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Recipes from the TGF newsletters

Recipes from Newsletters July 19th and 26th

Beet Hummus Recipe

sourced from Simplyrecipes.com

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*

2 Tbsp tahini sesame seed paste

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp ground cumin

1 Tbsp lemon zest (zest from approx. 2 lemons)

Generous pinch of sea salt or Kosher salt

Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

Roasted Beets with Balsamic Glaze Recipe

sourced from Simplyrecipes.com

2 pounds red beets, medium sized, scrubbed clean, green tops removed 

Olive oil
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

Italian style greens 

6 big handfuls of mixed greens, leaves and herbs  (can be cabbage, chard, arugula, lettuces etc).

olive oil 

2 cloves of garlic, peeled and sliced 

sea salt and freshly ground black pepper 

extra virgin olive oil 

juice of 1 lemon

Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard. Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.

Savory Tarte Tatin

6oz zucchini sliced (can also add yellow squash)

1 red onion cut into wedges

8 oz mushrooms (button) halved

1 garlic clove

1 sprig fresh rosemary chopped

1 tbsp olive oil

1 tsp balsamic vinegar

6oz small tomatoes halved

2 tsp plain white flour for rolling

6oz puff pastry

salt and freshly ground pepper

Preheat the oven to 400 degrees. Mix together the zucchini, red onion, mushrooms, garlic, rosemary, olive oil, balsamic vinegar and seasoning. Arrange them on a non stick baking sheet lined with baking parchment and roast for 15 mins. Remove the veggies from the oven. Arrange all the veggies including the tomatoes, on the base of an 8 in non stick frying pan or cake tin. Roll out the pasty on a lightly floured surface to make a 9 in circle. Lay the pastry over the veggies, tucking in the edges all the way round. Bake the tart in the oven for 20 mins until the pastry is well risen and golden. Carefully run a round baded knife around the ege of the pan or tin. Put a large plate over the top and turn the pan upside down so the tart drops on to the plate. Cut and serve.

Zucchini Walnut and Peccorino Cheese Fettuccine

from Bon Appetite

2 1/2 pounds small zucchini, untrimmed

1 teaspoon fleur de sel or coarse kosher salt
2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tablespoon)
1/2 teaspoon (scant) dried crushed red pepper
1 pound fettuccine
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts, toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/2 cup (packed) thinly sliced fresh basil1/4 cup (packed) chopped fresh mint


Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.

Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.

Recipes from Newsletters July 5th 2012

Beet, Beet Greens, Feta, Dill and Quinoa salad

4 beets with the greens attached

3 cloves of garlic, minced

2 tsp olive oil

½ red onion, diced

1 tsp apple cider vinegar

1 cup of cooked quinoa

2 tbsp fresh chopped dill

1.5 ounces feta cheese, crumbled

Salt and pepper to taste

Pre-heat oven to 375.

Peel beets and cut them into small bite-sized pieces.  Toss beets with one teaspoon of olive oil, garlic, salt and pepper.

Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until the beets are fork tender.

While the beats are cooking, heat remaining olive oil in a nonstick sauté pan over a medium high heat.  Reserve 2 tbsp of onion and set aside.  Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.

Stir in beet greens and apple cider vinegar.  Allow to cook until the greens are just wilted – this will only take a minute or so.

Allow everything to cool a bit before assembling the salad.

In a large bowl combine the two tablespoons of raw onion that you reserved earlier with dill, beet greens, roasted beets, and quinoa.  Season with salt and pepper.

Gently toss in the feta cheese and serve.  Enjoy!


Raw Kale and Walnut Pesto

1/2 cup chopped walnuts

3 fat cloves of garlic (4 if there not fat!)

1/3 cup freshly grated Parmigiano-Reggiano

1 bunch raw kale, stems removed, coarsely chopped (about 1/2lb)

1/4 cup extra virgin olive oil

2 tbsp water

Juice of ½ a lemon

Salt and pepper to taste (don’t be stingy w/ the salt)

Combine the walnuts, garlic, and Parmigiano-Reggiano in a food processor and pulse repeatedly until all ingredients are coarsely chopped.

Add the kale, olive oil, water, and lemon juice and pulse again until you’ve got a nice, thick paste. If necessary, add a bit more water or olive oil to loosen it up.

Season with salt and pepper to taste, making sure to give one last mix.  Enjoy!

Makes about 1 ¼ cups

Garlic Chicken and Chard Burritos (makes 2 burritos)

1 bunch of Swiss chard, stemmed and cleaned

3 cloves of garlic, chopped up

2 tsp olive oil

Salt and pepper to taste

2 whole grain tortillas 

8 oz shredded chicken

2 tbsp shredded cheese

Cut chard leaves into thin ribbons.

Heat olive oil in a large non-stick sauté pan and add garlic.  Once the garlic is fragrant add in chard and season with salt and pepper.

Cook chard for 6-8 minutes, stirring occasionally, or until it has wilted down.

