What to do with fresh garlic still on the stem? Make a shiitake mushroom stir-fry with fresh asparagus. In this season of challenges of Covid-19, it is super important to eat well not only for immunity but also for the soul.
We have the advantage of living in So Cal with access to abundant local fresh food. Local Farmers are stepping up to make sure we are here for you.
Today, I found fresh garlic still on the stems. I quickly grabbed 10 big bulbs. I don’t hesitate when I find
Fresh garlic still on the stem has a delicate flavor. Much lighter than dry. Use entire bulb instead of using one or two cloves. Today we are stir-frying giant shiitake mushrooms, a bundle of asparagus , one yellow bell pepper that had to be used today and leek onions. I will set it on top of roasted sweet potatoes.
Recipe (Serves 4)
Sweet potatoes roasted 2-4 cut in rounds.
1 whole garlic fresh or 4 cloves dry minced
3/4 pound large shitake mushrooms sliced thin
1 bell pepper yellow or red (long strips)
1 bunch asparagus cut in 2” stalks
1 leek onion (white only) minced
1 c bone broth with fat
1 tbsp olive oil (extra for sweet potatoes)
1 tbsp Gee (clarified butter)
1 tbsp teriyaki sauce (optional)
Salt and pepper to taste
Directions
1. Prepare bake sheet with parchment paper. Set oven to 425• Brush potatoes lightly with olive oil. Roast 22-25 minutes. Set aside
2. Prep all vegetables
3. Heat sauté pan add oil to high. Place leeks, fresh garlic, bell peppers
