Tag Archives: green garlic

Recipe: 2 Lumps Please aka How Not to Cook with Green Garlic

29 Mar

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

  • 4 russet potatoes, scrubbed & cubed (leave the skins on)
  • 1/2 bulb of green garlic, chopped finely
  • some milk
  • some sour cream
  • some butter

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

  • 1 bunch chard, ribs removed and leaves sliced into 1-inch ribbons
  • greens from 4 beets, ribs removed and leaves sliced into 1-inch ribbons
  • the other half of the green garlic, finely chopped
  • juice from 1/2 a lemon
  • red pepper flakes, to taste

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.

Recipe: Pasta with Rapini

14 Mar

You can’t go wrong with this classic combo: nutty pasta, bitter rapini, spicy red pepper flakes and salty cheese.

Ingredients

  • 1/2 package pasta
  • 1 bunch rapini, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 green garlic, chopped
  • red pepper flakes, to taste
  • grated parmesan to taste

Boil the pasta according to the directions.  Set your steamer above the pasta water and steam the rapini for about 5 minutes until wilted.  Meanwhile, saute the garlic and red pepper flakes in olive oil.  Add in the rapini and continue to sautee until toasty.  Add in the drained pasta and toss everything together with S&P and more olive oil.  Serve topped with cheese.  Yum!

Recipe: Quite possibly the healthiest pizza in the world except for all the cream and cheese

4 Mar

Pizza night!  We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part.  The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.

Ingredients for the mushroom sauce

  • 2 shallots, sliced
  • 1 container of mushrooms, thinly sliced
  • some heavy cream
  • butter

Melt some butter in  a large saucepan and saute shallots until softened.  Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown.  Add some cream and heat until it bubbles, turn on the heat and set aside.

Ingredients for the greens

  • 1 bunch dandelion greens, cleaned and chopped
  • 1 bunch beet greens, cleaned and chopped
  • 2 bunches mustard greens, cleaned and chopped
  • 1 stalk green garlic, sliced
  • 2 garlic cloves, chopped

Saute the garlic in some olive oil in a large pot until softened.  Add the greens in bunches, adding more as they wilt.  Add some S&P and red pepper flakes to taste.

To assemble the pizza

Stretch out the dough on a pan and spoon the creamy mushrooms over the dough.  Top with a light scattering of cheese, then top with the greens.  Top with a little more cheese and cook as directed.  Yum!

Recipe: Cabbage Lasagna and Green Garlic Mashers

23 Feb

I’ve never been a huge cabbage fan and you may have noticed that I hadn’t posted a recipe using that oxheart cabbage we got for Valentine’s Day.  Well, the March issue of Vegetarian Times arrived in our mailbox last week and included a feature about cabbage with various recipes.  Below is my take on their “Cabbage Casserole with Leeks, Ricotta and Pine Nuts.”  I didn’t really read through the recipe before I started making it, and thought that it would make a nice topping for mashed potatoes (or mashers), but it turned out that the recipe was more like a lasagna with cabbage filling in for pasta.  The mashers made a great side dish for this hearty, yet healthy meal.

Ingredients for the Cabbage Lasagna

  • 12 large leaves of oxheart cabbage (or savoy)
  • 2 baby red onions, sliced (or 3 small leeks)
  • 1 baby garlic, sliced
  • 1/2 cup veggie broth
  • 3 slices lemon
  • 3 cloves garlic, minced
  • 1 15-ounce can chopped tomatoes – we had fire roasted tomatoes with peppers, which made the dish spicy
  • 3T chopped parsley
  • 8 oz ricotta
  • 3T toasted pine nuts

Blanch the cabbage leaves in a large pot of boiling salted water about 5 minutes or until softened.  Drain, pat dry and set aside.  Heat some oil in a skillet over medium high eat and add the baby red onions, baby garlic, and broth.  Place lemon slices on top and bring to a simmer.  Drop the heat to low and cook for 25 minutes.  Drain the liquid in a colander, remove the lemon and put aside.  Preheat the oven to 350.  Heat some more oil in the skillet, add the garlic and cook for about a minute before adding the tomatoes.  Cook for about 10 minutes or until most of the liquid is evaporated.  Stir in the parsley.

To assemble.  Oil a baking dish and the lay down a layer of 3 or 4 cabbage leaves.  Top with 1/3 of the tomatoes, 1/3 of the ricotta, 1/3 of the pine nuts and 1/3 of the onion mixture.  Repeat 3 times and top everything with a last layer of cabbage.  Bake for about 30 minutes.

Ingredients for the Mashers

  • 3 russet potatoes, peeled and chopped into large chunks
  • 2/3 cup milk
  • 1/3 cup veggie broth
  • 1 bulb of green garlic, chopped (including green parts)
  • sour cream (to taste)
  • pats of butter

Combine milk, broth and green garlic in a pan and bring to a simmer, turn off and let milk infuse.  While the cabbage is baking, put potatoes in a large pot, cover with cold water and bring to a boil.  Simmer until potatoes are cooked, 15-25 minutes.  Once soft, drain and return to the pot.  Let sit 30 seconds or so to allow the water to evaporate.  Pour the infused milk into the potatoes (making sure to get all the green garlic) and mash with a potato masher.  Add a few spoonfuls of sour cream to taste and mix in.  Add S&P to taste.  Serve with a pat of butter on top.

Recipe: Creamy Green Garlic Salad Dressing

10 Feb

We had lots of the green garlic aioli left over from this recipe which makes a great salad dressing too, thinned down with a little red wine vinegar and tossed with lettuce and radishes.  It’s kind of like a fake caesar dressing.  Yum!  Also, the “chives” on the baked potato are greens from the baby shallots.

