5 Favorite Ways to Enjoy Roasted Garlic

Botanical Interests roasted garlic

Arguably one of the best ways to eat garlic is roasted. It’s mild enough to eat straight from the oven on its own, but packs a flavor bomb when mixed with other foods. We collected our favorites to inspire your next

Basic Roasted Garlic recipe:

Preheat oven to 350°F. Cut the top of the garlic bulb to expose the cloves. Place the bulb on a piece of foil and heavily drizzle olive oil over the exposed cloves; add salt; wrap tightly in foil. Place on baking sheet and cook in the oven for about an hour or until cloves are browned and can be easily squeezed out of their skin.

how to roast garlic

Ways to enjoy:

  • Mashed potatoes: Our absolute favorite way to use roasted garlic cloves is in mashed potatoes. Mash the garlic cloves and mix into boiled potatoes before they are whipped. It’ll incorporate the flavor into every bite.
  • Garlic bread: This is a no-brainer! Blend the garlic into butter and spread over loaf. Sprinkle with mozzarella or Parmesan cheese (and fresh rosemary!) and bake or broil until crispy. Perfect addition to your Italian night dinner.
  • Salad dressing: Use an immersion blender to whip up several roasted garlic cloves, red wine vinegar, Dijon mustard, honey, lemon juice, olive oil, and salt and pepper. We love ours over a fresh arugula and endive salad.
  • Deviled eggs: Mash cloves and add into your usual (or unusual!) deviled egg recipe. What a pleasant surprise for guests at your next party or brunch.
  • Hummus: Throw some roasted garlic cloves in the food processor with chickpeas, lemon juice, and tahini. Devour with crackers or cut, raw veggies.

roasted garlic recipes

Spinach, Sausage, and Tortellini Soup

Spinach Tortellini SoupFor gardeners, the arrival of fall can be bittersweet. It’s rewarding to finally harvest all that you’ve worked for, but that also means our growing season is coming to an end. So we cooked up this savory soup to use our garden spinach in, and to enjoy as the days get cooler.

INGREDIENTS
4 sausage links (we used chicken apple), cut into half circles
1/2 onion, diced
2 garlic cloves, minced
3-4 tablespoons extra virgin olive oil
2 tablespoons flour
6 cups chicken or vegetable broth
10 ounces fresh or frozen cheese tortellini
1 cup grated Parmesan cheese
8 ounces fresh spinach, chopped
Salt, and pepper to taste

DIRECTIONS

    1. Sauté sausage, onion, and garlic in olive oil in a large pot until sausage starts to brown, about 6 to 10 minutes. Add flour and stir.
    2. When flour is browned, about 1 to 2 minutes, add broth and mix well (you may have to use the spoon to scrap the brown bits from the bottom on the pot, but that is where the flavor is!)
    3. Bring broth to a boil and then add tortellini and cook until tender, about 10 minutes, or if frozen, until they float to the top. Add Parmesan cheese and fresh spinach. Cook until spinach is wilted, only a few minutes.
    4. Top with freshly grated Parmesan cheese and serve with crusty Italian bread.

 

Botanical Interests Spinach Bloomsdale Botanical Interests Spinach Matador Botanical Interests Baby Greens Spinach

Honey & Orange Glazed Rutabaga with Fresh Thyme

Rutabagas have a mild flavor and are often cooked and used like potatoes. In this dish, we use citrus and fresh thyme to lend bright, fresh flavor to these cold-hardy roots. This recipe also works wells with turnips. Sow them in early spring for summer harvest or summer fall harvest; they store for months!
Serves 6

Ingredients:
2 lbs rutabaga or turnip, greens removed (we used rutabaga)
1–2 cups water
2 tablespoons butter
½ teaspoon salt
1 tablespoon honey
1 orange, for juice and zest (about ½ cup juice, 1–2 tablespoons zest
1 tablespoon apple cider vinegar
1 ½ teaspoon fresh thyme

1. Peel roots and cut them into ½” pieces.
2. Put roots in a heavy-bottomed skillet or pot with about 1¼ cups of water, or enough to cover the roots halfway. Add butter, salt, and honey. Heat on medium high and cover, simmering until roots are soft, 8–10 minutes.
3. Remove lid, add the orange juice and vinegar, and simmer for another 12–15 minutes until sauce has reduced.
4. Remove from heat and toss roots with fresh thyme and orange zest.

Enjoy!

Use the comments to share your root cooking tips.

Collard Greens Enchiladas

Collard plants can take the heat and also are among the most cold-tolerant crops, surviving to 20°F.
This delicious and healthful play on enchiladas is gluten-free, full of garden veggies, and easy to adapt to be paleo or vegan by leaving out the cheese. To save time, you could use store-bought enchilada sauce, but we love this thicker, homemade, garden-fresh sauce.

