Garlic

From our contributor Libby Collar at Nourished Freedom:

Did you know cabbage and cauliflower are sulfur-rich cruciferous vegetables that help protect and detox the liver by supporting Phase II pathways? Liver congestion is involved in blood sugar dysregulation, skin issues, sleep disturbances, hormone imbalances, etc. If you’re dealing with any of those, you may want to bump up sulfur-rich vegetables like cabbage, broccoli, cauliflower, garlic, kohlrabi, Brussels sprouts, bok Chou, radish, turnips.

Here’s the recipe:

2 Tbsp coconut oil
1-1.5 lbs chicken breasts
1 small white onion, thinly sliced
1 head cauliflower, cut into florets
1/2 head green cabbage, thinly sliced
2 carrots, peeled and shaved into ribbons or chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup coconut aminos (or soy sauce)
1/4 cup chicken stock or bone broth
salt and pepper to taste

Heat oil in a large skillet until it starts to simmer. Season the chicken with salt and pepper, and add to the pan. Cook until browned.
Stir in the onions and ginger, and cook for 4-5 min.

Add the cabbage, cauliflower, carrots, garlic and broth.  Cook an additional 4-5 min until veggies start to get tender.
Drizzle with coconut aminos, stir and turn off heat. Can be eaten alone or served on rice. Enjoy!

Recipe courtesy of nourishedfreedom.

This recipe is so easy and easy to adapt, you can make it throughout the spring and summer, changing out the greens with the season.

Ingredients
4 cups fresh arugula
1 Tbsp minced garlic
1 cup sunflower oil or olive oil
2 Tbsp pine nuts, roasted*
1/2 cup freshly grated Parmesan cheese
*raw cashews or pistachios are a good substitute

Put all ingredients in a food processor and blend. Enjoy on fish, as a salad dressing, on bruschetta, sandwiches, and of course pasta. Store in a covered container in the refrigerator or place in freezer-safe container and freeze for up to 6 months.

Recipe courtesy of Chef Bonner Cameron at Bistro Catering

(Recipe from Jennifer at Natural Things Foods Store)

This week’s CSA box had so many lovely things in it, and they begged to be roasted. Roasting brings out such a deep, rich flavor in vegetables that it is one of my favorite ways to prepare them. The resulting dip from this recipe doesn’t just have to be dipped. It can be spread on bread or wraps, too, for a tasty summer sandwich.

Roasted Veggie Dip

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Ingredients

  • 1 large eggplant or two medium eggplants
  • 1/2 small onion
  • 1 red bell pepper
  • 1 small head of garlic
  • 1 tablespoon olive oil
  • splash red wine vinegar
  • 1 tablespoon sour cream
  • salt & pepper

Instructions

  1. Heat oven to 400 degrees F. Trim ends from the eggplant and pepper. Trim ends from the onion and remove outer skin, but leave whole. Slice across the entire head of garlic, removing just the tops from the cloves. Do the same on the bottom side, removing the roots, but leave whole.
  2. On a large baking sheet, place eggplant, trimmed end side down. Add onion, pepper, and garlic head. Drizzle a bit of olive oil over all.
  3. Roast in the oven for about 45 minutes, or until the eggplant is very tender. Remove from oven and allow to cool.
  4. Once it is cool enough to handle, scoop out the insides from the eggplant, leaving the skins behind. Place into a bowl. Open up the pepper and scrape out the insides, leaving the skin behind. Chop finely and add to the bowl. Finely chop the onion and add to the bowl. Taking the entire head of garlic, squeeze the roasted cloves of garlic from the papery skins. Finely chop and add to other ingredients in bowl.
  5. Add about a teaspoon more olive oil and a splash of red wine vinegar to the vegetables. Add salt and pepper to taste (the vegetables took quite a bit of salt, so keep tasting). Stir to combine very well. Enjoy!

(Recipe from Jennifer at Natural Things Foods Store)

This is a beautiful and flavorful dish that is vegetarian as well as vegan. I used fettuccine noodles that are made from edamame and mung beans. Not only are they grain free, but they are packed with protein.

Mushroom Fettuccine

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Ingredients

  • 1 large clove garlic, or two small cloves
  • 3 tablespoons olive oil
  • 1 small white onion, chopped
  • 3 small banana peppers, sliced thinly
  • 1 pint fresh shiitake mushrooms, stems removed and sliced thickly
  • 1 cup fresh arugula leaves, stems removed and chopped
  • fettuccine noodles
  • salt & pepper
  • 2 stalks fresh thyme or 1/2 teaspoon dried thyme
  • pat of butter (optional)

