Garlic Survival Kale and Quinoa Salad

 Garlic Survival Kale and Quinoa Salad

A healthy and creative salad that will leave you wanting more.  Its a rare occurrence to actually love a salad so much and go back for a second serving, but this kale and quinoa salad is just that! Simple to make and delicious to eat, this dish will be a family favorite instantly.  Very light on the stomach and it will leave you satisfied and not feeling like your stomach is on the verge of bursting! Enjoy

Ingredients:

2 cups water

10 kale leaves cut into small pieces

3 tbsp. Garlic Survival Garlic Infused Oil

2 tbsp. lemon juice

1 tsp. Dijon mustard

2 tsp. Garlic Survival Chopped Garlic

1 tsp. fresh cracked pepper

1/2 tsp. ground sea salt

1 cup pecans

1 cup currants

3/4 cup crumbled feta cheese

Directions:

1. 1. Bring water to a boil in a saucepan.

2. 2. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes.

3. 3. Remove saucepan from heat and let rest covered for 5 minutes.

4. 4. Remove cover and allow quinoa to cool completely.

5. 5. Put kale in a large mixing bowl.

6. 6. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale.

7. 7. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

New Garlic Survival Chicken Enchiladas!

Made with one of our best sellers- Garlic Survival's Tomatillo Garlic Salsa.  One of my favorite new dishes with the perfect blend of spice and taste.  This dish is very fresh and light and will not leave you feeling bad after consuming an entire plate (it is hard not to finish it all!). It is very easy to make and does not take that much time at all! Enjoy

Garlic Survival Chicken Enchiladas With Tomatillo Garlic Salsa

 Prep Time: 15 Minutes

Cook Time: 45 

Minutes

Total Time: 1 Hour

Ingredients:

1 Jar of Garlic Survival Tomatillo Garlic Salsa

Garlic Survival Garlic Infused Oil

1/2 medium onion, diced

1 Jar of Garlic Survival Chopped Garlic

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

2 cups chicken stock

Chopped cilantro leaves

Rotisserie chicken shredded (3-4 lbs.)

Salt

Freshly ground black pepper

10 large flour tortillas

1/2 pound Monterey Jack cheese

2 cups sour cream

Chopped tomatoes

Directions:

1. Preheat Oven to 400 degrees Fahrenheit

2. Heat a small layer of olive oil in a medium saucepan over medium heat.

3. Add the onion and cook until soft and caramelized

4. Add the garlic and cumin

5. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a smooth white sauce.

6. Continue stirring over a low simmer until the flour cooks and the liquid thickens.

7. Turn off the heat, a quarter of the tomatillo garlic salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.

8. Season to taste with salt and pepper.

9. Change the temperature of the oven to 350 degrees F to begin assembling the dish.

10. Take a large baking dish and smear the bottom with the tomatillo garlic salsa.

11. Take the flour tortillas and briefly heat them over the stove-top flame.

12. Using a shallow bowl, coat each tortilla lightly with the tomatillo garlic salsa.

13. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla with a sprinkle of the shredded cheese.

14. Fold the tortilla over the filling and roll like a taquito.

15. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas.

16. Pour the rest of the tomatillo garlic salsa and top with the remaining shredded cheese.

17. Bake uncovered for about 30 minutes until bubbly and cracked on top.

18. Garnish with cilantro and tomato

19. Top it all off with some sour cream and fresh guacamole if desired.

Mother's Day Is Just Around The Corner!

Mother's Day is Coming!

It is just two weeks away! What better way to show your beloved mother your appreciation than with a jar of Fudge Fatale's The Ultimate Chocolate Sauce! Not only is this chocolate sauce delicious, it is also gluten and soy free with no preservatives. A rich, deep chocolate flavor with a velvety consistency like none other makes this chocolate sauce to die for! You can let your mom relax on her special day while you make dinner and end the night with this choice dessert topping. 


Enjoy this chocolate sauce over a large bed of ice cream or add it to your favorite dessert. Also, check out the GMB Specialty Foods website for some unique recipes that will make Mother's Day truly special.  There are also some great recipes for dinner ideas you can get here. Enjoy!

The Garlic Survival Co. Quinoa Salad Recipe!

