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#Garlicscape Reel by @lanasuhova - Wild garlic season means one thing in my kitchen: pesto in jars, ready to eat with everything 🌿 I start by adding walnuts to a blender with a pinch
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@lanasuhova
Wild garlic season means one thing in my kitchen: pesto in jars, ready to eat with everything 🌿 I start by adding walnuts to a blender with a pinch of salt, a squeeze of lemon juice, a big handful of wild garlic, and enough extra virgin olive oil to get it moving. Then I blitz it just until it’s coarse and spoonable. You want texture here, not a perfectly smooth purée. Next I add a spoonful of @happyadjika red adjika and give it one more quick blend, just to mix it through. It adds a little warmth and depth and makes the whole thing taste instantly more exciting. Spoon the pesto into a sterilised jar, level it off, and keep it in the fridge for around a month. And then you use it everywhere: stirred through new potatoes, with roast meat, spread in sandwiches, or served as a punchy little side on a cheeseboard 🧀
#Garlicscape Reel by @rucolinadining - a perfect spring snack 🌿 • @blueheronfarms grilled baby artichokes & spring onions with a green goddess aioli • recipe below 🫶 grilled baby arti
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@rucolinadining
a perfect spring snack 🌿 • @blueheronfarms grilled baby artichokes & spring onions with a green goddess aioli • recipe below 🫶 grilled baby artichokes & spring onions with green goddess aioli Serves 2 as an appetizer or side 2 artichokes, preferably smaller and younger if possible 1 bunch spring onions, rinsed and halved if thick Neutral high heat oil for grilling, such as grapeseed, avocado or canola Lemon wheels, for steaming Lemon wedges, for serving For the artichokes, trim off any brown parts on the stem, and if your artichokes are on the larger side remove any of the super tough outer leaves. Get a steamer going and once it is hot, add in the artichokes whole and the lemon wheels. Steam them for 20-40 minutes depending on their size, checking periodically here will help determine when they are done. They should be tender but still fully holding their shape. When they are ready, pull them out of the steamer and let them cool slightly, then cut in half. While the artichokes are steaming, prepare your grill for high heat. Drizzle your halved artichokes and spring onions with neutral oil and sprinkle with a generous pinch of salt. Grill them over high heat for a few minutes or until a nice char develops on the underside. Then flip and cook for another minute on the other side. Serve hot with the herby aioli! For the aioli: 1 cup aioli (preferably homemade but store bought could work here) 3 cups of assorted herbs (we used parsley, chives, cilantro and spring onion tops) 1 cup mint, picked from stems 1 tablespoon chives, minced Juice of half a lemon Salt & pepper to taste Bring a pot of water to a boil and blanch all of the herbs (not including the minced chives) for 20 seconds or so, drain, and transfer to an ice bath. Once the herbs have cooled down, wring them of as much water as possible. Blend with the aioli, season with lemon juice, salt and pepper to taste. To serve, top with the minced chives.
#Garlicscape Reel by @denises_kitchen - Creamy beans, roasted peppers and crisp asparagus tossed in a bright lemon-Dijon dressing🌿🍋 Finished with fresh herbs and pumpkin seeds for textur
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@denises_kitchen
Creamy beans, roasted peppers and crisp asparagus tossed in a bright lemon-Dijon dressing🌿🍋 Finished with fresh herbs and pumpkin seeds for texture, light, vibrant and perfect for warmer days. Ingredients 1 red pepper, core removed and roughly chopped 1 small red onion, sliced 2 tablespoons olive oil 1 teaspoon smoked paprika Pinch chilli flakes Salt & black pepper 1 tin - 400g chickpeas, drained & rinsed 1 tin – 400g cannellini beans drained 150g fresh thin asparagus – snap off woody ends, cut into 3-4 cm pieces 100g mange tout – roughly chop – leave raw Dressing Zest + juice of 1 lemon 2–3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 small clove garlic, grated Honey or maple syrup, just a drizzle To finish Big handful fresh parsley and dill 2 tablespoons pumpkin seeds Method 1. Roast the vegetables. Heat oven to 200°C. Toss pepper, onion with olive oil, chilli flakes, paprika, salt & pepper. Roast for 20 minutes until soft and slightly charred. 2. Blanch the asparagus in salted boiling water for 2 minutes, then drain and set aside.�3. Make the dressing. Whisk lemon zest/juice, olive oil, mustard, garlic, and a tiny drizzle of honey. Taste and adjust—zippy but rounded is the goal. 4. In a big bowl, gently mix the beans with the warm roasted vegetables, asparagus and mange tout. Pour over dressing and toss. 5. Garnish with the herbs, scatter seeds pumpkin seeds and a final crack of black pepper. #SpringSalad #BeanSalad #SeasonalCooking #FreshFlavours #EasyEntertaining
#Garlicscape Reel by @boroughchef (verified account) - Asparagus, olives, lemon & dill chickpeas. Spring is here, asparagus season is here, life is good. This simple beauty is coming to my newsletter this
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@boroughchef
Asparagus, olives, lemon & dill chickpeas. Spring is here, asparagus season is here, life is good. This simple beauty is coming to my newsletter this week in a bumper asparagus issue. Linked in bio if you’d like to sign up.
