Spread it on toast, rub it on your roast chicken, eat it with steak or vegetables, or eat it plain! (Just kidding...it's way better with something else delicious)
Read more7 Memorial Day Weekend Recipes with Black Garlic!
To help with your Memorial Day Weekend meal prepping, we have assembled a delicious list of recipes you can create for the family this weekend, and all of the recipes use black garlic! Black garlic is a secret weapon when it comes to cooking, and if you haven’t tried it yet then you should shop our selection, enjoy the free shipping, and see why our black garlic is the new “go-to” ingredient for just about anything you make, bake, boil and buy!
Read moreEasy Vegetable Tagine Bowl
This easy vegetable tagine recipe combines juicy vegetables, warming spices, and magical black garlic from Black Garlic North America!
The black garlic in this recipe adds a depth of flavor and a whole new level of umami that you'll find impressively satisfying. Black garlic is a caramelized version of traditional garlic, and it is aged until it turns black; the result is a deep flavor that is less garlicky and sweeter.
Read moreHappy Grilled Cheese Day! Black Garlic Grilled Cheese Recipe!
Even if everyone agreed that the Grilled Cheese Sandwich was the best sandwich, we could expect that there would still be debate among fans about the best bread, spread and cheese to use in their melty creations! Sourdough or white? Pickles or tomatoes? Mayo or butter? Muenster or sharp cheddar? I could go on and on, but I would suggest that the best way to enjoy a grilled cheese sandwich is… any way you want! And, if you need some cheesy inspiration, follow this recipe for a savory Black Garlic Grilled Cheese Sandwich, and let us know how you revised it to make it your own!
Read moreRECIPE OF THE WEEK: Gluten-Free Black Garlic Chocolate Chunk Raisin Cookies by Craving4More
Black Garlic, like a raisin, starts as one food and becomes another through the process of aging and fermentation. Fresh garlic is our only ingredient at Black Garlic North America (this cannot be said of all Black Garlic producers). The pretty white bulbs of garlic that you are accustomed to seeing on the shelf at your local market are aged and fermented right here in Wisconsin, and over time they become something very different! When you view black garlic and fresh garlic next to each other, differences will be noted in the texture, color, size and taste. Fresh garlic is crisp and “spicy” and adds strong garlic flavor to recipes while black garlic is more mild, umami and balsamic.
Black garlic has multitudes of uses in the kitchen because it is both savory and sweet. During the fermentation process, the stored carbohydrates are broken down into simple sugars rendering a sweet flavor that can easily be paired with other sweet ingredients like chocolate, syrup or honey. This is why you may see black garlic in cookies, cake, and even in hot chocolate!
Read moreSweet Tips for Better Kids Treats
While school this year looks a little different, one thing hasn’t changed: snacks. Whether your kids head to the classroom or clock-in for lessons from home, they’re going to want something to eat at the end of the day.
And, kids love sugar. Unfortunately, sugar doesn’t always love them back. Sugar is a multi-billion-dollar industry, but it’s also not the best ingredient for humans. Sugar intake contributes to diabetes, obesity, heart disease, cancer and a host of other problems for kids later in life.
Black Garlic North America’s products are certified organic (our certifications can be found here), and we heavily focus on quality. We are North America’s largest producer of Black Garlic and all of our black garlic products are made with only one ingredient: Garlic.
Read moreA Black Garlic Thanksgiving!
Black Garlic Stuffing, Black Garlic Corn and Black Garlic Puree-Rubbed Turkey Breast
As for Black Garlic North America, we have been celebrating Thanksgiving all week by sharing recipes and black garlic cooking tips for the holiday on our social media channels! Did you watch our Instagram stories recently? Did you see the latest post about black garlic stuffing? In case you missed all the Thanksgiving fun on the socials, we have listed some of the easiest ways to use Black Garlic this Thanksgiving without stressing out! Enjoy!
Read moreBlack Garlic Recipe of the Week: Hermine's Smoked Salmon & Chive Soda Bread, from "The Great British Bake-Off"
Hermine’s recipe calls for one whole bulb of black garlic, like the bulbs pictured above!