Yields 4 servings.

Ingredients:

Sauce:
1 tablespoon olive oil
½ medium onion, diced
3 cups fresh tomato, diced (reserve 1 cup)
2 large cloves garlic, minced
¼ teaspoon dried oregano
1 teaspoon ground cumin
1/4–1/2 teaspoon chipotle powder (1/2 teaspoon creates medium spice)
1 teaspoon red wine or apple cider vinegar

Wraps:
8–12 large collard leaves (more if small)
1 tablespoon olive oil, plus more for oiling a baking dish
½ medium onion, diced
2 poblano peppers, diced (substitute 1 bell pepper if you want the dish to be mild)
1 jalapeño, diced (omit if you want the dish to be mild)
1 medium zucchini or other summer squash (we used ‘Early Prolific Straightneck’ Summer Squash)
1 large clove garlic, minced
Protein: 1 can black beans, drained and rinsed OR ¾ lb. ground turkey, beef, or meat alternative
salt & pepper to taste

Optional:
1 cup grated cheese (we used sharp, white cheddar, but Cotija would also be tasty)

Prepare Sauce
1. Heat 1 tablespoon olive oil in a saucepan on medium to medium-high heat.
2. Once the oil is hot, add onion, 2 cups diced tomato, garlic, oregano, cumin, and chipotle.
3. Cook tomato mixture until liquid has evaporated, 15–25 minutes depending on the tomatoes used and heat. We used paste tomatoes, which have less liquid than others, and it took about 15 minutes on medium–high for them to start to stick to the pan. Meanwhile, you can prepare the collard greens and filling.
4. Transfer tomato mixture to a blender or food processor, add the vinegar, and the reserved, diced tomatoes as needed to thin sauce creating a pasta-sauce thickness.

Prepare Collard Wraps
5. Steam collard greens for 1.5 minutes to 4 minutes depending on thickness. Once leaves have turned bright green and are wilted, place them in ice water to stop them from cooking further.
6. Remove the midribs on large leaves, cutting the leaves in half. For smaller leaves you can remove the largest part of the midrib by running a knife horizontally along the leaf base.

Filling
7. Heat a pan on medium to medium high;, add 1 tablespoon olive oil.
8. Once oil is hot, add onion and cook for 3 minutes before adding the rest of the filling ingredients. If you are using black beans, add these in a later step.
9. Cook filling until done—when any ground meat or meat alternative is browned and veggies are cooked through, about 7–10 minutes. Remove from heat. If you are using beans as the protein, mix them into the rest of the filling now.
10. Preheat oven to 400°F
11. Oil an 11”x7” or 9”x9” baking dish.

Assemble enchiladas
12. Place several spoonfuls filling in collard leaves and roll, placing them in the oiled baking dish. Keep rolling filling into leaves until filling is used up.


13. Cover rolled leaves with sauce. 
14. Bake uncovered for 20–25 minutes. If you would like top with cheese, do this when there is 10–12 minutes left to bake.

Enjoy!

Please share your favorite garden fresh recipes in the comments below!

Mediterranean Quinoa Salad with Green Beans

vegetable salad

The warm weather is finally here in Colorado! That means fresh vegetables and outside dining. We’ve whipped up this salad that is the perfect side dish for alfresco meals; mix in chilled rotisserie chicken or tofu for a main dish.

Ingredients:
1 cup cooked quinoa
¼ cup fresh parsley, chopped
½ cup red onion, finely chopped
1 cup fresh green beans, chopped
½ cup grape tomatoes, sliced lengthwise
½ cup crumbled feta cheese

vegetable salad

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
splash of lemon juice
salt and pepper to taste

Mix quinoa, vegetables and feta cheese. Whisk dressing ingredients, and pour over salad. Chill and enjoy!

Flea Market Street Corn

street corn recipe

When summer arrives, one of our favorite activities is visiting the Mile High Flea Market in Denver, Colorado. But this is no ordinary flea market; besides garage sale stuff, antiques and fresh produce, it also has great food stands! We never miss their “famous” (at least to us) street corn—steaming, grilled corn on the cob covered with butter, mayonnaise (trust us, it’s delicious), cheese and chili powder. We love it so much, we recreated the recipe, just in time for Memorial Day barbeque!

4 ears of corn
1 tablespoon melted butter
½ cup of mayonnaise
1 cup queso fresco (cheese)
2 teaspoons chili powder
¼ cup chopped, fresh cilantro (optional)
2 limes cut into wedges

  1. Remove husks from corn. Brush corn with butter and grill for 5–7 minutes, turning occasionally for even grill marks.
  2. While corn is hot, brush with mayonnaise, sprinkle with cheese and chili powder, and top with fresh cilantro and a squeeze of lime.

