- 1Tbs. olive oil
- 1 large clove garlic, minced
- 1 lb. thin broccoli spears
- ½ cup chicken broth
- ¼ tsp. salt
- ¼ tsp. pepper
- 1/8 tsp. crushed red pepper flakes
- 4 tsp. lemon juice or 2 lemon wedges
Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown). Add trimmed broccoli spears and sauté 2 minutes to coat with oil. Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes. Stir in lemon juice or serve with lemon wedges.
- 1 ½ Lbs carrots, peeled
- 10 – 12 small garlic cloves
- 2 Tbs Olive oil
- salt and pepper
- thyme sprig
- chopped parsley, for garnish
Preheat oven to 400 degrees. Cut carrots into 1-2 inch pieces, toss with oil, then season with salt and pepper. Put them in a roomy baking dish with the unpeeled garlic and thyme sprig. Add 2 Tbs of water, cover tightly with aluminum foil, and bake until tender, 25-45 minutes. Check at least twice to make sure there is moisture in the pan and stir the carrots gently. Toward the end, remove foil and continue roasting until liquid is reduced and the carrots are browned. Serve garnished with parsley.
Note: The unpeeled garlic cloves can be squeezed to remove the creamy garlic, which can be used as a spread on bread or mixed with the carrots for a stronger garlic flavor.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
- 5 Tbsp. butter, divided
- 4 green garlics, finely chopped (about 1 cup)
- 1/2 tsp. salt, plus more for cooking water
- 15 oz. whole milk ricotta
- 3 eggs
- 1/2 cup flour
In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add green garlic and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool. In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add green garlic and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water. Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven. Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes. Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi wamr. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.
- 1 to 2 Tbsp. olive oil or other cooking oil
- 3 green garlics, chopped
- 1/8 tsp. salt plus more to taste
- 2 slices prosciutto, sliced (optional)
- 1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
- Freshly ground black pepper (optional)
- Fresh lemon juice (optional)
Heat a large frying pan over medium high heat. Add oil. Swirl and add green garlic and salt. Cook, stirring, until wilted, about 1 minute. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute. Add greens, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes. Add salt, pepper, and lemon juice to taste, as you like.
- 1/2 lb. snow peas
- 2-3 small carrots, chopped
- 1 small onion, chopped
- 2-3 cloves garlic
- 1/2 cup chopped filberts
- 2 Tbs olive oil
- salt to taste
Heat olive oil in a heavy frying pan. Sauté onions and garlic until the onions are translucent. Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt. I tend not to use much salt when I cook, but this is one recipe where I use more than usual. The effect you are shooting for is for the nuts to take on a salted, roasted taste. Cook for 3-5 minutes. Add the snow peas and cook stirring until they take on a dark green color. This recipe is also great with green beans instead of snow peas.
- 2 lbs carrots
- coarse grain salt
- 1 med lemon
- 15 sprigs Italian Parsley
- 2 cloves garlic
- 2 Tbs. capers
- ½ cup olive oil
- salt & pepper to taste
Boil carrots, skin on, for 10 minutes. Remove skins by rubbing under cold water. Cut into ¼ inch disks. Cut lemons into quarters then slice as thinly as possible. Chop parsley and garlic. Mix all ingredients in a glass bowl & season to taste. Serve at room temperature.
- 1 lb. broccoli flowerets (about 7 cups)
- 2 or 3 cloves garlic
- ½ c. grated Parmesan
- 3 Tbsp. olive oil
- 1 ½ tsp. sesame oil
- ½ tsp salt
- 12 oz dried bow tie pasta (farfalle)
- 1-2 Tbsp. seasoned rice vinegar
- 1 small tomato, chopped
In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. FromLow-fat Vegetarian Cookbook from Sunset Books 1995.
Elephant garlic is not a true garlic, it is a leek. It has a milder garlic flavor which means you can use it the same way as regular garlic in even larger quantities. The mildness also makes it very well suited to mashing in potatoes, roasting on kabobs or slicing into scalloped potatoes. Our favorite way to use it is roasted: take a knife and cut through the wrappers at the neck of the garlic. Peel the wrapper so that the head stays intact at the root end. Pour 2 Tbsp. olive oil or a pat of butter on top of the head, bake at 350 degrees for 45 minutes to an hour, until the skins on the cloves are browning. Add a little water to the bottom of the pan and keep baking for 15 minutes. The garlic should be soft. It can be squeezed out of the clove onto crusty French bread. Top with goat cheese and accompany with red wine.
- 2 lbs. fresh greens
- 3 cloves garlic, minced
- 1/3-c. oil
- 1 Tbsp. lemon or lime juice
- 3 Tbsp. soy sauce
- 1/2 tsp. salt
Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately.
From the Winter Harvest Cookbook by Lane Morgan.