Warm tortilla in the microwave and layer half the chard on the bottom of the tortilla.  Top with 4 oz of shredded chicken and a tablespoon of the cheese.  Fold the tortilla onto itself into a burrito. Repeat with the remaining ingredients and enjoy.


Baked Stuffed Zucchini (to be done over a grill) 

8 small zucchini

1 tbsp olive oil

3-4oz goats cheese cut into thin strips

a few sprigs of fresh mint finely chopped

fresh ground black pepper

Cut eight pieces of baking foil large enough to wrap each zucchin, and lightly brush each piece with olive oil. Trim the zucchini and cut a thin slit along the length of each.

Insert pieces of the goats' cheese in the slits. Add a little chopped mint and sprinkle ove the oil and black pepper.

Wrap each zucchini in foil, place in the embers of a fire and bake for 25 mins until tender.

Recipes from Newsletters June 23rd, 2012

Kohlrabi and Fennel Salad

adapted from Cooking from the Garden

1 1/2 cups kohlrabi julienned

1 med fennel bulb with fronds (leaves)

1/4 cup chopped fresh parsley

5 tbs olive oil

1 tbs freshly squeezed lemon juice

1 tbs white wine vinegar

1/2 tsp sugar

1/4 tsp salt

1/8 tsp ground pepper

Prepare kohlrabies by peeling them and cutting off the tops and bottoms. Cut the bulbs into julieene until there is enough for 1 1/2 cups. Remove the outer layer of the fennel bulb if it is tough. Reserve the fronds. With the fennel lying on a cutting surface, slice it down the middle and, with a paring knife, remove the core from each half. Slice the fennel thin; the pieces will be semicircular. Mix the kohlrabi and fennel in a bowl, and add the parsley and 1 tbs chopped fennel fronds. Whisk together the remaining ingredients, and toss the dressing with the kohlrabi and fennel. Allow salad to marinate for 1 hour before serving.

Grilled Cheese with Fennel

adapted from Cooking From the Garden

4 tbs chopped fennel

2 slices good sandwich bread

2 slices sharp cheddar cheeds

fennel seeds

Sprinkle the chopped fennel on the bread. Cover the bread with the cheese slices and sprinkle a few fennel seeds on top of the cheese. Broil until the cheese bubbles. Serve hot.

Spring Couscous Salad

1/2 cup diced carrots

2 cups snap peas, stringed and cut in half

1 1/2 cups couscous

1/3 cup diced red onion

1/4 cup olive oil

3 tbs chopped mint

1/2 cup fresh parsley

1/4 cup freshly squeezed lemon juice

1 clove garlic

salt and freshly ground pepper

Bring 3 cups of water to a boil in a small saucepan. Briefly cook the carrots in the water until they're tender, yet firm. Remove the carrots with a mesh strainer and set aside. Cook the peas in the same water about 1 minute. Reserve the water for the couscous. Put the couscous in a heatproof bowl and pour 1 1/4 cups of the boiling water. Cover the bowl with foil and set aside for 5 minutes. Fluff the couscous with a spoon to separate the grains. Mix together the remaining ingredients and toss with the veggies and couscous. Serve at room temperature.

Recipes from Newsletters June 13th 2012

White Bean and Garlic Scape Dip

From 2Sistersgarlic.com

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.  Serve with bread, pita, tortilla chips, etc.


Sauteed Scapes

From 2sistersgarlic.com

2 tbsp olive oil

2 tbsp dark brown sugar

8 oz garlic scapes, trimmed

1/2 cups coarsely chopped tomatoes

3/4 cup dry white wine

1/4 tsp ground pepper

1 tsp salt

1 tbsp chopped parsley

1/4 cup grilled haloumi cheese, diced

Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes and add the scapes.  Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.  After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi.  Serve warm or at room temperature. 

Recipes from Newsletters June 7th 2012

Sauteed Kohlrabi with Kale - this recipe calls for garlic cloves, but scapes can be substituted.

From Epicurious.com

1 1/4 pound kohlrabi, bulbs peeled

1/2 teaspoon grated lime zest

2 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil, divided

2 pounds kale (2 bunches), stems and center ribs         


5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Kohlrabi and Mache or baby greens salad

From Epicurious.com

3 medium kohlrabi (2 pounds total)

 1/2 small red onion

 1 tablespoon fresh lemon juice

 3 tablespoons olive oil

 2 tablespoons drained capers

 2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce (our mixed leaf lettuce would work here)

Peel kohlrabi. Slice very thin with slicer and put in a bowl.

Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.

Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.

Google for more on Kohlrabi!

Stir-fried Bok Choi with garlic and ginger

From Foodnetwork.com

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper


Braised Mustard Greens

4 slices bacon, chopped

3 bunches mustard greens, trimmed and chopped

2 tablespoons white vinegar

2 teaspoons sugar

Coarse salt

2 cups chicken broth

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.