After whipping up a spontaneous batch of Green Garlic Walnut Pesto in less than five minutes, I found myself adding it to everything I could think of. Smearing a knifeful onto bruschetta; mixing a forkful into scrambled eggs; tossing a heaping spoonful into pasta. As I’ve admitted before, I’m a garlic fiend.
Peering into my fridge to find another pestoed possibility, a friendly bouquet of asparagus waved back at me, and I contemplated a twist on the traditional asparagus with poached egg.
Vegetable peeler in hand, I scraped away at the elegant asparagus stalks and reduced them to noodle-like strands. Halfway through, I wondered whether I had gone completely mad and destroyed a perfectly beautiful spring vegetable. But it was a bit too late to turn back. (more…)
After stalking green garlic at the market for a couple weeks, I finally approached it with the understanding that, this time, I was taking it home. It didn’t matter that we weren’t familiar with each other, or that I had forgotten to research what others before me had done with this green onion look-alike. I simply knew that I had to experience the younger, milder version of garlic while springtime was still offering it.
Lest I sound like a garlic pervert, I’ll take this opportunity to explain: (more…)
Consider this an ode to the other squash. The quickly forgotten summer squash, often left behind at this time of year as people, including me, find themselves lured toward the oranger, more festive squashes of autumn. But these bright green and yellow varieties want you to know that they, too, can make delicious fall and winter food fare.
Unlike the dishes of summers past, where these bright baby squash were grilled, sauteed or roasted with salt, pepper, a little butter, and a sprinkling of lemon juice, this summer squash gratin is anything but summery. It’s hearty, rich, and creamy, but, despite the cream sauce, it doesn’t leave you feeling weighed down. (more…)