Anne’s Puttanesca Sauce
Source: the Chez Piggy Cookbook
¼ cup (50 ml) golden raisins
1 cup (250 ml) olive oil
15 green colossal olives, pitted and chopped
12kalamata olives, pitted and chopped
½ cup (125 ml)pine nuts, toasted in a dry skillet over medium heat until browned, chopped
3cloves garlic, chopped
2anchovies, chopped (optional)
Pinch cayenne pepper
3ripe tomatoes, seeded and diced
4 Tbsp (50 ml) capers
2 tbsp (25ml)chopped fresh dill or parsley
Freshly ground black pepper
1 ½ – 2 lb (750 g- 1 kg)pasta, cooked and drained
Freshly grated Parmesan cheese for garnish
Soak raisins in hot water for 15 minutes until soft, then drain and chop. Warm oil in a large skillet, and stir in all ingredients, except pasta and cheese. Heat through. Toss with hot pasta, and garnish with cheese.
Serves 6 to 8

Submitted by Karen Germann

Mike’s Intoxicatingly Tasty Roasted Gourmet Garlic Soup with Cognac and Parmesan

40 organic Gourmet Garlic cloves (peeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions (substitute 1 cup leeks for more depth)
1 1/2 teaspoons chopped fresh or dried thyme
Splash of Cognac
3 medium white-flesh potatoes
4 cups chicken stock or vegetable broth
1/2 cup whipping cream (or 10% cream if lighter version is desired)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven or toaster oven to 350°F. Place 25 of the 40 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is tender, about 30-45 minutes. (An alternative method is to roast the garlic with skins on, then squeeze them out later, but I prefer to peel them first so they’re ready to go after roasting).
While the garlic is roasting, peel the potatoes and put them in a small pot to boil.
Melt butter in heavy large saucepan over medium-high heat. Add onions/leeks and thyme and cook until onions/leeks are translucent, about 6 minutes. Add roasted garlic and 15 raw garlic cloves, plus a healthy splash of cognac, and cook 3 minutes. Add stock and potatoes; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth, or use hand blender directly in pot. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Serves 4.


Artichoke and Chickpea Stew
submitted by Lauren Klump
1-2 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp. each turmeric, cinnamon and ginger (I doubled the cinnamon because I adore cinnamon)
Pinch of salt and pepper (I omitted salt)
2 sweet potatoes, peeled and cubed (I used carrots since that’s all I had on hand. I bet squash would also be fantastic)
1 19-oz can chickpeas (or other legume of choice … or meat … or whatever, 😀 )
1 sweet red pepper, cubed
1 19-oz can tomatoes (I used the fabulous fresh BLACK tomatoes)
3 cups vegetable stock (water is fine as well)
1 14-oz can artichokes
2 tbsp. lemon juice (I used lime juice)
1/2 cup cured black olives
1/4 cup chopped cilantro
In large, heavy saucepan, heat olive oil over medium heat. Add onions, garlic, thyme, turmeric, cinnamon, ginger, salt and pepper. Cook, stirring occasionally for 5 minutes or until softened. Stir in sweet potatoes, chick peas, red pepper, tomatoes and stock. Bring to a boil. Reduce heat and simmer, stirring occasionally for 30 minutes or until vegetables are just tender.
Stir in artichoke hearts, olives and lemon juice. Simmer for 10 minutes. Gently stir in cilantro and serve.

We thought this was outstanding!


Garlic scapes can be used just like garlic in recipes. They are very versatile. Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw.

8 oz (250 g) green or yellow beans, or a mix
6 oz (175 g) garlic scapes
1 T. (15 ml) olive oil
1/2 red pepper, finely diced
salt and freshly ground pepper (to taste)
1 T. (15 ml) balsamic vinegar

Top and tail the beans. Blanch or steam them 2-3 minutes, or until tender crisp. Drain and refresh with cold water until cold.

Trim garlic scapes and remove any seed pods. Cut into pieces which are approximately the same length as the beans. Blanch or steam 1-2 minutes, depending on thickness. Drain and refresh with cold water.

Heat oil in skillet on medium heat. Add scapes and sauté for 2 minutes. Add red pepper and beans. Toss together, cover skillet, and cook for 2 minutes longer, or until the scapes are tender crisp.

Uncover and season with salt (optional), pepper (optional) and balsamic vinegar.

Serves 6. Serve with any kind of sautéed or grilled or roasted poultry or meat.

Belle et beau!

Barb Popel
August 2007

NOTE: After purchasing the garlic scapes, remove the green tip above the seed pod before storing in the fridge in a loosely closed plastic bag. Will keep until September, even if purchased in May.


Olive oil (about 2 tbsp), 2 chopped garlic cloves, 1 chopped chili (jalapeno?), good bunch each of Italian parsley, mint, cilantro, arugula, and spinach coarsely chopped, plus one preserved lemon

Saute garlic and chili until beginning to brown. Add chopped greens and cook until wilted. Add preserved lemon and serve warm. Can add a dollop of Greek yogurt.