Garlic Expressions

Excited to announce we’re expanding with Costco, this time into all three Pittsburgh warehouses - for a very limited time! Come stock up on our new 3-packs starting TODAY - we’ll also be sampling throughout the week of 4/14!
We’ve have to prove to Costco that we should expand further into the Northeast! Please spread the word - and if we aren’t in your region yet - let us know in the comments where we should go next 🧄
📍1050 Cranberry Square Drive, Cranberry Township
📍202 Costco Drive, Pittsburgh
📍501 Waterfront Drive W, Homestead

GF Sweet and Savory Gemelli Pasta w/ Spicy Honey and Thai Basil
When it’s the middle of the week, but you have a plethora of vegetables to use before they go bad — you make this colorful pasta salad!
Super quick with minimal clean up and is the most perfect way to consume so many beautiful and nourishing veggies!
Ingredients
⁃ 3 to 4 summer squash and zucchini (sliced in half moons)
⁃ 1 bundle of kale (washed, trimmed and cut in about 1 inch
ribbons)
⁃ 2-3 tbsp of Garlic Expressions dressing + marinade
⁃ 1/4 cup plus more of shaved parmesan cheese
⁃ 1 box of gluten free Gemelli pasta, we love Banza
⁃ 2 fully cooked Beyond Meat spicy Italian brats (added for
some extra plant based protein, can swap out for your choice!)
⁃ 1/4 cup Thai basil
⁃ Hot honey to drizzle
⁃ Red pepper flakes to taste
⁃ Balsamic reduction to drizzle

DM us for full recipe!

White Bean Potato Leek Soup w/
Rosemary Fennel Sea Salt Slice

A quick and easy meal that takes about 30 minutes to put together and will make for excellent leftovers. Serve it with my Rosemary Fennel Sea Salt bread and you're fully set. Naturally gluten free and vegan, it’s a meal for everyone to love and enjoy.

⁃ Ingredients
4 large leeks (cut the roots of and clean any dirt off the leeks), slice into about 1/2 inch pieces
3 tbsp Garlic Expressions dressing + marinade
3 cloves of fresh garlic, minced
1 carton of vegetable stock (~4 cups)
3-4 lbs potatoes (I used gold baby potatoes from our CSA box), diced into about 1-1/2 inch cubes
1 tsp sea salt (or to taste)
1 tbsp dried thyme
1 tsp celery salt
1 fennel bulb, diced into about 1 inch pieces
1 tsp black pepper, or to taste
1 can of white navy beans, drained and rinsed
1 can of coconut milk (refrigerated and only scoop the cream on the top out)
2-3 cups of water to thin

⁃ Instructions
In a large dutch oven or Insta Pot, add your sliced leeks, sliced fennel, celery salt, Garlic Expressions dressing + marinade.
Over medium heat, add the minced garlic and sauté for about 5 minutes until leeks are starting to get golden and appear translucent.
Then add diced potatoes, vegetable stock, sea salt and thyme. Give a good stir and place cover on and cook for about 15-20 minutes until potatoes are tender.
Then add in the can of white beans, the cream from the coconut milk and stir together again.
After a couple minutes, take about half to 3/4 of the soup and place in a high speed blender. Depending on if you want it more creamy or chunky. I pureed about 3/4 of the soup.
Then transfer the pureed portion back into the rest on the stove/Insta Pot and let simmer for about 5 minutes.
In a small frying pan, add about 1/4 cup leeks and 1-2 tbsp of Garlic Expressions and brown until crispy. These will be the crunchy toppings on your soup.
Slice up some green onions and a few sprigs of fresh rosemary.
Prepare a fresh loaf of my Rosemary Fennel Sea Salt bread to pair with this soup. The two pair perfectly together.

Roasted Carrots over Whipped Horseradish Feta w/ Sliced Almonds, Honey and ParsleyThis is the dish you bring when you really want to “wow” a group! The
flavors paired together in this simple side dish leave everyone at
wonder. So easy, yet the best dish on the table.
Ingredients
⁃ 1 pound of rainbow carrots or carrots of choice
⁃ 1 bottle of Garlic Expressions salad + marinade
⁃ Salt and pepper to taste
⁃ 4 cloves of garlic, minced
⁃ 1/2 cup fresh feta
⁃ 1/4 cup horseradish (we used a mix of creamy and ground)— can
omit a little for spice taste buds levels
⁃ 2 to 3 tbsp of water to thin
⁃ 1 to 2 tsp lemon juice
⁃ 1/4 cup greek yogurt
⁃ 1/4 cup of Sliced almonds
⁃ fresh parsley to garnish
⁃ Mike’s Hot honey to garnish
Instructions
⁃ preheat oven to 400 degrees.
⁃ Line a sheet tray with parchment paper.
⁃ Add sliced carrot sticks to tray and give a heavy drizzle of
Garlic Expressions and season with salt and pepper.
⁃ Place in oven and roast for about 20 minutes.
⁃ In a blender, add fresh feta, horseradish of choice and a
touch of water.
⁃ We personally added greek yogurt to keep the whipped sauce on
the lighter side with a touch of tangy-ness along with some added
protein.
⁃ Taste the mixture as you go along.
⁃ Add in the splash of lemon juice and salt and pepper.
⁃ Once a thick mixture in combined, set aside.
⁃ Carrots should be done cooking so remove from oven.
⁃ Take a small to medium sized casserole dish and add the
whipped feta horseradish sauce first.
⁃ Then layer on the roasted carrots.
⁃ Sprinkle with sliced almonds, lots of fresh parsley and hot
honey!
⁃ Happy party hosting :)