Category: Garlic

You can use herbs in quantity and in many different combinations here. However, make it even if you’re short on herbs. It will still be good. This is a great way to use parsley and cilantro stems.   Variations Use 1-2 teaspoons sage or rosemary instead of tender, leafy herbs. You’ll want to use much less as they are more strongly flavored. Add the zest of 1⁄2 a lemon in addition to the juice for a more lemony version. You can garnish this dip with capers and if you have a spare minute, fry the capers in a little olive oil until crisp and sprinkle over the dip. ... Read more »

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »

Hummus is wonderful to have on hand. You can spread it on a plate and top it with vegetables, raw or cooked, chickpeas, other kinds of beans, herbs, cooked meats, herbs, hardboiled eggs and always plenty of olive oil.  Or of course you can use it as a dip or a spread. [caption id="attachment_17816" align="aligncenter" width="660"] Above: Hummus topped with finely chopped vegetables and herbs and seasoned with salt, cumin, dried hot pepper, plenty of lemon juice and olive oil.[/caption] Two things that make hummus really good: plenty of tahini and processing it for a few minutes so it gets nice and smooth.   You can change the ratios to suit your taste, more or less garlic, lemon or tahini, more water for a lighter version. Once you make it a time or two you probably won't need to measure and can just taste and adjust as you go.... Read more »

Grating beets (on a box grater or in a food processor) is a simple though slightly messy way to get beets on your plate in short order. A fairly quick sauté with a little olive oil and salt and you have a lovely side dish. You can fancify with fresh herbs, yogurt, or add to other vegetables. ... Read more »

  Stir-fried noodles are a delicious, quick weeknight, or any-time dish. Here in the Pacific Northwest we're lucky to have these fresh ramen noodles which cook in 2 minutes, but use whatever long noodle you'd like. [caption id="attachment_16951" align="aligncenter" width="600"] I cook the eggs and leafy greens right in the same pot as the noodles. I put the eggs in the boiling water for 3-4 minutes, then add the fresh noodles and greens for 2 more minutes and then drain all together and rinse with cold water briefly.[/caption]... Read more »

This sauce is so delicious and can be used with/on any manner of vegetable, protein, grain or bean even--it's delicious with chickpeas. Here I served it first (above) with rice and salmon and lots of cilantro and scallions and then (below), thinned out with a bit of cream and water with the black "forbidden" rice, some scallions and an egg. Makhani curry (a North Indian dish) is classically made with butter and cream. I use olive oil and coconut milk here but substitute butter and cream if you'd like. I often stretch the sauce on the second day with cream and a little water.   If you have a few extra minutes you can toast spices and grind them for the garam masala. The flavor is fabulous but a store-bought version will be just fine.  ... Read more »

This is a fairly quick, flavorful simplified version of a Thai curry paste. You may have everything in your pantry already. I try to keep Makrut lime leaves in the freezer (I stock up if I see them in the store) but you can substitute a little lime and lemon zest for those, here. If you have galangal by all means use it instead of the ginger or use a combination.   The paste keeps in the fridge for up to 2 weeks and adds so much flavor to a quick curry. Use whatever vegetables you'd like and substitute chicken for the tofu, if desired.  ... Read more »

Eggplant is quickly transformed in a hot skillet and then paired with cool, garlicky yogurt for one of the simplest, most delicious dishes I know.  If you have a tomato by all means add it, it adds a bit of moisture and both sweetness and acidity.... Read more »

This takes 5 minutes to pull together and is so delicious. It's my son's second favorite salad, after Caesar salad. It's similar, but much simpler, to this one. It's bright, spicy from the ginger and garlic, crunchy and fresh.  ... Read more »

This is an iconic Catalan dish, enjoyed anytime from breakfast to a late night snack. I make it practically daily during tomato season. It's messy and fun, to make and eat!  ... Read more »

Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their broth are what gives minestrone its richness and complexity.   Dishes like these are why I try to keep cooked beans (in their broth/cooking liquid) in the freezer and at the ready. It makes a soup like this, that cooks in 20 minutes, taste like it's been simmering for hours--in a good way!   Variations A variety of vegetables are well-suited for this recipe and can be used individually or in combination, such as: a bunch of leafy greens, such as chopped kale or spinach 2 cups trimmed and chopped greens beans 1 cup shelled peas and/or diced fennel 2 cups diced zucchini If adding pasta, use the smaller volume for small pasta shapes like tubes, as pictured, little elbows, orzo, or the larger shells, etc. Any type of garlic is great in this recipe, such as 1 head new garlic, 2 stalks green garlic or garlic scapes, thinly sliced. Vegetable broth or water are a great substitute for bean broth if unavailable or in a pinch. ... Read more »

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.  ... Read more »

This is a fairly quick, flavorful curry and you can use whatever leafy greens you have (feel free to increase the quantity of greens). I needed to use up some leeks when I made the above version, which adds sweetness. Adding the fresh, mashed garlic at the very end adds a nice dimension.... Read more »

This is simple comfort food that complements most anything and is delicious the next day. You can dress it up with different herbs and/or spices, toss in other vegetables or leftover, cooked meat or sausage, etc. If you don't have fresh tomatoes, canned will do just fine. I do love to make this in late summer when I have more tomatoes than I know what to do with.... Read more »

Nettles are earthy and grassy tasting and do quite well in pesto form. A little splash of lemon juice or vinegar brightens the pesto up nicely.  You can spread the pesto on toast, stir it into eggs or add it to a frittata or dress cooked grains or beans with it.... Read more »

This a fragrant, simple and delicious soup. It's begging for adaptations: add chicken or use different vegetables  such as summer or winter squash, sweet peppers, snap or snow peas, green beans. Add lots of cilantro at the end instead of the basil. Spice it up with chilies or green curry paste. Serve it over rice for a complete meal.... Read more »

  This takes 20 minutes (at the most) to make and is richly flavored. It's delicious just with rice or with Sautéed Chard with Ginger, Jalapeño and Sausages or with stewed meats or other vegetables or grains. It is superb the next day and freezes well so by all means double the recipe. You can also stir leafy greens such as spinach, turnip, beet or mustard greens into the lentils a few minutes before they're done.   [caption id="attachment_20344" align="aligncenter" width="660"] Here I've served it with sauteed leeks and bell peppers seasoned with mustard seeds.[/caption]... Read more »

5-10 minutes in a hot oven and kale turns crispy and chewy,  a nice alternative to raw kale salads. Toss in something crunchy, like radishes here, or use carrots or snap peas or salad turnips, some toasted seeds or nuts and a tahini dressing and you have a hefty salad. ... Read more »

This the perfect thing to do with the first of the season purple sprouting broccoli. Tender, fragrant with garlic and addictive.... Read more »

I made this sauce, which is not unlike others I make (salsa verde etc.), based on a one-line suggestion on a Facebook thread by my friend Charlene Murdock of Nana Cardoon. It's as variable as you need it to be. .. use whatever herbs and oils and vinegars you have. I particularly like this combination but continue to vary it depending on what I have. Use it with fish or meat, roasted vegetables, over grains or eggs or any way you see fit. ... Read more »