Episode 3 of Series 11 (“Collection 8” on Netflix) celebrates Bread Week, and Hermine, an accountant from London, really impresses the judges with her two soda bread recipes - one of which includes a dill and black garlic butter (drool-worthy!) If you want to see the rare reaction to her savory recipe from one particular judge, you can watch the show on Netflix under Collection 8, Episode 3, though it has been called “Series 11” and will be listed under “The Great British Baking Show” - Not “The Great British Bake-Off.”
Read moreVIDEO: Black Garlic Puree Braised Chicken Wings Recipe, AKA "JEFFWINGS" by "Dad!"
We JUST launched our new Black Garlic North America YouTube Channel where we will bring you all things Black Garlic! When you SUBSCRIBE to our YouTube Channel you will get collaborations with home cooks, black garlic cooking tips from the boss himself, and black garlic recipes to try at home! Please, Subscribe to our channel!
Read moreBlack Garlic Recipe of the Week: Brussels Sprouts and Mushroom Saute!
Image from Full Circle
Black Garlic Recipe of the Week:
Brussels Sprouts & Mushroom Saute!
Fiber & antioxidants make this a main course or side dish worth trying!
This morning I was strolling through the Baraboo, Wisconsin Farmer’s Market and I saw the most beautiful brussels sprouts on the table of a local farmer. I already have brussels sprouts in my apartment, as they are on my list every week. Now I was wishing I had known about the market sooner so that I could eat those beauties! I just moved here and hadn’t yet gotten around to researching the local markets (I have been busy hunting for my spoons with no luck), but my brussels sprouts will be coming from the local farmers next week.
Honestly, I eat brussels sprouts because they are delicious, and were recommended by one of my doctors as part of an anti-inflammatory diet. I have grown my own in the past and I roast a tray of them every week with Black Garlic Powder, olive oil and a little sea salt (served with a veggie burger, or as part of a veggie omelette), but if you need reasons to enjoy brussels sprouts beyond how great they taste, then consider the following:
A serving of brussels sprouts has 81% of the daily recommended value of Vitamin C (take care of that immune system, y’all!)
A serving has over 100% of the daily recommended value of Vitamin K, necessary for blood clotting and bone health.
Brussels sprouts are antioxidant-rich, just like our sweet black garlic! More about the antioxidants found in black garlic can be found in our Black Garlic Health Benefits where you can start your journey down the polyphenols “rabbit hole” (more on that another day).
A half-cup of brussels sprouts contain 8% of your daily need for fiber, making this a great food for digestive health. In addition to the fiber in the brussels sprouts, one serving of our Black Garlic Whole Bulbs (less than an ounce) contains 18% of your daily recommended value of fiber! This dish is fiberlicious, which is good news for the 95% of Americans who don’t get enough of this super-nutrient - that’s nearly all of us!
Photo by Sebastian Coman Photography on Unsplash - used with permission. Thanks, Sebastian!
Whatever the reason you make this black garlic recipe (taste, health or otherwise), we hope that you and your loved ones enjoy this yummy meal - as the main course served with rice, or “as-is” as a delightful side dish!
Brussels Sprouts and Mushroom Saute (made with Black Garlic) Recipe
Ingredients:
2 tablespoons olive oil
12-14 (1 pound) Brussels sprouts, thinly sliced or shredded
1 cup (8 ounces) shiitake mushrooms, sliced
1 (3.25 ounce) package of brown beech or maitake mushrooms, coarsely chopped
1 teaspoon fresh rosemary, minced
1 tablespoon fresh lemon juice
2 teaspoons lemon zest (save some for garnish)
1 tablespoon honey
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions
In a 12-14 inch skillet over medium-high heat, heat the oil.
Add the Brussels sprouts, mushrooms, garlic and rosemary. Reduce the heat to medium and sauté until the sprouts and mushrooms are tender, about 5 to 8 minutes.
Stir in the lemon juice, lemon zest, honey, salt and pepper. Toss and cook for another minute.
Sprinkle with lemon zest and serve.
The original recipe and a printable version can be found on Full Circle’s website.
Shop Black Garlic for this Recipe from Black Garlic North America!
