Ingredients:
About 2 cups flour of choice
1 tsp sea salt
5 tbs sunflower oil, divided
About 10 green garlic stalks, trimmed and chopped (about 2 cups)
3 tbs reduced-sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs toasted sesame oil, divided
1 tsp chili-garlic sauce or Sriracha chili sauce (optional)
Directions:
1. Stir together flour, salt, and ¾ cup plus 1 tbs water until a shaggy mass forms. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 minutes. Wrap in plastic wrap and let rest 30 minutes.
2. Meanwhile, heat 1 tbs oil in a large skillet over medium heat. Add green garlic and cook, stirring often, until softened and browned, 4-5 minutes.
3. Whisk together the soy sauce, vinegar, 1 tsp sesame oil and the optional chili oil in a small bowl to make a dipping sauce.
4. In a small bowl, mix 1 tbs oil with the remaining 2 tsp sesame oil.
5. Divide dough into 4 equal parts and pat each into a disk. Roll each disk into a very thin circle about 12-inches wide, using just enough flour on the work surface to prevent sticking. Lightly brush each circle with the oil mixture and sprinkle with even amounts of the chopped garlic.
6. Roll up each dough circle like a cigar then, starting at one end, coil the tube into a spiral (so it looks like a cinnamon bun) and press the outer edge into the spiral to seal. Sprinkle each spiral with flour and use a rolling pin to carefully roll into a flat disk about 6-inches wide (some garlic may poke through).
7. Heat 2 tsp sunflower oil in a skillet over medium heat. Cook pancakes one at a time, adding fresh oil for each cake and turning them over once or twice until deep golden brown and crisp, about 8 minutes per side.
8. Cool pancakes slightly on a wire rack before cutting into wedges. Serve with the dipping sauce.
Serves 4-8
Ingredients:
1 cup coconut oil
2 eggs
2 cups steamed, mashed carrots
½ cup unsulfured molasses
2 cups coconut flour
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp aluminum-free baking powder
Pinch of sea salt
Directions:
1. In a bowl, mix together the coconut oil, eggs and molasses.
2. In a separate large bowl, combine the coconut flour, cinnamon, ginger, baking powder and salt.
3. Gradually alternate adding the mashed carrot and the wet ingredients to the dry ingredients, mixing well to form a dough.
4. Drop bite-sized spoonfuls of the dough onto a greased or parchment paper-lined cookie sheet. Bake in a pre-heated 375 oven for 12 minutes. Let cool a few minutes before removing to a cooling rack.
Ingredients:
2 bunches radishes
2 tbs thinly sliced chives or green part of green onions
olive oil
2-4 ounces dry-jack cheese or Parmesan-Reggiano
Large handful of arugula
1 lemon
sea salt and freshly ground pepper
Directions:
1. Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well then set on a towel to dry (or dry with a paper towel).
2. Once dried, thinly slice the radishes lengthwise or crosswise and put into a bowl. Add chives, radish greens and enough oil to lightly coat then toss together.
2. Spread the arugula on a platter, top with the radish mixture, season with salt and pepper, shave the cheese over the top and squeeze the lemon over the salad just before serving to add brightness.
Serves 6
Ingredients:
2 pounds mustard greens
1 medium onion, cut into ½-inch squares
3 medium tomatoes, chopped
2-3 green garlic bulbs, minced
1 tbs olive oil
Several pinches red pepper flakes or 3 small dried red chilies
Sea salt
Vinegar
Croutons (optional)
Directions:
1. Remove the stems from the greens and discard them – with the very large leaves, take out the whole stem not the just the bottom end. Roughly chop the leaves, wash them well and steam over boiling water for 5 minutes, or until they are tender. Take off the heat and set aside.
2. Heat the oil in a wide skillet, add the onion and cook over medium-high heat for 2 minutes. Add the tomatoes, garlic and chilies. Salt lightly and cook for another minute.
3. Add the chopped greens, mix well and continue cooking until greens are thoroughly warmed.
4. Taste for salt and season with a splash of vinegar. Serve alone, or with some warm, toasty croutons to soak up the juices.
Serves 4
Ingredients:
½ cup wild rice
1 medium onion, peeled and grated
1 small sweet red pepper, seeded and diced small
1-2 green garlic bulbs, trimmed and minced
1 tbs minced ginger
1½ cups chopped cabbage
1 cup cooked chickpeas
1 bunch green onions, thinly sliced
3 tbs chopped cilantro
Sea salt and freshly ground pepper
Directions:
1. Bring 2 cups of water to a boil in a large saucepan. Add the wild rice, return to a boil, reduce the heat to medium, cover and cook for 55-60 minutes. Drain off any excess water and set aside.
2. Heat a large skillet over medium heat. Add the onion and pepper and sauté for 10 minutes, adding 1-2 tbs water at a time to keep the veggies from sticking to the pan.
3. Add the garlic and ginger, cook for another minute. Add the cabbage and cook for 10-12 minutes, or until the cabbage in tender.
4. Add the chickpeas, green onions, and cilantro. Season with salt and pepper, stir together and cook for another minute to heat up the chickpeas.
