Recipes

Ingredients:
1½ pounds green garlic (about 15 stalks)
2 tablespoons unsalted butter
2 tablespoons olive oil plus more for drizzling
¾ teaspoon sea salt
3½-4 cups water
1¼ pounds Yukon gold potatoes (about 2 large), cut into ¼-inch cubes
freshly grated Parmesan cheese
Coarsely ground pepper

Directions:

1. Chop off and discard all but 5 inches of the garlic stalks. Cut the remaining stalks into ½-inch pieces. Split the bulbs lengthwise in half and cut into 1/3-inch thick pieces.
2. Heat butter and oil in a large Dutch oven or heavy pot over medium heat until butter is melted. Add garlic and salt, stir and cook for 1 minute. Add ½ cup water, reduce heat to low, cover and cook, stirring once halfway through, until garlic is softened, about 10 minutes.
3. Add potatoes and 3 more cups of water; stir. Cover and continue to cook, over low heat until potatoes are tender, about 45 minutes.
4. Puree the soup in a blender until smooth. Thin with extra water if desired then reheat. Serve garnished with Parmesan cheese, a drizzle of olive oil and a sprinkling of pepper.

Serves 6

Ingredients:
8 ounces unsalted butter
1-2 teaspoons gluten free-flour blend or all-purpose flour
1 cup sugar or sweetener of choice
2 cups almond flour
3 large eggs
½ teaspoon vanilla extract
¼ cup Meyer lemon juice
2 tablespoons finely grated lemon zest
½ cup medium-grind polenta
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon ground cardamom

Directions:

1. Preheat oven to 325 degrees and place rack in the middle.
2. Place the butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment; set aside. Use the butter wrappers to grease the inside of a 9-inch springform pan and sprinkle with flour, rotating to coat the bottom and sides of the pan; discard the excess flour. Cut a circle of parchment paper to fit the bottom, place inside the pan and set aside.
3. Add the sugar to the butter and mix at high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl once or twice. Add the almond flour and mix slowly.
4. Add the eggs, one at a time, beating thoroughly to combine, scraping down the sides of the bowl before adding the next. The batter should have a light, mousse-like texture.
5. Remove the bowl from the mixer. Using a large spoon or rubber spatula, gently fold in the vanilla, lemon juice, and zest. Add the polenta, baking powder, salt, and cardamom, continuing to fold in carefully.
6. Spoon the batter into the prepared pan and smooth out the edges. Set the cake pan on a rimmed baking sheet and bake 45-50 minutes, until the top is golden brown and the center is set.
7. Remove the cake from the oven and let sit for 10 minutes. Run a butter knife around the edge of the cake to loosen then remove the sides of the pan. Leave the cake on the bottom of the springform pan, place on a rack and let cool completely.

Serves 8-10

Ingredients:
6 medium beets, scrubbed and cooked until tender
3 tablespoons butter
3 shallots, minced
2 apples, cored and thinly sliced
1 tablespoon sweetener (optional)
sea salt and freshly ground pepper
1/3 cup apple cider vinegar
½ cup toasted walnuts, coarsely chopped

Directions:

1. When the beets are cool enough to handle, slip the skins off and slice the beets about ¼-inch thick. In a skillet, heat the butter; add the shallots and cook for about 2 minutes. Add the apple, sweetener, if using, salt, pepper, and vinegar; simmer, uncovered, for about 10 minutes or until the apples are tender. Add the beets and cook another 3 minutes. Sprinkle with the toasted walnuts and serve.

Serves 6

Ingredients:
1 pound turnips, peeled, grated or julienned
2 teaspoons sea salt
3 tablespoons fresh lemon or fresh lime juice
1 tablespoon harissa (recipe follows)

Directions:
Combine turnips and salt in a medium bowl and let sit for 5 minutes. Add lemon or lime juice and harissa; toss to combine. Serve or let sit, covered, at room temperature for up to 6 hours, until ready to serve.

Makes 4 servings
HARISSA
Makes 1¼ cups

Ingredients:
¾ cup olive oil
2 garlic cloves, minced
1 teaspoon ground caraway
1 cup mild chili powder
1 tablespoon ground coriander
1 teaspoon sea salt
2 tablespoons chopped mint

Directions:

1. Heat the oil in a small sauté pan over medium heat. When the oil shimmers, add the garlic and sauté until golden, about 4 minutes.
2. Remove from heat. Add the caraway, chili powder, coriander, salt, and mint and stir to combine. Let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Ingredients:
6 small kohlrabi, peeled and cut into matchsticks
3 medium carrots, cut into matchsticks
½ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon sweetener
1 tablespoon capers, rinsed and drained
½ teaspoon thyme
sea salt and freshly ground pepper

Directions:

Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.

Serves 6-8

Ingredients:
3 tablespoons butter or oil
1 small onion, chopped
2 ribs celery, chopped
1 pound turnips, peeled and chopped
2 small apples, cored and chopped
1 tablespoon curry powder
¼ cup chopped fresh parsley
4 cup low-sodium chicken stock or your own
1/3 cup raw rice of choice
Sea salt freshly ground pepper, to taste
Chopped fresh chives

Directions:

1. In a large saucepan, heat the butter or oil. Add the onion, celery, turnip, and apple. Cook until wilted. Stir in the curry powder and parsley; cook another minute. Add the stock, bring to a boil and add the rice. Lower the heat and simmer, covered, for 20 minutes.
2. Puree the mixture in a blender or food processor. Season with salt and pepper and sprinkle with chopped chives.

