Green Garlic Salad Dressing

Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper

Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).

2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.

3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.

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Meyer Lemon Relish

This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.

Ingredients:
1 large Meyer lemon, peeled and peel very thinly-sliced
1 shallot, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon white wine vinegar
1 garlic clove, minced
2 tablespoons chives, minced
1 tablespoon fresh parsley, minced
½ cup olive oil
Pinch crushed red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl.

2. Add the lemon peel, minced shallots, lemon juice, vinegar, garlic, chives, parsley, olive oil and crushed red pepper to the bowl. Mix well. Season with salt and pepper and serve. (Can be made ahead and refrigerated up to 3 days.)

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Mustard Greens Pesto

Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!

Ingredients:
1 bunch mustard greens, trimmed and chopped
½ cup chopped pecans
¼ cup pumpkin seeds
¼ cup sunflower seeds
6 cloves garlic, crushed
½ teaspoon sea salt
1½ cups extra virgin olive oil

Method:
1. Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. (If you’re short on time, you can substitute roasted nuts and seeds.)

2. Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.

3. Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.

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Pickled Radishes with Black Peppercorn

These crisp, zingy radish pickles are great for snacking!

Ingredients:
1 large bunch Daikon radishes
1 cup white wine vinegar
½ cup water
3 tablespoons sugar
2 cloves garlic, minced
1 tablespoon whole black peppercorns

Method:
1. Thoroughly rinse radishes and trim ends.

2. Add all remaining ingredients to a small saucepan and bring to a boil. Meanwhile, tightly pack the trimmed radishes into a glass jar and set aside (depending on the size of the radishes, you may need to use two glass jars).

3. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the glass jar, being sure to cover the radishes completely. Allow the brine to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickled radishes will keep well for 1-2 weeks.

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