So easy and delicious!

Corn Sweet (se) ButtergoldCorn Sweet (se) Sugarbaby

 

Homegrown Salsa

homegrown salsa

While we are always touting the fresh flavors of homegrown vegetables, we cannot emphasize enough how much this is true for salsa made from homegrown ingredients. The freshest, brightest flavors are found when tomatoes, cilantro, and peppers are grown at home and blended into your personalized salsa. Here’s our favorite recipe!

½ white onion
2 jalapeños (we left the seeds in for a spicy kick)
2 cloves garlic
1 cup fresh cilantro
2 ½ lbs. Roma tomatoes
2 teaspoons salt
splash of lime juice

fresh salsa ingredients

  1. Pulse the onion, jalapenos, and garlic into small chunks in a food processor or blender.
  2. Add the remaining ingredients and pulse until well blended.
  3. Let sit at room temperature for at least 1 hour for flavors to marry.

That’s it! Serve with tortilla chips or with your favorite Latin foods.

DIY Chive Oil and Vinegar

DIY chive oil and vinegarWith beautiful, edible flowers and delicate onion-flavored foliage, chives are at home anywhere—even in the flower bed! But chives don’t have to be just a garnish on your baked potato. Chive blossom vinegar or chive-infused oil work deliciously in a salad dressing. Try cooking your morning eggs in chive oil for a subtle, yet scrumptious, onion flavor, or add chive vinegar to your potato salad recipe. Chives are so easy to grow because they require little maintenance, and they are perennial!

Chive-Infused Oil: Blend one bunch (10–15 stems) of chives with 1 cup of light oil like vegetable or grapeseed oil in a blender until puréed. Cook over medium-high heat in a saucepan for about 10 minutes. Cool and strain over two layers of cheesecloth overnight. Keep in the refrigerator for up to a week.

Chive-Blossom Vinegar: When flower heads begin to fade from bright pink to a rosy color, harvest them for vinegar. Fill a glass jar loosely with flower heads, then fill with white vinegar. Put the lid on and place on a sunny windowsill. In 1 to 2 weeks, strain off flowers. Dilute with more white vinegar if the chive taste is too strong.

Chives Common Organic

Squash and Spinach Quesadillas

squash and spinach qusadillas

These quesadillas are both sweet and savory thanks to our ‘Sweet Meat’ winter squash. Super quick and easy to make, you can even prepare the filling ahead and keep in the refrigerator for a healthful dinner in minutes!

Ingredients:
2 cups fresh spinach, chopped
3 bunching onions (green), chopped
3 garlic cloves, chopped
2 teaspoons olive oil
½ cup canned black beans, rinsed
1 cup roasted winter squash (Sweet Meat or Waltham Butternut)
Salt and pepper to taste
4 ounces goat cheese
6 whole wheat flour tortillas
cooking oil

Directions:

squash and spinach quesadillas

  1. Sauté spinach, onions, and garlic in olive oil for about 3 minutes, just until leaves are wilted.
  2. Add black beans and roasted squash. Cook until heated through, adding salt and pepper to taste. Cook 5 minutes.
  3. Meanwhile, spread goat cheese on two tortillas.
  4. When filling is heated, add to one tortilla, then stack the other on top.
  5. Brown in pan with another teaspoon of cooking oil.
  6. Repeat for remaining tortillas.
  7. Serve warm with cilantro, sour cream, and salsa on the side.

You Can’t “Beet” These Chips

beet chipsHome-grown beets are delicious root vegetables, and the leaves are considered by some to be the best of all greens!  Roasting and pickling are traditional ways to prepare beets, but we’re marching to a different “beet” with these oven-baked beet chips! So quick and easy to make, you’ll even get the kiddos to enjoy them. 

INGREDIENTS:

2–3 whole beets (or however many you wish to make)
A couple tablespoons of olive oil
salt to taste

DIRECTIONS:

  1. Preheat your oven to 375°F.
  2. Peel beets, but remember, red beets stain! We use gloves or paper towels to protect our hands. (Or you could use Golden Boy beets that don’t stain!
  3. Slice into thin rounds. A mandoline will make this much easier (see photo). 
  4. Spread out on paper towels. Sprinkle lightly with salt to draw out excess moisture. After about 15 minutes, blot dry with clean paper towels. 
  5. Line a baking sheet with foil and spray with oil. Place beet rounds on baking sheet and add a pinch more of salt or any other herb or seasoning you’d like. 
  6. Bake for about 20 minutes or until crisp.

beet chips

Beet Chioggia Organic Beet Golden Boy   Beet Detroit Dark Red