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Blackened Blue Potato Salad-360x240

Blackened Blue Potato Salad

Blackened Blue Potato Salad by 6072911 Ingredients 1 pound small purple potatoes Olive oil 1 pound flat iron steak 1 tablespoon blackening spice 2 cups Vidalia onions, sliced 4 teaspoons garlic, chopped Salt and pepper to taste 1 1/2 pounds spinach, stemmed and washed 1 cup (4 ounces) crumbled bleu cheese Bleu cheese dressing (optional) Instructions Simmer potatoes until tender, drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. Coat steak with blackening spice. In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt. Mound spinach on 4 plates, dividing it equally. Carve steak into thin slices; arrange on top of spinach. Top with potatoes and sprinkle with bleu cheese. Serve with bleu cheese dressing on the side, if desired. Powered by Recipage Photo and recipe from Find the original at

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Leek & Turnip Soup

Leek & Turnip Soup Ingredients 4-5 turnips, cut in small chunks 3 small potatoes, cut in chunks 3 leeks, white parts only 1 clove garlic, minced 1/4 cup parsley, chopped 1/2 teaspoon thyme 1 tablespoon butter 1 1/2 teaspoon salt 6 cups water or stock 1/2 cup milk Instructions Saute the first 6 ingredients in the butter for 5 minutes. Add the water (or stock) and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Powered by Recipage

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Carrot Top Pesto

Carrot Top Pesto by variation from basketeer Carolyn Reynolds 6072520 Ingredients 1 cup (20 grams) lightly packed carrot leaves (stems removed) 6 Tbsp. (90 milliliters) extra-virgin olive oil 1 large garlic clove ¼ tsp. kosher or fine sea salt 3 Tbsp. pine nuts, toasted (see Note) ¼ cup (30 grams) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano Instructions In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days. Notes Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews, and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven, and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don’t burn. Powered by Recipage

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Carlo’s Minestrone Soup

Carlo’s Minestrone Soup from Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Instructions Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot. Powered by Recipage

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Moroccan Squash Salad

Moroccan Squash Salad 6072517 Ingredients 3 lb (1.5kg) buttercup or butternut squash, peeled seeded and cut into 1/2 inch/1.3 cm cubes. (I’ve used a variety of the summer squashes) 1 cup raisins 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 2 cloves garlic, minced 2 tsp light brown sugar 1 tsp salt 1 tsp ground cumin 3/4 tsp ground cinnamon 1/8 tsp cayenne pepper 1/4 cup chopped fresh cilantro or parsley 1/2 cup toasted almonds slivers Instructions Cook squash in large pot of boiling salted water for 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool. Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature. Powered by Recipage

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Moroccan-Style Spicy Carrot Dip

Moroccan-Style Spicy Carrot Dip by 6072516 Ingredients 2 lbs carrots (peeled and cut into rough chunks) 1 tbsp sugar kosher salt 1 tsp ground cumin 1/2 tsp ground coriander 2 cloves garlic (minced, about 2 teaspoons) 1 ginger (1-inch knob, grated on the medium holes of a box grater) 2 tbsps capers (drained) 1/4 cup pitted green olives (roughly chopped) 1/4 cup fresh parsley leaves or cilantro 2 tbsps harissa (or more to taste, see note above) I used mango chili paste 1/2 cup extra-virgin olive oil Instructions Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor. Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt. Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad, pita chips, or rice crackers Powered by Recipage

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Happy Cinco de Mayo with Cilantro, Onions & Garlic!

Happy Cinco de Mayo! What better way to celebrate than with a tasty feast featuring lots of Tecolote cilantro, onions and garlic! Check out our Tecolote goodies featured on The Green Spork’s blog. Wondering whatto do with all that cilantro, onions and garlic? Here are some ideas perfect for Cinco de Mayo!      

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Green Salad with Beets

A beautiful green salad recipe from a CSA member, Marilyn Scher.Thanks for this jewel of a recipe, Marilyn! Green Salad with Beets by Courtesy of Marilyn Scher, Basketeer for Many a Year 6072221 Instructions Scrub a few beets (trimmed a little bit) and throw into a baking pan with a splash of white wine, a couple of smashed garlic cloves, juice of half an orange, a few thyme sprigs and a dash of salt–seal tightly with foil. Bake @ 400° for about 45 min. to an hour (depending on how large the beets). Remove, cool & discard any remaining liquid. Peel the beets, slice, and reserve. When ready to serve, toss the sliced beets with washed, chilled salad greens, some crumbled ricotta salata cheese and the following vinaigrette: red wine vinegar, olive oil, kosher salt, ground pepper and some grated orange zest. Powered by Recipage

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Escarole with Lemon Breadcrumbs

Escarole with Lemon Breadcrumbs by Tecolote Farm 6072217 Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons butter 1 cup bread crumbs 2 finely chopped green onions 2 lemons, zested, plus 1/2 lemon 1 Tecolote escarole, thinly sliced Salt and freshly ground black pepper A few grates nutmeg 1/2 cup chicken stock A drizzle honey Instructions Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. When butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden Transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve. Powered by Recipage

