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Green Garlic, White Wine and Shrimp
Green Garlic, White Wine and Shrimp
In a sauce pan, melt a few tablespoons of butter. Add chopped spring garlic and cook on low heat until softened. Stir in a cup of white wine and allow reducing to thin sauce. Add shrimp and cook until pink, don’t overcook. Serve immediately by itself or over angel hair pasta. Top with sprinkle of parsley.
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Grilled Green Garlic
Grilled Green Garlic
Trim roots and dark green fibrous leaves from garlic stems and slice in half lengthwise. Toss with olive oil, salt and pepper to coat. Place on the top rack of the grill with the heat on low and roast until tender and starts to brown. Serve whole or dice into smaller pieces as a topping.
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Olive Oil Baked Beet Chips with Sea Salt and Black Pepper
Olive Oil Baked Beet Chips with Sea Salt and Black Pepper
Using a mandoline, thinly slice beets to a thickness of 1/16″. In a large bowl, toss beet slices with oil to coat evenly. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked. Toss chips with 1/4 teaspoon salt and pepper to taste.
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