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What’s in Season in Spring? Green Garlic.

by Stephanie

What’s in Season in Spring? Green Garlic.

Since local foods are starting to pop up (literally! I’m starting to see them coming in my garden!), I’m going to start a new series to talk about a few of them and how we can use them in our cooking.

In the past couple of weeks, you may have seen something that looks kind of like a green onion, but not quite. 

It has a white base like a green onion although it’s a bit bigger and its green stems are more flat than rounded. 

It’s called green garlic.

Green garlic is a younger version of the garlic we know well and use in our cooking. It’s milder and can be used in many recipes. You can eat the white and green parts.

The younger version of this garlic has the same amazing health benefits as its older version making it an excellent addition to your recipes.

Not to mention it’s local and can basically be grown anywhere which is fantastic news for our environment.

Health Benefits of Garlic:

  • Helps to reduce cardiovascular disease and high blood pressure
  • Garlic’s sulfur-containing compounds can be beneficial to the upper digestive tract.
  • We need to eat garlic in our meals at least 2-3 times a week in order to see these health benefits.
  • Use it raw and cooked. Raw garlic retains its health benefits more so than when it is cooked.
  • Dried garlic doesn’t have the same effect as raw or cooked. Tastes good though!

Recipe: Quinoa (or rice or millet) with Green Garlic

Recently, I cooked a stalk of green garlic with some leftover quinoa.

Simply slice the ends off of the green garlic and thinly slice the entire vegetable including the green parts.

Put a tablespoon of olive oil into a pan and sauté the green garlic for 1-2 minutes. Add quinoa (about 1-2 cups) and stir. Add a bit of salt and pepper and voila! You have a flavourful side dish. We ate ours with fish.


Use green garlic in soups, stirfrys and as a salad topper. 

Don’t let this one go to waste!

Have you heard of green garlic before?


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On Mother’s Day weekend, we hosted my family for On Mother’s Day weekend, we hosted my family for brunch. I bought a few quiches to eat for brunch mixed with bacon, croissants, and fruit.⁠
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No need to make everything from scratch friends!⁠
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According to the quiche reheat instructions, the internal temperature was to be 165° so after I baked it for about 18 minutes I checked the temp with my digital meat thermometre.⁠
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My mom’s husband looked over at me and said to her: “Look honey, she uses a thermometre too!” My mom laughed and said that her husband uses one for everything and uses a timer for all of his cooking.⁠
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When we were growing up my mom simply smelled and looked at the food to tell if it was done. ⁠
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“Mom, how do you know the turkey’s done?"⁠
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“Oh, I just know.”⁠
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My mom would smell it first in the kitchen and then she would peek at the food in the oven and decide it was done by how it looked.⁠
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It’s interesting how those experiences help us to establish what we do in our own kitchens when we start to cook for ourselves.⁠
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I use a thermometre and timer for many things, but I still use the smell and look method to help me decide if it’s done.⁠
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A balance of both of these approaches while cooking is important.⁠
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If you’re new to cooking, you might simply use a timer for a recipe, but once the timer is done, it might not be cooked all the way through. ⁠
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A more experienced cook would observe that the dish is not quite browned enough and that it needs more time in the oven.⁠
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Every oven has a different temperature, so it’s important to balance that with the time. This is why I find using a thermometre really helpful. It can also prevent overcooking and drying out the food.⁠
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Chicken is notoriously overcooked because people are afraid to undercook it. ⁠
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A thermometre will tell you exactly when the chicken is finished at 165°. It stays somewhat moist and juicy at that temperature.⁠
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If you wait until it’s browned on the outside, it might be too dry to eat. Alternatively, just using a timer could result in either a dry or under-cooked chicken breast.⁠
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I made this nifty graphic you can keep handy the next time you’re cooking. Use it to cook moist meat, not dry!⁠
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xo
Happy Friday 13th!⁠ ⁠ Do you find eating salad Happy Friday 13th!⁠
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Do you find eating salads scary??? 😱⁠
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According to my highly unscientific research, there are two types of people who don’t like to eat salad:⁠
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1️⃣Those who think eating salad is boring.⁠
2️⃣Those who think that salad isn’t filling enough to be a full meal.⁠
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Ok, one more… those who don’t like eating vegetables!⁠
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If you fall into one of the first two categories, I’m here to tell you that maybe… just maybe… you’ve been making salads wrong.⁠
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I know... People don’t like to be told that what they’ve been doing is wrong (I don’t like to be told that either) but I can guarantee you that salads can be fun and filling and it’s all in how we put them together.⁠
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On the blog, I have all the tips on how to make the perfect salad just for you: ⁠
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>>https://lealoucooks.com/howtobuildasalad/⁠
>>or get the link in my profile here: @lealoucooks
I love the idea of looking into the cupboard and c I love the idea of looking into the cupboard and creating something from what seems like nothing.⁠
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I do this to use up the food I have before bringing more food into the house.⁠
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I'm not sure about you, but when I don't use up the food I have, it gets pushed to the back of the fridge and then lands right into the compost bin. ⁠
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This is one of the ways groceries can get expensive.⁠
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So before you make your next grocery list, look in the cupboards and fridge first. What do you have in there that can be used up?⁠
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Then search for a recipe that uses those ingredients.⁠
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Shop your kitchen first, then make a list.⁠
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If you have food in your house you're not sure what to do with, comment below and I'll think of what to make with it!⁠
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#mealplanning #mealplanningtips #mealhelp #dinnertime #supper #eatleftovers #fridgefood #recipes #savemoney #foodwaste⁠
This weekend is a bit of a doozy - a fun doozy!!⁠
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💛My street is hosting a giant street sale (if you're in Etobicoke you can DM me for the address).⁠
💛It's my anniversary (14 years!)⁠
💛AND it's Mother's Day (on the same day as my anniversary! Sorry hunny).⁠
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I'm hosting my sisters and mom for a brunch and I asked them what their most favourite brunch meal is to eat... I'll make the menu a combination of everything for them!⁠
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My sister asked me the question back and I, of course, thought of eggs.🥚⁠
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(Why are all of my posts about eggs??)⁠
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This photo is of a breakfast I had last week and it was so good!⁠
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💛Sourdough GF bread from @thebreadessentials⁠
💛Topped with hummus⁠
💛Topped with a yellow heirloom tomato (fun!)⁠
💛Topped with eggs (duh)⁠
💛Topped with jalapeno sheep cheese from @blythfarmcheese⁠
💛Topped with Broccoli sprouts from @livingearthtoronto⁠
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That brekky was a favourite hands-down.⁠
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Eat what you love friends! 🌱⁠

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About Stephanie

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Hey! I'm Stephanie. I'm a Writer, Culinary Nutrition Expert and Cooking Instructor helping families cook nourishing meals. Read more about me {here}.

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