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

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

White Beans and Escarole

 

Ingredients:

• 5 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• 3 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan (chunk)
• Salt and freshly ground black pepper
• Freshly grated Parmigiano cheese for serving

Preparation:

1. Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use. 
2. Drain bean liquid and rinse beans. Set aside. 
3. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
4. Add the escarole and saute until wilted about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and Parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally. 
5. Season with salt and pepper, to taste. Add grated Parmigiano cheese and serve with crusty bread. 

cucinabyelena.com

Pasta with Dandelion Greens, Garlic, and Pine Nuts

 

Ingredients:

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 large cloves of garlic, thinly sliced
• 1/4 cup pine nuts
• 12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
• 1 Tbs. balsamic vinegar
• Freshly ground black pepper
• 12 oz. Gemelli or penne
• 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)

Preparation:

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
3. Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
4. Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
5. Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.

https://www.finecooking.com

 

Dandelion Green Pesto

Ingredients:

• 1 lb dandelion greens
• 1/2 cup olive oil
• 4 cloves garlic
• 1  lemon juice (juice of one lemon)
• 3 oz walnuts
• 1/2 tsp salt
• 1/8 tsp black pepper ground

Instructions:

1. Sort the dandelion leaves by removing all the wilting or badly bruised leaves. Wash all remaining leaves and dry as well as you can.
2. Add all the ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice consistency for pesto.
3. Use immediately over pasta. If you like add some grated Parmesan cheese. See notes.

https://belgianfoodie.com/recipe/dandelion-pesto/

Roasted Sunchokes with Garlic and Herbs

Ingredients:

• 1½ pounds sunchokes, sliced in half, length-wise
• 2 tablespoons olive oil
• ½ teaspoon course kosher salt
• Cracked fresh pepper
• 1 sprig of fresh rosemary or thyme, leaves removed
• 3 to 4 cloves of garlic, peeled and left whole

Instructions:

1. Preheat the oven to 425 degrees F.
2. Scrub the sunchokes under cold running water and slice in half length-wise.
3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.

https://www.nerdswithknives.com

Summer Sauteed Potatoes

Ingredients:

• 1.5 lbs Potatoes cut into chunks
• 4 tbsp canola or olive oil
• 1 tbsp butter
• 4 bay leaves
• 2 garlic cloves
• zest 1 lemon
• small bunch parsley, chopped

Instructions:

1. Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
2. Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often.

https://www.bbcgoodfood.com

Buttery Garlic Green Beans

 

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 pinches lemon pepper
• salt to taste

Instructions:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

allrecipes.com/recipe/230103/buttery-garlic-green-beans/

Shrimp and Fennell Spaghetti with Garlic

Ingredients:

• 2 medium fennel bulbs
• 3 clove garlic
• 1 lb. spaghetti
• 2 tbsp. olive oil
• 1 tsp. sugar
• 1 tsp. crushed red pepper
• salt
• 1 can no-salt-added diced tomatoes
• 1 lb. medium shrimp
• 2 c. frozen peas

Instructions:

• Heat large covered sauce pot of salted water to boiling on high.
• While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.
• Add spaghetti to boiling water and cook for 2 minutes less than label directs.
• Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.
• Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.

goodhousekeeping.com/food-recipes/a14331/shrimp-fennel-spaghetti-recipe-ghk1012/

Garlicky Swiss Chard

Ingredients

• 2 bunches Swiss chard, stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
•  Large pinch crushed red pepper flakes
•  Salt

Instructions

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

cooking.nytimes.com/recipes/11324-garlicky-swiss-chard

Sautéed Escarole with Garlic and Parmesan Cheese

Ingredients

• 8 cups roughly chopped escarole (2 small heads)
• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, slivered
• 1/4 to 1/2 tsp mild red pepper flakes, to taste
• 1/4 tsp kosher salt
• 1/4 tsp fresh black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste

Instructions

• Wash the escarole in a bowl of cold water, and spin dry in a salad spinner, leaving a little bit of water on the greens.
• In a very large frying pan, heat the oil over medium-low heat. Sauté the garlic for 30 seconds, to infuse the oil.
• Add the escarole, in batches if necessary, stirring gently until the hot oil begins to wilt the greens. When all of the escarole is in the pan, toss in the red pepper flakes, salt and pepper.
• Cover the pot, reduce heat to low, and cook for 5 minutes, until the greens are wilted and soft.
• Transfer the escarole to a serving dish, and top immediately with grated cheese.
• Serve hot.

www.theperfectpantry.comtheperfectpantry.com/

Mini Potato Pancakes with Green Garlic and Chives

Ingredients:

1 1/2 pounds potatoes
3 tablespoons chopped green garlic (white and light green parts only)
2 tablespoons chopped chives
1/2 teaspoon salt
Vegetable oil for frying
24 flat-leaf parsley leaves
Dipping sauce to serve: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sugar (optional)

Instructions:

Peel and finely grate the potatoes with a Microplane or the small holes of box grater. Place the potatoes in a fine-mesh strainer over a bowl and press with the back of a spoon to drain as much liquid as possible. (Alternatively, you can wrap the grated potatoes in a tea towel or fine cheesecloth and wring out all the water into a bowl.)

After a minute or two, the starch will settle to the bottom of the bowl. Carefully pour away the liquid and mix the starch with the grated potatoes, green garlic, chives, and salt.

Heat a tablespoon of oil in a skillet over medium heat. Drop a tablespoon of the potato mixture into the pan, using the back of a spoon to flatten and shape it into a 1/4-inch-thick pancake. Gently press a parsley leaf into the top. Cook until the bottom turns crisp, then flip over with a spatula and continue cooking until crisp.

Repeat process with the rest of the mixture and add more vegetable oil to the pan as needed.

Serve warm or at room temperature with dipping sauce.

Recipe Source