#Garlicscape Reel by @roam_journey_live - I cannot believe I've been sleeping on these my whole life!! 🫒🔥 Crispy, golden fried olives stuffed with garlic - and only a handful of ingredients.
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@roam_journey_live
I cannot believe I’ve been sleeping on these my whole life!! 🫒🔥 Crispy, golden fried olives stuffed with garlic — and only a handful of ingredients. We’re talking garlic stuffed olives, flour, eggs, and panko for that perfect crunch, then fried in beef tallow for next-level flavor. The tallow seriously makes ALL the difference. Comment 🐄 and I’ll share the link to my favorite tallow! If you’ve never made fried olives, this is your sign. Simple. Addictive. Gone in 60 seconds. 🧄✨ #olive #garlic #tallow #fried
#Garlicscape Reel by @moss_en_place - Roasted leek and celery salsa verde! - 1 small leek (3.5 oz after trimming), split lengthwise and cleaned - 1/4 cup olive oil - 2 garlic cloves, sli
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@moss_en_place
Roasted leek and celery salsa verde! - 1 small leek (3.5 oz after trimming), split lengthwise and cleaned - 1/4 cup olive oil - 2 garlic cloves, sliced - 4 anchovy fillets, finely chopped - 1 tbsp capers, finely chopped - 1.5 oz celery, finely diced - Generous handful celery leaves, chopped - Zest + juice of 1/2 lemon (or more to taste) - Chili flakes, to taste - Freshly ground black pepper - Salt, to taste Roast the leeks: Place the split leek cut-side up in a small baking dish and pour over the olive oil. Sprinkle with garlic and chili flakes and season with salt. Rub the oil and garlic into the leek, tucking most of the garlic under or into the layers so it doesn’t burn. Roast at 400°F for 10–15 minutes, until very soft and lightly golden. Make the sauce: Let the leek cool, then chop it into a rough paste. Save the roasting oil. Mix the leek paste with the celery, celery leaves, anchovies, capers, lemon zest, and lemon juice. Stir in the reserved leek oil. Taste and adjust salt, lemon, pepper, and chili flakes to your own preference. Serve: Spoon over grilled fish, roasted chicken, steak, beans, or roasted vegetables. It’s salty, citrusy, and ridiculously good on almost anything. #celery #leek #food
#Garlicscape Reel by @twocookathome - 1. Salt | Seasoning | Best for steaks and potatoes 2. Pesto | Sauce | Best for pasta and vegetables 3. Soy Pickled | Side | Best with grilled meats an
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@twocookathome
1. Salt | Seasoning | Best for steaks and potatoes 2. Pesto | Sauce | Best for pasta and vegetables 3. Soy Pickled | Side | Best with grilled meats and rice For the Wild Garlic Salt 🧂 we dehydrate the leaves in our Excalibur dehydrator and then blitz with food quality salt crystals in a spice grinder. For the Wild Garlic Pesto 🫙we blitz fresh leaves with olive oil and salt to taste. For the Soy Pickled Wild Garlic 🌱 we follow a great recipe from @suscottfood using soy sauce, water, sugar and apple cider vinegar. And as recommended by Su, these are delicious with roast meats and the liquor is divine with rice. #twocookathome #shepreserves #wildgarlic
#Garlicscape Reel by @sakitchenparadiso - Some recipes aren't written - they're felt. This is one of those. 🇮🇹 Our Nonnas' antipasto, made by hand, using simple ingredients and a bit of pati
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@sakitchenparadiso
Some recipes aren’t written — they’re felt. This is one of those. 🇮🇹 Our Nonnas' antipasto, made by hand, using simple ingredients and a bit of patience. A recipe that lives in memory more than on paper. Salted, squeezed, seasoned, and tucked away in oil — just like it’s been done for generations. It’s humble, it’s practical, and it’s one of the best ways to make use of what is in season — especially those oversized vegetables that don’t go to waste. An old recipe. An old way of caring. For our Nonnas 💕 #italianfoodlovers #italianrecipes #authenticitaliancooking #nonnascooking #italianfamilyrecipes #adelaidefood #southaustralialife #italiansinaustralia #homemadeitalian #cucina #kitchenparadiso #antipasto #eggplant #zucchini
#Garlicscape Reel by @thesapor (verified account) - Crispy garlic parmesan potato rings ✨🧄 So crispy and fried to golden perfection using @chosenfoods 100% Pure Avocado Oiland their Ranch Dressing for
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@thesapor
