Ingredient:
Swiss Chard with Curry Spices

Washed chard has enough water clinging to its leaves to cook in its own steam.

Ingredients:
1 ½ teaspoon olive oil
1 teaspoon water
3 cloves green garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground ginger
¾ teaspoon mustard seeds
¼ teaspoon pepper
¼ teaspoon cardamom
2 bunches chard, washed and shredded
¼ teaspoon sea salt

Directions:

  1. In a Dutch oven or large heavy pot, heat the oil and water over low heat. Add the garlic and cook until tender, about 2 minutes.
  2. Add the cumin, ginger, mustard seeds, pepper, and cardamom, and stir to combine. Cook 1 minute or until fragrant.
  3. Add the Swiss chard and salt. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. Uncover and cook, stirring frequently until most of the water has evaporated, about 3 minutes.

Makes 4 servings

Green Garlic Pesto

This pesto recipe is a new favorite.  It keeps for at least 2 weeks in the refrigerator – if it lasts that long! Hope you try it and enjoy!

Ingredients:
1 bunch green garlic
1 – 2 cups fresh herbs or greens of choice – cilantro, parsley, arugula, basil, spinach, etc.
1 – 2 cups toasted pine nuts
1 – 2 cups asiago or parmesan cheese
sea salt and pepper to taste
olive oil to blend with

Directions:
Cut up the stalks and bulbs of the garlic, add the herbs or greens of choice, toasted pine nuts, cheese, and salt and pepper to a blender or food processor.  Just whirl all of this while slowly adding olive oil until well combined with a smooth texture.

Cauliflower with Pasta

This is a great comfort food.  I sometimes add defrosted frozen green peas for a zap of color and a bit more nutrition!

Ingredients:
1 head cauliflower, about 1 pound
sea salt and pepper
2 tablespoon minced green garlic
¼ cup olive oil
1 lb penne, fusilli, or pasta of choice
1 cup coarse bread crumbs

Directions:

  1. Bring a large pot of water to a boil. Trim the cauliflower and divide into florets. Add about 1 teaspoon salt to the water and boil cauliflower until just tender-crisp, not mushy! Using a slotted spoon or strainer, remove the cauliflower and set aside. When cool enough to handle, chop it roughly into pieces.
  2. Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot that was use for the cauliflower.
  3. When the garlic is ready, add the cauliflower to the skillet, and toss and turn the heat to medium. Cook, stirring occasionally. When the pasta is done – it should be 2-3 minutes short of the way you like it – drain, reserving about 1 cup of the liquid.
  4. Add pasta to skillet with the cauliflower, toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the breadcrumbs and peas (if using).
  5. This is even better when sprinkled with a bit of grated Asiago cheese!

3 – 4 servings

Braised Savoy Cabbage

Braised cabbage is versatile, served either by itself or as an accompaniment to chicken.

Ingredients:
1 large or 2 small heads Savoy cabbage, outer leaves removed
sea salt
fresh ground pepper
2 tablespoons olive oil
1 carrot, diced small
1 onion, peeled and diced small
1 celery stalk, diced small
1 bay leaf
2 sprigs thyme
2 cloves green garlic (or more to taste)
½ cup dry white wine
½ cup chicken stock or water

Directions:

1. Cut the heads of the cabbage in half, and then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.

2. Heat 2 tablespoons olive oil in a heavy pan and add the carrot, onion, and celery stalk. Cook over medium heat for about 7 minutes or until soft.

3. Add bay leaf, thyme sprigs, and green garlic. Cook for another minute and stir in the cabbage; then stir in ½ cup dry white wine. Cover and cook until the wine is almost gone, about 8 minutes. Stir the cabbage 2-3 times during the cooking.

4. Add ½ cup chicken stock and bring to a boil, turn down the heat to a simmer, cover and cook for about 15 minutes or more until the cabbage is tender. Taste before serving and add more salt and pepper as needed.

Beet, Arugula, and Radish Salad with Yogurt Dressing

The arugula acts as both an herb and leafy green, adding a peppery bite that is perfect for the tanginess of the yogurt.

Ingredients:
3 medium beets
6 tablespoons olive oil
¼ cup plain Greek yogurt
1 tablespoon red wine vinegar
1 clove green garlic, thinly sliced
coarsely ground black pepper
1 large bunch arugula, washed and torn
½ bunch radishes, sliced thinly

Directions:

  1. Heat oven to 400 degrees.
  2. Place beets in a baking dish with 1-inch water; drizzle with 1 tablespoon olive oil and sprinkle with salt. Cover tightly with foil and bake until tender, 45 minutes to 1 hour. Remove beets from oven and drain, and let them cool slightly, then peel and cut into eighths.
  3. While the beets are cooking, whisk together remaining 5 tablespoons olive oil, yogurt, vinegar, and garlic in a large bowl. Add 2-3 drops of warm water to smooth and emulsify. Season with salt and pepper.
  4. Add beets, arugula, and radishes to dressing and toss to coat. Season with salt and pepper if desired. Serve.
Green Garlic Soup

Green garlic is mild and you can use both the bulb and a good part of the stalk rather than just the cloves. The tender bulb does not need to be peeled. I prefer this soup on the thick side, but you can thin it with more stock or water if you wish.

