Garlic Clove Foods Shrimp Wrap

by Calvin Rouse
Everday Chef

Here's the recipe for the garlic clove shrimp wrap:

Ingredients:

Spicy Cajun Pilaf
14-inch flour tortilla
1/4 lb of shrimp
salt, pepper, granulated garlic
green onions
1 tbsp canola oil
lettuce/spinach or other seasonal greens
2 oz shredded cheddar cheese (optional)

the following is the recipe for Garlic Clove Foods's Spicy Cajun Pilaf

Prepare Pilaf
Bring 2.5 cups of chicken or vegetable broth to a boil
Add contents of the entire package, stir and reduce heat to low/medium setting
Cover and simmer for 20 minutes, stirring occasionally
Remove from heat, let stand uncovered for 5 minutes
Drizzle with olive oil, or season to taste, serve warm

While cooking the Spicy Cajun Pilaf, Sauté the shrimp w/ salt, pepper granulated garlic & canola oil
Line the tortilla w/ lettuce/spinach or other seasonal greens
Fill the tortilla w/ Pilaf & top w/ shrimp and chopped green onions

Garlic Clove Foods Cilantro Lime Santa Fe Salad

by Martie Bindley

Here's the recipe for a refreshing summer dish. Its easy to make and everyone is sure to love it:

Ingredients for Salad:

Santa Fe Pilaf, cooked & cooled

1/2 Cup diced mixed bell peppers

1/4 Cup diced red onion (optional)

1/4 Cup frozen corn kernels

1/4 to 1/2 Cup diced mango (to taste)

1/2 Cup diced pineapple

Ingredients for Dressing:

1 jalapeño, seeded and diced

1 clove Garlic

3/4 TSP minced fresh ginger root

1/4 Cup lime juice

1/3 Cup honey

2 TSP balsamic vinegar

1/2 TSP salt to taste

1/4 Cup packed cilantro leaves

1/2 Cup extra virgin olive oil

the following is the recipe for Garlic Clove Foods's Cilantro-Lime Santa Fe Salad

Prepare Dressing
Place jalapeño pepper, garlic clove and ginger into food processor, pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar and salt. Add the cilantro leaves; pulse a few times to blend. Turn food processor on and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Prepare Salad
In large bowl, combine all ingredients and toss with dressing. Use only half the dressing at first and continue adding season only if desired.

Garlic Clove Foods Greek-Style Quinoa Burgers

by Whole Living

Here's the recipe for our Greek Style Quinoa Burgers:

Ingredients:

Garden Pilaf

6 Scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup italian breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

coarse salt

ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 Pitas (each 6 inches)

1/2 English cucumber, thinly sliced diagonally

Directions to prepare Garden Pilaf
Prepare Garden Pilaf
Bring 2.5 cups of water, chicken or vegetable broth to a boil
Add contents of the entire package, stir and reduce heat to low/medium setting
Cover and simmer for 20 minutes, stirring occasionally
Remove from heat, let stand uncovered for 5 minutes. Set aside.

Directions to prepare remaining ingredients

In a food processor, add cooked Garden Pilaf, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four or six 3/4 inch thick patties (dip hands into water to prevent sticking). If to soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat olive oil over medium; cook paties until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice and the remaining scallions; season with salt and pepper. Serve patties in a pita topped with cucumber and yogurt sauce.

Garlic Clove Foods Garden Pilaf with Sundried Tomatoes, Artichoke Hearts & Feta Cheese

by Chef Irene Wesley
Executive Chef at Carlyle's Catering, Atlanta, GA
Carlyle's Catering

Here's the recipe for our Garden Pilaf with Sundried Tomatoes, Artichoke Hearts & Feta Cheese:

Ingredients:

Package of Garden Pilaf, cooked and cooled

7 ounce jar sundried tomatoes, drained & chopped

12 ounce jar marinated artichoke hearts, drained & chopped

8 ounce feta cheese, cubed or crumbled

Garlic Salt (to taste)

Olive oil

Directions:

In a large bowl add cooled Garden Pilaf, sundried tomatoes, artichoke hearts and feta cheese.
Combine and drizzle with olive oil.
Add garlic salt to taste.
Serve at room temperature or cold

Garlic Clove Foods Garden Pilaf Tabouleh Salad

submitted by Len Torine, Executive Director of The American Vegetarian Association
American Vegetarian Association

Here's the recipe for the Garden Pilaf Tabouleh cold salad:

Ingredients:

Cook and Prepare Garden Pilaf

5 tbsp fresh parsley, chopped

2 tbsp fresh dill, chopped

1 tbsp olive oil

1 tomato (medium to large), diced

juice of one lemon

Mix thoroughly and chill

Categories

Garlic Clove Foods Shrimp Wrap

Garlic Clove Foods Cilantro Lime Santa Fe Salad

Garlic Clove Foods Greek-Style Quinoa Burgers

Garlic Clove Foods Garden Pilaf with Sundried Tomatoes, Artichoke Hearts & Feta Cheese

Garlic Clove Foods Garden Pilaf Tabouleh Salad