Garlic-Infused Salad Dressing

Posted on by

Garlic-Infused Salad Dressing

Carolyn's Italian friend shared this recipe with her and it is perfect for all garlic lovers.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 2 cloves garlic, chopped sprinkle with sea salt and let sit a few minutes to mellow
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red balsamic, white balsamic, or apple cider vinegar
  • 1 teaspoon dijon mustard optional

Instructions
 

  • Place all ingredients into a bowl and whisk to combine thoroughly.
  • Season with sea salt and freshly ground black pepper, to taste.
  • If too vinegary, add a drop or two of agave or honey and whisk.

Carolyn’s Hummus (tahini-free)

Posted on by

Carolyn's Hummus (sans tahini)

Print Recipe Pin Recipe
Servings 8

Ingredients
  

  • 2 cans Organic garbanzo beans drained and rinsed
  • extra virgin olive oil
  • 4 cloves garlic crushed to a paste
  • 2 tablespoons parsley chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon onion finely chopped
  • sea salt, to taste

Instructions
 

  • Mash garbanzo beans with a little olive oil to achieve a good consistency.
  • Add garlic, parsley, and lemon juice and stir to combine.
  • If using immediately, add onion and mix. If storing to use later, reserve onion and add it at serving time.
  • Add sea salt to taste.
  • Serve with pita or crudité.

Garlic Scape Pizza

Posted on by

Garlic Scape Pizza

Print Recipe Pin Recipe
Servings 1 large

Ingredients
  

  • 1 pound pizza dough
  • 6 whole garlic scapes roasted
  • 1 cup ricotta cheese
  • 2 tablespoons garlic scape pesto or more, to taste
  • 1 cup mozzarella cheese shredded

Instructions
 

  • Preheat oven to 450 degrees.
  • Toss the garlic scapes with olive oil and season with salt and pepper. Place on a baking sheet and roast approximately 10 minutes until lightly charred. Remove from oven and set aside.
  • Lightly oil a sheet pan and press pizza dough into pan.
  • Mix ricotta cheese with the garlic scape pesto. Spread cheese mixture evenly over pizza dough.
  • Place roasted garlic scapes on top of the ricotta/pesto mixture. Sprinkle mozzarella on top.
  • Bake pizza 15 to 18 minutes or until the crust is golden and the cheese is bubbly.

Notes

For Garlic Scape Pesto recipe click here.

Garlic Scape Pesto

Posted on by

Garlic Scape Pesto

Garlic scape pesto is made almost like a classic basil pesto with olive oil, parmesan cheese and nuts. Here we use sunflower seeds instead of pine nuts, which are a fraction of the cost, and just as good. A food processor is key to making the recipe, and adding the ingredients in order is another key.
Print Recipe Pin Recipe
Servings 1 cup

Ingredients
  

  • 1 cup garlic scapes sliced crosswise (about 10 to 12 scapes)
  • 1/4 cup raw sunflower seeds
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese
  • 1/2 cup basil leaves
  • Juice of 1 lemon

Instructions
 

  • Place the garlic scapes in a food processor and pulse for 30 seconds.
  • Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  • Add the olive oil and process on high for 15 seconds.
  • Add the Parmesan cheese and pulse until the ingredients are combined.
  • Add the basil and lemon juice, and process until reaching the desired consistency.
  • Add salt to taste and serve immediately.

Notes

This pesto freezes well.

Chive Blossom Pesto

Posted on by

Chive Blossom Pesto

Print Recipe
Servings 1 cup

Ingredients
  

  • 2 cups Chive blossoms, no stems
  • 1/4 cup raw almonds, pine nuts, or sunflower seeds
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon Salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup extra virgin olive oil

Instructions
 

  • Place all ingredients into bowl of food processor and pulse to blend completely.
  • Drizzle in more olive oil if the mixture is too thick for your taste.

Recipe of the Week: Spinach-Strawberry Salad with Cinnamon Vinaigrette

Posted on by

It won’t be long before spinach and strawberries will be ready to pick.  This is my favorite spring salad to make using both.  Cinnamon vinaigrette may sound a little odd, but it will make this salad your new favorite, too!

Share your favorite recipes from your garden.  Send and email to plots@rosedalegarden.org to have them appear as the next Recipe of the Week.

Spinach-Strawberry Salad with Cinnamon Vinaigrette

Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 17 mins
Course Salads
Servings 6 servings

Ingredients
  

For the Salad

  • 10 oz. baby spinach or mixed spring greens
  • 1 pint fresh strawberries, stemmed and quartered
  • 1 11 oz. can mandarin oranges, drained
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup pecans, toasted and chopped

Cinnamon Vinaigrette

  • 1/3 cup olive oil
  • 1/3 cup raspberry, white wine, or rice wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Tabasco

Instructions
 

  • Combine all of the vinaigrette ingredients in a jar; cover tightly, and shake vigorously. Chill at least 2 hours. Shake well before serving.
  • Combine all of the salad ingredients in a large bowl. Drizzle with some of the cinnamon vinaigrette and toss to lightly coat the greens. Serve remaining vinaigrette with the salad.

Recipe of the Week – Prepared Horseradish

Posted on by

We’ll be digging up some fresh horseradish in the garden this weekend, so why not make your own prepared horseradish?

