Green Garlic

Potato Asparagus Salad with Green Garlic // Uses Asparagus, Green Garlic, Potatoes // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce
// Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

1. Preheat oven to 375 degrees F.
2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Stir-Fried Baby Turnips with Spring Onions, Green Garlic, and Tofu // Uses Green Garlic, Salad Turnips, Scallions // Vegetarian

Mizuna

Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Simple Mizuna Salad with Radishes // Uses Mizuna and Radishes // Vegetarian

Stir-Fried Mizuna // Uses Mizuna // Vegetarian
From Johnny’s Selected Seeds

1 bunch Mizuna (approximately 12 oz.), cut into 2 to 4″ pieces
1 Tablespoon oil (like peanut, grapeseed, or coconut)
Salt, soy sauce, tamari, or Bragg’s coconut aminos to taste

1) Heat wok or skillet over high heat for 1 minute, then add oil.
2) Add Mizuna and cook for 1–2 minutes, until just tender but not overcooked
3) Season to taste with soy sauce or salt and serve.
Note: The Mizuna also may be steamed for a few minutes rather than stir-frying.

Chives

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Buttered Radish Toast // Uses Chives, Chive Blossoms, Radishes // Vegetarian

Chive Blossom Vinegar // Uses Chive Blossoms, Chives // Vegetarian

Mashed Parsnips // Uses Chives, Parsnips // Vegetarian

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Potato Leek Soup // Uses Chives, Garlic, Leeks, Potatoes, Thyme // Vegetarian (if you use veggie broth)

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce // Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chives, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

1. Preheat oven to 375 degrees F.
2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme

Arugula

Arugula Pesto // Uses Arugula, Garlic // Vegetarian

Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian

Blueberry Arugula Salad // Uses Arugula // Vegetarian

Chicken, Winter Squash, Bacon, and Arugula Parmesan Gratin Casserole // Uses Arugula, Garlic, Leeks, Parsley, Potimarron or Other Winter Squash

Lemon and Parmesan Arugula Salad // Uses Arugula // Vegetarian

Bok Choy

Best Bok Choy – Uses Bok Choy, Garlic, Green Beans, Red Bell Pepper, Red Onion

Midwest Bok Choy Ramen Salad // Uses Bok Choy, Radishes, Scallions // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4

1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
1 bunch scallions, thinly sliced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen

Dressing:
5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt

1. In a large bowl, combine bok choy, radishes, scallions, cashews, sesame seeds and ramen noodles. Toss to combine.
2. In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.

Quick Bok Choy Kimchi // Uses Bok Choy, Garlic, Onion

Slow Cooker Beef and Bok Choy Fried Rice // Uses Bok Choy, Scallions

Stir Fry with Bok Choy and Chicken // Uses Bok Choy, Garlic, Jalapenos

10-Minute Garlic Bok Choy Recipe // Uses Bok Choy (recipe calls for Baby Bok Choy, but you can use regular), Garlic, Shallots // Vegetarian

Wild Mushroom and Bok Choy Pasta // Uses Bok Choy, Garlic // Vegetarian