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escarole  soup

David’s Sunday Afternoon Meatball & Escarole Soup

David’s Sunday Afternoon Meatball & Escarole Soup   Keywords: soup/stew 6072216 Ingredients 1 chicken or duck carcass chicken broth or chicken bouillon (enough liquid to cover the carcass) Oregano Salt 1lb ground lamb or beef 2 Eggs 2 slices of bread, crumbled 3/4 cup parmesan, grated garlic zest of 1 lemon 1 head Escarole Instructions For the Broth Boil a chicken or duck carcass in chicken bouillon or broth to make a doublerich stock. The longer the better. Add a little oregano and salt to taste. Refrigerate, then skim off fat from top of pot. *Alternatively, use good quality boxed chicken broth. For the Meatballs In a mixing bowl combine 1 lb. ground lamb or beef with 2 eggs, 2 slices crumbled bread, 3/4 to 1 c. parmesan grated, garlic, lemon zest. Mix until well incorporated. Roll into ping pong ball or smaller size. In a skillet over high heat brown the meatballs, turning 3-4 sides. Set aside. For the Soup Tear up 1 entire head escarole into 3-4 inch pieces. Add meatballs and escarole into broth at same time. Bring to a simmer over medium to medium-high heat, then turn it off. Let sit for a little while, then ladle into deep bowls. Serve with some crusty bread, and maybe some roasted poultry meat, along with a big leafy green salad (spinach would be nice). Powered by Recipage

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Bell Pepper Sauté over Polenta

4 Servings — Low-fat 1 Tbs. olive oil 2 red bell peppers, cut into 2 x 1-inch strips 2 yellow bell peppers, cut into 2 x 1-inch strips 1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes 4 garlic cloves, minced 2 Tbs. chopped fresh basil or 1 tsp. dried 2 Tbs. chopped fresh parsley Polenta 4 cups low-sodium vegetable broth 11/4 cups cornmeal 1 Tbs. unsalted butter 1/4 cup grated Parmesan cheese Directions: 1. In large skillet, heat oil over medium heat. Add bell peppers and cook, stirring often, 2 minutes. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes. 2. Add tomato, garlic and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes. Stir in basil and parsley. Keep warm over low heat. 3. Make polenta: In medium saucepan, bring broth and 1/4 teaspoon salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes. Whisk in butter and cheese. 4. Spoon mound of polenta on each serving plate and top with vegetables. PER Serving: 328 CAL; 9 G PROT; 9 G TOTAL FAT (4 SAT. FAT); 36 G CARB.; 13 MG CHOL; 321 MG SOD.; 4 G FIBER  

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Chimichurri Sauce

(sounds like something Mary Poppins would say, doesn’t it) 2 to 10 cloves garlic, peeled, and chopped coarse 1 or more hot peppers, stemmed, seeded, chopped coarsely 1/4 cup fresh oregano leaves (optional) 1 cup fresh parsley leaves (use more!) 1/4 cup red wine vinegar 1/2 cup olive oil 1/4 teaspoon salt Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to chop, but not too finely. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Great as a sauce with just about any meat or fish dis

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Classic and Fresh: Basil Pesto Recipe

2 cups of fresh basil, packed 3 cloves of garlic (more of less depending on how spicy you like it) ¼ cup of pine nuts ½ cup of extra virgin olive oil ½ cup of grated Parmesan cheese A pinch of salt and pepper to taste In a food processor, pulsate basil, pine nuts, garlic, and Parmesan cheese until everything is mixed in with each other. Slowly add extra virgin olive oil and pulsate again until everything is fully combined and incorporated. Season with salt and pepper. Enjoy!  

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Bacon and Leek Pasta with Mushrooms and Spinach

from DOLCIDOLL You will need: 3 rashers of rindless bacon 1 leek a handful of baby spinach leaves 1 onion 2 cloves garlic 10 button mushrooms 1/2 cup single cream 1/4 cup white wine Olive oil Prepared Pasta What to do: Chop onions, leek, garlic and mushrooms. Julienne the bacon. Rinse the spinach. In a large frying pan, heat your olive oil and then add the onions, leek, garlic and bacon. Fry for several minutes until the bacon is browned. Add the mushrooms and fry for another five minutes or so. Splash in the white wine and season with salt and pepper. Add spinach. Let the white wine reduce by half, then add the cream. Stir well. Add to prepared pasta and serve immediately, topped with parmesan cheese.

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Yard Long Beans with Garlic

Found online at 1 pd (500g) Long Beans, washed and cut into 2″ long pieces 1/4 tsp (1ml) salt 1/2 tsp (2ml) sugar 1 TBS (15ml) dark soy sauce 1 TBS (15ml) Chinese RIce Wine like Shaoxing or dry sherry 2 TBS (30ml) water 2 TBS (30ml) peanut or canola oil 2 medium scallion or green onion cut into 1/2 inch pieces 3 medium cloves of garlic, minced 2 oz (56g) ground pork Bring water to boil in a large saucepan. Add the beans and cook for approx 1 minute, drain and rinse with cold water. In a small bowl combine the salt, sugar, soy sauce, rice wine. Heat wok or large saute pan to high and ad the oil. Add the scallion/green onion and the garlic and stir fry for 5 seconds, add the ground pork (if using) and fry for 1 – 2 minutes

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Lentil Soup with Greens

1 Tbsp. olive oil or unsalted butter 1/2 medium onion, finely chopped 1 head of fresh garlic, diced 1 carrot, cut into small dice 1 cup French green lentils or other lentils 1 bay leaf 1 14-ounce can diced tomatoes, w/ liquid 1 tsp. salt & dashes black pepper Fresh greens, cut into strips (chard or spinach) 1/3 cup raw rice 6 cups water or broth, or a combination 1 tsp. red wine vinegar In a large soup pot, heat olive oil /butter and then sauté the onion, garlic and carrot, stirring occasionally until vegetables are soft (about 5 minutes). Add greens and continue to sauté for another 5 minutes or so. Add lentils to the pot, along with bay leaf, tomatoes, broth, salt and pepper. Simmer for about 20 minutes. Add the rice, stirring to blend well, and continue to cook for 25 more minutes until the rice and lentils are cooked. Adjust the seasoning, and add the vinegar. Serves 4-6. courtesy Marilyn Scher

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions