Posts Tagged ‘Garlic’

Words can’t express how wonderful it is to have the Green City Market back in full effect.  Even though there’s not a ton to choose from this early in the season, there are some interesting vegetable choices that certainly won’t be around all summer.  One of those items is green garlic–the young baby garlic that’s much milder than its adult self and looks like overgrown green onions.

The green garlic I bought was about three feet long and didn’t entirely fit in the fridge, but that just made it even more fun.  The great thing about green garlic is that you can use all of it–it’s similar to a leek in that the dark green end fronds are a little tough, but the rest of it’s super yummy and mellow garlic-ie.  I used it to create a light and refreshing cream sauce and served it over pasta alongside purple asparagus (which, disappointingly, turns dark green when cooked).   Perfect for a lovely summer evening.

  • 2 pieces of green garlic, tough ends removed and diced
  • 1/2 small white onion, diced
  • 1 spoonful flour
  • 2 pats of butter
  • 1 heirloom tomato, seeded and diced
  • 1/2+ cup milk
  • 1/2+ cup chicken stock

Sautee the onion and green garlic in the butter until almost soft.  Add the flour and cook until lightly brown.  Stir in the tomato, milk, and chicken stock.  Bring to a boil, stirring continuously until thick.  Add plenty of salt and pepper, cayenne if desired, and a touch of cumin.  Serve immediately over pasta with sauteed or grilled asparagus (sauce does not keep well).


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I’m back to eating my most favorite breakfast/lunch/dinner meal ever, plain yogurt with frosted mini wheats.  Which means that I have quite a bit of yogurt hanging around my house. 

After spending all day Saturday on my couch watching Food Network/PBS cooking shows, I decided to try a yogurt-marinated chicken meal.  The chicken turned out delicious; the grilled radicchio, not so much.  So, here you are, the good part of the meal: yogurt marinated chicken with garlic and ginger.Delicious chicken with yucky radicchio

  • 4 cloves garlic
  • 1 large or 2 small chicken breasts
  • 1/2 cup plain yogurt
  • 1 thumb-sized piece of ginger
  • 1 tablespoon dijon mustard

Start by cutting up your chicken into thin strips.  Using a microplane or cheese grater, grate the garlic and ginger.  (It was at this point that I discovered that I am violently allergic to fresh ginger…)  Combine yogurt, garlic, ginger, and mustard along with salt and pepper and marinate chicken in the fridge for 1-4 hours. 

Scrape off most of the marinade and sautee in cast iron until fully cooked.  It will be tender and delicious.  Serve with fresh rice and sauteed vegetables if you have them (bell peppers, onions, and tomatoes would be delicious).

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