8 More days until the Garlic Festival here in Hutch. It is all things garlic this month here at Clay Coyote. We will be featuring our tastiest garlic recipes prepared with our favorite Clay Coyote pieces. I will be creating my dishes from my weekly produce box from Loon Organics. I was inspired to create this dish after a recent discussion on different methods of preparing baba ghanoush. I thought, “Zucchini might be a tasty alternative to eggplant.” Mmm mmmmmm I was right! I had previously roasted and then frozen multiple heads of garlic, so this recipe was prepared in less than 10 minutes.
Roasted Garlic Zucchini Dip
3 zucchini
1/2 head roasted garlic
1 Tablespoon tahini
Splash white wine vinegar
Squirt lemon juice
Salt and pepper (to taste)
Roast garlic in your Clay Coyote Garlic Roaster. Peel zucchini, chop, and blend or process along with garlic and tahini. Add lemon juice, vinegar, salt, and pepper to taste. I have been snacking on this all week. First with carrots, then pita, crackers, and yesterday I scooped it up with summer squash. It will keep in your refrigerator for up to a week covered.
I have a trivia for you garlic and poetry lovers out there. Who said, “Eat no onions nor garlic, for we are to utter sweet breath.”?…
