A great comfort food to get you through the winter doldrums (or a depressing Superbowl). This is a very flexible recipe. Turnips, small diced sweet potatoes, and carrots would also work as your primary veggies. Substitute the beef for ground pork, chicken, goat (chorizo!), turkey or tofu (though I’d recommend adding the latter about 30 minutes from the end of cook time). As always, make it your own!
That’s right my Springdell friends, today we caramelize. Cut the whole head of garlic and make sure each clove is exposed, take off most of the papery outside at this time.
Drizzle led the garlic with olive oil and wrap that sucker up.
Recipes Using Garlic
This is a very flexible recipe, wonderful with charred poblanos or jalapeños, add some ground beef for an even heartier version. Tomatillos also work, but can be left out as well. With the base of the squash and the black bean, the rest is pretty negotiable depending on what you have on-hand to work with. Make it your own and enjoy!
Got tomatoes? This one is great for that influx of ripe heirlooms! A homemade or store bought pie crust will be needed, but the rest is simply simple. You'll need some time (a few hours) to allow the tomato slices to lose their liquid, so plan for some prep in the morning and things should be ready for baking by dinner time.
This one was shared by fellow Springdellian Dawn DeMeo a great one to use up the last of the seasonal corn, peppers, jalapeños and onion. The source is Cooks Illustrated, a fabulous local test kitchen. It's a wonderful recipe as it's very flexible in its ingredients, and easy to make your own. Check them out and try this one today!
Fire up the grill! Here's a quick and tasty marinade, and a fabulous use for those jalapeños! If Tequila isn't in your pantry, you'll need just a nip's worth to make this one. If working with frozen jalapeños, remember that they'll be twice as hot as the fresh ones!
Don't fear the turnip! This is a great side for all kinds of savory dishes. If making this during the fall season, toss a crisp diced apple into turnips during the last 5 minutes of cooking for a welcome sweet crunch. If it's the summer season, forego the apple and use the thyme.
This is delicious for avocado lovers, sushi lovers, CSA adventure lovers. For the vegan version, leave out the pea tendrils, garlic and crabmeat. For the salad version, leave out the sheets of nori. Let your taste buds sail with the fresh and yummy flavors of the land and sea.
I concede that slow cooking collard greens next to a piece of meat for hours is an amazingly delicious way to enjoy them, and totally worth the time involved. A side product is a soup base for other recipes, so it's like preparing two meals in one! Kale, Chard, or Mustard greens (or any combo therein) can easily stand in for the collards.
I wish I could take credit for this one, but it's adapted from Gwyneth Paltrow's clean eating recipe collection called "It's All Good". Guess what? She's right! This buttery rich soup is full of flavor and none of the bad stuff. It's also a great use for all that slow cooker veggie broth we've been making from the veggie scraps!
It's also a very flexible recipe ingredient-wise. No leeks? No problem! No chard? Just about any other leafy green will do! Canned or prepped dried beans work here. Make this one your own and enjoy!
This is a VERY flexible rice, today made with chest freezer ingredients including peas, asparagus and pepper. If fresh herbs are available, try basil or cilantro. Just about any CSA veggie can make an appearance here. Don't have a wok? No worries, a skillet works, too. Make it your own and enjoy!