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Garlic Bread

Ingredients

1 small French or Portuguese roll
1 small garlic clove
1/8 teaspoon salt
1 tablespoon unsalted butter, softened

Preparation

Put oven rack in upper third of oven and preheat oven to 350°F.

Halve roll horizontally. Mince garlic and mash to a paste with salt, then stir into butter and spread on cut sides of roll. Put halves back together and wrap in foil. Bake in oven 10 minutes, then open foil and arrange halves, cut sides up, on foil and bake until golden, about 10 minutes more.

 

Green Garlic Vinaigrette

• 1 small stalk of green garlic, roughly chopped
• 1/2 c. vinegar, apple cider, red wine, or sherry wine
• 1 1/2 c. oil, olive oil is best but any oil will do
• 2 tsp. dijon mustard
• Salt & Pepper to taste

Put all ingredients except oil in blender or food processor. Puree until smooth. Slowly add oil until finished.Chill or serve at room temperature. Store in jar or tupperware. Great shelf life. Shake vigorously with each use.

Green Garlic Mayo ( Bon Appétit, August 2006 )

• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped green garlic
• 1/4 teaspoon salt
• 3/4 cup mayonnaise, divided
• 2 teaspoons fresh lemon juice
• Blend olive oil, garlic, and 1/4 teaspoon salt in processor or blender until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
• Do ahead: Can be made 1 day ahead. Cover; chill.
  
  

Garlic Compound Butter with Savory (www.recipezaar.com)

Ingredients

1 lb unsalted butter , at room temp

1/4 cup chopped garlic or green garlic

1 tablespoon summer savory

2 tablespoons kosher salt

2 tablespoons ground black pepper

Preparation

Put all ingredients in a mixer with a wire whip attachment. Whip until butter is lighter in color and the volume has increased.

Store in an airtight container in the refrigerator

Or, dish it out on parchment paper and roll into a log. Wrap in plastic wrap and foil and it can be frozen for months. Best part is you can just unwrap and slice off what you need and rewrap it and stick it back in the freezer.

 

Braised Greens with Garlic

Modified from Gourmet, December 2004

Ingredients

1/2 lb greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water

Preparation

Blanch greens in a 4-quart heavy pot of boiling salted water for 1 minute. When salting water for cooking, use about 1 tablespoon of salt for every 4 quarts of water. Drain greens in a colander and wipe pot dry.

Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

Makes 1 serving.

Braised Greens with Bacon and Onion

Modified from Bon Appetit

Ingredients

2 bunches kale (about 20 ounces total), thick stems and ribs trimmed and chopped, leaves chopped

6 bacon slices, cut into 1/2-inch pieces
2 cups chopped onions
1/4 cup red wine vinegar

Preparation

Cook green stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.

Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Add chopped onions and sauté until tender, about 8 minutes. Add green leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until greens are very tender, stirring often, about 15 minutes. Stir in vinegar. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.

Serves 4

Braised Greens With Chipotle-Chile Vinaigrette

From Cooking Light

Ingredients

2 1/4  cups low-salt chicken broth, divided
2  tablespoons sherry vinegar
2  tablespoons fresh lime juice
1  tablespoon vegetable oil
1/2  teaspoon dried oregano
1  canned chipotle chile in adobo sauce
3  pounds mustard greens
3  pounds turnip greens
6  garlic cloves, minced

Preparation

Combine 1/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.

Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups. Bring 1 cup broth to a boil in a stockpot over medium-high heat. Add garlic; cook 2 minutes, stirring frequently. Add 1 cup broth and greens; cover and cook 20 minutes or until wilted. Drain well. Serve with vinaigrette.

Serves 8

Sauteed Greens with Cannellini Beans and Garlic

Adapted from Bon Appetite

Servings: Makes 4 to 6 servings

Ingredients

5 tablespoons extra-virgin olive oil, divided
3 Tablespoons chopped garlic scapes
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Green Garlic Pizza

www.gourmetsleuth.com

Ingredients (Topping)

2 bunches green garlic

2 onions
2 Tb olive oil
1/4 cup chicken stock
1 anchovy
1 tsp fresh chopped thyme

Preparation

Thinly slice or chop the garlic. Chop the onions. Gently stew onions and garlic with the olive oil and stock or water until quite soft. Add the chopped anchovy and thyme.  Let cool to room temperature.  Spread on your pizza, top with cheese if you like, and bake in a hot oven until crust is crisp.

Ingredients (Dough)

1 teaspoon active dry yeast
2/3 cup warm water (105° to 115° F)
2 cups unbleached all-purpose flour
1 teaspoon salt
olive oil for the bowl

Preparation ( Dough)

Sprinkle yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.

In a large bowl, combine the 2 c flour and the salt. Add yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1.5 hours. Flatten dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled. Dough good for one 12 inch pizza.

 

Garlic Scape Pesto (maryjanesfarm.com)

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.

 

Green Garlic Bagna Cauda
This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!

Ingredients

1/2 cup unsalted butter
1/2 cup extra virgin Olive Oil
1/4 cup chopped anchovy fillets
3/4 cup finely chopped green garlic

Preparation
Melt the butter in a small, heavy saucepan over low heat. Add olive oil and anchovies. Stir until anchovies dissolve about 2 minutes. Add garlic and cook another 2 minutes. Pour mixture into a small bowl and dip assorted raw vegetables into it. Try carrots, broccoli, green beans, fennel slices, snow peas or sugar snap peas.

 

Green Salad with Roquefort Vinaigrette

Ingredients

4 cups mixed baby greens
4 ounces plum tomatoes, seeded, diced
2green onions, chopped
Handful of dried cranberries or dried currants
1/4 cup chopped pecans, toasted
1/4 cup plus 1 tablespoon olive oil
1 ½ tablespoons raspberry vinegar or red wine vinegar
1/4 cup crumbled Roquefort cheese (about 2 ounces)

Preparation

Combine lettuce, tomatoes, onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

Serves 2-3 (Bon Appetit)

GARLIC AND ROSEMARY STUFFED MUSHROOMS

Ingredients