Fresh Garlic- What to do with it!

 

1. Roast it!

Preparation:

• 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 400F, roast 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!

Preparation:

• 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.

homesteadandchilicom

Grilled Ratatouille

 

Ingredients:

• 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

Preparation:

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.

foodnetwork.com

Aloo Tikki: Potato Cakes with Green Chutney

 

Ingredients:

ALOO TIKI:

• 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)

5-MINUTE GREEN CHUTNEY:

• 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)

Preparation:

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.

minimiallistbaker.com

Roasted Tomato Salsa

 

Ingredients:

• 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

Preparation:

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.

onceuponachef.com

Grilled Chicken Zucchini Kebabs

 

Ingredients:

• 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

Preparation:

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.

twopeasandtheirpod.com

Marinated Cucumber, Onion, and Tomato Salad

 

Ingredients:

• 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

Preparation:

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!

allrecipes.com

Zucchini Bread

 

Ingredients:

• 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)

Preparation:

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.

sallysbakingaddiction.com

Cream Cheese Stuffed Poblanos

Ingredients:

• 4 poblano peppers
• A bit of olive oil or a spray oil
• 8 ounces cream cheese softened
• 4 ounces shredded white cheddar cheese
• 1 tablespoon spicy chili powder
• 1 teaspoon garlic powder
• ½ tablespoon ground cumin
• Salt and pepper to taste
• Juice from 1 lime
• Chopped cilantro for garnish

Preparation:

1. Get a grill going good and hot, to about medium-high heat.

2. Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.)

3. Slit the poblanos up the side and open. Scoop out the insides.

4. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.

5. Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.

6. Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.

7. Serve and enjoy!

chilipeppermadness.com

Pasta with Cherry Tomatoes

 

Ingredients:

• 8 ounces spaghetti
• ¼ cup olive oil
• 2 pints cherry tomatoes
• 3 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon crushed red pepper
• ½ cup fresh basil chopped, plus more for serving
• ¼ cup grated Parmesan cheese plus more for serving

Preparation:

1. Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.

2. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.

3. Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.

4. Serve immediately with more fresh basil and parmesan cheese, if desired.

feelgoodfoodie.com

Potato Salad

 

Ingredients:

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Preparation:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

2. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

3. Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

4. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.

5. Cover and chill for at least 1 hour and up to 1 day.

6. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

loveandlemons.com

Shishito Peppers with Garlic Lemon Sauce

 

Ingredients:

Peppers:

• 1 lb. shishito peppers
• 4 Tablespoons olive oil or avocado oil

Dipping Sauce:

• Lemon Garlic Dipping Sauce

• 1/2 cup mayonnaise
• 1 Tablespoon lemon juice
• 1/3 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper or more, to taste
• 1/2 teaspoon sea salt

Preparation:

Make the Lemon Garlic Dipping Sauce:

1. Mix the mayo, lemon juice, garlic powder, and cayenne pepper together in a small dish. Season to taste. If making in advance, cover the bowl and store in the refrigerator for up to 2 days.

Cook the Peppers:

1. Wash the peppers and pat them dry with a towel.

2. Poke each pepper once with a fork. This step is optional, but it cuts back on the danger of popping peppers in the skillet.

3. Heat the oil in a heavy-bottomed skillet over medium-high heat. When the oil is shimmering, it's hot enough. In batches, add the peppers to the hot skillet, being careful not to overcrowd the skillet. Cook until brown and blistered on one side, then turn until blistered and browned on all sides.

4. Set the peppers on a plate. Sprinkle with flakey sea salt and a squeeze of lemon. Serve immediately with the dipping sauce.

5. Cook the Shishito Peppers

cookathomemom.com

Crispy Summer Squash Pancakes

Ingredients:

• 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry

• 2 scallions, thinly sliced

• 1 jalapeño, thinly sliced

• 1 large egg, beaten

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• Kosher salt

• Pepper

• 6 tablespoons canola oil

• Lemon wedges and sour cream, for serving

Preparation:

1. In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour, and baking powder and season with salt and pepper. Mix gently just to combine.

2. In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3 cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil, and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

foodandwine.com

Crispy Turnip Fries

 

Ingredients:

• 2 turnips {peeled, and cut into matchsticks}
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 2 sprigs fresh rosemary {or 1/2 tsp dried}
• 2 sprigs fresh thyme {or 1/2 tsp dried}
• 1/2 tsp dried parsley
• 1/4 tsp smoked paprika
• 1 tsp kosher salt {optional}

Preparation:

1. Preheat oven to 425 degrees F. Place the baking sheet in the oven to preheat.

2. Cut off the top and bottom of the turnip and peel the tough outer skin. 

3. Cut turnips into matchsticks. 

4. Add the turnips, arrowroot powder, and dried herbs and seasoning to a mixing bowl and toss until all the turnips are coated. 

5. Drizzle in the avocado oil and stir to make sure everything is coated.

6. Add turnips to the (preheated) baking sheet, making sure the turnips are not touching each other. If using fresh herbs add to the pan.

7. Bake for 15 minutes and then stir. Bake until the fries have reached your desired level of crispiness (about 5-10 more minutes).

8. Sprinkle finished fries with a pinch of kosher salt and serve

sustainablecooks.com

Bean Salad with Radicchio, Radish, Pickled Onion and Marcona Almonds

 

Ingredients:

• 1/2 small red onion, finely chopped

• Red wine vinegar, for pickling

• 1/2 cup Marcona almonds

• 4 cups cooked drained beans (fresh or canned; see note), such as turtle, navy, and/or black-eyed peas

• 3 radishes, finely diced

• 2 scallions, white and light green parts only, chopped

• 1 (6-ounce) head radicchio, quartered, cored, and roughly chopped

• 1/2 cup chopped fresh parsley (from 1 bunch)

• Simple Vinaigrette, for dressing

• Kosher salt and freshly ground black pepper

Preparation:

1. In a small bowl, add onion and pour enough vinegar over it to just cover. Let stand 15 minutes.

2. Place almonds in a zipper-lock plastic bag, push out air, and seal. Using a skillet, smash almonds until roughly crushed.

3. Drain onions. In a large bowl, combine marinated onions, smashed almonds, beans, radishes, scallions, radicchio, and parsley. Drizzle with vinaigrette, tossing, until ingredients are lightly coated. Season with salt and pepper. Serve. Salad can be refrigerated up to 3 days.

seriouseats.com

Crushed New Potatoes

 

Ingredients:

• 1 pound (450 g) baby potatoes
• 2 tablespoons (30 ml) olive oil
• 1 clove garlic crushed
• 1 teaspoon chopped fresh parsley or basil
• ½ teaspoon ground black pepper
• ½ teaspoon salt

Preparation:

1. Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.

2. Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.

3. Lightly crush the potatoes with a fork or a potato masher, but make sure not to overdo it as you don't want really flat pieces of potato all over your baking sheet.

4. Using the excess olive oil on the baking tray, lightly brush the potatoes with the olive oil.

5. Season with freshly ground black pepper, and sea salt.

6. Sprinkle with either dried or fresh herbs and garlic.

7. Bake in the oven for 10-15 more minutes at 200°C (390°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.

8. Served Immediately. 

littlesunnykitchen.com