Garlic

Braised Red Kuri Squash

Braised Red Kuri Squash

Adapted from Louisa Shafia

For a richer flavor, cook the squash in vegetable or chicken stock. Once the squash is cooked, you can leave it in chunks, or mash it with a potato masher. To give this dish an Indian flair, add a little ground cinnamon and curry powder in Step 2, when you add the garlic.

  • 1 red kuri squash, any size
  • 2-3 tablespoons olive oil
  • 1 garlic clove, minced
  • Water
  • Salt
  1. Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.
  2. Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.
  3. Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.
 
 

Stewed Sweet Peppers (Peperonata)

 Stewed Sweet Peppers (Peperonata)

Great for a bruschetta topping

From Saveur

  • ⅓ cup extra-virgin olive oil
  • 6 mellow star peppers (red), seeded, and cut into strips
  • 4 cloves garlic, thinly sliced crosswise
  • ½ medium white onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. red wine vinegar
  1. Heat oil in a 4-qt. saucepan over medium-high heat.
  2. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
  3. Stir in vinegar and transfer to a serving bowl.
 
 

Pepper and Potato Stew

Pepper and Potato Stew

Adapted from The Cooking Channel 

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic, cut into 3 pieces
  • 2-3 sweet peppers seeded and sliced
  • 1 cup of tomatoes (any kind!), blended smooth
  • 1 pound potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  1. In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
  2. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
  3. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.
 
 

Parsley Vinaigrette

Parsley Vinaigrette

Adapted from Epicurious

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon Champagne vinegar
  • 1 garlic clove, crushed
  • Kosher salt and freshly ground black pepper
  1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
  2. Season to taste with salt and pepper.
 
 

Garlicky Ginger Joi Choi

Garlicky Ginger Joi Choi

Adapted from Barefeet in the Kitchen 

  • 1 joi choi
  • 1 1/2 tablespoons light flavored olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and then minced
  • 3 tablespoons water
  • course sea salt to taste
  • 1/2 teaspoon sesame oil
  1. Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender – we loved them.) Rinse clean under cold running water. Drain and set aside.
  2. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
 
 

Provencal Tomato Potato Gratin

Provencal Tomato Potato Gratin

Adapted from Gourmet

  •  10 tablespoons extra-virgin olive oil
  • 2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
  • About 13/4 teaspoons salt
  • 1 teaspoon black pepper
  • 2 lb medium red potatoes, scrubbed well
  • 1 garlic clove
  • 1/2 cup plain fine dry bread crumbs
  • 1/4 cup finely chopped fresh basil
  • 1 1/2 teaspoons chopped fresh thyme
  • Special equipment: a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
  3. While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
  4. Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
  5. While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  6. Preheat broiler.
  7. Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

cooks’ note: Gratin can be assembled (but not broiled) 1 hour ahead and kept at room temperature.

 
 

Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

Adapted from All Recipes

  •  2 pounds red potatoes, chopped
  • 1 1/2 cups chopped fresh tomatoes
  • 3/4 cup fresh basil, chopped
  • 3 cloves garlic, pressed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  1.  Preheat oven to 400 degrees F (200 degrees C).
  2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
 
 

Amaranth Stir Fry

Amaranth Stir Fry

Adapted from My Home Tastes

  • Amaranth  Leaves – 2 bunches or packs,pick leaves and bright pink flower buds (drain then chop finely)
  • Onion – 1 large/medium sized finely chopped
  • Green chili – 2 sliced
  • Curry leaves – 1 sprig
  • Garlic – 2 cloves
  • Mustard and Chanadal – 1/2 tsp
  • Oil – 2 tbsps
  • Turmeric powder – 1/6 tsp
  • Coriander powder – 1/4 tsp
  • Salt – as per taste.
  1. Place a skillet or pan and add oil and heat, Drop the mustard and chanadal and fry a bit till it splutters.
  2. Add the chopped onion, green chilli and curry leaves and saute till onion edges turn slightly brown.
  3. Sprinkle the turmeric and coriander powders and stir, throw in the chopped leaves and continue stirring till it wilts and cover cook 3-4 mins on low.
  4. Now add garlic and salt mix well and fry 3 more mins and turn off heat.
  5. Move into a serving dish.
 
 

Kale and Basil Pesto

Kale and Basil Pesto

Adapted from Rouxbe Cooking School

  • 2 cups kale (approx. 1/2 bunch)
  • 1 cup fresh basil (approx. 1 bunch)
  • 1/4 cup pine nuts*
  • 1/4 cup walnuts*
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil (or to taste)
  • 1 to 2 tbsp nutritional yeast (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  1. To make the pesto, first clean, dry and remove the stems from the kale and basil.
  2. In a food processor, purée the kale, then remove and set aside. Next, purée the garlic. Add the pine nuts and walnuts and pulse a few times. *Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower seeds instead.
  3. Next, add the puréed kale as well as the basil and pulse a few more times. Once you reach the desired consistency, start to drizzle in a bit of olive oil. Ultimately, you can add as much or as little olive oil as you like.
  4. Taste for seasoning, adding nutritional yeast, salt and pepper to taste. Note that the nutritional yeast is optional, but it does add a nice cheesy flavor to the pesto.
  5. The pesto will keep for a couple of days in the refrigerator, but it will be at its best and brightest if used immediately. Alternatively, it can be frozen for later use.
 
 

Tomato, Cucumber and Basil Salad

Tomato, Cucumber and Basil Salad

Adapted from Peta

  • 1½ cups chopped English cucumber (about 2)
  • 1½ cups grape tomatoes, halved
  • ½ cup chopped red onion
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil
  1. Combine first 3 ingredients in a bowl; toss gently.
  2. In a small bowl, combine vinegar and next 4 ingredients. Drizzle over salad, and add basil; toss to coat.
  3. Let stand 5 to 10 minutes before serving.
 
 

Swiss Chard Tzatziki

Swiss Chard Tzatziki

Adapted from Martha Stewart

  • 1 cup Swiss chard, stemmed and finely chopped
  • 1 garlic clove
  • ¼ teaspoon coarse salt
  • 1 cup Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 2 whole-wheat pitas, cut into wedges and toasted
  1. Prepare an ice bath; set aside.
  2. Bring a large saucepan of water to a boil.
  3. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
  4. Using a mortar and pestle, grind garlic and salt into a paste.
  5. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl.
  6. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.
 
 

Lemon Parsley Salad Dressing

Lemon Parsley Salad Dressing

  •  1/4 of a preserved lemon, peel only (optional)
  • 1/2 cup fresh parsley leaves, minced
  • 2 – 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. dry mustard

If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).

 
 

Kale and Summer Squash Toasts

Kale and Summer Squash Toasts

Adapted from Food and Wine

  • 2 small squash, peeled, halved lengthwise and sliced crosswise, ½ inch thick
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 bunch of kale, thick stems and ribs discarded, leaves coarsely chopped
  • 4 garlic cloves, thinly sliced
  • Eight 1/2-inch-thick slices of peasant bread
  • 4 ounces shaved Parmigiano-Reggiano cheese (1 1/2 loose cups)
  1. Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.
  2. In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.
  3. Heat a cast-iron grill pan. Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese and serve.