Recipes of the Week–June 23, 2015

Garlic Red Potatoes from: http://realmomkitchen.com/3545/garlic-red-potatoes/

·   2 pounds red potatoes, quartered

·   1/4 cup butter, melted

·   2 teaspoons minced garlic (use your garlic chives instead!)

• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon grated Parmesan cheese

Preheat oven to 425 degrees F.

Place potatoes in an 9 x 13 inch baking dish, lined with tin foil to make an easy cleanup.

In a large bowl, combine melted butter, garlic, salt and lemon juice; add the potatoes and stir to coat.

Pour potatoes into the baking dish and sprinkle Parmesan cheese over potatoes.
Bake in preheated oven for 25-35 minutes.

 

Farmhouse Radish Greens – made in our farmhouse right across the street!

Cube up a tomato and chop either a few garlic curls or garlic chives. Saute them in olive oil with a dab of butter. In the meantime trip up your radish greens and chop them into desired length.  Turn them into the saute of tomatoes & garlic chives and salt & pepper to taste. Add to pasta, rice or use a simply a great side dish!

 

Radish Greens Pesto   http://food.lohudblogs.com/2015/05/20/radish-greens-pesto-seasonal-chef-recipe-2/

·     2 cups of packed radish greens, from 1 small bunch

·     2 tablespoons of chopped unsalted cashews chopped radishes,

·     2 tablespoons chopped radish, about 2-3

·     Kosher salt

• Ground black pepper, to taste
• 2 tablespoons of water, plus more as needed
• Zest and juice of one juicy lime

Blanch the greens for 30 seconds in boiling salted water. Drain and shock in an ice bath. Drain again and give the greens a little squeeze to remove some of the water. Chop them a little.

In the bowl of a food processor add the cashews and radish; process for 30 seconds. Add the radish greens and a pinch of salt and pepper and process for another minute.

Scrape down the sides and add the water and lime; process for another minute. Scrape down again, if needed, and check for seasoning. Add a little more water, salt and pepper if needed.

Panfried Romaine http://www.epicurious.com/recipes/food/views/panfried-romaine-234675

Cooking romaine in olive oil brings out its sweetness while preserving its crunch.

 Romaine Lettuce trimmed and halved lengthwise

 1/4 cup extra-virgin olive oil

 About 1 1/4 teaspoons fine sea salt

Rinse the romaine halves, then shake off water and pat dry.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.

Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.

 

Garlic Chives - The Chinese have been growing and cooking with garlic chives for at least 3,000 years (since the Chou dynasty - 1027 BC to 256 BC).) But the popularity of this graceful herb with the pretty white flowers extends beyond China. Japanese cooks call garlic chives "nira" and use them frequently in meat and seafood recipes. And many Asian cooks wouldn't consider a noodle stir-fry complete without adding chopped fresh garlic chives for a bit of extra flavor. – from http://chinesefood.about.com/od/vegetablesrecipes/a/garlicchives.htm

 

Flowering Chives Stir-Fry from http://chinesefood.about.com/od/vegetablesrecipes/r/garlicchives.htm

·       Flowering chives

·       2 tablespoons light soy sauce

·       2 tablespoons chicken broth or water

·       1/2 teaspoon sugar

·       2 tablespoons peanut or vegetable oil for stir-frying

·       1 teaspoon cornstarch mixed with 4 teaspoons water

Wash the flowering chives and drain. Cut on the diagonal into 2-inch pieces (use the buds).
Combine the soy sauce, chicken broth and sugar. Set aside.
Heat wok on medium-high heat. Add the oil, drizzling down the sides. When the oil is hot, add the flowering chives. Stir-fry for about 1 minute, until they turn a brighter green.
Push the chives up to the sides of the wok. Add the sauce in the middle. Add the cornstarch/water mixture to the sauce, stirring quickly to thicken. Mix the sauce with the flowering chives, cook until the sauce is boiling, but don't overcook. Serve immediately.