1/4 cup nutritional yeast OR Parmesan. I used nutritional yeast for a dairy-free version, but parmesan is awesome as well.
Black pepper and Sea salt
Paprika and Minced garlic
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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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:55:232016-05-08 22:55:23Roasted Asparagus with Lemon and Parmesan
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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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:54:152016-05-08 22:54:15Spaghetti with Green Garlic Olive Oil
Pan Seared Salmon with Fava Beans and Green Garlic
2 pounds whole fava beans
4 (5-ounce) skin-on fillets sockeye salmon
Salt and pepper
1/2 cup olive oil
2 cups thinly sliced green garlic, from about 4 stalks cleaned and sliced crosswise (both white and green parts)
Prepare the favas: Peel the fava beans out of the pods; you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside; you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful; the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired doneness, about 4 to 5 minutes. Remove the fish from the pan.
Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juices over the fish and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:51:512016-05-08 22:53:40Pan Seared Salmon with Fava Beans and Green Garlic
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
[print-me target=”.post-content”]
Pan Seared Salmon with Fava Beans and Green Garlic
Pan Seared Salmon with Fava Beans and Green Garlic
Prepare the favas: Peel the fava beans out of the pods; you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside; you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful; the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired doneness, about 4 to 5 minutes. Remove the fish from the pan.
Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juices over the fish and serve immediately.
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