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Posts tagged "Garlic"

Skillet Broccoli Spaghetti

Skillet Broccoli Spaghetti

4 Serving | Prep time 10 minutes | Cook time 20 mins

  • 6 garlic cloves
  • 1½ pounds broccoli
  • ¼ cup unsalted butter
  • 4 anchovy fillets
  • 12 ounces spaghetti or other paste
  • Kosher salt to taste
  • ½ teaspoon red-pepper flakes
  • Grated Parmesan, for serving (optional)

Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.

To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.

Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

Spaghetti Squash with Garlic and Parmesan

Spaghetti Squash with Garlic and Parmesan

Serves 4 | prep Time 15 mins | Cook time 90 mins

  • 1 spaghetti squash, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 3 to 4 large garlic cloves, green shoots removed, minced
  • 2 tablespoons breadcrumbs, optional
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt to taste
  • Freshly ground pepper to taste
  • Freshly grated parmesan

 

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. Set aside the other half for another dish.

Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated parmesan and serve.

Fried Peppers with Garlic

Fried Peppers with Garlic

Serves 4 | prep Time 5 mins | Cook time 10 Mins

  • 2 large Padron peppers
  • 2 red bell peppers
  • 3 large cloves garlic
  • 1/2 cup extra-virgin olive oil, for frying
  • Kosher salt, to taste
  • Crusty bread, for serving, optional

Rinse the peppers with cold water and cut off the stems. Slice the peppers in half, lengthwise, and discard the seeds and veins. Cut the flesh of the peppers into large pieces. You should end up with pieces about 1 1/2 inches square. Peel all the garlic cloves and mince. You can also use a garlic crusher or a cheese grater to speed up the process. In a large frying pan, add the olive oil and warm it over medium heat.

When the olive oil is hot, add the peppers and garlic into the frying pan. Stir often until peppers are soft; this will also prevent the garlic from burning. Salt peppers to taste. Remove the peppers from the pan and place in a serving dish.

To serve as a tapa, spoon some of the peppers onto slices of crusty, rustic bread or baguette. You could also arrange slices of bread next to a bowl with the peppers and provide a spoon for your guests to top the bread slices themselves. Enjoy hot, warm, or cold.