Info and recipes for garlic

Storage: on the counter, or in the fridge, but not in a plastic bag

To Prepare: break individual cloves off of base and then peel off the tough, papery skin

Spicy Vegetarian Chili

A hearty, satisfying, veggie chili. Sure, you could add some ground beef or chorizo, but why would you when this is already so good? We love this with our Cornbread.  Continue reading »

Winter Vegetable Soup

Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf.  Continue reading »

Lacinato Kale and Savoy Cabbage with White Beans

We found this recipe in Deborah Madison’s cook book “Local Flavors” years ago. The combination of kale, cabbage and beans didn’t jump out at us at first, but we tried it and we’ve loved it ever since. The dark green of the kale, light green of the cabbage and reddish-brown and white of the beans … Continue reading »

Massaged Kale Salad with Roasted Winter Veggies and Garlic Croutons

There’s nothing wrong with a big plate full of a rainbow of winter veggies and bright flavors. This makes a veggie rich meal that will have your dinner table singing with color at a time of year when we’re used to more drab fare. This recipe is a little more involved than what we usually … Continue reading »

Beet and Barley Risotto with Swiss Chard and Goat Cheese

A delicious and beautiful take on risotto!  The beets give this an incredible, deep, creamy color, and the lemon, chèvre and Swiss chard keep the flavor light. This recipe normally serves 2, but as with other risottos, it can easily make more.  We originally found this recipe at Blue Apron.  Continue reading »

Really Outstanding Kale Pesto

Alternative pestos (alternatives to basil pesto, that is) sometimes feel like last ditch efforts to use up excess, or even unwanted, vegetables. Not this one! This is delicious, and quick and simple to throw together, and it keeps us all (including our 8 year old!) coming back for more. You can even make it ahead: … Continue reading »

Roasted Carrot Hummus

Pat and the kids from the Orono Gardening and Cooking Club sent us this recipe. We love carrots, and we love hummus, so what could be better than hummus with carrots already in it??  Continue reading »

Celeriac Pasta with Puttanesca Sauce

Puttanesca is a hearty, robust, tangy pasta sauce of tomatoes with olives, capers and garlic. Olivia sent us this recipe, saying “celeriac pasta with spicy sauce… VERY cool gluten/grain-free alternative the spaghetti, but still warm and filling in the winter!” It comes from one of our favorite recipes sites: My New Roots.  Continue reading »

Simple Salsa

For us, fresh salsa is the flavor of summer!  Continue reading »

Thai-Style Peanut Sauce with Honey

¼ cup honey ¼ cup smooth peanut butter 3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp peanut oil (or olive oil) 1 tbsp sesame oil 2 tsp fresh garlic, minced 1 tbsp fresh ginger root, minced 1 tsp red pepper flakes (optional) 1. Combine everything in a medium bowl. 2. Saute or stir-fry … Continue reading »

Grilled Cabbage Caesar

cabbage to your heart’s content 1 c Parmesan cheese, finely grated 1 garlic clove, finely minced 2 tbsp lemon juice 1 tsp Dijon mustard 2 tsp Worcestershire sauce ¼ c olive oil 2 tbsp yogurt (optional) 1 tsp anchovy paste (optional)   -or- 1-2 anchovies, smashed and minced (optional) Salt and freshly ground black pepper 1. … Continue reading »

Simplest, Delicious-est Basil Pesto

1 big, bountiful, bunch of beautiful basil 2 cloves garlic, peeled ½ cup pine nuts or walnuts ¼ cup Extra Virgin Olive Oil ½ cup Parmesan, finely grated Salt and pepper 1. Toast the nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. (Toasting the nuts is optional, … Continue reading »

Marinade for Grilled Vegetables

yields 1 cup 2/3 c olive oil 1/3 c balsamic vinegar ¼ c onion, minced 1 tbsp fresh herb, chopped (basil, cilantro, etc) 1 tsp garlic, minced ½ tsp salt ¼ tsp ground black pepper Combine all ingredients and mix well. Pour over vegetables and marinate briefly (or up to 4 hours) turning or tossing … Continue reading »