garlic
storage tip, fresh/green garlic // store in a bag in the refrigerator. will keep for 2-3 weeks
storage tip, garlic scapes // store in a bag in the refrigerator. will keep for 1-2 months
storage tip, dry/cured garlic // store in a cool, dry and dark place like the pantry. will keep for 1-3 months
storage tip, garlic scapes // store in a bag in the refrigerator. will keep for 1-2 months
storage tip, dry/cured garlic // store in a cool, dry and dark place like the pantry. will keep for 1-3 months
1/4 pound garlic scapes, cut into 2 inch pieces
1/4 cup parmesan cheese
1/4 cup olive oil
1 tsp lemon juice
salt and pepper to taste
Blend all ingredients in food processor until well combined into a pesto-like paste. Serve over pasta or spread on a sandwich or as a side to pork or fish.
1/4 cup parmesan cheese
1/4 cup olive oil
1 tsp lemon juice
salt and pepper to taste
Blend all ingredients in food processor until well combined into a pesto-like paste. Serve over pasta or spread on a sandwich or as a side to pork or fish.
1 14 oz package rice stir-fry noodles, prepared according to package instructions
5-10 crimini mushrooms, thinly sliced
20 sugar snap peas, stems removed, chopped
4-6 carrots, chopped into half moons
2 stalks green garlic, chopped until stem subdivides
1 tbsp white wine vinegar
3 tbsp oil
4 tbsp tamiari
1 tsp sugar
juice from 1/2 lime
fresh herbs for garnish
Prepare noodles according to package instructions and set aside--toss with a little oil to prevent sticking. Heat oil in large skillet over medium-high heat. Add all veggies and cook for 5 minutes stirring often. Add tamari, lime juice, sugar and vinegar and cook for another 5 minutes, stirring often. Turn heat to low and cover continuing to cook until veggies are tender 5-10 minutes. Add noodles and stir until incorporated. Serve garnished with fresh herbs and lime wedges.
5-10 crimini mushrooms, thinly sliced
20 sugar snap peas, stems removed, chopped
4-6 carrots, chopped into half moons
2 stalks green garlic, chopped until stem subdivides
1 tbsp white wine vinegar
3 tbsp oil
4 tbsp tamiari
1 tsp sugar
juice from 1/2 lime
fresh herbs for garnish
Prepare noodles according to package instructions and set aside--toss with a little oil to prevent sticking. Heat oil in large skillet over medium-high heat. Add all veggies and cook for 5 minutes stirring often. Add tamari, lime juice, sugar and vinegar and cook for another 5 minutes, stirring often. Turn heat to low and cover continuing to cook until veggies are tender 5-10 minutes. Add noodles and stir until incorporated. Serve garnished with fresh herbs and lime wedges.