Instructions

  1. Cook the fettuccine noodles according to the package directions. When they are drained, add a bit of olive oil and stir well. This will keep the noodles from sticking while you prepare the rest of the dish.
  2. Slice the garlic clove into thin slices, but do not mince. In a cold skillet, add olive oil and sprinkle the garlic over. Slowly bring the skillet up to medium heat. This will infuse the olive oil with the garlic flavor.
  3. Once you start to smell the garlic and before it starts to brown, add the onion and peppers and turn the heat up to medium high, stirring all together.
  4. Once the onions begin to get soft, add the mushrooms and stir. Let the mushrooms cook several minutes, until they begin to get a little browned. Keep stirring. Once the mushrooms start to color, add the arugula. Sprinkle all with salt & pepper.
  5. Remove the stems from the fresh thyme, if using, and sprinkle over all, or add dried thyme. Stir and cook one minute more.
  6. To really bring this dish together, add a pat of butter to the hot skillet and stir. This adds a bit of extra richness to the dish, as well as a glossiness.
  7. Place fettuccine noodles in a bowl, making a well in the center. Spoon the mushroom mixture over the top, adding extra thyme, salt, or even parmesan cheese, if desired.

(Recipe from Jennifer at Natural Things Foods Store)

This recipe uses lots of delicious things that can be found at any local farmstand or farmer’s market. It is also a great way to use up leftover rice.

Farmstand Rice

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Ingredients

  • 2 cups cooked brown rice
  • 1 pound Grass Roots ground turkey
  • 1/2 white or yellow onion, finely chopped
  • 1 clove garlic, chopped
  • 1 bell pepper, finely chopped
  • 3 small summer squash, finely chopped
  • 1/2 pint fresh okra, thinly sliced into rings
  • 1/2 pint cherry tomatoes, halved
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon turmeric root powder
  • 1/4 teaspoon chili powder
  • salt & pepper
  • 1/2 cup grated mild cheese

Instructions

  1. In a large skillet, cook ground turkey over high heat until no pink remains and it is browning at the edges. Remove from skillet and set aside.
  2. In same skillet, add about a tablespoon oil and warm over medium high heat. Add onion, garlic, and bell pepper and cook, stirring frequently, until tender and starting to brown and caramelize.
  3. Add squash and okra and cook for 2 more minutes. Add tomatoes and cook until warmed through.
  4. Stir in paprika, turmeric, chili powder, and salt & pepper.
  5. Add rice and stir together. Transfer to a large casserole dish. Add ground turkey and grated cheese. Stir together to melt the cheese into the warm vegetable mixture. Enjoy!

(Recipe from Jennifer at Natural Things Foods Store)

My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!

 

Mississippi Caviar

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Ingredients

  • 1 can black eyed peas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 large green bell pepper
  • 1 large red or yellow bell pepper
  • 1 large cucumber
  • 1/2 red or yellow onion
  • 2 red slicer tomatoes
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon dried italian seasoning
  • pinch black pepper

Instructions

  1. Chop the peppers, cucumber, and onion in a small dice, about the same size as the beans. Slice and remove the seeds from the tomatoes, then dice as well. Grate the 2 cloves of garlic very fine. Place all of the beans and vegetables in a large bowl.
  2. In a small mixing bowl, combine the oil, vinegar, salt, lemon juice, seasoning, and pepper. Stir well to combine.
  3. Pour the vinegar mixture over the entire mixture and stir well. Cover and set aside. Let it marinate for at least 1 hour.
  4. Enjoy with tortilla chips as a dip. Refrigerate any leftovers.

Notes

This can also be used as a filling for a wrap. Add some small cubes of cheese to the mixture, if you like. It is very versatile!

Storage

Throughout the season, garlic will appear in slightly different forms.

Early in the spring, garlic is harvested before it develops separate cloves. Green garlic, as it is called, has a fresher, milder flavor than garlic you find at the grocery store, and you can use the entire plant from the bulb up to the stalk. Wrap green garlic in a damp paper towel and store in a plastic bag or airtight container in the refrigerator.

Fresh garlic, or new garlic, is garlic that is harvested in the late spring or early summer, after it has developed a bulb but has not yet been dried. Fresh garlic will sometimes have a pink or purple tinge to it. Like green garlic, it should be stored in the refrigerator because it hasn’t yet been cured. You can use fresh garlic the same way you would normally use cured garlic, but it too will have a slightly milder flavor.

Cured garlic, similar to what you’d find at the grocery store, is garlic that has been harvested at maturity (usually mid-summer) and set out to cure. During the curing process, the garlic develops an outer layer that protects the individual cloves, so it has a much longer shelf life than green or fresh garlic. Cured garlic can be stored at room temperature (out of direct sunlight) and will keep for long periods of time. It has a stronger flavor than green or fresh garlic because the oils have had a chance to settle in the cloves.

Recipes

Garlic is a flavorful addition to almost anything, and green or fresh garlic can easily be used in place of dried garlic. Try roasting with other seasonal vegetables, blending into a sauce or soup, or adding to a flavorful stir fry.

Preservation

Garlic can easily be frozen for quick use in future recipes. Freeze the cloves whole to remove as needed or mince first and freeze in a freezer-safe container or plastic bag.