Greek Salad Dressing

 

Ingredients:

• 6 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic minced
• 1 teaspoon dijon mustard
• 1 tablespoon fresh chopped oregano or 1 teaspoon dried
• salt and freshly ground black pepper to taste

Preparation:

1. Place all ingredients in a mason jar, cover, and shake vigorously until emulsified. If you prefer to use a food processor, add the oregano after processing the dressing.

2. Toss with your favorite salad and enjoy!

https://flavorthemoments.com

Garlic Chive Oil

 

Ingredients:

• 1 cup garlic chives or ramps
• 1 cup thyme, rosemary, tarragon, or another herb
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil or expeller-pressed canola or grapeseed oil

Preparation:

1. Place all the ingredients in a blender or food processor and process until smooth or to desired consistency, scraping down the sides of the bowl as necessary.

2. Pour into small glass jars and refrigerate. Makes about 1 1/3 cups. Use within 1 month for the freshest flavor.

https://www.ediblecommunities.com

Garlic and Greens Spaghetti

 

Ingredients:

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole, or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese

Preparation:

1. Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons of oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
2. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
3. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup of cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

https://www.foodnetwork.com 

Garlic Bok Choi

Ingredients:

• 1 tablespoon vegetable oil
• 5 cloves garlic - minced
• 2 large shallots - minced
• 2 pounds baby bok choy - halved or quartered
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper - optional

Preparation:

1. Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan.  Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
2. Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
3. Sprinkle with crushed red pepper and serve immediately. Enjoy!

https://theforkedspoon.com