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Sauteed Escarole
Sautéed Escarole
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
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Roasted Asparagus with Lemon and Parmesan
Roasted Asparagus with Lemon and Parmesan
Preheat oven to 400. Snap off rough end of asparagus and then trim a bit more if needed. Coat a non-stick pan with 1 tbsp. olive oil or cooking spray. Place asparagus on pan – careful not to overcrowd or they won’t cook evenly. Drizzle remaining olive oil and season with pepper, sea salt, and paprika. Roast for 30 minutes, tossing asparagus half way through. When asparagus is ready season with a bit more pepper and salt, add minced garlic and squeeze lemon juice on top. Finally, add nutritional yeast or parmesan cheese.
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Spaghetti with Green Garlic Olive Oil
Spaghetti with Green Garlic Olive Oil
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired
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