Happy Father’s Day Dad! Thank you for all you’ve done for me, and for instilling your love of food in me. Not sure if I’d be doing this without you! If you continue to help taste test, I’ll continue to experiment.
We had a fairly low-key Father’s Day, since we all saw Buddy Guy and Jonny Lang the week before (13 year old Quinn Sullivan also played, seriously look him up). But what’s a Father’s Day without grilling? Here’s some simple, grass-fed burgers for a hungry but lazy Sunday, with some more tasty treats from New Harmony Farm CSA (these ingredients in bold).
Lacinato kale sauteed in duckfat with pea tendrils added after cooking…Shady Oaks Organics oyster mushrooms also sauteed in duckfat…Maitland Mountain Farm spicy pickles…salad of green and purple cabbage, salad turnips, and red leaf lettuce with green garlic aioli…and grass-fed burgers, with more aioli…
The burgers were as simple as you get, but nice and juicy and fresh, with a kick of flavor from the green garlic aioli. I was first introduced to the wonders of green garlic aioli at a Chive: Sustainable Event Design and Catering event a few weeks ago, and had to take a stab at making it. I actually just Googled it, and this recipe came up: Chow: Green Garlic Aioli. I did everything the same, except used olive oil instead of their recommended vegetable or canola oil, both of which I don’t recommend using. It’s super easy to make, and I feel really liberated because I’m not a fan of most store-bought mayo. Many of them are with soybean oil (GMO) or canola oil (creeps me out), and since it’s so easy to make, it’s worth giving it a shot. Just think of all the flavor possibilities…
- 1 large egg
- 1/4 cup finely chopped green garlic
- 1 teaspoon Dijon mustard
- 1 1/3 cups olive oil
- 1 tablespoon freshly squeezed lemon juice
- Combine egg, garlic, and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
- With the processor running, slowly add oil in a thin stream until completely combined, about 3 minutes. (Thin, steady stream is key. Don’t pour too quickly or it won’t work.) Add lemon juice and pulse until smooth. Season to taste with salt and freshly ground black pepper.
Aioli for veggies. Aioli for burgers. No aioli for pickles – those guys are good on their own!
Tonight I made a chicken salad with the rest of the aioli, and will have it with the salad leftovers. Yum!