4 tablespoons tahini (ground sesame)
1 ½ tablespoons spicy brown mustard
1 clove of garlic, mashed
¼ teaspoon salt
½ cup water at room temperature
1 head of red leaf lettuce
Combine tahini, mustard, garlic and salt in a bowl. Add water and mix slowly until ingredients are completely combined.
Wash and dry lettuce; rip into 1½-inch by 2½-inch pieces.
Place lettuce into a serving bowl and toss lightly with dressing.
1 bunch of green garlic
3 tablespoons lemon juice
1/2 cup raw unsalted pistachios
1 (15oz) can cannellini beans, drained and rinsed (also known as white kidney beans)
pinch of salt
1/2 cup olive oil
In a food processor, process garlic scapes, lemon juice, pistachios, cannellini beans, and salt until processed to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth.
Serve with your favorite dipping food (cracker, carrot sticks, etc.)
1/2 c. orange juice, preferably freshly-squeezed (from about 1 1/2 – 2 oranges)
3 tbsp. maple syrup
1/3 c. low-sodium soy sauce (for gluten free recipe, use reduced sodium tamari soy sauce)
1 large red bell pepper
1 tbsp. finely chopped fresh ginger
3 cloves garlic
4 green onions (also called scallions)
1 1/2 lb. boneless skinless chicken breast
1 tsp. canola oil
1 tbsp. cornstarch
2 tbsp. water
1 head red leaf lettuce
Add the orange juice, maple syrup and soy sauce to a small saucepan. Bring to a boil. Reduce heat to maintain a gentle boil, and allow to cook for 12 – 14 minutes, stirring occasionally, until sauce has thickened and coats the back of a spoon. While sauce is reducing, continue on to the next steps. (If the sauce has reached the right thickness before you are ready to add it to the chicken, turn the heat off and let sit on the stove until ready to use.)
Prep the produce and chicken: finely chop the ginger and garlic. Dice the bell pepper. Thinly slice the green onions, and separate the dark green parts from the light green/white parts. Separate the leaves of lettuce, rinse and dry them, set aside. Cut the chicken breast into small cubes, set aside.
Add the oil to a large skillet set on high heat. When oil is hot, add the bell pepper and cook for 2 minutes, stirring frequently.
Add the chicken to the bell pepper and cook for 3 minutes, stirring frequently. Chicken should be mostly opaque, but does not need to be completely cooked through at this stage.
Add the ginger, garlic, and white/light green parts of the green onion. Cook for another minute, stirring frequently.
Add the reduced sauce and cook for another minute, or until chicken is cooked through. (If sauce has not finished reducing at this stage, turn the heat off the chicken pan while the sauce finishes reducing.)
Mix the cornstarch and water together in a small bowl until no lumps remain. Pour the cornstarch slurry into the chicken. Stir and cook for 1 minute. Sauce should thicken and coat the chicken. (If it’s too thick, stir in 1 – 2 tbsp. of water or orange juice. If it’s too thin, mix an additional 1 tsp. cornstarch and 1 tbsp. water and stir in gradually, until desired texture is reached.)
Garnish with remaining green onion and serve immediately with prepared lettuce wraps.
1/3 cup olive oil
3/4 cup shallots or yellow onion
6 cloves garlic
12 ounces spaghetti
1 dash Kosher salt
12 ounces boneless, skinless chicken breast
1/2 cups sundried tomatoes packed in oil
1/4 cup capers
6 ounces baby kale
1/4 cup fresh basil
grated lemon zest
grated Parmesan cheese
pinch red pepper flakes
Place a very large skillet over medium heat. When the pan is hot, add the olive oil, shallots and pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 2 minutes.
Bring a large pot of water to a boil and add 1-1/2 tablespoons of kosher salt. Add the spaghetti and cook according to package directions until al dente (firm but not hard).
Meanwhile, add the chicken to the skillet and cook for 1 minute. Add the sundried tomatoes, capers and baby kale, stirring to distribute the ingredients, and cook until the kale starts to wilt, 2 or 3 minutes. (You may need to add the kale in batches, depending on the size of your pan.)
Transfer the hot spaghetti to the skillet with tongs, reserving two cups of the pasta cooking liquid. Add half of the liquid to the skillet and continue cooking, stirring constantly, until the kale is tender, the chicken is cooked through, and the mixture is hot, about 5 minutes. Adding more pasta cooking water as needed if the mixture seems dry.
Stir in the basil and lemon zest, and season to taste with salt. Divide the pasta among 4 warmed shallow bowls. Garnish each with Parmesan and serve immediately.
6 whole green garlic shoots trimmed of the dark green tips and cut into 2-inch pieces
1 handful fresh parsley leaves
1/4 cup grated parmesan cheese
1/2 cup pine nuts
3/4 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/2 cup extra virgin olive oil
8 ounces uncooked penne pasta
To the carafe of a food processor, add green garlic, parsley, Parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.
Bring a large pot of water to a boil and add kosher salt to the water. Add pasta and cook until al dente, about 9 minutes. Drain and rinse pasta.
Spoon pesto over hot penne pasta and serve immediately.
