Soups & Salads
SUMMER BEET SALAD WITH GARLIC - SHARED BY CBC CANADA
Prep time: 60 minutes | Servings: 5
1 lb of small beets.
1 clove black garlic.
1 clove white garlic.
1 bunch wild garlic.
10 bing (sweet) cherries.
2 tbsp. dark balsamic vinegar.
3 tbsp. avocado oil, plus more for dressing beets and wild garlic.
½ tsp. grainy dijon mustard.
1 sprig mint.
Handful of wild herbs.
Wash the beets, drizzle with some avocado oil and wrap with foil. Bake at 375 F until tender.
While the beets are baking blend the bunch of wild garlic with salt and more avocado oil until smooth. Set aside.
Slice white garlic thin and deep fry until light brown (the darker the garlic, the more bitter it becomes.) Set aside.
Slice black garlic thin and set aside.
Pit cherries and blend with balsamic vinegar, mustard and avocado oil. Season with salt and pepper.
Peel the beets once cooked under cold water. The skin should slide off the beets very easily. Once peeled dress with the salad dressing and lay on the plate. Sprinkle with the three kinds of garlic. Add the fresh mint, wild herbs and enjoy.
BLACK GARLIC AND SQUASH SOUP - SHARED BY MINDBODYGREEN
3 pounds (1.4 kg) butternut or kabocha squash, peeled, seeded, and cubed (8 cups)
3 tablespoons extra-virgin olive oil
1 large Vidalia onion, diced (1½ cups/240 g)
¾ teaspoon peeled and minced black garlic (about ¾ large clove)
5 thyme sprigs
2 cups (480 mL) filtered water
1 cup (240 mL) unsalted organic vegetable stock
2 tablespoons unfiltered cider vinegar
2 teaspoons Himalayan pink salt
½ teaspoon freshly ground black pepper, plus more for sprinkling
¼ teaspoon crushed red pepper flakes
5 ounces (145 g) cooked and peeled chestnuts, chopped (1 cup)
¼ teaspoon freshly grated nutmeg
¼ teaspoon Maldon sea salt flakes
Super Seed Blend, optional
Preheat the oven to 400°F (200°C). Place the cubed squash on an unlined half sheet pan and toss with 1 tablespoon of the olive oil. Place in the oven to roast for 30 minutes, tossing the squash halfway through to roast evenly.
Heat 1 tablespoon of the olive oil in a heavy-bottomed pot over medium-low heat and add the onion, black garlic, and thyme. Sauté for 20 minutes to slowly caramelize the onion.
Add the water, vegetable stock, vinegar, and squash to the onion mixture. Bring to a simmer and cook for 15 minutes. Remove the thyme sprigs and stir in the pink salt, black pepper, and crushed red pepper.
Transfer the soup to a high-powered blender or use an immersion stick blender and puree until ultrasmooth.
Heat the final tablespoon of olive oil in a sauté pan over medium-high heat and add the chestnuts. Brown the chestnuts, about 4 minutes, then season with the nutmeg and sea salt.
Serve the soup with freshly ground black pepper, wedges of lemon, and the pan-crisped chestnuts along with Super Seed Blend, if using.
WILD MUSHROOM AND BLACK GARLIC SOUP - SHARED BY A FAMILY FEAST
6 tablespoons butter
1 cup onion, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
1 tablespoon fresh thyme leaves removed from stems
1 large bay leaf
2 quarts vegetable broth (homemade or store bought)
2 pounds mushrooms coarsely chopped or sliced, see note below*
2 tablespoons black garlic sliced
1 cup heavy cream
¼ cup loosely packed fresh basil
¼ cup loosely packed fresh flat-leaf parsley
In a large Dutch oven or heavy bottomed pot, melt butter over medium heat and add onions. Sauté onions for a full ten minutes, stirring often. They will begin to brown. Keep heat at medium and add salt, pepper, flour, thyme and bay leaf and stir to create a roux. Cook the roux for four minutes, stirring often.
Add the vegetable broth one third at a time, whisking as you add. Once the mixture is creamy and all of the roux mixed into the broth, add the mushrooms and garlic. Bring to a slight boil, reduce to a medium simmer and cook for 15 minutes, stirring often so it does not stick to the bottom. Remove and discard the bay leaf.
Add cream and heat just to get the soup back to temperature and then add the fresh basil and parsley. Using an immersion blender or a regular blender, purée completely until creamy. Adjust salt and pepper to taste as needed and serve.
*Note: Mushrooms should be half Cremini (baby Bella) and half other edible mushrooms. I used a combination of Oyster, King Oyster, Shiitake and Hen of the Woods. Each should be cleaned as appropriate. For Shiitake, remove and discard stems. If the Oyster and Hen of the Woods have dirty root ends, cut off and discard. Once cleaned, you should have two pounds total. If you only have the Cremini available, then use all Cremini. I would not recommend regular white button mushrooms as they do not have a strong enough flavor for this soup.
If you only have dried mushrooms available to you, reconstitute and drain out any water.
