I posted a photo of a foil boat full of grilled garlic on my Instagram (@the3LLLs) a couple of weeks ago – but now that I’ve used it nearly 5 million different ways, I thought I’d write a quick post about it.
I don’t know why I don’t grill/bake/roast garlic more, it’s so versatile. The flavor is that of a sweet garlicky roasted flavor, but much more mild that firmer or less cooked garlic. It can take on tastes of additional seasonings or oils, not to mention it has a lot of health benefits. Some can’t tolerate a lot of garlic, (most likely because its high FODMAP), but if you can, get it!
I happened to have the rest of a large bag of peeled garlic in my fridge that I knew I wouldn’t be able to use up before it spoiled, so I threw it on the grill.
Black Truffle Coconut Sugar Grilled Garlic
Peeled garlic cloves (not trimmed on the ends)
Drizzle black truffle oil
Fresh cracked black pepper
Raw coconut sugar
Create a foil boat and dump the garlic in, drizzle with the oil, generous fresh ground black pepper and top with raw coconut sugar. I did not mix – thought I’d see what would happen with the heat from the bottom caramelizing the sugar, it was YUMMO. I ate a substantial portion by itself right off the grill, have tossed it into a veggie/egg scramble, smashed it on a burger, tossed it cold into a salad, used it as a [paleo] pizza topping, and smeared it on a baked [paleo] pizza crust.
I love pickles, could eat them all day. Seth hates them and won’t let me near him for pickle kisses.
It’s still been kind of warm/muggy (for San Diego) lately, which is when I crave salads the most. Last night I just wasn’t feeling my usual all veggie filled salad, so I used random things in my fridge, and I loved my salad!
Smoked Pork and Pickle Salad
Diced red onion
Cut up smoked pork (we have a ton from our inaugural smoking)
Grilled garlic (also leftover from a big batch I put on the grill)
One of the tomato plants I planted this year is a “Sun Sugar Cherry” plant (each year, I kind of just pick 5/6 different kinds and see what I end up with-however, this one will be planted every year). Little orange cherry tomatoes, that are, surprisingly sweet and flavorful. In fact, after I picked them last night I tried one, and then I had quite a few more (fun fact: several years ago, Sun Sugar was named by Sunset Magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness!). Probably the best cherry tomato I’ve ever had. I decided to throw together a salad with ingredients I had at home, and it turned out to be fabulous!
Sun Sugar Tomato Salad
Diced red onion
Chopped crimini mushrooms
Sun Sugar tomatoes
Tessemae’s Cracked Pepper dressing
Toss everything in the bowl, and top with a handful of microgreens, salt/pepper and some Tessemae’s (paleo friendly!) Cracked Pepper dressing.