Archive for the ‘Garlic’ Category

Roasted Garlic + Tomato Bruschetta

2 pints cherry tomatoes (about 4 cups)

2-3 medium sized whole tomatoes

1/2 cup basil, thinly sliced

1 whole bulb of garlic

1/4 cup olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Loaf of crusty bread or baguette

Olive oil, extra for bread and garlic

 

Roasting garlic is super simple and delicious!

  1. Just cut the top portion from the garlic (opposite the “root” end), and place on some foil on a baking sheet.
  2. Drizzle some olive oil over the top, letting it seep into the little holes and crevices. Let some drip on the outside too.
  3. Sprinkle with salt and pepper.
  4. Bake in a 400 F degree oven for about 30-35 minutes, or until the cloves are soft and fragrant. Allow to cool.

Tomato Bruschetta

  1. In a bowl combine basil, olive oil, vinegar, salt, and pepper.
  2. Squeeze out 3-4 cloves of the roasted garlic from the bulb, and combine with the rest of the ingredients.
  3. Save the rest of the garlic bulb and read the “NOTE” at the bottom for tips on how to use it!
  4. Chop the tomtato into bite sized pieces and add to the mixture, combining completely.
  5. Place in the fridge, allowing to “marinade.”
  6. Slice bread into thin rounds or pieces and place on a baking sheet.
  7. Brush with olive oil and a light sprinkle of salt.
  8. Bake in a 400 degree F oven until golden and crispy, not burnt!!
  9. When cooled, top with tomato bruschetta and serve immediatly!

NOTE: To use up the remaining garlic, add to mashed or roasted potatoes, pastas, cooked veggies, and pizza!! Or just spread on a fresh chunk of bread with a touch of olive oil. Perfection!!

Advertisements

Peeling garlic! (video)

Watch this video as Erin demonstrates a trick for easy-peezy garlic peeling!

http://youtu.be/ivW6KeT3Njg

Garlic Scape and honey dressing

We found this great dressing recipe on about.com.  What a great way to use many items that you have in your CSA bag!!

 

Yield: 1 Cup

Ingredients:

  • 2 garlic scapes, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard or similar brown mustard
  • 4 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • dash salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup extra virgin olive oil

Preparation:

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.

Garlic Scape Aioli

Aioli is fabulous on sandwiches, as a dip, or in any place that you would like a creamy kick of flavour.

A hand full of garlic scapes, chopped

1/2 tsp sea salt

1 egg yolk (freely Ranged)

1 cup extra virgin olive oil or GMO free canola oil

Fresh lemon juice to taste.

In a food processor blend your scapes with the salt until a paste forms.  Add the egg yolk and continue to blend until all mixed in.  Add the oil in a small drizzle at a time until well blended and shiny.  Stir in lemon juice to taste.

YUM!!!!

Garlic Scape Dressing

Garlic scapes are the curly fresh flower stalks that hard neck garlic produces.  They are available almost a full month before heads of garlic are so rather than use imported garlic, start using the scapes!

In a food processor blend together

1 hand full garlic scapes (about 1/4 cup chopped) with

the juice of one to two lemon

Once the scapes are well blended, add in 1/3 cup olive oil and blend well.

Toss with chopped Kale, Romaine, or your favourite green.  Serve over green beans, on new baby potatoes or steamed broccoli.

Variations

Sometimes I add in Parmesan cheese to the food processor

Sometimes I add in some black pepper, or use lime juice instead of lemon juice

If I am wanting this to be a caesar salad dressing, I’ll add a few anchovy fillets to the food processor

 

Greens with basil, tomato, garlic and ginger

From the “Greene on Greens” cookbook.

2 tbsp olive oil

1 large onion finely chopped

1 clove minced garlic

2 tomatoes, peeled, stems and seeds removed, chopped

.25 tsp ground ginger

4-5 cups chopped greens, any kind.  If Swiss chard or kale, remove the ribs.

.25 c chopped fresh basil

salt and pepper

1. Heat oil or butter in a large pot over medium heat.  Add the onion and cook until soft (about 5 minutes)  Add garlic and cook for another  minutes.

2. Add the tomatoes and ginger.  Cook until slightly thickened, stir occasionally.

3. Stir in the chopped greens.  Cover the pot and cook until the greens are wilted and tender.  Stir in the basil just before removing the greens mixture from the heat.

4. Remove pot from the heat.  Season with salt and pepper to taste.

Serve hot or warm.

Kale and Walnut Pesto

You have Kale in your CSA, but your kids want pasta for supper.

Solution! Kale pesto!

.25 cups walnuts

.5 lb kale, coarsely chopped

2 cloves garlic, minced

.5 c olive oil (or our gmo free canola oil)

.5 c grated Parmesan cheese

Toast your chopped walnuts until they start to brown.  Place in a cold bowl as soon as they start to brown or they will burn.

Bring a pot of water to a boil, add 1 tbsp salt, then add the kale.  Cook until tender and drain (about 10 minutes)

Put garlic, walnuts, and kale in a blender or food processor, pulse until well combined.  With the processor running, then slowly add the oil in a steady stream.

When everything is combined, transfer to a bowl, stir in Parmesan, salt and pepper to taste.

Serve hot.