Black Garlic Noodles with Golden Beets & Radicchio

Black garlic has become pretty popular in the food scene this past year but it is still pretty hard to find. I happened to come across some at a specialty food store and made sure to grab a bag. The dark color comes from a long process in which the entire bulb is fermented until it produces a soft, black clove that is mild with a slight molasses/balsamic flavor. Enjoy cloves of black garlic raw or cooked.

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Fermented black garlic slivers tossed with udon noodles, shaved golden beets, radicchio, red bell peppers, cilantro, fresh basil and a tamari-toasted sesame dressing.

Black Garlic Noodles with Golden Beets & Radicchio
serves 3
udon noodles for 3
2 tbl coconut or canola oil
2 red bell peppers, thinly sliced
1 head radicchio, cored, thinly sliced
salt, to taste
5 black garlic cloves, thinly sliced
1 golden beet, peeled
1/2 bunch scallions, green parts only, roughly chopped
3 tbl roughly chopped fresh cilantro
2 tbl roughly chopped fresh basil
1 tbl sesame seeds
dressing:
3 tbl tamari
1 1/2 tbl mirin
1 1/2 tsp sriracha or other hot sauce
1 tsp toasted sesame oil

Cook the udon noodles according to your package directions.
While the noodles are cooking, saute the red bell pepper and radicchio in coconut oil over medium heat for 7 minutes until the radicchio has wilted and the bell pepper is tender. Season lightly with salt. Add the garlic and toast 2-3 minutes more.
Drain the pasta and add to the sauteed vegetables. Toss to combine and add the dressing ingredients. Toss once more to coat the pasta.
Plate up the pasta and use a vegetable peeler to shave off thin slices of beets on top. Garnish with scallions, cilantro, basil and sesame seeds.

Pattypan Squash & Chard Cakes with Raw Beet-Tangerine Salad

Boy am I a sucker for a good looking produce display. And if you've ever been into a Whole Foods you know that they excel in beautiful mountains, piles and stacks of fruits and vegetables. I went to the store with a small, general idea of what I wanted to make for dinner but left with the vegetables featured here in my basket. I can't resist seasonal, bright produce! Using these vegetables together came easily and tasted even better.

Pattypan squash, red chard, fresh dill and walla walla onions form into firm little cakes and cooked until crispy on the outside and creamy in the middle. Serve with a raw beet (the only way I like beets!) salad tossed in fresh tangerine juice and extra virgin olive oil.

Pattypan Squash & Chard Cakes
makes 8 medium sized patties
3 pattypan squash, shredded (or 2 summer squash)
1 tsp salt
1 medium sized yukon gold, peeled
1 tbl ener-g egg replacer
1/4 cup water
1/2 yellow onion, minced
1/2 bunch red chard leaves, thinly sliced strips
1 tsp roughly chopped fresh dill
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup cornmeal
2 tbl extra virgin olive oil, plus more for cooking

Combine the shredded squash and salt and let sit for 10 minutes.
Cook the potato completely.
Whip the egg replacer and water until thick and frothy.
In a large bowl, add the potato and mash completely. Add the onion, chard and dill. Squeeze out as much excess water as you can from the squash and add to the vegetables. Season with cayenne, pepper and more salt to taste. Add the whipped egg replacer, cornmeal and 2 tbl olive oil. Mix to combine.
Form into 8 patties and cook until golden brown on both sides.
I used my pancake griddle top to allow me to cook all 8 at once.

Raw Beet-Tangerine Salad
1 red beet, peeled, shaved
1 golden beet, peeled, shaved
juice from 1 tangerine, plus 1 tsp zest
2 tbl extra virgin olive oil
1 tsp roughly chopped fresh dill
salt, to taste

Combine the shaved beets in a bowl and toss with tangerine juice and zest, olive oil, dill and salt. For best results, chill and allow to marinate for 30 minutes.