We knew Green Garlic was going to be big but this photo of CR co-owner, Don Christopher and our newest mascot, Baby (wink, wink), really drives home the point.
The popularity of our Green Garlic continues to grow. It’s getting lots of press and rave flavor reviews from food journalists, bloggers and foodie websites including Epicurious, Bite of the West and Fine Cooking. Our updated packaging makes it easy to find (nobody puts Baby in the corner…) and Green Garlic recipes are everywhere you Google. So make a list, get thee to a supermarket and grab our Baby!
This recipe is courtesy of Chef Michael Giletto who enjoys cooking with Green Garlic. “Christopher Ranch Green Garlic is truly a chef’s treasure and I am proud to utilize it in my creations!”
GREEN GARLIC CHIMICHURRI
1 teaspoon grape seed oil
2 each Christopher Ranch California Green Garlic – chopped fine
Salt and pepper to taste
1 ½ bunches flat Italian leaf parsley- leaves only, washed
1 bunch cilantro – leaves only, washed
¼ teaspoon crushed seeded red pepper
¼ cup red wine vinegar
1 ½ cups olive oil
Pinch of cumin, coriander and thyme
Pinch of honey
Place a sauté pan on low heat and add the grapeseed oil. Add the chopped green garlic and sauté until lightly golden brown, remove and set aside. Place the lightly browned green garlic in a blender and add the parsley, cilantro, crushed red pepper, red vinegar, cumin, honey, thyme and coriander and blend evenly. While the blender is on high speed drizzle in the olive oil. Add the salt and pepper to taste. Drizzle over grilled salmon, steak or chicken.