Posts Tagged garlic

Kale-carrots-cauliflower

I don’t believe that I’ve written about cauliflower on this blog before, as Yusuke isn’t too keen on it. Luckily for me, however, it was included in one of our CSA baskets. He incorporated it in a stir fry with other farm-fresh gems as follows.

  1. Saute garlic scapes in canola oil until fragrant
  2. Add chopped:
    • kale
    • carrots
    • cauliflower
  3. Season with:
    • sea salt
    • pepper
    • a tiny bit of soy sauce
    • oyster sauce
    • cooking sake
    • dashi dissolved in a bit of water
    • a tiny bit of sugar

And that’s it. The fresh carrots were very sweet and the kale nicely carried the saltiness of the soy and oyster sauces. And fortunately, the garlic wasn’t overpowering.

This was quite the vitamin powerhouse, with four of World’s Healthiest Foods favourites. Cauliflower, for example, has excellent cruciferous properties, with vitamin K, vitamin C, antioxidants, fiber, etc. etc. etc. Fingers crossed for more this summer!

Courtesy of Flickr user clayirving. CC BY-ND 2.0

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Cold pasta

We don’t have pasta super-often in comparison with near-daily rice, and so this dish ended up looking pretty fancy with all CSA basket veggies.

First, Yusuke sautéed chopped beets and their greens in olive oil and fresh garlic. The beets were not the stereotypical red/purple that we would expect, but were rather more orange and especially crunchy.

Next, he sliced gorgeous deep purple onions and soaked them in water to reduce bitterness.

After draining the onions, he mixed them with the beets and fresh basil and added balsamic vinegar, soba sauce, and lime juice.

It was all served over the room-temperature pasta, spaghettini to be precise. Most tasty for summer.

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Garlic sprouts stir fry

Garlic sprouts stir fry

Garlic sprouts stir fry

This stir fry of chicken, carrots, and garlic sprouts was a bit different from Yusuke’s “standard” ingredients. The sauce is primarily miso, mixed with sake, soy sauce, and sugar. I had never tasted garlic sprouts before Yusuke made this recipe for the first time. We can only buy them at our neighbourhood Korean grocery (also our rice supplier).

I should clarify that in doing “research” for this post, I found that “garlic scapes” or “stems” or “tops” are more common terms. I’m not sure where Yusuke got the word “sprouts,” since it doesn’t seem to be too common. Perhaps a slight mistranslation. Anyway, they’re the fabulously bright green long thingies that grows out garlic bulbs. And they are aromatic, making them extremely tasty in stir fries. But perhaps not the best meal to have before, say, a job interview, or a meeting with the queen.

I can’t quite recall the specifics of the miso soup… Suffice to say, it was good.

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