Weeknight
3493 recipes found
Frogmore Stew
Seared Pork Cutlets With Green Garlic Salsa Verde
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Artichoke and Oyster Casserole
Savory Cold Mango Soup
Glazed Beef-and-Scallion Rolls
Stir-Fried Leeks With Amaranth and Green Garlic
In April, I found piles of baby leeks, red spring onions, amaranth and green garlic at one stand at the local farmers’ market. I bought some of each on impulse, and this dish is what became of them. Amaranth is a beautiful leafy green used in the cuisines of China and Mexico. You can find it at some Asian markets and farmers’ markets.
Soupe A L'ail (Garlic Soup)
Double Veal Chops With Braised Spring Vegetables
Whole Wheat Spaghetti With Green Garlic and Chicory
This dish is inspired by a classic oil and garlic pasta. I’ve added chicory, a bitter green that is much loved in southern Italy but underused here. It’s sold with lettuces in the supermarket, often called escarole or curly endive. Chicory contains a type of soluble fiber called inulin, which some studies suggest may have a positive effect on blood sugar levels.
Roasted Halibut With Baby Artichokes And Parsley Sauce
Belgian Endive Gratin With Black Forest Ham And Green Garlic
Asparagus With Green Garlic
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
Sesame-Crusted Pork Cutlets With Cabbage
Do you ever wish that the crackly outside of your fried cutlet tasted like — anything? Instead of throwing a bunch of garlic or even Cheetos into the coating, swap bread crumbs for a something that’s probably already in your pantry. By crusting your pounded-thin pork with crushed sesame seeds and shallow-frying for just a few minutes, each bite of juicy pork has a snap and crackle racing through, in addition to deep sesame flavor. To cut through the richness, take a cue from pork tonkatsu and serve these with extra-crisp wisps of cabbage and lemon. With such a minimalist ingredient list and process, you might think you need to add a thing or two, but everything you need is right here.
Poached Skate With Pesto Sauce
White Chicken Potpie
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Mustard-Barbecued Lamb Chops
Pork Cutlets With Caper Sauce
Pork Loin in Rhubarb Sauce
Pork With Orange Sauce
Crispy Calamari, Lemon and Maitake Salad Over Arugula
Rice Sticks With Walnut and Basil Pesto and Green Beans
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I’ve been wary of using pine nuts unless I know that they’re the Mediterranean variety. And I’m finding it increasingly difficult to find Mediterranean pine nuts, which are larger than the Asian variety (about twice as long). Instead, I use walnuts in this pesto.
Sauteed Squid with Chiles, Mint and Lime
Rainbow Peppers and Shrimp With Rice Noodles
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.