This is an easy weeknight meal chock full of spring veggies. If you don’t have access to green garlic – sub in 4 cloves garlic, green onions can stand in for spring onions and peas for pea shoots. I served this dish with a little buttered fregola pasta.
1 lb New York Strip Steak
1 bunch of green garlic, sliced 1/2 inch pieces
1 bunch of garlic scapes, sliced 1/2 inch
1 bunch of spring onions, sliced 1/2 inch
1 bunch of asparagus, sliced 1/2 inch
1 clove garlic
1/3 c dijon
1 tbsp sherry vinegar
1 tsp honey
1/2 tsp cayenne pepper
1/3 c olive oil
1 tbsp water
Combine garlic clove, Dijon, sherry vinegar, honey, olive oil, cayenne and water and blend together with an emersion blender until smooth.
Heat grill over medium high. Season steak with salt and pepper and rub with a little olive oil. Grill 3 – 5 min per side until internal temp of 120. Let rest.
In a large skillet heat 2 tbsp olive oil and add all the veggies excep that pea shoots and cook for about 7 minutes until Asparagus is crisp tender. Stir in pea shoots and season with salt and pepper.
Slice steak thin and drizzle with sauce. Serve with veggies.
I tend to make pizza on Friday night and generally it is a last ditch effort to clean out the fridge. This week I had some left over boiled potatoes from chorizo tacos and green garlic. The two together are wonderful!
1 bulb green garlic, sliced thin
½ lb new potatoes, boiled and choped
1 tbps chopped fresh rosemary
¼ c freshly grated Parmesan
1 ball of mozzarella
Preheat oven with pizza stone inside to 450.
Roll out dough, drizzle with olive oil. Top with slices of mozzarella, garlic, potatoes, rosemary, pepper, salt and parm.
Bake for 10 min until cheese is melted and crust is brown.
It’s no secret I have a serious asparagus problem. Trust me of you had access to asparagus this fresh you would have a problem too!! If you are not a fan, the season is almost over so indulge me a couple weeks more. The combo of green garlic and asparagus is a match make in heaven.
10 oz thin asparagus spears, cut into 1 inch pieces
2 green garlic, shredded using the coarse side of a box grater
10 oz mozzarella cheese, shredded
1 pizza dough
Preheat over to 500 with a baking steel or pizza stone inside.
Roll out dough. Drizzle with olive oil. Top with green garlic, cheese, and asparagus.
Bake for 8 – 10 minutes until the crust is brown and cheese is bubbling.
This is the ultimate spring comfort food, green garlic, asparagus atop a creamy bowl of polenta.
2/3 c mascarpone cheese, at room temperature
Finely grated zest of 1 lemon
4 oz pancetta, diced
2 – 3 green garlic, sliced thin
1 1/2 lb. asparagus, ends trimmed
1 Tbs. olive oil
Salt and pepper, to taste
4 c milk
3 cups water
2 cups instant polenta
1/2 c Parmigiano-Reggiano cheese shards
In a small bowl whisk together Mascarpone and zest.
In a large saucepan over high heat, bring 3 cups of the milk and the water to a boil and add the 1 tsp. salt. Whisk in the polenta. Reduce the heat to low and cook, whisking occasionally, until the polenta is thick and smooth, about 3 minutes.
In a large skillet cook pancetta and green garlic over medium heat until the pancetta starts to crisp up. Add asparagus, cover and cook for 3 minutes until crispy tender.
Whisk the remaining 1 cup milk into the polenta in the saucepan and cook until just heated, about 30 seconds. Divide the polenta among shallow bowls and top with the asparagus mixture.
Spoon the mascarpone mixture over the asparagus, sprinkle with the Parmigiano-Reggiano and serve immediately.
Serves 4; makes two 9-inch polenta rounds.
This recipe was inspired by a dish on Chow.com and executed due to upcoming expiration dates. You can use heavy cream, creme fraiche mascarpone cheese. I added some hazelnuts that were left over from the previous nights dinner to give the dish a little crunch.
1 TBSP butter
1 small yellow onion, small dice
1/4 c plus minced green garlic
Salt and pepper
8 oz mascarpone cheese
1 lb pasta
1 lb asparagus, sliced into 1/2 inch pieces
1/4 c hazelnuts, toasted and chopped
Bring a large pot of heavily salted water to a boil over high heat.
Melt the butter in a small saucepan over medium heat until foaming. Add the onion and garlic. Season with salt and pepper and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.
Add the mascarpone and cook over low heat until melted, about 5 minutes. Taste and season with more salt and pepper as needed. Remove the sauce from the heat and set aside.
Add the asparagus to the boiling water. Boil, stirring occasionally, until tender about 4 to 5 minutes.
Add asparagus to sauce and cook pasta according to package. Reserve 3/4 cup of the pasta water.
Add the pasta to the cream sauce, remaining and 1/4 cup of the pasta water. Toss to coat the pasta and vegetables, adding more pasta water by the tablespoonful as needed to reach the desired consistency.
Top with hazelnuts and serve.
I broke down and ordered a pizza steel this week, and I have to day it was worth every single penny! Finally a pizza with a crispy chard crust!! I love my pizza steel! This is the first pizza I made with the steel – turned out amazing! I even mastered the pizza peel!
Pizza dough (I make my own and freeze it)
Shredded mozzerella cheese
Green garlic, sliced thin
Heat over to 500 with pizza stone or steel inside. Preheat for at least 45 minutes.
Roll or toss out dough.
Put some cornmeal on a pizza peel. Lay dough on pizza peal, drizzle with olive oil, top with cheese, garlic and salami.
Slide pizza onto steep and bake for 5 – 8 minutes, when crust is crispy and cheese is bubbling. Remove with a pizza peel, slice onto cutting board.
Serves 4 – 6.
This was a Chow.com find – with a few adjustments now it’s mine. I love spring – the green garlic and of course asparagus – which I try to eat as much as I possibly can when it’s in season. The creme fraiche totally melts into the pasta making it wonderfully creamy and rich.
1 TBSP butter
1/2 c spring onions, diced
1/2 c minced green garlic
Salt & Pepper
8 oz creme Fraiche
8 oz angel hair pasta
1 lb asparagus, spiced thin
Bring large pot of salted water to a boil.
Melt butter in a 12 in skillet, add onions and most of garlic, season with salt & pepper and cook, stirring occasionally until onions tender, but not brown.
Add creme Fraiche and simmer for about 5 minutes, remove from heat.
Add pasta and asparagus to the boiling water. Boil for about 5 minutes until pasta cooked through.
Reserve 3/4 c pasta water. Add pasta to the sauce with 1/4 c pasta water over low heat, cover and add water to get desired consistency.
8 WW PP per serving.