Recipes from Garlic Valley Farm
These recipes uses the regular garlic juice or the fire roasted garlic juice from Garlic Valley Farm

Garlicky White Bean Dip
1 15 oz. can Great Northern Beans, drained
1 1/2 tsp sea salt (or to taste)
1 1/2 tsp fresh lemon juice
3 tsp Garlic Valley Farms Garlic Juice Spray
2 tbsp fresh basil
1 tsp balsamic vinegar
1 tbsp Dijon mustard
Pinch white pepper

Place all the ingredients in a food processor and blend until smooth.

Garlic Valley Bruschetta
12-14 ripe plum tomatoes
1 tbsp Garlic Valley Garlic Juice Spray
2 tbsp minced onion
1 cup fresh basil leaves
1/3 cup olive oil
1 tsp fresh lemon juice
Salt and pepper to taste
8 slices French bread, sliced thick

Dice tomatoes in 1/4 inch pieces and place in a bowl. Toss with the Garlic Valley Garlic Juice Spray and minced onions. Coarsely chop the basil and add to tomato mixture along with olive oil, lemon juice and salt and pepper. Let stand 10-15 minutes. Place bread on cookie sheet and spray each piece with Garlic Valley Garlic Juice Spray to taste. Place under broiler until both sides of bread are lightly toasted. Cut each slice of bread in half and arrange on serving tray. Top each piece with tomato mixture and serve immediately.

Garlic Valley Smashed Potatoes
4 large potatoes, peeled and cubed
4 tbsp unsalted butter, softened
1/2 cup milk, heated
2 tsp Garlic Valley Fire Roasted Garlic Juice
1/4 cup sour cream
Salt and pepper to taste

PLace the potatoes in a saucepan, cover with cold water and bring to a boil. Reduce heat slightly and cook until tender, about 20 minutes. Drain well and transfer potatoes to a mixing bowl and mash slightly. In a small saucepan, heat the milk and the Fire Roasted Garlic Juice. Slowly add milk to potatoes with butter, sour cream, salt and pepper. Mix well by hand or with an electric mixer. Beat until smooth. Garlnish with parsley and serve immediately.

Note: 8 sprays Fire Roasted Garlic Juice = 1 tsp