Garlic’s Early Gift: Scapes

Garlic scapes are only available for a very short season and it’s a mistake to pass them over. The scape is the stalk of hard neck garlic and is harvested while young, curly, and flexible so it’s still edible. Farmers trim them off to direct all the plant’s energy to growing a big fat bulb underground. Don’t buy scapes that have straightened; by that time they’re tough and inedible.

Cold Korean Spinach Salad: Shigumchi Namul

I’ve said for years that if I ever opened a restaurant, I’d put Korean spinach salad, aka shigumchi namul, on the menu. I tasted the cold, seasoned spinach salad for the first time almost 20 years ago when I first met my husband and have loved it ever since. His mother, a native of South Korea, had made it as part of an impressive spread of at least 10 small dishes called panchan. If you’ve even been to a Korean restaurant, panchan are the small dishes of cold vegetable salads, pickled vegetables, and other tasty morsels served before the main dishes are brought out. The spinach namul, richly flavored with nothing more than soy sauce, sesame oil and sesame seeds, was refreshing and delicious.

Lemon Olive Oil Ice Cream

Lemons, olive oil, and ice cream. It might sound like a strange combination, but trust me, the flavors are outrageous. Every bite gives you a burst of lemony flavor followed by a full-mouth feel from the olive oil. The key is to use a high quality lemon-infused extra virgin olive oil. Olivette, in Darien, is a fantastic resource for incredibly fresh and pure olive oils. Their lemon-infused variety is what I used here. You could also make this recipe with their blood orange or lime infused oils.

How to Make Homemade Chicken Stock

Chicken broth is one of those pantry staples you never want to be without. And when you know how to make your own, you never will be. Although it takes several hours, it’s a simple, hands-off process that reaps delicious rewards.

Homemade, Whole Wheat Pizza

Have you ever made homemade pizza entirely from scratch? It’s not as difficult, or time consuming, as it sounds. Make a simple sauce, then a pizza dough that comes together in minutes in the food processor, and buy your other ingredients. The dough and sauce can be made ahead for a quick weeknight meal. The easiest toppings are leftover vegetables (I give you seasonal suggestions below), a dusting of Parmesan cheese, and a swirl of excellent olive oil when the pie comes out of the oven. Try Olivette’s harissa olive oil for an authentic kick of spice with a hint of heat.

Back to the Kitchen: Kale Frittata

Editor’s Note: In 2012 one of our main goals is to help our readers get back in the kitchen cooking seasonally inspired meals for themselves and their families. Welcome to Back to the Kitchen, our seasonal, home cooking series where … Read more

How to Cook Beans

By Analiese Paik It’s time celebrate the bean. This lowly legume has a reputation as peasant food, but it’s a comfort food in our house and my go-to solution for quick meals. Beans are easy to cook and will come … Read more

Fairfield Green Food Guide
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