Tuesday, August 8, 2023

Fresh Garlic- What to do with it!


1. Roast it!


  • Most sources suggest to wrap garlic in tin foil, and roast it in the oven until it is soft. This works well, and is a totally valid option! However, we usually have a large amount to roast and try to avoid using much foil, so we roast ours a little differently.
  • After peeling away the tougher outer layers, spread the garlic in a large glass baking pan. Drizzle with extra virgin olive oil to lightly coat it, and sprinkle with salt and pepper. At 400Froast the green garlic in the oven until it is golden brown and soft.
  • The time will vary depending on the age and thickness of the green garlic you’re working with. For our larger, more mature bulbs, we found that roasting them for 20 minutes covered and 10 minutes uncovered worked well. Flip the pieces over once during baking to evenly roast both sides.

2. Pickle/Ferment it!


  • Another way to preserve a larger harvest or supply of green garlic is to pickle it. Bloody Mary fans and garlic-enthusiasts will love this option! If it is young and tender enough, pickled green garlic could be munched on whole, if that’s your style and taste. They could also be further cut up later and incorporated into other meals. Some mouthwatering options for using pickled garlic are in salad dressing, stuffed in olives, served with cheese and crackers, mixed with sautéed vegetables, or in hummus.
  • To pickle green garlic, cut and peel away any tough upper and outer portions, revealing the most tender middle parts. Pack into a jar with a vinegar-based brine and seasonings of choice. See our favorite pickling brine recipe here. It is used for banana peppers in this example, but could easily be applied to a variety of veggies – including cucumbers and garlic! We most often make quick-and-easy refrigerator pickles, rather than messing with hot bath canning.


Grilled Ratatouille



  • 2 zucchini, cut into quarters lengthwise
  • 2 yellow squash, cut into quarters lengthwise
  • 2 Japanese eggplant, halved lengthwise
  • 2 red bell peppers, stemmed, seeded, and quartered
  • 2 yellow bell peppers, stemmed, seeded, and quartered
  • 2 red onions, quartered
  • 1 pint cherry tomatoes
  • 1/2 cup olive oil, plus 2 tablespoons
  • Salt and freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh oregano leaves
  • 1/4 cup finely chopped flat-leaf parsley leaves


  1. Preheat grill to medium-high. 
  2. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.


Aloo Tikki: Potato Cakes with Green Chutney




  • 2 pounds yukon (or, Russet) gold potatoes (scrubbed clean, peeled + halved)
  • 1-2 Tbsp vegan butter (plus more for cooking // or sub a neutral oil of choice)
  • 2 tsp curry powder (plus more to taste // I love Trader Joe’s curry powder)
  • 1/8 tsp ground cardamom (plus more to taste)
  • ~1/2 tsp each salt + pepper (to taste)
  • 2/3 cup green peas (thawed if frozen) Sub this week's Edamame!!
  • 1/2 cup panko bread crumbs (optional // for coating // gluten-free for GF)


  • 1 bunch fresh cilantro (stems mostly removed // 1 bunch equals ~3 ounces)
  • 3 cloves garlic (crushed)
  • ~1/4 tsp each salt + pepper (to taste)
  • 1 large lime (juiced // or sub lemon)
  • 1 Tbsp sweetener (such as cane sugar, maple syrup, or honey if not vegan // plus more to taste)
  • 1-2 Tbsp water (to thin)
  • 1-2 Tbsp ripe avocado (optional // for extra creaminess)


  1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.

  2. While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size – the smaller the better).

  3. Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.

  4. Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don’t be timid with the salt.

  5. Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes as original recipe is written).

  6. Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs – I tested with and without and would recommend for a crispier crust – sprinkle on top and gently press to adhere.

  7. Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.

  8. Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.

  9. Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.

  10. Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.


Roasted Tomato Salsa



  • 4 vine-ripened tomatoes, quartered
  • 2 small yellow onions, cut into wedges
  • 6 cloves garlic, peeled
  • 3 serrano chili peppers, stemmed (use less for a milder salsa)
  • ¼ cup vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • ¼ cup cilantro leaves
  • 1 tablespoon fresh lime juice, from one lime, plus more if needed


  1. Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.

  2. Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
  3. Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.
  4. Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator.
  5. Note: This recipe is not meant for canning.


Grilled Chicken Zucchini Kebabs



  • 2 boneless chicken breasts, cut into 1-inch pieces
  • 2 medium zucchini, silced into thick rounds
  • 1 large red onion, cut into 1-inch pieces
  • 2 large lemons
  • 3 cloves garlic, minced
  • 1 tablespoon  chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


  1. Place the chicken pieces in a large Ziploc bag or bowl. Place the zucchini and red onion in a separate Ziploc bag or bowl. Set aside.

  2. Zest one of the lemons and place the zest in a medium bowl. Juice both lemons and add to the lemon zest. Add the minced garlic, thyme, rosemary, olive oil, salt and pepper. Whisk the marinade together. Pour half of the marinade into the freezer bag or bowl with the chicken pieces and pour the other half in the freezer bag or bowl with the zucchini and onion. Let marinade for 30 minutes or up to 4 hours in the refrigerator.

  3. When ready to grill, make the kebabs. Alternate chicken, zucchini, and onion on skewers. Discard any remaining marinade.

  4. Lightly brush the grill with olive oil and preheat to medium heat.

  5. Grill chicken kebabs, turning often so each side browns and has light grill marks, about 10-12 minutes or until chicken is cooked through. Serve immediately.


Marinated Cucumber, Onion, and Tomato Salad



  • 1 cup water

  • ½ cup distilled white vinegar

  • ¼ cup vegetable oil

  • ¼ cup sugar

  • 1 teaspoon salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

  • 3 cucumbers, peeled and sliced 1/4-inch thick

  • 3 tomatoes, cut into wedges

  • 1 onion, sliced and separated into rings


  1. Gather all ingredients.

  2. Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. continue to burst and create a sauce, 5 more minutes.

  3. Add cucumbers, tomatoes, and onion and stir to coat.

  4. Cover bowl with plastic wrap; refrigerate for at least 2 hours.

  5. Enjoy!


Zucchini Bread



  • 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (about 165g) shredded zucchini (no need to blot)
  • optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)


  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
  3. Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
  4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.