Green garlic is the kind that has not yet matured into the garlic we know and love for everyday use. It is usually available in the late spring, and looks awfully similar to scallions but has a more garlicky taste. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought them in from her home…
Preserved lemons are a popular ingredient in Indian, Middle Eastern and North African cuisines. They are commonly used in soups, stews, salads, sauces and everything in between. Their unique flavor is intensely lemony and can elevate many a dish, but they are surprisingly easy to make – all you need are some lemons, spices, a…
A refreshing bowl of chilled pea soup – rich in vitamins A and K – is a great way to usher in and celebrate the warmer months. Divide it among shooters to serve as an hors d’oeuvre. (Yield: About 4 cups) For the soup: 2 cups shucked, fresh green peas (about 1 ½ pounds) 3…
Summery Swiss chard and bright lemon are a great combination for transitioning pasta into warm weather. The radicchio side salad helps to balance out the pasta with a crisp and refreshing crunch. You can easily substitute the radicchio with another bitter green, if you so desire (think endive hearts or frisee). Simple and nourishing with…
Panelle (panella, if singular) are a specialty street food of Palermo, Italy. They are fried chickpea cakes – soft on the inside and crisp on the outside – often served between two slices of bread as a sandwich. Here, panelle assume the role of the bread itself, with a flavorful broccoli rabe spread and fresh…
Purslane is a highly nutritious plant, whose hydrating leaves have a lemony aroma and hearty texture. Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad, served with a toasted…
A hearty filo roll is a great way to use up a large quantity of fresh greens that are in danger of going bad. No chard? No problem. Use spinach, kale or sorrel, even mixing in a bit of arugula if you’d like, instead. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in…
Desserts, in general, tend to benefit from a few different garnishes. To plate this Strawberry-Cashew Raw Cheesecake, I used small basil leaves, edible flowers, roasted pistachios, strawberry pieces, whipped coconut cream, freeze dried strawberry powder and strawberry sauce. To add dimension to a dessert plate, it’s useful to cut the dessert into smaller pieces. This…
Tired of the tossed green salad standby but still craving fresh seasonal produce? Try this shaved springtime vegetable salad, which has a satisfying texture and lots of visual appeal. Hold off on dressing the salad until right before serving. (Yield: 4 servings) Ingredients: 1 ½ cups cooked chickpeas 1 tablespoon plus 1 teaspoon extra virgin…
Cabbage, like its brassica cousins kale and broccoli, is rich in fiber, and vitamins C and K. Here, braised cabbage takes a sharp detour from Eastern Europe to Asia, with help from sake and rice vinegar. Also in the mix are key ingredients that combine to make a traditional Japanese spice blend called togarashi –…