BLACK GARLIC FARMER'S MARKET TRI-COLOR SALAD - SHARED BY RED
Prep Time: 10 minutes | Servings: 5
2 small shallots, finely chopped
8 small cloves of peeled black garlic, crushed
2 tbsp balsamic or sherry vinegar
2 tbsp water
Salt and pepper
100 ml olive oil
57 ml groundnut or rice bran or grapeseed oil
2 avocados, sliced
8 ripe plum tomatoes at room temperature
A handful of freshly washed and dried basil leaves
400 g mozzarella (try buffalo or fior di latte)
To make the salad dressing. Using a blender or small processor, purée together the first four ingredients, then season with salt and freshly ground pepper and slowly whisk in the oils, creating an emulsion. This can be done by hand if you prefer.
Keep the salad dressing in a jar, refrigerated and shake well to mix before using.
To make the tri-color salad, wash, dry and cut the tomatoes, slice the mozzarella and arrange attractively on a plate or platter and drizzle with the salad dressing.
Serve with crusty bread.
QUINOA PUMPKIN CHILI WITH BLACK GARLIC - SHARED BY THEKELLYDIET
Prep time: 5 minutes | Cook time: 3-6 hrs | Servings: 6
3 c filtered water or vegetable broth
2 c greens (kale/spinach/chard)
1 sliced zucchini
1 c uncooked quinoa
1 15 oz can organic pumpkin puree
1 15 oz can black beans (drained & rinsed)
1 15 oz can corn (drained & rinsed)
1 6 oz can tomato paste
1/2 red onion, chopped
1/2 T cinnamon
2 tsp Black Garlic Puree
1 tsp curry
1 tsp turmeric
1/2 tsp pink himalayan salt
Add all ingredients to a crockpot. Stir & cook on high heat for 3 hrs, or low for 6.
Serve hot. Enjoy!
GRILLED POTATO SALAD WITH BLACK GARLIC VINAIGRETTE - SHARED BY THE PINTEREST COMMUNITY
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4
24 oz = 1 ½ lbs baby potatoes
4 cloves black garlic
4 T oil
1/4 tsp salt
1 T rice wine vinegar
1 T chives
2-3 T fresh dill, cilantro, Italian parsley or tarragon.
1 Cup sour cream
2 T fresh dill
2 T lemon juice
1 T finely chopped onion or shallot
salt, pepper, sugar
Preheat grill to med high heat.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, and fresh herbs. Serve with dilled sour cream
To make dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.
QUINOA RAINBOW STEW WITH BLACK GARLIC - SHARED BY THEKELLYDIET
Prep Time: 30 minutes | Servings: 3
1 c veggie broth or filtered water
3/4 c un-cooked quinoa
1 15 oz can, petite diced tomatoes
1 c cubed butternut squash
1/2 a zucchini, sliced
1/2 an eggplant, sliced & chopped
7 stalks asparagus, chopped
1 tsp black garlic puree
1 tsp turmeric
2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)
Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a food prep. Enjoy!
BLACK GARLIC, BLACK BEAN, RED PEPPER, CORN & QUINOA Salad - SHARED BY MICHEL C., OTTAWA, CANADA
Prep Time: 30 mins | Cook Time: 25 mins | Servings: 4-6
5 tbsp. olive oil
half cup Quinoa, rinsed in cold water and drained
1 cup vegetable broth
Quarter teaspoon each of ground cumin and salt
2 tablespoons freshly squeezed lime juice
1 cup cooked or canned black beans, drained
1 cup cooked corn kernels (frozen ok)
1 red pepper, chopped (can use other color)
1 tomato chopped
2 scallions finely chopped
3 tablespoons fresh chopped cilantro/coriander
2 tablespoons parsley
1 Black Garlic clove, chopped
Fresh green leaf lettuce or spinach
Heat 1 tbsp. of oil in 1 quart saucepan over medium heat. Add quinoa and stir until toasted (5min) stir in broth, cumin, salt. Bring to boil, reduce heat, cover and simmer 15 min until liquid is absorbed. Remove from heat let stand covered for 5 min. Fluff with fork.
While the quinoa is cooling, whisk together the remaining olive oil, the lime juice, black pepper in a medium bowl. Stir in the black beans, corn, red pepper, tomato, scallions, cilantro, parsley and black garlic. Stir in the quinoa. Taste and adjust seasoning. Serve at room temperature or refrigerate until 30 min before serving. Serve on a bed of lettuce or spinach.
KALE, CARROT, AVOCADO AND BLACK GARLIC SALAD - SHARED BY BGNA KITCHEN
Prep Time: 15 minutes | Servings: 4-6
1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 Tablespoons leon juice
2 Tablespoons toasted sesame seeds
2 Tablespoons Black Garlic, finely chopped
In a large bowl, toss all ingredients together except black garlic. Use the back of a wooden spoon to mash the avocado into the kale. Add the black garlic. Set aside for 30 minutes. Serve at room temperature.