Garlic Infused Olive Oil
3-5 cloves of garlic, crushed
1 cup olive oil
Place garlic and oil into a small pan. Heat over medium-low heat until the oil begins to bubble. Remove from the heat and allow to cool to room temperature. Strain into a clean container and store in the refrigerator until about 20 minutes before using. Return to room temperature before using.
1 med. cucumber, seeded and GRATED
2-3 cloves garlic, minced or pressed
2 TBSP quality olive oil
2 TBSP fresh dill, minced
2 tsp white vinegar
1 pint Greek yogurt, full fat
salt to taste
Combine all ingredients in a bowl and mix well. This is even better if made a day ahead.
Garlic Scapes Pesto
2 c. basil leaves
1 c. garlic scapes, whips removed, coarsely chopped
1/2 c. toasted nuts, preferably almonds or pine nuts
Juice of one lemon
1/2 c. good quality olive oil
4 oz. Parmesan cheese, cubed (BUY GOOD QUALITY, Italian or Argentinian preferred)
If you don’t have pre-roasted nuts, quickly toast them in a dry pan over medium heat, moving constantly until they show some color.
Place basil, garlic scapes, and nuts into the bowl of your food processor and pulse until finely ground. Add lemon juice and pulse to mix.
While running the processor, drizzle in the olive oil until you like the consistency. Then add the cheese and mix thoroughly. If it is too dry, mix in more oil a teaspoon at a time.
Pesto is great by itself on pasta, or served with grilled chicken, but you can also use it like mayonnaise on a sandwich for great flavor, or mixed into cream cheese as a veggie dip.
Simple Stir Fried Bok Choy w/ Garlic
1 TBSP sesame oil, or other vegetable oil
3 cloves garlic, minced or pressed
6 cups coarsely chopped baby bok choy
a pinch of sea salt
Place oil into a large fry pan or wok over over medium heat. Add the garlic immediately and cook until the garlic becomes translucent and fragrant. Add the bok choy and stir over the heat until the leaves become bright green. Sprinkle with salt and serve immediately.