Ingredient Of The Month: Garlic

Ingredient of the Month: Garlic

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Ingredient of the Month is a unique way to feature different local as well as worldwide ingredients and to invite A Lot on Your Plate reader’s from all over, to share their recipes based on the ingredient chosen each month.

The recipes shared by you guys will be added to the post that not only links you to recipes of my own featuring the ingredient of the month, but offers background history of the ingredient as well as fun facts, information, origin, how to store and select, and different uses for the ingredient.

To enter your recipe so it can be added to the post, leave a comment with a link to your recipe attached below like you would for the A Lot on Your Plate Bake-offs and I will be sure to feature your recipe in the post (with a picture provided from your post).  *Please note: I can only feature recipes that use the actual ingredient of the month in the recipe.

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s.  These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet.  Enjoy!


Facts About Garlic:


•  Garlic is a member of the onion family.

•  The sections that the garlic breaks apart in are called cloves.

•  Garlic regulates the body’s blood pressure.

•  It is believed to fight off colds, the flu, cancer, and heart disease as it enhances the body’s immune cells.

• Garlic is toxic to cats and dogs.

• Drinking lemon juice while eating garlic can cancel out garlic breath.  Stainless steel can take the garlic scent off skin.

• Garlic is added to cocktails like martinis to add an extra kick to its already strong taste.

•  Garlic offers tons of vitamins and nutrients such as Vitamins A, B6, C, potassium, and zinc.

• Garlic should be eaten in moderation as too much garlic can begin to give off a pungent scent through your breathe and skin when consuming too much of it daily.

•  April 19th is recognized as National Garlic Day.


How to select & store:   When choosing garlic at a grocery store or farmers market, select garlic that is heavy weight and firm to the touch.  Avoid garlic that is very discolored with a sour odor.  You can store garlic in an empty egg cartoon or brown paper bag for several days.  Do not keep garlic in the refrigerator.


A Lot On Your Plate’s Garlic Recipes:


Easy Cheesy Garlic Mash & Chicken Bowl

Super Easy Caprese Salad


A Lot On Your Plate’s Reader Recipes:

Grilled Chicken w/ Veggies Wrap submitted by Urban Food Lover

Garlicky Tomato Spread submitted by Urban Food Lover

Wild Rice w/ Garlicky Swiss Chard Balsamic-Roasted Portobella Mushrooms and Eggplant submitted by Hannah @ Dispatches From The Gypsy Roller

Tomato Herb Bruschetta

Jabberwock’s Tomato Herb Bruschetta


Roasted Butternut Squash

Roasted Butternut Squash submitted by Low Carb Jabberwockey

Pork-Chops with Garlic Herb Sauce submitted by Sarah Bryan @ Oversalted

Ceps In The Country submitted by The Healthy Frenchman 

Chicken & Potatoes w/ Chili, Garlic and Lemon submitted by The Paddington Foodie

Warm Chickpeas w/ Labneh and Egg submitted by Zoe @ Rub A Dub Dub

Grilled Steak w/ Garlic Butter and Zucchini Salad submitted by Yvonne @ Yvonne’s Blog

Homemade Aioli submitted by Tina @ Whisks and Chopsticks

Bulgogi (Marinated Thinly Sliced Beef) submitted by Trang Quyhn

Szechaun Spicy Shrimp submitted by Nicole Shen @ Gourmand Chic

Roasted Potatoes w/ Garlic and Mustard submitted by Hollie @ Hollie’s Hobbies

 Garlic Scape Hummus submitted by Maria D. @ Bellisima!

Organic* Creamy Garlic Salad Dressing submitted by Moi @ The Eclecticec Centric Shopaholic




Pesto Sauce by Randy @ Savor The Food

Raw Marinara Sauce  submitted by Larissa @ Love & Green Juice

Slow-Cooker Garlic and Potato Soup submitted by Sheryl @ Flowery Prose

Roasted Garlic and Tomato Soup


Tomato & Mozzarella Risotto submitted by  No Time For Ironing

Roasted Tomato Garlic Pasta Sauce submitted by Henry @ Mowry Journal

Homemade Mayonnaise and Garlic Alioli submitted by Allison @ The Spontaneous Tomato

Boliche & Brown Rice

Boliche: Stuffed Cuban Pot Roast submitted by Munchies Mind!

Thank you all so much for submitting your recipes!

To be check out other previous Ingredient’s of the Monthclick here!

Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!



  1. I love garlic and use it extensively in my food. I had a couple of posts but I am choosing these 2 recipes. One is a garlic spread and the second one uses garlic extensively in the chicken marinade. Thanks for the “ingredient of the month” series

  2. Hi Jessica, here’s my recipe for ingredient of the month. I use garlic in almost everything I cook, but this recipe features it quite prominently!

    Thanks and have a great week :)

  3. If I take these dishes to a potluck, I generally reduce the garlic to three cloves in each….but at home I go for it with FIVE !

