After hitting the garlic cloves with the flat side of a knife to peel easily, place them in the oil and butter and turn on slow heat. Do not brown the garlic as it will make it bitter. Heat until garlic gives off fragrance, then discard the garlic, or leave in if you enjoy it. Add the sliced mushrooms and cook until somewhat limp. Salt and pepper to taste. Serve warm.
Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook slowly until tender and aromatic, about two minutes. Add the Swiss chard and vinegar, cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
2 Tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss Chard, stalks discarded
Leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste
2 cups radishes, quartered
2 TBSPS butter
1 TBSP lemon zest
1 TBSP chopped chives or other fresh herb
Salt and pepper to taste
Melt butter in a medium saute pan. Add the radishes and toss to coat. Cook over medium heat about 10 minutes while stirring until soft and golden brown. Remove from heat, add lemon zest and chives. Season with salt and pepper. Or......you could also roast these in olive oil in a 375 (F) oven for 35 minutes then add seasonings.
6-8 large Shiitake mushrooms, washed & sliced.
3 TBSPS butter
2 small garlic cloves
4 TBSPS extra virgin olive oil
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Country Oaks Farm & Pet Supply
5967 U.S. 41, Bolingbroke, GA
404 - 285-1199