Tag Archives: garlic

Pasta with garlicky broccoli rabe

21 Oct

I mentioned we moved right? So the 2nd night in the house I decided to try out the kitchen.. I had enough stuff unpacked there to make the meal. And I had veggies from the fresh box to use up! I’d never had broccoli rabe before but was willing to give it a try! This came out really good. I would use half the oil next time though. And the kitchen worked fine!


pasta with garlicky broccoli rabe
adapted from smitten kitchen

1 pound pasta
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)

To serve: Grated Parmesan or Romano cheese

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.


7 Sep

Another recipe to use up veggies from our fresh box. This time bok choy. Yummy this way. served it up over quinoa and threw in some rotisserie chicken to the bok choy in the last few minutes!


adapted from the talking kitchen

3 heads baby bok choy
3 garlic cloves, grated
1 Tbsp freshly grated ginger
1 Tbsp peanut oil
2 Tbsp soy sauce
1 tsp hoisin sauce


Start by grating 2 garlic cloves and 1 Tbsp ginger, reserve the other garlic clove and remaining ginger for later in the cooking process.

Heat the oil in a medium saute pan over medium heat, add the garlic and ginger, saute for 1 minute then add the chopped baby bok choy, saute for another minute or 2.

In a small bowl fork-whisk together the hoisin and soy sauce, pour this over the bok choy, stir and cover with a lid. Cook for 2-3 minutes, uncover- add the remaining grated garlic and ginger- cover and cook for 1-2 minutes more.

Garlic greens and spaghetti

4 Sep

Last week we got mustard greens in our fresh box. Having never had mustard greens before I searched for a recipe and found this one. It was pretty yummy! I’d make it again


garlic greens and spaghetti
adapted from food network

16 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon red pepper flakes, or more to taste
Kosher salt
12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
1 box whole wheat spaghetti
1/4 cup grated pecorino romano cheese

Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.

When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.

Return the cooking water to a boil. Add the spaghetti and cook until al dente. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

Stir-Fried Baby Bok Choy with Garlic

14 Jun

Last week we got some baby bok choy in our fresh box. Yum! It was delicious sautéed up this way. Served it with these lettuce wraps unwrapped (no lettuce).


Stir-Fried Baby Bok Choy with Garlic
adapted from epicurious


1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby bok choy, halved lengthwise
2 teaspoons Asian sesame oil


Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta

15 Oct

We got some kale in the csa last week, just as this recipe was posted. It looked interesting so I decided to try it! Glad I did! It was delicious! Definitely try this one!


Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta
adapted from two peas and their pod

1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium red onion, finely chopped
1/2 cup dried cranberries
1 large bunch of kale, stems removed and leaves coarsely chopped
1/2 cup water
3/4 teaspoon salt
3/4 teaspoon black pepper
1 pound spaghetti or other pasta(we use whole wheat)
1/3 cup capers
1 1/2 cups crumbled feta cheese

1. Heat olive oil in a heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.

2. Add kale leaves into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.

3. Meanwhile, cook pasta in a pasta pot of boiling salted water until aldente. Reserve 1 cup pasta-cooking water and drain pasta.

4. Toss pasta with kale, capers, and 1/2 cup pasta water. Season with salt and pepper. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.

Spicy Bok Choy in Garlic Sauce

23 Sep

We got some bok Choy in the csa this week. Having never had it I went on a search for a recipe. This came out super yummy. Would definitely make this again! I served it with bacon wrapped filets and tjs’s garlic fries. Yum!


Spicy Bok Choy in Garlic Sauce
adapted from allrecipes


1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes


Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Escarole and beans

15 Jul

I had some escarole from the csa to se up. When searching for recipes to use it I mostly came up with soup recipes. We’re not big soup eaters so none of those were useful. Then I came up with this one and decided to try it. This came out pretty good it did need lots of salt. I rinsed the beans before cooking them. So I added some water to cook the. Next time I’d add chicken stock. I served this with lemon chicken.


Escarole and Beans
adapted from allrecipes


3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
2 (16 ounce) cans cannellini beans, rinsed
1 teaspoon granulated garlic


Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans, 1/4C water and granulated garlic, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

balsamic chicken revisited

2 Apr

i’ve made this balsamic chicken before and it was good!    i took out some chicken tenders to defrost and i also had some egg noodles left over from my pork the other night.. so i decided to make it again and double the sauce. 🙂  YUM




1 tablespoon olive oil

5 cloves garlic, chopped

1 lb. chicken tenders cut into bite size pieces

4 tablespoons balsamic vinegar

1/2 cup low-sodium chicken broth

2 cans petite diced tomatoes with juice



Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 6-8 minutes, or until cooked through and juices run clear. Remove the chicken and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.  add chicken to to tomatoes and heat through.

lemon garlic spaghetti

14 Jan


i still have those meyer lemons (thats what happens when you get meyer lemons at costco!)  i had pinned this recipe on pinterest and decided it was time to try it.   it was quick and easy — definitely need to double the sauce next time and quadruple the garlic! — the lemon was hardly discernable… this was ok – nothing fabulous – it was quick and easy though and would make a good side dish to some chicken..




Lemon Garlic Spaghetti

adapted from i nom things

1 box dry spaghetti
1/2 cup grated parmesan
4 tsp olive oil
2 clove garlic
1 lemon
4 tbsp pine nuts
12 basil leaves, chiffonaded


First, start your garlic oil.    Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges.   Immediately remove from heat and reserve.   While that’s starting up, boil up some spaghetti.

Then you take some cheese…basil,

Some pine nuts…

And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.