5. Remove from heat, add the wild rice and mix well.
Serves 4
Ingredients:
1 bunch broccoli, florets and peeled stems cut into bite-size pieces
1/2 cup fresh basil, chopped
1 tbsp finely chopped green garlic
1/2 cup diced sweet red pepper or cherry tomatoes
2 tbsp olive oil
1 tbsp lemon juice
2 tsp lemon zest
sea salt
pinch of red pepper flakes (optional)
Directions:
1. Bring a large pot of water to a boil. Add the broccoli and a pinch salt and blanch for 30 seconds. Drain the broccoli and run it under cold water to stop the cooking process and retain the bright green color.
2. Heat the olive oil in a saute pan over medium heat. Add the green garlic and red pepper flakes, cook for 30 seconds until just aromatic. Add the sweet pepper and a pinch of salt, cook for an additional minute.
3. Stir in the broccoli and cook for 2 minutes; the broccoli should still be firm. Gently stir in the basil and lemon juice and zest. Serve immediately.
Ingredients:
2 tbsp olive oil
6 cups stemmed, chopped chard
1/4 cup freshly squeezed orange juice
1 tsp minced green garlic
2 tbsp dried cranberries
1/2 tsp orange zest
1/4 tsp maple syrup
Pinch of red pepper flakes (optional)
Directions:
1. Heat olive oil in a large saute pan over medium heat. Add the green garlic, cranberries, orange juice and red pepper flakes (if using). Saute for 30 seconds until just aromatic.
2. Add the chard, salt and zest and saute until the color of the chard begins to darken and intensify. Use a slotted spoon to transfer the chard to bowl then bring the liquid in the pan to a boil. When the liquid shrinks in from the sides of the pan and thickens, reduce the heat to low and stir the chard back in along with the maple syrup.
3. Check seasonings and adjust as needed. Serve immediately.
Serves 4
Ingredients:
4 cups stemmed and chopped kale
2 tbsp olive oil
1 red onion, cut into half-moons
2 carrots, diced small
1-2 small heads green garlic
1 tsp minced ginger
2 tbsp lemon juice
sea salt
Directions:
1. Put the chopped kale in a bowl, cover with cold water and set aside.
2. Heat the olive oil in a large, deep saute pan over medium-high heat then add the onion, a pinch of salt and saute for 3-4 minutes. Decrease the heat to low and cook the onions until caramelized, about 20 minutes.
3. Increase the heat to medium and add the carrots, green garlic, ginger and a pinch of salt. Saute until the carrots are tender, 3-4 minutes.
4. Drain the kale and add to the pan along with another pinch of salt. Saute until the kale wilts and turns bright green, about 3 minutes. Test the kale – you may need to add 1 tbsp of water and cook, covered, until it becomes a little more tender, 2-3 minutes.
5. Drizzle with the lemon juice, stir gently and serve immediately.
Serves 4
Ingredients:
2 tbsp olive oil
1 cup finely diced onion
1 small head green garlic, minced
2 cups finely diced Yukon Gold potatoes (or, 2 cups Celeriac, finely diced)
1/2 tsp sea salt
3/4 lb broccoli, florets and peeled stems cut into bite size pieces
4 1/2 cups vegetable stock
Pinch of fresh ground nutmeg
Shredded cheddar cheese, for garnish (optional)
Directions:
1. Heat the olive oil in a large saute pan over medium heat. Add the onion and saute until lightly golden, about 3 minutes. Stir in the green garlic and then the potatoes (or celeriac) along with a generous 1/4 tsp salt. Continue cooking until the potatoes are just tender, about 5 minutes.
2. Pour 1/2 cup of the stock into the pan to de-glaze it, then turn the heat down to medium-low and cook until the liquid is reduced by half. Add the broccoli and remaining salt, cover and cook until broccoli is bright green and just tender, about 3-4 minutes.
3. Pour 2 cups of the remaining stock into a blender, add half the vegetable mixture and blend until smooth. Pour into a soup pot and repeat the process with the remaining stock and vegetable mixture. Add the second batch to the pot along with the nutmeg and stir.
4. Gently reheat the soup over low heat. Check for seasoning and adjust to taste with salt and pepper. Add a 1/2 tsp lemon juice to brighten the soup a little before serving garnished with cheese (optional).
Serves 6
This salsa is great drizzled over roasted vegetables, seared fish, chicken, or grilled polenta.
Ingredients:
1 shallot
2-3 tablespoons red wine vinegar
sea salt
1½ tablespoons capers
2 salt-packed anchovies
1 cup finely chopped parsley
2 tablespoons chopped chervil
¾ cup olive oil
½ cup toasted almonds
Directions:
1. Dice the shallot fine and cover with red wine vinegar. Add a good pinch of salt and let macerate for 20 minutes.
2. Meanwhile, rinse the capers and soak them for 5 minutes. Drain and chop coarsely. Rinse the anchovies, remove their fins and backbones, and chop the fillets.
3. Mix together the chopped herbs, capers, anchovies, shallots, and vinegar. Add enough olive oil to reach a saucy consistency. Chop the almonds very fine and add to the salsa, mixing thoroughly.
Makes about 1½ cups