Quinoa and Greens Pie with Mashed Turnips and Beet Chips
Crumpets with Chamomile Creme Anglaise & Blueberries
Wine Braised Turnips and Kohlrabi with Salad and Sausage
Kale and White Bean Soup with Home Made Stock
Strawberry Morning Muffins
Mother's Day Lunch
Beet, Citrus and Avocado Salad
Radish, Mint and Cream Cheese Finger Sandwiches
Beet Green & Mushroom Quiche
Mac 'n' Cheese with Braised Collard Greens
I was getting over a bug last week and really craving comforting mashed potatoes. We thought green garlic would be a great addition, but made a mistake: we didn’t cook it before adding it to the mashed potatoes. The dish wasn’t inedible by any means and we ate up the mashers with abandon, but the green garlic did have a rough texture and not a huge amount of flavor. Here’s the recipe I should have made.
Lump 1: Ingredients for the mashers
Put the potatoes in a large pot, cover with cold water and bring to a boil. Boil the potatoes for about 20 minutes, or until soft. Meanwhile, put the green garlic, milk and butter in a saucepan. Slowly bring to a simmer, and then turn off the heat, allowing the green garlic to infuse the milk/butter and soften in the heat. Combine all ingredients to taste and mash with a potato masher. Taste for S&P.
Lump 2: Ingredients for the Greens
Sauté the green garlic and a pinch of red pepper in some olive oil until softened. Add the greens in batches and sauté until wilted. Once the greens are cooked and most of the liquid has evaporated, squeeze lemon juice on greens and add more red pepper flakes, s&p to taste.
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