Skip to main content

#4theLoveofGarlic: A Garlicky Event and Giveaway #Sponsor

By

The Italians have a saying: chi usa l'aglio non fa mai sbaglio. The gist of it is this: using garlic is never wrong. Agreed. While I am not Italian, I learned to cook in Italy, so my cooking sensibilities hail from there.
The Garject 

So, when Dreamfarm offered their new Garject to a group of bloggers to review*, I was in. Immediately. And for six days, leading up to National Garlic Day which is Wednesday, April 19th, we'll be sharing garlic creations, reviewing the Garject, and hosting a giveaway. Six of our lucky readers will win their very own Garject.

 The Bloggers 
listed alphabetically
A Day in the Life on the Farm
A Kitchen Hoor's Adventures
Café Terra
Culinary Adventures with Camilla
Famished Fish, Finicky Shark
Kahakai Kitchen

The Scoop
Here's the schedule for the posts...if you're a garlic fan, you won't want to miss any of these recipes. Stay tuned! Oh, and several of us will be posting bonus recipes, so you'll have more than enough inspiration for those garlic cloves.

April 14: Café Terra
April 16: Kahakai Kitchen
April 19: event round-up with Culinary Adventures with Camilla

The Giveaway
One of our generous sponsors has contributed prizes for this event.
The giveaway runs from April 12th, ends on April 20th,
and is open to US residents only. No purchase necessary.

a Rafflecopter giveaway
The Event Sponsors
You can find Dreamfarm: on the web, on Facebook, on Twitter, and on Pinterest.

You can find Melissa's: on the web, on Facebook, on Twitter, on Pinterest, and on Instagram

*Disclosure: Bloggers received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% our own. We have received no additional compensation for these posts.
Labels:

Comments

  1. Lynda HardyApril 12, 2017 at 2:50 PM

    I like garlic in almost everything, hah! My favorite thing to do is is to roast it, and eat it as a spread on toasted baguettes along with tapenade and whatever else I have handy.

    ReplyDelete
  2. AnonymousApril 13, 2017 at 7:51 AM

    i put garlic in just about everything i make, too, and i keep a container of minced garlic swimming in olive oil to use as a starter for most dishes and to put on meat or whatever i might be roasting/baking/frying. guess my fave dish w/garlic would be something with shrimp. i --suz in ohio

    ReplyDelete
  3. UnknownApril 14, 2017 at 7:57 AM

    I mlove garlic but love it in pasta

    ReplyDelete
  4. Jill J.April 14, 2017 at 2:56 PM

    A garlic and olive oil pasta with broccoli!

    ReplyDelete
  5. Melissa R.April 14, 2017 at 5:22 PM

    I love garlic shrimp!

    ReplyDelete
  6. UnknownApril 16, 2017 at 10:28 AM

    40 Garlic Chicken with a side of baked garlic to schmoosh onto crusty bread. YUM!

    ReplyDelete
  7. AnnetteApril 19, 2017 at 2:10 PM

    I love to par boil potatoes then add them to a pan of oil and freshly chopped garlic, as well as seasonings. I stir fry for a while then serve with fresh parsley.

    ReplyDelete
  8. Kayla klontzApril 19, 2017 at 6:37 PM

    Spaghetti is my favorite thing with garlic!

    ReplyDelete
  9. Clair ShumackApril 19, 2017 at 7:25 PM

    I love to make a strip steak with lots of garlic...garlic mashed potatoes and green beans on the side.

    ReplyDelete
  10. LeAnn HarbertApril 19, 2017 at 7:40 PM

    I like lasagna with garlic.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more