Garlic Survival Quinoa, Beet and Arugula Salad

 

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 1 Hour 30 

Minutes

 

Ingredients:

• 1/2 pound beets, peeled and sliced

• 1 cup red quinoa

• 2 cups water

• 1/2 cup Garlic Survival Garlic Infused Oil

• 1/2 cup red wine vinegar

• 1 1/2 teaspoons white sugar

• 1 teaspoon Garlic Survival Crushed Garlic

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2 green onions, sliced

• 3 ounces arugula, chopped

• 4 ounces goat or feta cheese, crumbled

Directions:

1. 1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

2. 2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

3. 3. While the quinoa is cooking, whisk Garlic Survival Garlic Infused Oil  red wine vinegar, sugar, Garlic Survival Crushed Garlic, salt, and black pepper together in a large bowl.

4. 4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

5. 5. Stir green onions, arugula, goat or feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Touchdown Tri Tip Sandwich

Touchdown Tri Tip Sandwich

Prep Time: 3 Hours

Cook Time: 20 Minutes

Total Time: 3 Hours and 20 Minutes

 

 

Ingredients:

 

2 lbs quality tri tip

1/4 cup D’oni Moondance marinade 

Kosher salt to taste 

Black pepper to taste 

2 tablespoons D’oni Bold as Love Honey Habanero mustard 

1/2 cup mayonnaise 

1 tablespoon cilantro, minced 

1 tablespoon green onions, minced 

4 slices smoked gouda

2 tablespoons olive oil 

1/4 cup brown onions, sliced thin 

1/4 cup red bell pepper, sliced thin 

1/4 cup green peppers, sliced thin 

1 cup iceberg lettuce, shredded thin 

1 avocado, sliced 

3 tablespoons olive oil or melted butter 

1 1/4 baguette 

(you’ll get 3 sandwich portions out of each baguette)

Directions:

 

1. Marinate Meat Place Tri-Tip in a Pyrex dish or a large zip lock bag, pour marinade over the top of the meat and flip to coat beef.

2. Place meat in refrigerator and let marinate for 3 hours minimum, preferably overnight if possible.

3. Make Aioli In a small bowl mix together mustard, mayonnaise, green onions, and cilantro. This can be made up to 3 days in advance, covered and refrigerated until ready to use.

4. Grilling Meat Remove meat from marinade, season with salt and pepper and place on grill over medium heat.

5. Cook beef on one side for approximately 8 -12 minutes (watch carefully not to burn), flip beef over and cook for additional 8-12 minutes on other side. Check temperature with pocket thermometer, 130 degrees for medium rare. Adjust time on cooking depending on preference.

6. Remove meat from grill, place on plate, tent with foil and let rest 15 minutes before slicing.

7. Slice the meat thinly against the grain.

8. Sauté Vegetables (while meat is cooking) Heat olive oil in medium sauté pan, add vegetables and cook until tender. Season with salt and pepper.

9. Assembling Sandwich Cut baguette portions length wise, brush inside of baguette with olive oil and place on grill to lightly brown (be careful not to burn).

10. Place baguette bottoms on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sautéed veggies and avocado.

11. Generously spread aioli on the top half of each baguette, place on sandwich, tooth pick and cut in half.

The Garlic Survival Co. Garlic Salsa

Garlic Survival Co. Garlic Salsa

Absolutely the freshest jarred salsa possible! It is also a customer favorite!

The perfect blend of tomatoes, fresh garlic, jalapeno peppers, onions, vinegar, parsley, celery, cilantro and spices. Delicious and fresh, this salsa is a good appetizer or a fabulous praise to any meal as a healthy side plate. It's an exciting enhancement to omelets, potato dishes, salads and marinades, and of course a perfect dip for your favorite tortilla chips.

"We truly appreciate the balance of the ingredients. A wonderful fresh garlic flavor. Not too much, not to tiny, just Right!" Scott Seay, Scottsdale, Az.

Ingredients: Tomatoes,Fresh Garlic, Jalapeno peppers, Onions, Fire Roasted Tomatoes, Parsley, Vinegar, Celery, Cilantro & Spices

The Freshest Jarred Garlic Salsa!

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New Garlic Survival Co. Website

The Garlic Survival Co. website got a makeover! With a new clean and simple look, it makes it much easier to navigate around and find all of your garlic needs.  Head on over to the website and try one of the best sellers, Garlic Tomatillo Salsa, it will not disappoint.  Also, use purchase code, YourNextPurchase, to receive 10% off your entire order while it lasts! Enjoy

The Garlic Survival Co.