    Tomato herb bruschetta

    Roasted butternut squash

  4. I adore garlic, almost as much as the king of garlic himself, Emeril Lagasse! Nearly all of my recipes call for garlic in some form or another, but I recently concocted this fabulous garlic-herb sauce to serve over pork chops. It can easily be adapted as a topping for any number of proteins, but it was extremely yummy with the pork!

  5. Difficult choice for me because, living in France, I use garlic in just about all my savoury dishes. This one though is very typical and just wouldn’t work without it

  6. My current favorite Galic Recipe:
    Garlic Confit
    3 cups garlic cloves, peeled
    1 fresh bay leaf or 2 dried leaves
    8 to 10 sprigs fresh thyme
    Kosher salt and whole black peppercorns
    About 2 cups blended oil (50 percent canola, 50 percent extra-virgin olive), as needed
    Cooking Directions
    Put the garlic cloves in a heavy, covered braising pan or Dutch oven. Add the bay leaf and thyme, a scant tablespoon kosher salt, and 15 or 20 black peppercorns. Barely cover with the oil.
    Cover the pan and braise in a 300°F oven until the cloves are pale golden and very tender, about 1 hour to 1 hour and 15 minutes. Cool it to room temperature.
    Transfer the garlic and all of the oil to a sterilized jar. Press a square of plastic wrap down directly onto the surface of the oil. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. With every use, replace the square of plastic that touches the oil and use a perfectly clean fork or tongs each time to prevent cross-contamination from other surfaces in your kitchen. As long as the cloves and Garlic Purée,are covered with oil, they will last for at least 3 weeks in the refrigerator.
    This is a Michael Psilakis recipe and it is *divine*!!

    • alotonyourplate says:

      Hi! Thank you for submitting your recipe. Do you have a link to this on your blog or did you only type it out for me? Either way I am going to add it to my post, I was just curious if you featured this anywhere before :) Thank you again!

  7. Here is one of my favourite dishes. Roast Chicken and Potatoes with Chilli, Garlic and Lemon.And yes the recipe does call for 10 cloves of garlic.

    I’m a big fan of Garlic Confit and have a recipe for it on my blog too. Just divine on its own mashed onto warm sourdough bread. And on pizza, bruschetta, in dips and sauces … The list goes on and on.

  8. One of my favorite ways to use garlic – Homemade aioli. It gives a batch of homemade aioli exciting flavor and aroma.

  9. Hi Jess,

    Fantastic idea and what great recipes you have so far. And garlic – there aren’t too many ingredients I’d rather use!

    Thanks for the opportunity to share a recipe!

    • I have only been making bread about a year and love it so much, still lrnnaieg each time I make. Have seen recipes for these rolls but none included oats. Does the addition of add a different texture? Can you taste the oats? Thanks so much.

  10. I love garlic and need to cook more of it in my foods! I do love it in a martini!!

  11. This is my family’s simple “just must have” garlic butter to a steak recipe:

  12. This is one of my favorite recipe for a famous Korean dish, Bulgogi (Marinated thinly sliced beef) ^^

  13. I absolutely love garlic and it is helathy for you too!

    Here is mine! Enjoy!!!

  14. Hi Jessica,
    Here are some of my posts that have recipes that us garlic as well as a link that uses garlic and otrher herbs for natural curing (natural medicine). this post has two recipes that use garlic.
    Also thanks for liking my post Food of the Day is Basilico.
    Take care and thanks for your consideration.

  15. Thank you so much for putting me on your blog :)

  16. oh sorry didn’t realize i had to post it here… anyways, i hope you like it ^^
    cool challenge btw!

  17. Hey all :)

    One of my favorite parts of garlic are the scapes – Garlic scapes are the “flower stalks” of hardneck garlic plants. They have a great garlic flavor, but it is not quite as pungent as the bulb and it is delicious minced over spring mix salad!

    Anyway, I have a garlic scape hummus recipe – great snack & protein packed!


    Here’s a link to my Roasted Potatoes with Garlic and Mustard, easy and delicious!
    will add a link back to this post :)

  19. This recipe uses just a little garlic, but boy is it powerful!

  20. Nice choice of ingredient! Garlic’s good in almost everything… : )

    Here is my recipe for Homemade Mayonnaise and Garlic Aioli / Alioli:

  21. Hi! Just wanted to submit my recipe for Slow Cooker Garlic and Potato Soup!

  22. Hi Jessica, it’s been a while since we submitted anything to your ingredient of the month. We’re back with Roasted garlic and tomato soup. Some delicious looking recipes on here already!

  23. Garlic is a staple in our house. And your ingredient of the month was just the right motivation for a lovely posta dinner!

  24. The garlic in my Boliche: Stuffed Cuban Pot Roast adds flavor both when browned with the meat, and also when it’s mellowed by the cooking liquid. It’s a simple recipe that has big flavor!


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