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
Arrabbiata Sausage Pizza with Roasted Garlic and Fennel
1st Place – $250 WINNER
Emily Hobbs – Ozark, Missouri
If you want something for a party that has a nice spin on a favorite concept, here you go. Looks great, smells great, tastes great. Has a nice kick to it!
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
1/2 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
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.
Garlic Broccoli Salad with Rosemary and Scallions
2nd Place – $150 WINNER
Leonard Gerschitz – Jericho, New York
Clearly, a very simple dish but has really complex and unique flavors. Would be the perfect side dish for any cookout or party. Bright and fresh taste.
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
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.
Mushroom Ragout with Roasted Tomato Garlic Sauce
3rd Place – $100 WINNER
Emily Falke – Santa Barbara, California
This was a hit! I want to climb into the bowl! It’s the perfect combo of flavors, with an excellent garlic “zest”! A true restaurant-quality dish.
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 mushrooms (e.g., shitake, oyster, cremini, button), cleaned and sliced
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
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.