cooking.nytimes.com
Green Garlic Tabbouleh Recipe
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
salt, bulgur, lemon juice, cumin, black pepper, olive oil, italian parsley, green garlic, mint, tomato, cucumber, scallions
cooking.nytimes.com
Green Garlic Toast Recipe
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top
butter, parmesan, green garlic, chives, black pepper, salt, garlic
cooking.nytimes.com
Asparagus With Green Garlic Recipe
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled
green garlic, olive oil, asparagus, parsley
cooking.nytimes.com
Lettuce and Green Garlic Soup Recipe
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
olive oil, onion, green garlic, rice, vegetable stock, parsley leaves, lettuce, parsley
