Chicken Caesar Salad // Uses Garlic, Romaine Lettuce
Chickpea Lettuce Wraps // Uses Cilantro, Lettuce (says Bibb, but you can use other types), Scallions (called Green Onions in recipe) // Vegetarian
Author: Angela Smith
Cilantro
Baked Tostadas with Tomatillo Black Bean Salsa // Uses Cilantro, Garlic, Jalapenos, Shallots, Tomatillos // Vegetarian
Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian
Chickpea Lettuce Wraps // Uses Cilantro, Lettuce (says Bibb, but you can use other types), Scallions (called Green Onions in recipe) // Vegetarian
Creamy Poblano Chicken Enchiladas // Uses Cilantro, Garlic, Poblano Peppers
Cucumber Tomatillo Gazpacho // Uses Cilantro, Cucumbers, Garlic, Onions, Parsley, Poblano Peppers, Tomatillos // Vegetarian
Edamame Black Bean Salad // Uses Cilantro, Edamame (substitute fresh for frozen), Jalapenos, Red Pepper (can also use yellow or orange) // Vegetarian
Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm
Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)
4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional
Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil
- Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
- Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
- Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.
Green Tomato Salsa Verde // Uses Cilantro, Green Tomatoes, Jalapenos, Onion // Vegetarian
Grilled Carrots with Lime and Cilantro // Uses Carrots, Cilantro // Vegetarian
Kung Pao Brussels Sprouts // Uses Brussels Sprouts, Cilantro, Scallions (called Green Onions in this recipe) // Vegetarian
Napa Cabbage Stir Fry with Salt and Pepper Tofu // Uses Cilantro, Napa Cabbage, Red Pepper, Scallions // Vegetarian
One-Pot African Peanut Stew // Uses Cilantro, Collards, Garlic, Jalapenos, Onions, Sweet Potatoes // Vegetarian
Roasted Cauliflower and Lentil Tacos // Uses Cauliflower, Cilantro, Garlic, Onions // Vegetarian
Roasted Poblano Quesadillas // Uses Cilantro, Garlic, Jalapenos, Onions, Poblanos, Tomatillos // Vegetarian
Roasted Poblano, Sweet Corn, and Potato Soup // Uses Cilantro, Garlic, Leeks, Poblanos, Potatoes
Roasted Tomatillo Chicken Soup // Uses Cilantro, Garlic, Jalapenos, Leeks, Tomatillos
Roasted Tomato and Tomatillo Salsa // Uses Cilantro, Tomatillos, Tomatoes // Vegetarian
Salsa Verde // Uses Cilantro, Garlic, Jalapenos, Onions, Tomatillos // Vegetarian
Spicy Poblano, Black Bean, and Quinoa Enchiladas // Uses Cilantro, Garlic, Jalapenos, Poblanos, Sweet Onions // Vegetarian
Steak Sandwiches with Fennel Slaw // Uses Cilantro, Fennel, Red Onion
Stir-Fried Quinoa with Eggplant and Cabbage // Uses Cabbage, Cilantro, Eggplant, Garlic, Onion // Vegetarian
Thai Carrot and Sweet Potato Soup // Uses Carrots, Cilantro, Sweet Potatoes // Vegetarian
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian
Vegetarian Black Bean Sweet Potato Enchiladas // Uses Cilantro, Garlic, Jalapenos, Red Onions, Sweet Potatoes. Use your own Salsa Verde if you have it.
Watermelon, Cucumber, and Husk Cherry Salad // Uses Cilantro, Cucumber, Ground Cherries (called Husk Cherries in recipe), Jalapenos, Watermelon // Vegetarian
Garlic Scapes
Bon Appetit’s 10 Things to Do with Garlic Scapes
Chicken Caesar Salad // Uses Romaine Lettuce, Substitute Garlic Scapes for Garlic Cloves
Garlic Scape Alfredo, Two Ways // Uses Garlic Scapes // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm
(Takes 20 minutes; makes 2 cups of sauce)
2 tablespoons butter
1/4 cup minced garlic scapes, flowers and tough ends removed (if you’ve got more, use them!)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons flour
2 cups whole milk
1 cup finely shredded finely shredded Parmesan
Melt butter in a large saucepan over medium low heat. Add garlic scapes, salt, pepper and red pepper flakes. Saute for 5 minutes until garlic scapes are slightly softened and very fragrant. Add flour and reduce heat to low. Stir until well until incorporated and just slightly golden brown. Add whole milk and cook until thick (about 5 minutes). Add Parmesan cheese and stir until melted. Remove from heat.
Sesame Noodles with Kale and Mushrooms // Uses Garlic Scapes, Kale //Vegetarian
Sesame sauce adapted from Molly Yeh; Recipe from The Leek & the Carrot
Makes 2-4 servings
Takes 20 minutes
2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (I used Udon but would have used Soba if I had any)
Sesame Sauce:
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes
- Heat peanut oil in very large skillet (or wok if you have one) over medium high heat.
- Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.
- Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
- Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
- Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl. Eat warm or cold.
Garlic Scape Soup // Uses Garlic Scapes, Potatoes, Spinach // Vegetarian
Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian
Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo // Uses Garlic Scapes, Rainbow Card, Snap Peas // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm
(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt
1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente.
2. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid.
3. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes.
4. Add additional pasta water to loosen sauce if necessary.
5. Finish with Parmesan cheese and salt. Serve hot.
Spinach and Garlic Scape Pesto // Uses Garlic Scapes, Spinach // Vegetarian
Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian
Fennel
Braised Red Cabbage and Fennel // Uses Fennel, Onion, Red Cabbage // Vegetarian
Fennel Salad // Uses Cucumbers, Dill, Fennel, Onion // Vegetarian
Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian
Roasted Chicken with Clementines and Arak // Uses Fennel, Thyme
Sauteed Fennel with Garlic // Uses Fennel, Garlic // Vegetarian
Shaved Apple and Fennel Salad // Uses Fennel // Vegetarian
Takes 15 minutes
Serves 2-4
1 Granny Smith apple
1 large fennel bulb
Apple maple vinaigrette (below)
Pinch red pepper flakes
1/2 cup halved walnuts, toasted
- Cut unpeeled apple into 1/8-inch thick slices (with a mandoline or fancy knife skills). I sliced one side until I reached the core and then continued on another side and continued all the way around the apple until only core remained. This yielded slightly different size pieces, but it didn’t seem to matter much.
- Cut the stems and base off your fennel so that you are only left with the bulb. Cut it in half lengthwise and remove the core (it will be in the middle and kind of triangular; it will be much harder than the rest of the fennel and pretty obviously inedible). Cut each half into 1/8-inch thick slices (again mandoline is preferred but fancy knife skills will work too).
- Throw apple and fennel into a medium bowl. Toss with half of the vinaigrette and red pepper flakes. Taste and add more vinaigrette according to your preference. Add toasted walnuts and serve at room temperature or cold.
Apple Maple Vinaigrette
2 tablespoons olive oil
2 apple cider vinegar
2 tablespoons maple syrup
1/2 tablespoon lemon juice
1/2 teaspoon stone-ground mustard
1/2 teaspoon Kosher salt
Few grinds of black pepper
- Combine all ingredients in a small bowl. Whisk vigorously until well-combined and slightly opaque in color (this means it’s emulsified!).
- Taste and adjust seasonings to your preference. Don’t forget that the apple will add quite a bit of tartness and sweetness to the overall salad.
Steak Sandwiches with Fennel Slaw // Uses Cilantro, Fennel, Red Onion
Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian
Snap Peas
Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian
Beet, Sugar Snap Pea, and Avocado Salad // Uses Beets, Snap Peas // Vegetarian
Burrata with Charred and Raw Sugar Snap Peas // Uses Snap Peas // Vegetarian
Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm
Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)
4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional
Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil
- Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
- Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
- Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.
Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian
Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo by Lauren Rudersdorf // Uses Rainbow Card, Snap Peas, Garlic Scapes // Vegetarian
(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt
Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes. Add additional pasta water to loosen sauce if necessary. Finish with Parmesan cheese and salt. Serve hot.
Snap Pea Salad with Chard and Pistachio Pesto // Uses Chard, Snap Peas // Vegetarian Recipe from Raleigh’s Hilltop Farm
Takes 15 minutes
Serves 2-4 as a side + lots of leftover pesto for your fridge
4 cups snap peas or snow peas, ends trimmed
2 tablespoons Chard and Pistachio Pesto (see below)
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
- Bring a large pot of water to a boil over high heat. Blanche peas for two minutes, drain and rinse with cold water.
- Add peas to a small bowl with remaining ingredients and toss to coat evenly. Enjoy warm or cold.
Chard and Pistachio Pesto:
1 bunch rainbow chard (5-6 leaves)
1/2 cup shelled and toasted pistachios
2 garlic cloves
1 teaspoon Kosher salt
1/2 cup olive oil
1-3 teaspoons lemon juice
- Prepare rainbow chard. Remove stems and roughly chop. Set aside. Tear leaves into small pieces.
- In a food processor, chop pistachios until finely ground. Add garlic, salt and chard stems. Process until consistent in size and then add leaves. Continue to puree until leaves are all finely chopped, you may have to scrape down the sides occasionally.
- Turn the food processor on and run it while you drizzle in the olive oil. Process until smooth. Add lemon juice to taste.
Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian
Summer Squash Stir Fry with Sugar Snap Peas and Parmesan // Uses Scallions, Snap Peas, Summer Squash // Vegetarian
Middle Fork Farm 