The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Baking Powder, Chicken, Chili, Egg, Flour, Garlic, Garlic Powder, Lime, Oil, Rice Flour, Salt, Sugar, Vegetables, Water, White Pepper
Description:
A wildly popular street food dish straight from Indonesia, perfect for lovers of crispy chicken and explosive, authentic garlic flavor. At the heart of this dish is the "sambal bawang," a raw, potent garlic and chili relish that gets smashed right into the chicken, promising a spicy, garlicky kick in every single bite.
Fiery Jamaican Garlic Butter Shrimp
Ingredients:
Instructions:
1. Prepare the Shrimp
Rinse the shrimp and pat them dry. Season lightly with salt and pepper.
2. Infuse the Butter
In a large skillet over medium-low heat, melt the butter with the olive oil. Add the minced garlic, diced scallions, and diced Scotch bonnet pepper. Cook gently for 2-3 minutes, allowing the flavours to infuse the butter without the garlic burning. The kitchen should become very fragrant.
3. Add Aromatics
Add the fresh thyme sprigs to the skillet and stir for another minute.
4. Cook the Shrimp
Increase the heat to medium-high, add the shrimp to the skillet in a single layer, and cook for about 2-3 minutes per side, or until they turn pink and are cooked through.
5. Finish and Serve
Turn off the heat. Squeeze the fresh lime juice over the shrimp and stir to combine. Garnish with chopped fresh parsley and serve immediately with rice, pasta, or crusty bread to soak up the delicious garlic butter sauce.
A taste of the Jamaican seaside from your very own Garlic Shop kitchen! This dish delivers plump, juicy shrimp swimming in a rich, spicy garlic butter sauce. Infused with thyme and fiery Scotch bonnet, it's a quick, unforgettable flavour explosion for true garlic lovers.
Taleggio & Roasted Garlic Crostini — Aglio al Forno Delight
Ingredients:
Instructions:
1. Roast the Garlic
Preheat the oven to 200°C (400°F). Slice the top off each head of garlic to expose the cloves, drizzle with olive oil, sprinkle with salt, wrap each head loosely in foil and roast for 30–35 minutes until the cloves are very soft and caramelized.
2. Prepare the Crostini
While the garlic roasts, arrange the sliced ciabatta on a baking sheet, brush both sides lightly with olive oil, sprinkle the chopped rosemary and a little black pepper, then toast in the oven for 8–10 minutes until golden and crisp.
3. Assemble and Bake
When the garlic is cool enough to handle, squeeze the softened cloves from their skins and spread a small spoonful onto each crostino; top with thin slices of taleggio and a drizzle of honey if using, then return to the oven for 4–6 minutes just until the cheese melts and becomes gooey.
4. Finish and Serve
Remove from the oven, scatter chopped parsley over the crostini, add a final turn of black pepper, let cool slightly and serve warm as a rustic starter — ideal for sharing at any garlic shop gathering.
A warm rustic starter from Italy: slow-roasted garlic pairs with creamy Taleggio, crisp rosemary crostini and a drizzle of olive oil — a garlic shop favorite for sharing and simple indulgence.
Aglio e Olio: The Quintessential Garlic Pasta
Ingredients:
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
2. Prepare the Garlic Oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is golden and fragrant, about 5-7 minutes. Be careful not to burn the garlic; burnt garlic will taste bitter.
3. Combine
Using tongs, transfer the cooked spaghetti directly into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Toss vigorously, allowing the pasta to absorb the flavors and the sauce to emulsify. If the pasta seems too dry, add a little more pasta water, a tablespoon at a time.
4. Finish and Serve
Stir in the fresh parsley, and season with salt and black pepper to taste. Toss again to combine everything well. Serve immediately, optionally garnished with freshly grated Parmesan cheese.
Dive into the soul of Italian comfort with Aglio e Olio, a deceptively simple pasta that truly lets garlic shine. It's a quick, flavorful classic that highlights the magic of golden garlic infused in olive oil, perfect for any garlic aficionado.