Prepared Horseradish

When preparing your own horseradish, be careful and open the lid to the food processor so that it points away from you--the fumes are VERY strong.
Print Recipe Pin Recipe
Course Condiments

Ingredients
  

  • Fresh horseradish root
  • Salt
  • White vinegar

Instructions
 

  • Peel the roots and either slice or grate them. I use a food processor with the standard metal blade to grind the horseradish root, but you can use a blender, or a meat grinder. Whichever method you use, add a small amount of water, a tablespoon or so, depending on how much root you are processing, just to keep it moving around.
  • You can grate horseradish either by hand or with the processor’s grating blade, but again, use a bit of water. (If you are attempting to grate it on a box grater, beware!, the fumes are very potent!)
  • If it’s too runny, drain some water off, or too thick, add a bit more. Be careful. The fumes from the root can be potent! Fresh crushed horseradish is at its strongest, but once it is exposed to air, the pungency begins to wane.
  • Once you have a nicely ground texture, like the prepared horseradish you buy in the jars, you're ready for the next ingredient--vinegar. But read the next instruction carefully, don't just pour in the vinegar yet.
  • Use 2 to 3 tablespoons of (5% strength) white distilled vinegar and ½ teaspoon salt for each cup of grated root.
  • The key to making horseradish hot, and I mean HOT, is when to finish it off with the vinegar. Vinegar stabilizes the flavor, and the timing of when you add it will affect the spicy outcome. If you add the vinegar too soon, the horseradish will be milder in flavor. For “knock your socks off” spicy, be sure to wait three minutes before adding the vinegar.
  • So, to achieve the hottest horseradish, use the freshest root possible and be patient; wait three minutes before adding the vinegar and salt. Also, once your horseradish is complete, proper storage is crucial to maintain that heat. Store it in an airtight container in the fridge for four to six weeks or in the freezer for six months or even longer.

Recipe of the Week – Rhubarb-Beer Jam

Posted on by

Rhubarb-Beer Jam

Once cooked, the jam is effervescent and bright--not only in flavor, but in its boldly pink hue. Spoon over goat cheese, lamb chops and duck breast. Or spread on toast for a real breakfast of champions!
Print Recipe Pin Recipe
Cook Time 1 hr
Total Time 1 hr
Course Condiments
Servings 7 1/2 pint jars

Ingredients
  

  • 3 pounds rhubarb diced
  • 3 cups wheat beer
  • 1 1/2 cups sugar
  • 2 tablespoons lemon zest
  • Juice of 1 lemon

Instructions
 

  • In a wide, heavy-bottomed pot set over medium-high heat, combine all the ingredients and bring to a simmer. Turn off the heat and let the mixture cool, then transfer to an airtight container and refrigerate overnight or up to 5 days.
  • Strain the mixture through a sieve and into a wide, heavy-bottomed pot (save the rhubarb for later). Bring the liquid to a boil over high heat, stirring occasionally, until the liquid reaches 215°, about 12 minutes. Return the rhubarb to the pot and simmer, stirring occasionally to prevent scorching, until the jam lightly coats the back of a spoon and its temperature has returned to 215°, 10 to 15 minutes.
  • In a large pot of simmering water, sterilize seven 1/2 -pint jars. Once the jam is finished, use tongs to remove the jars from the pot and set upside down on a kitchen towel to drain. Turn off the heat and soak the lids and bands in the hot water. Turn the jars upright and pour the jam through a funnel to fill each jar with jam up to 1/2- inch from the rim. Wipe the rims clean with a kitchen towel and seal with the lids. Screw on the bands until snug.
  • Place a canning rack into the pot of hot water and return to a boil. Use tongs to lower the jam-filled jars into the pot, making sure there is enough water to cover the jars by 1 inch. Boil the jars for 10 minutes and turn off the heat. Leave the jars in the hot water for 5 minutes, then use tongs to remove them. Cool completely before storing in a cool, dark, dry place.

Notes

Recipe adapted from Paul Virant's The Preservation Kitchen (Ten Speed Press, 2012)
 

Garlic Fest 2018

Posted on by

Our youngest garlic lover.

Best bartenders in Rosedale

Beautiful Tables by Ardis

Butternut Squash Galette. Delish!

Garlic Bread and Butternut Squash Galette. So yummy!

Pizza! Pizza!

Garlic pizza!

Garlic and Tomatoes. A perfect pairing.

Rosedale Annual Garlic Fest!

Posted on by

Rosedale Community Garden

5th Annual Garlic Tasting Event

When:  Saturday, September 29, 6:00 p.m. to 9:00 p.m.

Where:  Harvard Gulch Golf Course Clubhouse, located at 660 E. Iliff in Denver

Enjoy an evening of live music, gourmet garlic tastings, and samplings of a garlic-inspired tasting menu.

Tickets are advance sale only and space is limited.

EXPERIENCE…

…the difference that gourmet garlic can make in your cooking.

Come taste and compare our garlic with regular, supermarket garlic.  You will never go back!  Taste the difference our gourmet garlic makes in garlic bread, garlic pizza,  soups, and more.

Register now!

LEARN…

…about planting, harvesting, storing, and using the many varieties of garlic. Garlic experts on hand to answer all your garlic questions.

And best of all, Rosedale gourmet garlic varieties will be available for sale.  Take some home for your own garlicky, gourmet dishes.

JOIN THE FUN

Register now!

Rosedale gardeners have planted and harvested 13 different varieties of gourmet garlic. That’s more than 2000 individual cloves!! Carefully hand-planted one by one last Fall; lovingly tended all Winter and Spring; hand-harvested, cleaned, tagged, and bundled. Now you get to try them. Did we mention that it was all done by hand?

All Rosedale gourmet garlic varieties will be available for sale.

 

Tickets are $20 and include 2 beverages (wine and beer, included), garlic tastings, and sample foods.

Live music by Krewe De Groove.

Register now!

All proceeds benefit Rosedale Community Garden and help us buy things like:  organic compost, organic straw for mulch, tools, water to keep our gardens growing, and many other items large and small.

Thank you for your support.