Green Garlic Chicken
Adapted from Cook This Now by Melissa Clark.
This golden, savory chicken cooked in a skillet with fresh herbs is a perfect spring dinner.
- 1 chicken (3 1/2-4 lbs., cut into 8 pieces)
- 1 Tbs. olive oil
- 1 tsp. coarse salt
- 1/2 tsp. black pepper
- 3 sprigs fresh thyme
- 1 head green garlic, thickly sliced
- 3/4 cup dry white wine
- 2 Tbs. unsalted butter
Directions: Place the chicken in a large, shallow bowl. Drizzle with olive oil, sprinkle with salt and pepper, then add the thyme and garlic. Toss to coat the chicken. Cover and refrigerate for at least 3 hours, or up to overnight.
Heat a large, heavy skillet over medium heat. Place the chicken in the skillet with the herbs and garlic. Cook the chicken undisturbed for 10 minutes. Flip chicken and cover the pan. Continue cooking, undisturbed, for 15-20 minutes. Check the breasts for doneness by sticking with a sharp paring knife; the juices should run clear. If not, keep cooking until done. Transfer the chicken breasts to a plate and cover.
Remove 2-3 spoonfuls of fat from the skillet. Pour the wine into the skillet, and scrape any browned bits from the bottom of the pan. Simmer, scraping the pan occasionally, until the liquid reduces and the chicken is completely cooked. Use a slotted spoon to transfer the chicken to the plate with the chicken breasts.
Add the butter to the skillet, and whisk constantly, until melted and incorporated. Serve the chicken ladled with the sauce, and enjoy. Serves 4.
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Pan-Roasted Bunched Turnips with Honey
Adapted from Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing.
- 2 bunches small turnips, 20-24, halved lengthwise
- 1 Tbs. vegetable oil, divided
- 1 Tbs. honey (or agave, if you’d prefer)
- pinch cayenne
- 1 Tbs. water
Directions: Place the turnips in a medium bowl and toss with 1/2 tablespoon of the oil, and the salt and pepper. In a small bowl, stir together the honey or agave, cayenne, and water.
Heat the remaining oil in a large skillet over medium-high heat. Add the turnips, and sauté, turning frequently, until golden brown, about 10 minutes. Drizzle the turnips with the honey mixture, and toss to coat. Cook, stirring occasionally, for 2-3 minutes, until glazed and tender. Serve.
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The blend is 60% Cabernet with 40% Syrah, but to our palate the Cabernet elements take over. The color is a deep, black purple. The nose delivers the expected depth with black cherry, sweet earth, and blackberry. The tannins are substantial enough to keep this wine around for awhile.
You’ll be tempted to add avocado and a slather of coconut oil to every sandwich you make.
- 4 slices hearty multigrain bread
- 4 Tbs. coconut oil
- 2 avocados, pitted, insides scooped out
- sea salt
- 1 shallot, very thinly sliced
- 1 cup sunflower sprouts, rinsed and patted dry
Directions: Toast the bread. While still warm, spread each slice of bread with a tablespoon of coconut oil. Gently smash 1/2 an avocado onto each slice of toast, spreading it evenly. Sprinkle with sea salt, then top with thin ribbons of shallots and a pile of sunflower sprouts. Enjoy! Serves 2.
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Soft and elegant, this has a delicate sense of complexity, offering floral raspberry and cherry aromas, with juicy, layered plum and spicy cinnamon flavors that linger on the lively finish.
Soba with Green Garlic, Spinach, Edamame, and Crispy Tofu
Adapted from The New York Times, May 2012.
- 1/2 lb. firm tofu, sliced in domino-sized pieces, patted dry
- 2 bulbs green garlic, stalks and roots trimmed, papery peels removed if they’ve formed, minced
- 3/4 cup edamame, fresh or frozen
- 1 Tbs. grapeseed or canola oil
- soy sauce
- 1 Tbs. olive oil
- 6 shiitake mushrooms, stems removed and discarded, sliced
- 2 bunches spinach (1 1/2 lbs.) stems trimmed, washed thoroughly
- black pepper
- 1/2 lb. soba noodles
Directions: Bring a large pot of salted water to a boil, and add the edamame. Cook 3-4 minutes, until just tender. Use a slotted spoon to remove from the water and set aside. Heat a large skillet or wok over medium-high heat. Sprinkle with a drop of water and if it evaporates immediately, it’s hot enough. Add the grapeseed or canola oil, and then the tofu. Cook until golden brown on both sides, stirring frequently. Sprinkle with a small splash of soy sauce, and transfer to a plate. Lower the heat to medium, and add the olive oil and shiitake mushrooms. Cook 1-2 minutes, stirring occasionally, until they begin to soften. Add the green garlic, and sprinkle with salt. Cook 1-2 minutes, stirring frequently, until fragrant. In batches if necessary, fold in the spinach. Sauté, tossing frequently, until the spinach has wilted. Fold in the edamame and the reserved tofu. Season with salt and pepper. Bring a large pot of water to a boil. Cook the noodles according to package instructions, and drain thoroughly, shaking out the water. Transfer to a large serving bowl and top with the tofu and vegetables. Serves 4-6
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Bunched Turnip and Pork Fricasée
Adapted from www.crescentcityfarmersmarket.org.
Bunched turnips, or Hakurei turnips, are small, snowy white turnipswith a very mild flavor. They cut the fattiness of the pork in this easy Louisiana-style dish. Try serving over steamed white rice.
- 12 oz. pork tenderloin, cut into cubes
- 1 Tbs. Cajun seasoning
- 2 Tbs. vegetable oil
- 2 Tbs. flour
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper
- 1/4 tsp. cayenne pepper (optional)
- 12 bunched turnips, greens discarded, sliced
- 2 cups chicken broth
- 2 green onions, chopped
Directions: Set the pork on a dish and sprinkle with the Cajun seasoning. Cover, and refrigerate for at least 2 hours.
Heat the oil in a large, deep skillet over medium heat. Add the pork, and cook until browned evenly on all sides. Transfer to a plate. Whisk the flour into the oil in the skillet. Cook, whisking frequently, until the flour turns dark, golden brown, making a roux. Stir in the onion, celery, and bell pepper. Sprinkle with cayenne, if using. Cook, stirring occasionally, until the vegetables are tender. Return the pork to the skillet and cook 4-5 minutes. Fold in the turnips and add the broth. Bring to a boil, then reduce heat to medium-low. Cook for 45 minutes, stirring occasionally. Serve sprinkled with the chopped green onions. 4 Servings
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Buffalo-Style Bunched Turnips
Looselyadapted from www.kilpatrickfamilyfarm.com.
- 1/2 cup hot sauce (see note)
- 4 Tbs. butter
- 1/4 tsp. celery salt
- 1/4 tsp. garlic powder
- 1 Tbs. olive oil
- 1 bunch small bunched turnips, greens removed and discarded, sliced into rounds
- 2 cloves garlic, chopped
- 1/4 cup blue cheese, crumbled
- 1/2 lemon
Directions: In a medium saucepan over medium heat, combine the hot sauce, butter, celery salt, and garlic powder. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Heat the oil in a skillet over medium-high heat. Add the turnips and chopped garlic, and sauté, stirring occasionally, until turnips are tender. Sprinkle with salt and pepper to taste. Transfer the turnips to a large mixing bowl and pour some of the sauce over them. Toss to coat, adding more sauce if you like. Serve topped with the blue cheese and a squeeze of lemon. Note: Try using Frank’s Red Hot. By some accounts it was used in the first buffalo wing sauce! 2 large servings
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