Ingredients:
1½ pounds green garlic
12 tablespoons melted butter
2 tablespoons olive oil, plus more for drizzling
3½ – 4 cups stock or water
1 1/3 pounds Yukon gold potatoes, cut into 1/2 inch cubes (about 2 large)
Freshly grated Parmesan cheese
Coarsely ground black pepper

Directions:

  1. Chop off and discard all but 5 inches of the garlic stalks. Cut remaining stalks into 1/3-inch pieces. Split bulbs lengthwise in half and cut into 1/3-inch thick slices.
  2. Heat butter and oil in a large Dutch oven or other heavy pot over medium heat until butter is melted. Add garlic and salt, and stir, cook for 1 minute. Add ½ cup water or stock, reduce heat to low, cover, and cook, stirring once halfway through, until garlic is softened, about 10 minutes.
  3. Add potatoes and 3 cups more water or stock, stir. Cover and continue to cook over low heat until potatoes are tender, about 30-45 minutes.
  4. Puree to soup in a blender until smooth. Thin with extra water or stock, if desired, then reheat. Serve with grated Parmesan, a drizzle of olive oil, and a sprinkling of pepper.

Makes 6 servings

Chard Quesadillas

Ingredients:
1 small red onion, halved and thinly sliced
4 cups chopped chard leaves (from 1 bunch)
½ teaspoon freshly ground pepper
1 15-ounce black beans, rinsed
8 6-inch whole wheat tortillas
1 cup shredded Pepper Jack cheese (or cheese of choice)
oil for sautéing

Directions:

  1. Heat oil in a skillet over medium high heat, add the onion and cook, stirring until soft, about 2 minutes. Add chard and pepper, stirring until wilted, 1-2 minutes. Add the beans and coarsely mash; stir to combine. Remove from heat.
  2. Place the tortillas on a work surface. Spread a generous ¼ cup filling and2 tablespoons cheese on half of each tortilla. Fold tortilla in half, pressing gently to flatten.
  3. Wipe out the skillet and return to medium heat. Add 4 quesadillas and cook, turning once, until golden brown on both sides, 2-4 minutes total. Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining tortillas.
  4. These are great with a favorite hot sauce, a good green or red salsa, and some slices of avocado, sprinkled with chopped cilantro.

Serves 4

Easy Carrot Muffins

These whole wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they are added to the flour mixture.

Ingredients:
1 ½ cups sugar of choice (I use coconut palm sugar)
¼ cup butter
1 ¼ cups shredded carrots
1 cup raisins
1 teaspoon each: sea salt, cinnamon, and ground allspice
¼ teaspoon freshly grated nutmeg
¼ teaspoon cloves
2 cups whole wheat flour or flour of choice
1 teaspoon each: baking powder and baking soda
4 ounces cream cheese
1 tablespoon orange zest

Directions:

  1. Preheat oven to 375 degrees. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cup water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.
  2. Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine. Stir to combine, but do not over mix.
  3. Spoon mixture in to lined muffin cups.
  4. Bake until browned and a toothpick comes out clean, about 15 minutes. Let cool on a rack.
  5. Blend cream cheese with the orange zest and serve with the muffins.

Makes 12

Braised Carrot Chipotle Tacos

These are HOT! (and tasty). Use less chipotle for a milder version.

Ingredients:

TACOS
1 tablespoon butter
1 pound carrots, cut into julienne strips
3 cloves garlic
1 canned chipotle peppers in adobo sauce, minced plus 1 tablespoon adobo sauce from can
2  tablespoons lime juice
8 good quality small tortillas of choice

CABBAGE SLAW

2 cups shredded Savoy cabbage
½ cup finely chopped red onion
½ cup raisins
1 tablespoon lime juice
½ tablespoon olive oil
fresh cilantro leaves

Directions:

1. Melt butter in a large skillet over medium heat. Add carrots, garlic, peppers, and lime juice. Reduce the heat to low and tent the skillet with foil. Cook for 10-15 minutes until the carrots are tender, stirring occasionally.

2. Meanwhile stir together all cabbage slaw ingredients in a medium bowl.

3. To assemble tacos, spoon carrot mixture into warm tortillas and top with cabbage slaw, guacamole, and cilantro.

Green Garlic and Broccoli Soup

This recipe contains both broccoli tops and stems for maximum health.   The tops are slightly undercooked, preserving nutrients and their bright green color.

Ingredients:
1 bunch broccoli
1 tablespoon olive oil or coconut oil
1 yellow onion, diced
2 green garlic, washed and diced
4 cups water or stock
1 small russet potato
½ teaspoon freshly ground black pepper
½ teaspoon sea salt, to taste
¼ teaspoon freshly ground nutmeg or mace, to taste
1 tablespoon chopped parsley

Directions:

1. Cut broccoli tops off stems. Select 1½ cups of the tiniest florets and set aside. Chop remaining florets coarsely. Chop stems into small pieces.

2. Place oil in a large pot over medium heat; add onions and green garlic. Stir for about 5 minutes, until vegetables begin to soften, and then add chopped stems. Cook and stir for 2 minutes, and add water or stock. Bring to a boil.

3. While water comes to a boil, cut potato into matchsticks or thin semi-circles, add to pot; stir well. Reduce the heat to simmer, cover, and cook for 17 minutes, or until vegetables are very tender.  Add broccoli tops and cook another 3 minutes.

4. Meanwhile, bring a medium pot of salted water to a boil and prepare a bowl of iced water. Boil tiny florets for 30-60 seconds. Drain in a colander and drop into iced water. Drain and spread on a towel to dry.

5. Working in batches, puree soup in a blender. Return to pot and reheat, stirring often. Stir in salt, pepper, and nutmeg or mace. Taste and adjust seasonings. Add reserved tiny florets and stir until hot. Serve at once, garnished with parsley and shaved Parmesan cheese if so desired.

Serves 4

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