Was wondering what to do with my green garlic that arrived in this week’s organic delivery….
I had made this chick-pea quinoa salad, courtesy of 101 cookbooks, before and it was delicious – I thought I might just substitute the red onion for my green garlic…. It was an excellent substitute – I made the recipe to the letter, but used two of the green garlic stalks and parts of the bulb.
It was so sweet – like a cross between garlic and scallions (spring onions) but without the aftertaste… Went beautifully with the tart lemon zest and juice.
And served it with Todaysmenu smothered chicken (a tomato-basil-pine nut sauce):