Winning Garlic Recipes From Our 2018 Contest

Who doesn't love garlic? It smells wonderful, and makes foods taste divine. Give these award winning garlic recipes a try and tell us what you think!

Who doesn’t love garlic? It’s healthy, smells wonderful, and makes foods taste divine. In our 2018 edition of the Farmers’ Almanac, we put out a garlic all-points-bulletin to our readers to introduce our newest recipe contest and solicit their tastiest dishes. We knew our judges would really enjoy the taste testing, and we were right!  They said the hardest part was selecting the top 3 out of the over 80 dishes entered. But they did it, and these were the winning recipes. Give these garlic recipes a try and tell us what you think! We included some of the judges’ comment on each.

Winning Garlic Recipes From Our 2018 Contest

Enter our new contest here!

Arrabbiata Sausage Pizza with Roasted Garlic and Fennel

Vegetarian cuisine - Italian cuisine

Arrabbiata Sausage Pizza with Roasted Garlic and Fennel

Course Breakfast
Cuisine American


  • 2 medium-sized heads of garlic
  • 10 ounces hot Italian sausage, casing removed, coarsely chopped
  • 1 lb. prepared pizza dough
  • 2 tablespoons olive oil
  • 1 (8-ounce) ball fresh mozzarella cheese, thinly sliced
  • 1 ball fresh mozzarella cheese, thinly sliced
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/3 cup jarred roasted red bell peppers, coarsely chopped
  • 1/3 cup pepperoncini peppers, stemmed, coarsely chopped
  • 1/4 teaspoon crushed red pepper
  • 1 1/3 cups Parmigiano Reggiano cheese, finely grated
  • 3/4 cup fennel bulb, thinly sliced
  • 1/3 cup fresh basil, thinly sliced


  • Directions:
    Preheat oven to 450˚F. Slice 1/8″ off the tops of the garlic heads. Wrap the heads in foil, and bake for 30-35 minutes, or until tender. When cool, peel cloves and coarsely chop. Heat a large nonstick skillet over medium heat. Add sausage and cook for 7-8 minutes, stirring frequently to break up large pieces, until sausage is cooked; drain and set aside. On a lightly floured surface, roll the dough out, very thinly, into a 12″ round pan, and fit onto a large pizza stone. Brush olive oil over crust and layer on mozzarella. Sprinkle sausage over the cheese, followed by roasted garlic, sundried tomatoes, pepperoncini, red peppers, and crushed red pepper. Sprinkle Parmigiano Reggiano over top, followed by fennel. Bake at 450˚F for 20-25 minutes or until golden brown and bubbly. Sprinkle basil evenly over the top, cut into slices, and serve.
Keyword sausage caramelized onions and fennel pizza
Vegetarian cuisine - Salad

Garlic Broccoli Salad with Rosemary and Scallions

Course Salad
Cuisine American


  • 2 bunches of broccoli
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 4 scallions, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/4 cup wine vinegar


  • Directions:
    Cut off tough ends of broccoli. Slice remaining broccoli into 2-inch pieces. Steam broccoli until just tender. Drain and cool. In a separate bowl, mix garlic, olive oil, rosemary, and salt. Add vinegar and whisk together. Pour over broccoli and serve at room temperature or refrigerate for one hour and serve chilled.
Keyword marinated broccoli salad, sautéed broccoli with garlic and oil

2nd Place – $150 WINNER 

Leonard Gerschitz – Jericho, New York

Soup - Taste

Mushroom Ragout with Roasted Tomato Garlic Sauce

Course Soup
Cuisine American


Tomato-Garlic Sauce:

  • 2 pounds vine-ripened tomatoes, stemmed, cored, and quartered
  • 8 cloves garlic, minced
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sugar

For the Mushroom Ragout:

  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pancetta, minced
  • 1/2 cup white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups assorted available mushroomscleaned and sliced (e.g., shitake, oyster, cremini, button),
  • 2 tablespoons fresh thyme leaves, stemmed
  • 1 tablespoon fresh sage leaves, chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup red wine
  • 2 tablespoons butter
  • 4 ounces crumbled goat cheese


  • Directions:
    Preheat oven to 450˚F.
    To prepare sauce, in a large bowl, toss tomatoes, garlic, vinegar, lemon juice, zest, olive oil, salt, and pepper. Spread evenly in a baking dish with sides and roast 30 minutes or until soft. Remove from pan and let cool. In a food processor, purée roasted tomato mixture until blended well. Set aside.
    To prepare ragout, heat olive oil in a large, heavy skillet over medium heat and sauté pancetta and onion until golden brown. Add garlic, mushrooms, thyme, sage, rosemary, salt, and pepper and cook until mushrooms are soft. Add wine and simmer until liquid is reduced in half; then stir in butter. Serve ragout over a pool of tomato sauce. Top with crumbled goat cheese. Pairs well with beef, chicken or fish or good as a vegetarian dish.
    Congratulations to all the of the winning garlic recipes! Will you be next? Be sure to check out the secret ingredient in this year’s recipe contest here.
Keyword mushroom and cherry tomato recipe

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Farmers' Almanac 2018 - Landfowl

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Who doesn’t like garlic? ME!!!!!!!I absolutely hate it in foods! A garlic clove hasn’t entered my home since I moved out of my parents home in 1977. I know of all the health benefits, but I just cannot stand that taste, neither understand why % 99.99999 of the population loves it. And is not a genetic trend, my mother used to cook with it (although never overwhelming or exaggerated). So I don’t know where my hatred and disgust for garlic is coming from, but still….it’s there

amber archer

mushroom ragout was excellent added a layer of zoodles inbetween the mushrooms and sauce

Susan Higgins

Wonderful! Our judges were licking the bowl. Glad you enjoyed it!


Thank you and I will be trying some of these recipes.


Oh my goodness, TWO HEADS of garlic? These recipes will never be made in my home!

You would have done well to include remedies for the dreaded garlic breath that is certain to follow!

Susan Higgins

Hi Eva, the good news is that in this recipe, the two heads of garlic are roasted, which mellows the strength a bit. You’ll still have garlic breath though! We do have some good remedies for that here:

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