper and hot milk.  Mash until smooth and creamy.  Add additional milk as needed.

 

All recipes granted permission from MichiganGarlicFarm.com for posting. 

 

Amy Cooper is a writer and pop culture fact nerd, and on multiple occasions has been referred to as a “Walking iPod.”