Recipes - Week of June 4th

Green Garlic Hints -Use just like garlic. They look like scallions but taste like garlic. Great for stir-fry, dips, pesto. Stir fry the stalky ends and the leaves may be blended in a food processor for dips & pesto.

Penne with Ricotta and Green Garlic Sauce f/Knoll Organic Farms http://www.gourmetsleuth.com/greengarlic.htm
1 1/2 cups fresh whole-milk ricotta 1/2 cup finely minced green garlic 2 tablespoons minced parsley Salt and freshly ground pepper to taste 1 pound dried penne or fusilli pasta 2 tablespoons butter 1/4 cup freshly grated Parmesan cheese plus grated Parmesan for the table

Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

Mint-Garlic Green Pesto

1 cup parsley, chopped 1 cup mint leaves 2 stalks of Green garlic, chopped 1/4 cup virgin olive oil 1/4 cup vegetable oil

In food processor, process parsley, mint and garlic. Slowly add oils until emulsified. Serve at room temperature.

Collard Greens from allrecipes.com

1/2 tablespoon olive oil 1/2 cup chopped onion 1-2 stalks of green garlic (chopped) ½ - 1 pound collard greens - rinsed, trimmed and chopped 1 tablespoon brown sugar 1 tablespoon molasses 1 tablespoon liquid smoke flavoring salt and ground black pepper to taste

Heat oil in a large pot. Sauté onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

Note Liquid smoke is produced by burning hickory chips, then condensing the smoke into a liquid form. The liquid is then filtered to remove all impurities. You can find it in most grocery stores in the section with the barbeque sauce and steak sauce. Some brands are more concentrated than others, so use sparingly, and season to taste.

Grilled BBQ Lettuce from allrecipes.com

Brush the halved heads of lettuce with this marinade for a great start to a BBQ.

1/4 cup soy sauce ¾ tablespoons sesame oil 1 tablespoons apple cider vinegar 1/2 tablespoon brown sugar (packed) 1/2 tablespoon grated fresh ginger 1-2 small heads lettuce, halved lengthwise

In a blender or food processor mix soy sauce, sesame oil, vinegar, brown sugar, and ginger until thoroughly combined.

Brush lettuce with marinade. Place romaine lettuce cut-sides down, in center of cooking grate. Grill 5 to 7 minutes, turning and brushing with marinade halfway through grilling time.

Tip

Add crumbled blue cheese for extra flavor. Recipe created for Tanimura & Antle by Chef Tony M