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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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 Lehman2015-05-24 13:04:482015-05-24 13:04:48Grilled Green Garlic
Olive Oil Baked Beet Chips with Sea Salt and Black Pepper
2 pounds large beets, peeled
2 tablespoons olive oil
Sea salt
Freshly cracked black pepper
Preheat oven to 350°. Line several baking sheets with parchment paper.
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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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 Lehman2015-05-24 13:03:472015-05-24 13:04:12Olive Oil Baked Beet Chips with Sea Salt and Black Pepper
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. While the food processor is running drizzle in the olive oil. Blend until smooth.
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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 Lehman2015-05-24 13:02:272015-05-24 13:02:27Beet and Goat Cheese Hummus
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.
[print-me target=”.post-content”]
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.
[print-me target=”.post-content”]
Beet and Goat Cheese Hummus
Beet and Goat Cheese Hummus
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. While the food processor is running drizzle in the olive oil. Blend until smooth.
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