Monday, June 11, 2007

Green Garlic and Green Onions

Today I used the green onions in a salad and the green garlic and russet potatoes in soup. Both were pretty good. The salad needed a little "something" so I added some balsamic vinegar and that definitely helped. I sprinkled in a little raw sugar also, which gave another dimension to it.
Janet Fletcher, San Francisco Chronicle
Adapted from Richard Olney's leek and potato soup in ``Simple French Food.''

--1 pound green garlic-- 4 tablespoons unsalted butter-- 1 pound russet potatoes, peeled and cut into 1-inch cubes-- Salt and pepper to taste-- 1 1/2 quarts chicken broth

INSTRUCTIONS: Discard the dark green leafy parts of the green garlic, leaving the white and pale green parts. Cut each garlic in half lengthwise, then mince.
Melt the butter in a large saucepan over moderate heat. Add the minced garlic and saute for about 5 minutes to soften. Add potatoes, season with salt and pepper, then add chicken broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender enough to mash with a wooden spoon, about 40=20 minutes

French Bean and Berries Salad

contributed by Chelsea Lincoln
2 cups cooked Kamut Berries Organic
2 cups cooked Flageolet Beans (I used Edamame here)
1 cup Green Onion, chopped
1 cup Tomatoes, diced
2 cups Spinach, chopped
1/2 cup Olive Oil
1/4 cup Lemon Juice
2 Tbsp. White Wine Vinegar
2 Tbsp. Dijon Mustard
1/4 cup Shallots, minced
1 tsp. Thyme
1 tsp. Tarragon
1 tsp. Parsley Flakes
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans. Place beans in pot covered with plenty of water. Bring to a boil; reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour.Place Kamut Berries (about 1-1/2 cups) in a pot and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour.While beans and kamut are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl.Drain beans and berries and rinse in cold water. Measure out 2 cups of both the beans and the kamut and add them to the other ingredients in the bowl. Blend together all ingredients with vinaigrette and chill for a few hours or overnight.Makes 10 servings.

1 comment:

Tanya said...

Pictures look so good, Melissa!!!