Most people fantasize about crisp asparagus, stalks of tender rhubarb or sweet, juicy strawberries as spring draws near. I might be the only exception. As soon as the weather starts to warm and greenmarkets gradually switch their produce offerings from cellared root vegetables and apples to bright greens that signal Spring is here to stay, I have only one thing on my mind: Garlic Scapes.
I love garlic bread. Well, I love anything garlic, so I guess that’s no surprise. Roasted garlic, garlic pesto, garlic ice cream (well, haven’t tried that one yet). But seriously, who doesn’t like garlic bread (carb dodgers do not apply). Split a loaf of French bread sandwich style and serve it open face. Warm gooey bread, spread with garlic, spices and a little cheese for extra measure. Or cut parallel slits almost all the way through the loaf, fill the pockets, bake and rip off slices as you go. How could you possible go wrong?
There are some recipes you come back to, month after month, year after year. You’ve perfected them, they are comforting and homey or sometimes just plain easy. But for whatever reason, they may somehow fall out of that regular recipe rotation. You might get sick of them. When I was a child, we had pancakes every Saturday morning. They were great–until they weren’t. When I went away to college, there was a good 5-6 years where I wanted nothing to do with pancakes, then gradually I welcomed them back into my life. Then there are recipes that slip through the cracks and you just forget about. Like Crockpot Chicken.
So I make risotto. A lot. Once I figured how easy it was to make (assuming you pay attention to your pot) I was in love. Count the chopping on ingredients and all it’s probably a 45 minute meal, but one well worth it. I love that you can pretty much make as much or as little as you want–I opt for more because it’s great as left overs. Some recipes use cream and lots of butter, but (forgetting about the mass of white rice) I think mine’s pretty healthy. One of my favorite things is in addition to the normal onion and garlic, you can really chock it full of veggies. Almost all of my risotto recipes end with some greens being stirred in at the last minute. Spinach is one of my favorites, but I also love kale, chard, mustard greens, and in this case Bok Choy.
It’s Monday, January 7 and that means the official kick off of New Years Resolution diets all over the world. Or at least for me. Why start now, and not January 1? Well, usually New Year’s day is still full of unhealthy eating. Plus you have to get back to work…anxiety…yada, yada, yada. Plus New Year’s Day was a Tuesday. EVERYBODY knows you start a diet on Monday. Why? I have absolutely no idea. It’s just the way things are, from the beginning of time. If nothing else, it gives you a few more days to pig out on those leftovers, right?
Brooklyn Locavore 