Jump to Recipe·Print Recipe·Leave a Review

Chicago has the weirdest weather. The weirdest. Anywhere. Depending upon the year, we don’t necessarily have spring. Some years winter lasts halfway through April, then there is one 70 degree day with the following day 90 degrees. And then…32 degrees the day after that. This year we were a little luckier. The end of May produced temperatures in the 60’s! This week we have temperatures in the 90s. Weird. Really weird. Oh, and don’t get me started about “Cooler by the lake…” (Am I still talking about the weather??!!)

Since we’ve had some balmy temperatures I actually planted my Optimistic Garden early this year. Rather than the 4th of July like last year. I got my tomatoes, herbs, peppers, broccoli, eggplant and marigolds (to keep the bugs away) planted the weekend before Memorial Day. It may be a personal record. We’ve already harvested some fresh basil, and Puffball (our guinea pig) commented that it was extremely tasty and flavorful.

Optimistic Garden 2017

This time of year also marks the start of Farmers Market season. Last week I went to my first at Loyola University, right on Lake Michigan. And yes, it was cooler near the lake. Anyway, it turns out that Loyola has a farm! They grow their own produce, and do many other ecologically friendly things (which I will definitely write about in another post). Since it was still early in the growing season there was a limited selection, but they did have ginormous green garlic! Woot!

Spring Green Garlic @LoyolaUniversity Farmers Market

I discovered green garlic two years ago in the spring(ish). Basically it’s like a scallion, only it’s a garlic scallion. It’s milder than garlic cloves but still has an amazing garlic taste. It turns out that green garlic is also super easy to grow. Who would have guessed? Stay tuned in the upcoming weeks for my adventures in green garlic growing.

Here are links to two of my previous green garlic recipes, Green Garlic Asian Green Bean Salad and Green Garlic Spinach Penne.

You can find green garlic in the produce section of your local fruit market, farmers market, or you can grow your own! Please send me your favorite green garlic recipes – I’d love to hear from you.

Ho Ho Ho – Green Garlic!

Cauliflower Rice with Green Garlic and Shallots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sharon Matten - Kosher Everyday

Print Recipe

Description

Milder than garlic cloves, sauteed green garlic and shallots make this “rice” super flavorful without the harsh taste of garlic and onions. It’s also incredibly healthy!

Ingredients

Scale

1 tablespoons Extra Virgin olive oil
1 cup finely diced shallots (around 4 oz)
1 large stalk of green garlic or several smaller ones, around ¼ cup – cut on the bias
24 oz cauliflower rice
½ teaspoon sea salt (or to taste)
¼ teaspoon coarse black pepper (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a large wok or skillet over medium/high heat. Add the shallots and saute until slightly caramelized. Add the garlic and saute for another 2 minutes until the garlic is soft.
Add the cauliflower rice and saute until the rice is slightly browned, stirring frequently.
Add salt and pepper to taste. This dish is delicious hot or cold.

Notes

Ask your local produce seller for green garlic. I had to ask a manager who knew where to find it. If you can’t find it at your local produce store you can substitute a clove of regular garlic for 2 stalks of Green Garlic.
You can make cauliflower rice by processing fresh cauliflower in your food processor until it resembles rice. You can also find it in the freezer or produce section of your local grocery store (I found it at Trader Joe’s).
This recipe can easily be doubled.