Light, fresh produce and dishes this week to match the perfect late spring weather. Enjoy!
Green Garlic Notes
Radish and Scallion Slaw “Bruschetta”
Arugula, Strawberry and Scallion Salad
Scallion Pancakes
Arugula Quesadillas
Collard Greens with Miso and Soy Sauce
Mixed Greens, Avocado and Radish Salad with Toasted Pumpkin Seeds
Spaghetti with Green Garlic and Parmesan
Green Garlic Notes:
Green garlic, the immature stalks and just forming bulbs that look much like green onions are sweet, mild and tender. You can use much of the stalk, but remove a few outer layers which can be fibrous, depending on the age of the green garlic. You can be more generous with green/new garlic than regular, cured garlic as it’s milder.
Radish and Scallion Slaw “Bruschetta”
I made this up for lunch this week and it was too good not to add to the week’s packet mid-way through. The adaptations are manifold–different herbs, other vegetables, different base–goat cheese in stead of hummus. . . .
Serves 4
5-6 radishes, washed, trimmed and grated on the large holes of a box grater or finely sliced
1 scallion, trimmed and thinly sliced
2 tablespoons chopped parsley (optional) or mint or basil or cilantro
1 tablespoon or so quick-pickled onion (thinly sliced onion macerated in red wine vinegar) (optional), chopped
A little lemon or lime juice or vinegar
Hummus (or other spread–see headnote)
4 slices good crusty bread, toasted
Olive oil
Sea salt
In a small bowl mix the grated radish, scallion, pickled onion (if using), parsley, a little lemon juice (or lime juice or vinegar) and salt. Taste and adjust seasoning. Spread the toasted bread generously with hummus. Top the bread generously with the slaw and drizzle with a little olive oil. Enjoy!
Arugula, Strawberry and Scallion Salad
Serves 4
I just love this combination. Scale up or down, as usual, and substitute different cheeses if you’d like. Toasted almonds would be a good addition or substitute for the cheese.
1 bunch arugula, washed, trimmed and dried
1 cup hulled strawberries, quartered or sliced
2 scallions, trimmed and thinly sliced into rounds
2 ounces feta, crumbled or blue cheese or pecorino, diced or crumbled or ricotta salata
Juice of half a lime (or more to taste) or combination of lemon and lime juice or sherry or balsamic vinegar
2 tablespoons olive oil (more to taste)
Salt and freshly ground pepper
Tear or cut the arugula into pieces. Toss everything but the cheese in a salad bowl and taste. Adjust seasoning. Add the cheese and toss again gently. Serve immediately.
Scallion Pancakes
Serves 4
Quick, addictive and fun!
1 large bunch scallions, washed and trimmed of roots
2 eggs
1 cup all purpose flour
1 3/4 cups water
3/4 teaspoon sea salt
Oil for pan-frying
Dipping Sauce:
1/3 cup soy sauce or tamari
1/3 cup rice vinegar
1 teaspoon red pepper flakes
1 clove garlic or 1 stalk green garlic, minced
Cut the scallion greens into 1-2-inch lengths and the white part into thinner rounds. In a large bowl whisk the eggs with the flour, water and salt. Add the scallions and mix well. Taste for salt. It may need more. The batter should be fairly runny, a bit thinner than regular pancake batter.
Stir together all the dipping sauce ingredients in a small bowl.
Lightly cover the bottom of a large, heavy skillet with oil and heat over medium-high heat. When the oil is hot fry the pancakes, either in typical pancake size or large, to fit the pan. If doing the latter you’ll cut them in wedges to serve. I tend to make small ones. Fry for about 3 minutes per side or until golden. Serve with the dipping sauce.
Arugula Quesadillas
I’ve never thought to put arugula in quesadillas but a parent made them at my son’s school event recently and they were delicious.
Your favorite tortillas
Your favorite cheese (sharp cheddar is mine)
Arugula, washed and dried and any tough stems removed and coarsely chopped
A little oil
Assemble you quesadillas and fry in a lightly oiled skillet on both sides until browning.
Collard Greens with Miso and Soy Sauce
This is a simple, quick dish and can be embellished or adapted to suit your tastes. You could sauté a bunch of green garlic before you add the collards back to the pot. You could make it into a meal by topping grains or beans with it, adding sliced scallions, some baked or seared tofu, etc. You could also add the radish tops to this dish. Just blanch them for a few seconds, right before you take the collards out, if using.
I ate it both with and without the toasted sesame seeds and can’t decide which I prefer. The seeds take about 2 minutes to toast.
Serves 3-4 as a side
1 bunch collard greens, washed, tough stems removed and leaves stacked, cut in half lengthwise and then cut in crosswise into ribbons
1 or 2 bunches radish tops (optional), washed and chopped
Salt
Olive oil or coconut oil
1 scant tablespoon red (or yellow) miso
2 teaspoon soy sauce
1 tablespoon hot collard green cooking water or a little more
1 tablespoon toasted sesame seeds, optional (see headnote)
Bring a pot of lightly salted water to a boil. Cook the collards for about 3 minutes and toss the radish tops in for the last few seconds, if using. Drain, reserving just a little of the cooking water and run under cold water to stop the cooking. Squeeze dry, more or less.
In a small bowl mix the miso, soy sauce and reserved cooking water into a smooth sauce.
Return the dry pot to the stove and add a little oil. Add the collards and sauté for 3-4 minutes. If things are too dry add just a little water. When the green are tender to your liking stir in the miso mixture and cook for another 30 seconds.
Remove from the heat and serve with or without toasted sesame seeds.
Mixed Greens, Avocado and Radish Salad with Toasted Pumpkin Seeds
Serves 4-5
Radishes add a juicy crunch and sweet peppery flavor to this springy salad for which you can use any kind of salad green you have–and arugula and lettuce are perfect this week.
6 cups or more arugula and lettuce (or however much you have/want to use)
3-4 radishes, sliced or diced
1/2 large or 1 small avocado, diced
2 scallions, trimmed and thinly sliced, greens and all
1/3 – 1/2 cup toasted pumpkin seeds (either on stove top in dry skillet for about 8 minutes until browning and puffed up a bit or roasted at 300 degrees for about 12 minutes until nice and toasty), cooled
2-3 tablespoons good olive oil
Lime juice (start with half a lime and you’ll likely want more but depends on juiciness of lime and size of your salad and your taste
Salt and freshly ground pepper
Toss the lettuce, scallions and radishes with the dressing ingredients. Add the avocado and pumpkin seeds and toss again gently. Taste and adjust seasoning.
Spaghetti with Green Garlic and Parmesan
Serves 4
Gently sweating plenty of green garlic in a little butter makes for a lovely, quick pasta dish.
1 head green garlic (or more depending on how big the cloves are) and any of the stalk if it’s still tender after peeling away the outer layers, minced
2 tablespoons butter
½ cup (or more) grated Parmesan
¾ lb spaghetti
¼ cup host pasta cooking water, reserved when you drain the pasta
Freshly ground black pepper
Sea salt
Bring a large pot of water to a boil and salt generously.
While the water is heating very gently cook the garlic in the butter in a skillet or pan large enough to hold the pasta as well. Cook the garlic, stirring often and taking care not to burn it, until soft and fragrant, about 8 minutes.
Cook the spaghetti and drain it, reserving a little of the hot, starchy cooking water. Add the drained spaghetti to the pan with the garlic and toss in the grated cheese and some of the cooking water. Stir well. You should get a thin, creamy, glossy sauce to coat the spaghetti. Season with pepper and salt, if needed. Serve immediately with a big green salad.