Recipe: Kitchen Sink Bok Choy and Mustard Greens with Tofu

4 Feb

Thursday night again and have to use up some veggies!  We made a simple stirfry with a fantastic winter citrus sauce.  I promise more exciting recipes next week.

Ingredients

  • 3 bok choy, sliced longways
  • 1 bunch mustard greens, trimmed, but leaves left whole
  • 1 package baked tofu
  • 1 negi (or the rest of what you have), sliced
  • 1/2 small red onion, minced

For the sauce

  • 2 T soy sauce
  • 1 t sesame oil
  • juice of 1 lemon (from our tree!)
  • juice of 2 tangerines
  • 1 inch nub of ginger, minced
  • 3 cloves garlic, minced
  • 1 green garlic clove, minced
  • 1 t sriracha
  • 1 t cornstarch
  • 1/4 small red onion, minced

Stirfry onion in a little oil until soft.  Add greens and stifry until cooked then add tofu to heat through.  Meanwhile mix all sauce ingredients into a bowl until combined.  Add sauce to greens and tofu once cooked and stir to coat everything and cook until the sauce thickens.  Can be served over rice or noodles, but we ate it as is (less filling!).

Recipe: Creamy Carrot Soup and Amazing Sandwiches

1 Feb

It’s soup and sandwich night and we made a simple carrot soup served with a veggie sandwich with the most amazing green garlic aioli.  The soup recipe is from an old Food & Wine magazine.  It was very simple and light – if I were to do it again, I would add less water (maybe a quart of stock and 2 cups of water) and perhaps some more herbs.  The green garlic aioli (from Epicurious) really makes the sandwich and is completely addictive.  The recipe makes plenty and you’ll find yourself putting it on anything you can – eggs, burgers, chocolate…

Ingredients for the soup (makes a lot, plenty for lunch all week)

  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart low-sodium vegetable broth
  • 1 quart water
  • 2 pounds carrots, sliced 1/3 inch thick
  • 2 negi (if you still have them from last week’s CSA) or 6 large scallions, thinly sliced crosswise
  • 2 teaspoons poppy seeds
  • 1 cup half & half
  • Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the half & half and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Ingredients for the sandwich (makes 2)

  • 4 sliced whole grain bread, toasted
  • hummus
  • 2 radishes, thinly sliced
  • 1 avocado, sliced
  • robusto cheese, sliced
  • several leaves red oak leaf lettuce
  • amazing green garlic aoli

Assemble sandwich as you like and dig in.

Ingredients for amazing green garlic aioli

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
  • 1/4 teaspoon fleur de sel or coarse kosher salt
  • 3/4 cup mayonnaise, divided
  • 2 teaspoons fresh lemon juice

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice

Recipe: Potato Skillet Pie with Green Garlic

30 Jan

This recipe is from one of my favorite cookbooks of all time, Vegetarian Suppers by Deborah Madison.  The skillet pie is great with a simple salad and really showcases the green garlic.

Ingredients

  • 4 tablespoons butter or oil
  • 1 cup bread crumbs or 1/2 cup grated Parmesan cheese for the pan
  • Scant 2 pounds Yellow Finn or Yukon Gold potatoes, peeled and chunked
  • Sea salt and freshly ground pepper
  • 2 garlic cloves
  • 4 eggs, lightly beaten with a little water
  • 3 tablespoons chopped sage
  • 2-3 heads of green garlic, whites and tender greens minced

Preheat the oven to 375°F. Put a 10-inch cast-iron skillet in the oven with a tablespoon of the butter until melted (we don’t have a cast iron skillet, so we used our regular non-stick, but i think this would work much better using cast iron, we had a little trouble getting the pie out in one piece). Brush it around the pan, then scatter bread crumbs or Parmesan cheese into it to make a crust for the potatoes.

Put the potatoes in a saucepan and cover with cold water. Add a teaspoon of salt, bring to a boil, then simmer until the potatoes are soft, about 20 minutes. While they’re cooking, smash the regular garlic in a mortar with 1/2 teaspoon salt until smooth. Take the green garlic and simmer in a little water until tender, then drain.

Drain the potatoes and return them to the pot. Add the garlics and remaining butter and mash. Taste for salt and pepper, making sure the potatoes are highly seasoned. Then stir in the eggs and sage, transfer the mass to the skillet, and smooth the top. Bake until golden and pulling away from the sides of the pan, about 45 minutes. Remove, let stand for 10 minutes, then run a knife around the edge and unmold onto a serving plate.

This is great topped with sour cream!

Recipe: Giant Kitchen Sink Salad

28 Jan

It’s Thursday and we’re picking up more veggies tomorrow, but have too many that we haven’t been able to eat yet.  So tonight we combined as many of them as we could into a giant kitchen sink salad.

Ingredients

  • A few leaves red oak leaf lettuce
  • A few leaves green oak leaf lettuce
  • A few leaves wildfire lettuce
  • A few leaves dandelion greens
  • Small bunch of radishes, sliced
  • 1 avocado, chunked
  • Bunch of sugar snap peas, from our garden (!)
  • Half red onion, thinly sliced
  • Baked tofu (five spice flavor), cubed
  • 2 cuties (tangerines), separated

Wash lettuce and tear into bite sized pieces.  Combine with the rest of the ingredients in a giant bowl and toss with salt & pepper.

Ingredients for dressing

  • 1 T dijon mustard
  • 2 T red wine vinegar
  • 5 T olive oil
  • 2 green garlic, sliced

Whisk together mustard and vinegar, add salt and pepper.  Slowly whisk in olive oil until emulsified.  Throw in garlic and let sit to marry the flavors.

Toss everything together in the giant bowl and serve on giant plates.  Try to figure out how to use the rest of the lettuce asap.