Garlic

They're not only cute but nutritious and tasty as well! Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. The skin provides a great amount of fiber, potassium, as well as vitamins C, K and B6. Try this grilled fairy tale eggplant and tell us what you think! Ingredients 1 lb. fairy tale eggplant, halved lengthwise, stems intact Kosher salt 1/4 cup olive oil; more for brushing 2 medium cloves garlic, finely chopped 1 tsp. coarsely chopped fresh rosemary 1 tsp. fresh lemon juice Freshly ground black pepper Preparation Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating. In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add...

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...

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 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 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...

(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 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 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. Slice the garlic clove into thin slices,...

(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 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 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. In same skillet, add about a tablespoon oil and warm over medium high heat. Add onion, garlic, and bell...

(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 Ingredients 1 can black eyed peas, rinsed and drained 1 can black beans, rinsed and drained 1 large green bell pepper 1 large red...

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...