Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
2 cups baby Shiitake mushrooms, washed and sliced in half if large
1 bunch pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola, vegetable or olive oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and mushrooms and cook, tossing often, until pea stems are crisp-tender and leaves are just wilted and the mushrooms are soft and golden, about 1-2 minutes; season with salt and serve.
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Matera Perline Beans with Green Garlic Scapes & Pea Vines
Also topped with Italian sausage, this hearty dish is still incredibly light and flavorful.
Ingredients:
1½ cups Vero Matera Perline Beans, soaked overnight in a large pot of water, and drained
1 bay leaf
½ pound Skagit River Ranch Italian sausage (optional)
½ pound pea vines, trimmed of any tough ends
4 green garlic scapes, trimmed of ends and thinly sliced
2 tablespoons olive oil
1 tablespoon butter
Parmesan cheese, for grating
Sea salt and fresh ground pepper
Method:
1. Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1½ hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.
2. Meanwhile, if using, cook sausage in a large sauté pan over medium-high heat, breaking up into small pieces. Once cooked through, remove from pan with a slotted spoon and set aside. Add olive oil to the same pan, then add pea vines and green garlic scapes, season with salt and pepper, and briefly sauté, about 1-2 minutes, until vines are tender and scapes are fragrant.
3. Add beans to pan with pea vines and scapes, then add back in Italian sausage and butter, lightly tossing everything together. Season with salt and pepper as needed and topped with fresh-grated cheese.
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Sautéed Pea Vines with Garlic
This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
1/4 pound pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Ingredients:
4 cups fava greens, washed and coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves garlic, peeled and minced
Sea salt and fresh ground pepper
Method:
1. Gently warm the butter and olive oil in a sauté pan over medium-low heat. Soften garlic in warm oil for 2-3 minutes (do not allow garlic to brown).
2. Turn heat up to medium-high, and add fava greens, salt and pepper and sauté, stirring frequently for 3 minutes, or until the greens are wilted. Season with additional salt and pepper if needed and serve.
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Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large bunch kale rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove kale rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.
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Grilled-Roasted Garlic
Forget turning on the oven, you can roast garlic on the grill! These tender, smoky cloves are delicious incorporated into salad dressings, or simply spread atop slices of grilled bread for a summery starter.
Ingredients:
Whole garlic bulbs
Olive oil
Method:
1. Prepare the garlic by slicing the tops off the garlic bulbs (depending on the size of each bulb it should be around ¼ to a ½ of an inch from the top) to expose the individual cloves. Then drizzle the exposed garlic cloves with a good amount of olive oil.
2. Wrap the bulbs in heavy-duty aluminum foil. Place covered bulbs on a hot grill, over indirect heat, for approximately 40 minutes (this will vary based on the exact size of your bulbs). Then open the foil and use your finger to test if they’re done. They should be nice and soft to the touch when roasted through.
3. Remove and allow to cool slightly. Use a small knife or cocktail fork to gently remove the individual roasted garlic cloves from the skins and then prepare according to your chosen recipe.
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Gemelli Pasta with Shelled Peas, Lemon & Mint
Adapted from The Smitten Kitchen Cookbook, this light and lovely pasta recipe sings of spring.
Ingredients:
1 pound fresh gemelli pasta
2 cups fresh shelled peas (from about 1 lb. in the pod)
1 cup heavy cream
3 tablespoons unsalted butter
Zest of 1 lemon
1 cup finely grated Parmesan cheese
4 tablespoons chopped fresh flat-leaf parsley
4 tablespoons chopped fresh mint leaves
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to boil. Add the pasta, and cook according to package instructions. Add peas to cook during the last 30 seconds of pasta cooking time. Reserve ½ cup cooking water, set aside. Drain the pasta and the peas together.
2. Dry out the pasta pot, and pour in the heavy cream. Bring the cream to a simmer, and cook until slightly reduced, about 4 minutes, stirring frequently. Add the butter, and stir it until it has melted. Generously season the sauce with black pepper, add a pinch of salt as well as the lemon zest. Add ¾ cup Parmesan, and stir it until the sauce is smooth; then toss in the drained pasta & peas.
3. Cook the pasta in the sauce for 2 minutes, until the sauce has slightly thickened. Add the reserved pasta water by the spoonful if needed to loosen up the sauce. Garnish with remaining Parmesan, chopped parsley and mint and serve immediately.
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Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Ingredients:
1 bunch pac choi
1 tablespoon olive oil
3 cloves garlic
â…› cup chicken stock or white wine
Sea salt and fresh ground pepper
Method:
1. Start by trimming the stem off, just the end, to ensure the pac choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic. Heat olive oil in wok or frying pan. Add the garlic to the heated pan.
3. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When it becomes fragrant and light golden brown, add the pac choi leaves.
4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.
*Variation: This dish is also lovely topped with sautéed mushrooms.
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Risotto with Spring Peas & Morel Mushrooms
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Ingredients:
1 ½ cups Arborio rice
4-5 cups warm chicken stock
1 ½ cups shelled peas
1 ½ cups sautéed morel mushrooms
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 ¼ cup grated Tomme or Romano cheese
2 tablespoons chopped parsley
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes.
4. Turn the heat up and add the Arborio rice. Stir for about one minute.
5. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
6. Add another ladleful of stock and the wine and continue stirring – repeat until all the stock is gone and the rice is creamy and tender.
7. Stir in the remaining butter, mushrooms, peas and grated Tomme until melted.
8. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, if desired.
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