Charred-Head Roasted Garlic Onigiri with Soy-Butter Glaze
Ingredients:
Instructions:
1. Roast the Garlic
Preheat oven to 400°F (200°C). Slice the tops off garlic heads to expose the cloves, drizzle with olive oil, wrap each head in foil and roast 35–40 minutes until soft and caramelized.
2. Cook the Rice
Rinse the rice under cold water until the water runs clear, drain, then cook with 2 1/4 cups water in a rice cooker or covered pot until tender; let rest 10 minutes and fluff with a rice paddle, then stir in salt.
3. Prep the Filling
When the garlic is cool enough to handle, squeeze the roasted cloves into a bowl and mash with a fork until smooth; stir in 1/2 tablespoon softened butter and a pinch of salt to make a silky paste.
4. Form and Grill the Onigiri
Wet your hands to prevent sticking, divide rice into 4 portions, flatten each portion, place a spoonful of garlic mash in the center, enclose and shape into triangles or rounds; melt butter in a small pan, add soy, mirin and sugar to make the glaze, brush the outside of each onigiri with glaze and grill or pan-sear over medium heat until the surface is caramelized and lightly crisp.
5. Serve
Sprinkle with toasted sesame seeds and nori strips, garnish with scallions if using, and enjoy warm as a portable snack or part of a meal.
A crunchy-yet-tender yaki-onigiri riff: whole roasted garlic mashed into warm sushi rice, brushed with a caramelized soy-butter glaze and toasted sesame — a portable, umami-packed treat from Garlic Shop for bold palates.
Konkani Garlic-Coconut Sprouted Moong Stir
Ingredients:
Instructions:
1. Prepare the Sprouts
Rinse the sprouted mung thoroughly under cold water and drain well; if sprouts are long, chop them slightly for even cooking.
2. Prepare the Coconut & Aromatics
Grate the coconut or pulse coarsely in a blender and set aside; slice the garlic, onion and green chilies.
3. Temper the Spices
Heat the oil in a wide skillet over medium heat; add mustard seeds and wait until they pop, then add urad dal if using and curry leaves and fry briefly.
4. Sauté the Aromatics
Add the sliced garlic and sauté until golden and fragrant, then add the onion and green chilies and cook until the onion turns translucent.
5. Cook the Sprouts
Add the drained sprouts, turmeric and salt; toss to coat, add a splash of water, cover and cook over low heat for 6–8 minutes until tender yet still slightly crisp.
6. Finish with Coconut & Lemon
Stir in the grated coconut and cook uncovered for 2 minutes to marry flavors, then remove from heat and squeeze in lemon juice.
7. Serve
Transfer to a serving bowl, scatter chopped coriander, and enjoy warm as a vegan coastal-side with rice, dosa, or flatbreads.
A bright Konkani stir of crunchy sprouted mung, toasted coconut and bold garlic, tempered with mustard and curry leaves — a quick, vegan, coastal-style side that celebrates garlic in every bite.
Appalachian Maple-Bourbon Garlic Sprouts with Crispy Bacon
Ingredients:
Instructions:
1. Prep the Sprouts
Preheat oven to 425°F (220°C). Trim and halve the brussels sprouts and pat dry.
2. Cook the Bacon & Aromatics
In a large ovenproof skillet over medium heat, add chopped bacon and cook until crisp; remove with a slotted spoon leaving about 1 tablespoon fat in the pan, add olive oil if needed, then add minced garlic and sauté 30 seconds until fragrant.
3. Make the Glaze
Lower heat slightly and stir in maple syrup, bourbon, butter, salt, and pepper; simmer 1–2 minutes until glossy and slightly reduced.
4. Combine and Roast
Return the bacon to the skillet, toss sprouts to coat in glaze, arrange cut-side down, then transfer skillet to the oven and roast 18–22 minutes until deeply caramelized and tender, stirring once halfway through.
5. Finish and Serve
Remove from oven, toss with toasted pecans and lemon juice, adjust seasoning to taste, and serve hot straight from the skillet—perfect on Garlic Shop's table.
Roasted brussels sprouts tossed in a sticky maple-bourbon garlic glaze, finished with crispy bacon and toasted pecans — a cozy Appalachian side that celebrates bold garlic flavors on Garlic Shop's seasonal table.
