Adapted from a recipe in Saveur magazine. Have you tried making pesto with kale? Delicious. And no telling how long kale will still be coming in, so enjoy while you can. Blanching the kale keeps the pesto a bright green. Not entirely necessary, but a nice touch.
garlic
(2017) Scrambled Eggs with Tomatoes and Garlic
This recipe is adapted from one at seriouseats.com. If you have some peppers around, they’re a great addition.
Salad with Creamy Lemon Dressing
Make dressing: in a medium bowl, combine lemon zest and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream. Toss together lettuce; transfer to serving platter. Pass dressing on the side.
Garlicky Swiss Chard
This recipe comes from Cook’s Country magazine.
Spicy Pickled Green Beans
Adapted from a recipe from Everyday Food. Up the sugar to a tablespoon or a little more, and use either granulated or brown sugar, to make more of a bread-and-butter type pickle. These are refrigerator pickles and they’ll keep for about a month. Yummy with tomato sandwiches. Let them sit for at least 24 hours before you try them.
Spaghetti with Grilled Ratatouille
This recipe is adapted from Fine Cooking magazine.
Japanese Ginger and Garlic Chicken with Smashed Cucumber
This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
Toasts with Ricotta, Corn and Chives
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Green Beans with Almond Pesto
A quick recipe from Prevention magazine.
Bok Choy and Kale Fried Rice with Fried Garlic
Yay! The first of the garlic. A recipe from seriouseats.com.