Mini Garlic Knots

Garlic Knots are classic Italian snack. In this recipe they are made in a mini, bite size, great for every party as well as an everyday snack. The dough is made without yeast, so it is ready in minutes: no kneading, no proofing, no waiting. Just mix all ingredients, shape and bake. You don’t even need to chill the dough for 30 minutes if you are in a hurry, even though chilling does make the dough easier to roll. Whole process is so easy and quick, and final result so addictive! ... more...more

Roasted Garlic Mashed Potatoes

It's cold outside and I want carbs!!!  These delicious mashed potatoes only taste like they're fattening... ...more

Rosemary and Garlic Roasted Potatoes

These are the potatoes I like to serve with Roast Beef.  I will never advocate cutting starches from your diet entirely but I will stress moderation and portion control.  Try to focus on lean protein and fresh veggies but remember your brain runs off carbs!!!  ...more

Rescuing The Garlic

Eulalia Benejam Cobb (Lali)Blog:  MyGreenVermont.comWebsite:  www.LaliGallery.comPlease believe me when I say that I am trying hard not to write constantly about the weather.  In my last post, which was about the Pope and women's issues, I don't believe I mentioned the weather once. ...more

The Glories of Garlic

Garlic is synonymous with certain styles of cooking, but to me, it’s also part of the welcoming of spring.  An Easter Brunch with deviled eggs, roast beef, and garlic asparagus spears are a sign that the flowers will bloom.  I can shed the sweaters and coats and breathe the warm spring air....more

Honey Garlic chicken wings

  This weekend we were super busy we went to Santa's Enchanted Forest which is...more

Roasted Giant Garlic Cloves

I can't help but buy these giant garlic cloves every single time I go to the farmers market. They're like regular garlic cloves on steroids. How awesome would this be if I roasted them in the oven? Pretty damn awesome, that's how awesome! Place them on foil....more

Garlic Bread to die for!

I admit it. Sometimes I judge the quality of my recipes by how quickly and ravenously they are eaten. If I'm using that criteria, this might be the best thing I have ever made....more