Chef Michael Giletto, CEC, Cherry Valley Country Club

www.michaelgiletto.com

"I enjoy cooking with green garlic as it delivers a flavor profile which differs
from mature bulb garlic. The green garlic delivers a crisp sweetness that carries into every
type of cuisine and can be utilized better in different recipes or applications. Every year I look forward to sharing this sustainable wonder with my guests as it helps inspire me to create culinary masterpieces. Christopher Ranch Green Garlic is truly a chef’s treasure and I am proud to
utilize it in my creations!"

Check out Chef Giletto’s signature
green garlic recipes above.

Roasted Green Garlic Hummus
4 each Christopher Ranch Green garlic small bulbs, minced
1 teaspoon of Grape Seed oil
Pinch of Kosher Salt and Pepper
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine Shelled Sesame Seeds (toasted) and flat leaf parsley (chopped)
for garnish
Directions:
1. Pre heat the oven at 350 degrees, toss the minced green garlic with salt and pepper and grape seed oil until coated evenly.
2. Place the marinated green garlic in a baking sheet tray and roast until soft and tender but slightly golden brown~ remove and let cool
3. In a food processor, combine the roasted green garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
4. Spoon into serving dish and sprinkle with toasted sesame seed and chopped flat leaf parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut pita bread into thin triangles which has been seasoned with chopped Christopher Ranch Garlic, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.

Green Garlic Beet Puree
3 ounces of red beets, fresh and peeled the diced fine
1 tablespoon of Grape seed oil
pinch of Sea Salt and Black pepper
1 teaspoon of Chopped Christopher Ranch Green garlic
1 teaspoon of Herb Love~fresh flat leaf parsley, rosemary, thyme & sage chopped fine
1 tablespoon of shelled sesame seeds unsalted
1 tablespoon of olive oil
1 teaspoon of lemon zest
Directions:
1. Keep the oven at 350 degrees. Toss the peeled red beets, grape seed oil, salt, pepper, chopped green garlic, herb love and the shelled sesame seeds together.
2. Place the marinated mixture on a baking sheet tray and roast until the beets are tender~ approximately 8 minutes.
3. In a food processor, combine the roasted green garlic and beet mixture, olive oil and lemon zest. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
4. Place a tablespoon of Roasted Green Garlic Hummus on one side of the plate and one tablespoon of the Roasted Green Garlic Beet puree next to the hummus on the same plate and garnish with chopped flat leaf parsley.

Green Garlic & Potato Soup
1/2 cup of Christopher Ranch green garlic~ white bulb~
chopped fine
1 tablespoon of grapeseed oil
6 cups potatoes~ Yukon gold, washed and peeled
1/2 cup carrots -- sliced
6 slices bacon
1 cup celery -- chopped
1 onion -- chopped
Cheddar cheese -- shredded
1 1/2 teaspoon salt
1 teaspoon pepper
1 cup of chicken stock
2 cups milk and 1 cup of heavy cream
2 cups light cream or half-and-half
½ cup of arrowroot mixed with water

Photo By Jerry Deutsch

Directions:
1. Cook potatoes and carrots in water until tender.
2. Sauté the green garlic, onion, and celery in the grape seed oil until soft and tender but still translucent
3. Sauté bacon until crisp; drain and crumble. Then add the cooked bacon to the green garlic, onion, cooked potatoes, carrots and celery in the same pot.
4. Combine all remaining ingredients, except shredded cheese, and simmer for 30 minutes. Do not boil. When the soup begins to simmer fold in the shredded cheese.
5. When simmering slowly add in the arrowroot mixture and puree until smooth and lump free.
6. Shave the remaining green garlic and pan fry until golden brown for additional garnish.

Salmon Belly
3 ounces of salmon belly~ skin removed
Salt and pepper to taste
¼ teaspoon of chopped Christopher Ranch
Green garlic bulbs~ white only
1 teaspoon of grape seed oil
1 ½ ounce baby romaine
2 pieces of citrus marigold flowers (edible)
3 slivers of watermelon radish
2 each pepquino melons ~ cut in half
1 tablespoon of balsamic reduction

Directions:
1. Wash and trim the salmon belly and season with salt, pepper and the chopped green garlic
2. Place a sauté pan on medium heat and sauté the seasoned salmon belly until medium rare or until the internal temperature reaches 145° using a kitchen thermometer~ when the salmon belly is cooked set aside for the salad.
3. Toss the baby romaine, pepquino melons, shaved watermelon radish and the citrus marigolds gently together and set aside
4. Place a long plate on the table and using a round ring mold gently dip the edge of the ring mold into the balsamic reduction and scatter the ring marks across the plate.
5. Evenly but falling naturally place the mixture of lettuces down
6. Top with the seared salmon belly and lightly drizzle with the Christopher Ranch Green Garlic Chimichurri sauce n the edge of the plate and a few drops on the salmon belly.

Green Garlic Chimichurri
1 teaspoon grape seed oil
2 each Christopher Ranch green garlic~ chopped fine
Salt and pepper to taste
1 ½ bunch of flat Italian leaf parsley~ washed and just the leaves
1 bunch of cilantro~ washed and just the leaves
¼ teaspoon of crushed seeded red pepper
¼ cup of red wine vinegar
1 ½ cups of olive oil
Pinch of cumin
Pinch of coriander
Pinch of honey
Pinch of thyme

Directions:
1. Place a sauté pan on low heat and add in the grapeseed oil. Add in the chopped green garlic and sauté until lightly golden brown, remove and set aside.
2. Place the lightly browned green garlic in a blender and add in the parsley, cilantro, crushed red pepper, red vinegar, cumin, honey, thyme and coriander and blend evenly.
3. While the blender is on high speed drizzle in the olive oil.
4. Add in the salt and pepper to taste .
5. Set aside for plate.