Category: Garlic

This root vegetable pot pie is a cook-with-what-you-have twist on a classic dish. It’s savory, delicious comfort food chock full of veggies. Use whatever combination of root vegetables you have on hand or prefer.  Serves 5-6  ... Read more »

This dish came about because I had about 3/4 cup leftover tomato sauce (just tomatoes cooked down with salt) leftover. It wasn't enough for pasta and it was too hot to make soup so I doctored it to create a savory marinade for tofu and it was delicious!   ... Read more »

These are quick to make and seasonings and type of meat can be varied to suite your taste/what you have on hand. Lamb, beef, pork are all suitable and while I haven't tried ground chicken or turkey that would certainly work too.  This recipe includes neither breadcrumbs nor egg--breadcrumbs do help absorb the fat and keep them tender and light but sometimes you don't have either on hand and they're still delicious, see variations below. [caption id="attachment_21545" align="aligncenter" width="660"] A summer meal of meatballs, zucchini basil frittata and kale salad.[/caption]... Read more »

This is a satisfying main dish that’s reminiscent of mac n’ cheese, although slightly lighter thanks to all the veggies. This would also be delicious with broccoli, cauliflower, asparagus, cabbage or greens in place of the summer squash. If you have an oven-proof skillet, it can all be made in one dish.  Serves 4  ... Read more »

These savory patties are a delicious light lunch or dinner - topping with a fried egg would make them even more substantial. Feel free to mix up the herbs or use a different type of cheese.   Makes 10 fritters  ... Read more »

This dish is simple yet rich and satisfying. It would work with different types of tender greens and could easily be doubled if made in a larger pan.   Serves 1-2... Read more »

This dish is savory and comforting, and the barley makes it a bit heartier than a typical risotto. I used a mix of chanterelle and cremini mushrooms because that's what I had, but most any type of mushroom would work. Feel free to use this recipe as a template and use different vegetables- greens, winter squash, root vegetables or eggplant would all be delicious.   Serves 4 as a side  ... Read more »

This vegetarian shepherd's pie is hearty and comforting, even without the traditional ground meat. There's a bit of prep and chopping involved but it makes a lot and is delicious as leftovers, so it's worth the effort. Feel free to get creative with the veggies you add to it.   Variations To make vegan, leave out sour cream/yogurt in the potatoes and use vegan butter or oil and an milk alternative If you'd like meat, substitute in ground beef or lamb for the lentils and add a dash of worcestershire sauce Get creative with your veggies - add in sweet potatoes, winter squash, chopped greens, green beans, corn, etc. ... Read more »

This dish is comforting and savory. It’s reminiscent of a risotto but uses orzo in place of the rice. I used butternut squash and a green called bietola in the photo above, but this recipe is great template for all sorts of substitutions and adaptations so use what you have!   Serves 4  ... Read more »

This is a version of Tamatar Biryani, tomato rice made in many parts of India but particularly famous in South India. I use more tomatoes and therefor less water than is typical to make it really tomato-y.  And I go heavy on the ginger and garlic but by all means reduce those for a milder dish.... Read more »

Roasting the tomatoes intensifies and concentrates the delicious flavor of peak season tomatoes. If you don’t feel like turning on your oven, you can most definitely sauté everything directly in the pot before blending, but the flavor won’t be the same.   Makes 4 servings  ... Read more »

This teriyaki sauce is bright and spicy from the ginger and garlic and is a good match for salmon as well as chicken, tofu and lots of vegetables. I like sauteeing whatever vegetables I have--cabbage, zucchini, carrots, pepper, beans, greens even... most anything really, and then adding a few tablespoons of teriyaki sauce for the last minute or two of cooking.... Read more »

 ... Read more »

  This recipe is a template, so feel free to add in different vegetables or adjust amounts. Some veggies work better than others:   Vegetables to add Mushrooms Leeks Shallots Scallions Tomatoes Celery root Bell peppers   Vegetables to avoid Cruciferous vegetables like broccoli, cauliflower, cabbage, bok choy (can be bitter) Starchy vegetables like potatoes or squash (can make broth cloudy or gummy) Vegetables with overpowering flavors like beets or turnips  ... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

Whether they're stewy like the above or drier like the below, beans and toasted bread are delicious, filling, adaptable, quick and inexpensive. There are British versions that are sweeter, more like baked beans; Middle Eastern ones using stale flatbread and broad beans and Italian ones with plenty of garlic and olive oil, to name just a few.  ... Read more »

This is fantastic! The leftovers are excellent and it's simple to make. Spice it to suit your taste, use fresh or canned tomatoes, add fresh sweet and/or hot peppers, stir in a few mustard greens at the end. Just make it!... Read more »

In Indian cuisines (and other South Asian cuisines) spices are often added to hot oil or ghee (clarified butter) to temper the spices, i.e. release the spices essential oils and flavors. This flavorful oil, called a tadka, makes for a wonderful salad dressing.  ... Read more »

These are ridiculously good and simple to make. The sauce is plenty for 12 ounces of fresh ramen noodles and stretches fine for 1 lb of spaghetti. If you can get Umi Organic Noodles by all means do.   You can use fresh tomatoes here as well and skip the added water.   This a great dish for green garlic or garlic scapes in the spring time.   --inspired by Bon Appetit  ... Read more »

I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint. [caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]   Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.   Use it: On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg On any kind of sandwich Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs With grilled meat or fish With roast chicken With a little mayo or Greek yogurt for chicken or egg salad On rice or other cooked grains or beans ... Read more »