Crispy garlic parmesan potato rings ✨🧄 So crispy and fried to golden perfection using @chosenfoods 100% Pure Avocado Oiland their Ranch Dressing for the perfect creamy side dip. Ingredients 5 russet potatoes, boiled & mashed 1/4 cup cornstarch 1/4 cup parmesan cheese, shredded 2 tbsp parsley, chopped 1 tsp garlic powder 1 tsp smoked paprika Salt & pepper to taste Chosen Foods 100% Pure Avocado Oil (for frying) Chosen Foods Classic Ranch Dressing Instructions Peel, boil potatoes until fork tender, then mash until smooth (no lumps). Let cool slightly so it’s easier to handle. Add cornstarch, parmesan, parsley, garlic powder, smoked paprika, salt, and pepper. Mix until a dough forms. It should be soft but moldable—not sticky. Roll the mixture out to about 1/2-inch thick. Use a large biscuit cutter for the outer ring and a smaller one to cut the center hole. Place rings on a tray and freeze for 1 hour (this is key so they don’t fall apart when frying). Heat Chosen Foods Avocado Oil to 350–360°F. Fry in batches for 3–5 minutes until golden brown and crispy on the outside. Remove and drain, then immediately sprinkle with a little extra salt, parsley, and parmesan. Dip in Chosen Foods Classic Ranch and enjoy hot #ChosenPartner #explore
#Garlicscape Reel by @wearegoodphats - Wild garlic season doesn't hang around for long. So when it's here, this is what you make 🤝 Wild garlic, herbs, capers, anchovies chopped and loose
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@wearegoodphats
Wild garlic season doesn’t hang around for long. So when it’s here, this is what you make 🤝 Wild garlic, herbs, capers, anchovies chopped and loosened with plenty of Spanish Extra Virgin Olive Oil. Sharp, punchy and properly savoury, with that balanced, fruity EVOO smoothing it out and carrying the garlic all the way through. This is one of those sauces you end up putting on everything. Save for dinner tonight 🧄 Full recipe in bio. #wildgarlic #salsaverde
#Garlicscape Reel by @thehappypear (verified account) - RECIPE BELOW👇 Wild garlic season is here! If you're new to foraging, wild garlic is a great place to start. You'll usually smell it before you see it
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@thehappypear
RECIPE BELOW👇 Wild garlic season is here! If you’re new to foraging, wild garlic is a great place to start. You’ll usually smell it before you see it because the leaves have a lovely garlicky aroma. One of our favourite ways to use it is in a quick wild garlic pesto. It’s vibrant, fresh and tastes like spring@ Perfect tossed through pasta, spread on toast, stirred through grains, or drizzled over roasted potatoes. Wild Garlic Pesto�• 50g wild garlic leaves�• 100g cashews (or walnuts/almonds) – sunflower or pumpkin seeds work for a nut-free version�• 2–3 tbsp nutritional yeast (for a cheesy flavour)�• 75ml olive oil (add more for a smoother pesto)�• 1 tsp coarse sea salt�• Freshly ground black pepper�• Juice of ½ lemon Add everything to a blender and blitz until smooth. Taste and adjust seasoning or oil if needed. #foraging #wildgarlic #seasonaleating As always, make sure to research local plants in your area before eating and consult with an expert forager as plant varieties can vary depending on the environment 🌿
#Garlicscape Reel by @hamood_food - It's wild garlic season! By far one of my springtime favourites to cook with - also known as 'ramps' in the US (our name is so much nicer) - they have
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@hamood_food
It’s wild garlic season! By far one of my springtime favourites to cook with - also known as ‘ramps’ in the US (our name is so much nicer) - they have a mild garlicky flavour, with edible leaves & flowers, and work perfectly in salads, sauces or this easy pesto (which I love to have on toast) • 85g wild garlic • 20g walnuts • 20g pine nuts • 40g grana padano cheese, cut into chunks • Lemon juice, to taste • Extra virgin olive oil 1. Toast the nuts in a dry pan for a couple of mins until very lightly toasted, set aside 2. In a food processor, add the wild garlic and blitz a few times to roughly chop 3. Add the cheese and blitz again (this will help break down the leaves) 4. Add the nuts and give another blitz. Drizzle in the olive oil until everything comes together (approx 4-5 tbsp, depending how you like your pesto!) 5. Spritz in a squeeze of lemon juice, season with salt & pepper to your liking 6. Transfer to a jar & cover the top with a thin layer of olive oil (to keep its colour), store in the fridge TIPS: You can use a mixture of different nuts here (walnuts, pine nuts, hazelnuts all work); Parmesan instead of the grana padano too. This is delicious on pasta, roast veg, as a salad dressing - whatever you like!

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