Minted Veggie Dip (adapted from Astray Recipes online)
Mix the following ingredients
- 1 1/4 cup Plain low-fat Yogurt
- 3/4 cup Light Sour Cream
- 4-5 green garlic, chopped
- 2 T mint, chopped
- Salt and Pepper to taste
Creamy Lovage and Mustard Salad Dressing (adapted from Recipezaar online)
Mix the following ingredients
- 1/4 cup mayo (I used light canola)
- 1/4 cup Plain Low-fat Yogurt
- 1 Tbs. Lemon Juice (or more to taste)
- 1 Tbs. Dijon Mustard
- 2 Tbs. Chopped lovage leaves
- Salt and pepper to taste
This is a link to an article in this Sunday’s NY Times Magazine section in which there are 3 recipes for green garlic provided by the Chef from a San Francisco Top 100 restaurant..
We made the simplest recipe of the 3: the parsley green garlic vinagrette- had some one night over asparagus and the next night as a salad dressing- it is delicious and a good use for some of the green garlic. It was even better the next day.
http://www.nytimes.com/2008/05/18/magazine/18food-t.html?_r=1&ref=magazine&oref=slogin
Regarding Leeks:
Jan found a Julia Childs Leek Quiche recipe. We had enough leeks for 2/3 of the recipe- it calls for a lb. and we had almost 11 oz. She made the recipe in custard cups, and baked them in a water bath, without a crust, and the result was a rich and very tasty, flavorful custard. She also skipped the last step- dotting the custard with butter before baking.