Green Garlic

Green Garlic - Roasted

Spring is finally here and boy, am I ready.  I mean, it’s still hailing and snowing and a bit chilly but there have been a few days of just splendid spring about.  With spring of course, comes the opening of the famers market.  This week I hardened my resolve and braved the Southern Oregon rains to get myself and my basket over to my local market. Nothing could stand in my way! I was on a mission… a mission for green garlic.   There are a few vegetables and fruits that are fleeting in each season, ones that grace us with their majestic beauty for only a few weeks at a time and then they are gone, green garlic is one of those vegetables. You see, we only get it for a moment because it grows into garlic! But right before the main bulb slits into many and the garlic we know and use year round starts to form, we get the special treat of the young mild green garlic.  You can use it in any recipe that calls for garlic and it will give just the whisper of garlic flavor to the dish.  But what I love is enjoying it in ways you don’t get to when it matures into garlic.

Today I am sharing two ways I like to enjoy this gem of early spring.  One is simple and divine, Roasted Green Garlic.  It has a mild and delicate flavor when roasted with just a splash of olive oil and sea salt and makes a divine side dish.  Or you can take a few more steps after roasting and process it into a most flavorful pesto.  The pesto can be eaten slathered on bread or spread over the meat or fish of your choice or tossed into al dente pasta…or just eat it with a spoon when no one is watching.  Any way you serve it, this pesto is sure to bring spring to your lips!

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You will need:

For Roasted Green Garlic:

1 bunch green garlic

Olive Oil

Salt to taste

Split the green garlic in long halves and arrange on a baking sheet, toss with olive oil and broil for 4 minutes or until brown, serve or make pesto

For Green Garlic Pesto:

The juice of half a lime

¼ cup olive oil

¼ cup walnuts

¼ cup Parmesan cheese

Salt to taste

Add the above roasted garlic to the ingredients above and mix with a food processor until a thick paste forms.  Serve on toast, pasta, roasted meat or boiled fish.  Cover and store in the fridge for 5 days or freeze for up to 6 months.

Roasted Green Garlic Pesto

Toasting your green garlic roasting,

Marcella Rose

Butternut Squash Soup

Butternut Squash Soup

Nothing makes me happier than blog requests.  I think it’s for the same reason I love to cook and feed people; I love taking the time and thinking about the delight and pleasure my guests will get out of the meal that I am preparing.  It’s my truest expression of love, with each turn of the spatula, each kneed of the dough, each slice of the knife, I am thinking of who I am preparing the meal for.  How to cater to their tastes, how to make them smile, to nourish not just the body but the soul and the spirit and with this act of love, I in turn, am nourishing my own self as well; feeling full not just from the meal but of love and gratitude for being able to give the gift of food to friends and readers.  Really it’s a win-win and then, a great meal too! So when a reader or a friend requests a recipe, I can’t wait to take the time to blog it.  My co-worker and friend Ellie, has been patiently awaiting this recipe after a party at my home.  I was worried I wouldn’t have enough food for the crowd that was about to descend upon the house so at the last minute I took stock of my pantry and saw that I had all the makings of Butternut Squash Soup.  Then one- two- three, soup’s on!  This recipe is simple but oh-so filling. It shines as a first course but has enough oomph to stand alone as a main dish and is perfect for those gluten free and vegetarian guests and loved ones.

Butternut squash is incredibly versatile.  The creamy texture works great in many dishes but it reaches its full potential in soup form.  It’s so velvety and dense; it doesn’t need a lot of work or added thickeners.    You can make Butternut Squash Soup with just the squash and onion but I love to add in tart, crisp apples and a sweet potato.  I feel these two extra ingredients take this recipe to the next level of yum.  Fresh herbs make everything better so try not to use dried sage if you can help it but in a pinch it will do.  With simple recipes, the quality of the ingredients is even more important.  Finally, whenever I make a soup, be it a broth based soup like chicken noodle or a creamy soup like this one, I always, always sauté my ingredients, it pulls out the flavors and it makes all the difference in the world.  So take the time to brown your veggies before you add broth and simmer them down. You will be left with a soup that you will make you want to lick the bowl when you’re finished.

All the making of a fine pot of soup

butternut squashperfectly easy to peel sage beautiful sagele creuset full of soupButternut Squash soup

You will need:

  • 1 butternut squash, cubed*
  • 1 bunch of sage minced
  • 2 apples cubed
  • 1 onion minced
  • 1 Sweet potato cubed
  • 2 cups chicken or vegetable broth**
  • ¼ cup butter
  • ¼ cup cream or half and half (optional)
  • Salt and Pepper to taste

How to:

  • Heat butter in pan and add onion, cooking for 3 minutes or until translucent
  • Add squash (reserving 1 cup of cubed squash), potato, apples, and sage and sauté for 10 minutes
  • Add broth and bring to a boil, then turn heat down and simmer until vegetables are soft
  • Pour chunky soup into blender and puree
  • Pour pureed soup back into pot and add reserved cubes, simmering until reserved cubes are al dente
  • Add salt and pepper to taste and cream if desired
  • Serve

*How to prep your butternut squash:  Slice in half and remove seeds; with the flesh side down, use a peeler to remove the skin and then slice into cubes.

** For Marcella Rose’s simple chicken broth recipe click here

Soup’s on,

Marcella Rose

Butternut Squash Soup