Serves 6

Ingredients:
5 tablespoons minced green garlic (or more, to taste)
2 tablespoons peanut oil
6 cups light stock or water
4-5 teaspoons soy sauce
1 scant teaspoon sea salt
3 cup coarsely shredded cabbage
2 medium carrots or parsnips, cut on the diagonal, 1-inch lengths
2-3 small turnips, peeled and chopped (optional)
1 stalk celery, chopped
a few shitake mushrooms, sliced (optional)
crushed red pepper, to taste (go lightly for an intriguing, subtle heat and flavor)

Directions:

1. In a deep saucepan, or Dutch oven, sauté the garlic in oil over medium-high heat until it just starts to turn brown. This will only take a few minutes.
2. Add the remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until the vegetables are tender.
3. Taste and adjust seasonings. Serve immediately or store for reheating later. This soup is not delicate, and reheats easily.

Serves 6

Ingredients:
3 medium Meyer lemons
¼ cup whole peeled garlic cloves
1/3 cup olive oil

Directions:

1. Preheat oven to 250 degrees. Carefully wash and dry the lemons and cut into ¼-inch slices; discard the ends and all the seeds. Cut the larger cloves of garlic in 2-3 pieces so that all the garlic will be close in size.
2. Set a saucepan of water over high heat and bring to a boil. Working in batches, blanch the lemon slices in the hot water for 90 seconds, turning with a slotted spoon or spider to remove them from the water and place them in a strainer set over a bowl. When all the lemons have been blanched and drained, transfer them to a small bowl.
3. Add the garlic cloves to the water and simmer until easily pierced with a fork, about 2-4 minutes; drain.
4. Add the oil to the lemons and use a large spoon to gently turn them so they are thoroughly coated in oil. Remove the lemons and lay them in a single layer on a rectangular glass baking dish, leaving space on one end.
5. Place the garlic in the bowl with the remaining oil and toss to coat. Spoon the garlic onto the empty space in the baking dish and drizzle any oil left tin the bowl over the lemons and garlic.
6. Place in the oven and bake 1½ hours, until the garlic mashes easily and the lemon rinds are soft and supple, stirring the lemons and garlic every 20 minutes. If the oil bubbles excessively or the lemons or garlic begin to brown, reduce the heat.
7. When the confit is done, remove from the oven and let cool. Finely chop the mixture, then transfer to a tightly sealed jar and refrigerate for up to 1 month; freeze for longer storage.

Makes about ½ cup

Ingredients:
½ pound pasta, such as linguini
1 bunch kale
4 tablespoons olive oil plus more to finish
¼-1/2 teaspoon red pepper flakes
4 teaspoons finely chopped fresh Meyer lemon–garlic confit
2 tablespoons Meyer lemon juice, to taste
Grated Meyer lemon zest to taste
½ teaspoon sea salt
¼ cup grated Parmesan cheese

Directions:

1. Cook the pasta in a medium-size pot of boiling salted water until just al dente; drain, reserving some of the pasta liquid, and set aside.
2. Wash the kale and remove the tough center stems; finely chop the leaves to get about 2½ cups.
3. Heat the olive oil in a large frying pan over high heat. Add the kale and cook, stirring, while it wilts down for 2 minutes. Add the red pepper flakes, reduce the heat to medium, and cook and stir another 2 minutes. Stir in the lemon-garlic confit.
4. Reduce the heat to a medium-low. Add the pasta and toss with tongs a minute or 2 longer to heat through and combine; adding a little pasta water if the mixture seems dry. Add the lemon juice, salt, and lemon zest, and toss again.
5. Remove from the heat, and serve hot, drizzled with olive oil and topped with Parmesan cheese.

Serves 2 as main, 4 as side

Ingredients:
1 lb broccoli
1 large onion, halved and thinly sliced
½ cup low-sodium chicken or vegetable stock, or water
1 teaspoon dark sesame seed oil
1 teaspoon grated fresh ginger
¾ teaspoons arrowroot or non-GMO cornstarch
2 teaspoons water
1 tablespoon rice vinegar
1 tablespoon soy sauce

Directions:

1. Cut the florets off the broccoli and set aside. Peel broccoli stems and slice ½-inch thick. In a 12-inch skillet, bring the onion, stock, sesame oil, and ginger to a boil over moderate heat. Add the broccoli stems, lower the heat, cover and simmer for 3 minutes or until the stems are tender, but still firm. Add the florets, cover, and simmer 3-4 minutes longer or until both florets and stems are crisp-tender.
2. Meanwhile in a small bowl, stir together the arrowroot or cornstarch, water, vinegar, and soy sauce. Pour the mixture over the broccoli, bring to a boil, and cook, stirring, for 1 minute, or until the sauce has thickened.

Serves 4