Category: Garlic
Spicy Tomato Bacon Noodles
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
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Garlicky Spinach with Chickpeas and Miso Tahini Sauce
If you have home cooked or canned chickpeas on hand, this comes together very quickly. The sauce is versatile and keeps for a week so make plenty to use in other ways. Use other tender greens like mustard or turnips greens or even mizuna or tatsoi if you don't have spinach.
You can scale this up but don't skimp on the greens. You want plenty per serving and they cook down so much.
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Aioli (garlicky home-made mayonnaise)
I make aioli starting in the spring when asparagus and snap peas show up. I love dipping blanched vegetables in it and making egg salad with aioli or spreading it thickly on toast and topping with whatever else I have on hand, until the tomatoes arrive and then it's tomatoes and cucumbers . . . and then green beans and artichokes get dipped. I sometimes plenty of basil or chives or parsley and tarragon. I thin it out to make salad dressings, top halves of hard-boiled eggs with it for a fake deviled egg. It's also perfect on a simply cooked piece of fish, chicken or any meat.
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Grilled Zucchini with Salsa Verde (Parsley, Lemon, Garlic Sauce)
Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini. I began making this dish for my family when I was in high school and it's remained a standby.
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