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