A little bit of cooking and a high-speed blender is all that’s required for this delicious soup. The mild flavours of asparagus mingled with fresh sweet peas, sautéed garlic, and a hint of mint and lemon bring a medley of savoury, sweet, aromatic, and fresh together in one bowl.
Don’t have lemon-flavoured olive oil on hand? Simply make your own. Thoroughly wash and scrub a lemon. Cut zest off in strips, avoiding white pith. Place in small saucepan with 1 cup (250 mL) extra-virgin olive oil. Heat gently just until simmering. Cool and strain oil into clean bottle. Store in a cool, dark place for up to 4 months.
Sautéed ramps, also known as wild leeks, make an ideal addition to this soup. Only available during a short window in the spring, these greens are the epitome of the season and are excellent in many dishes. Snap them up if you see them.
Trim off 1 in (2.5 cm) asparagus tips from stalks, reserving a couple of whole asparagus spears for garnish. In large pot of boiling water, blanch tips for 30 seconds and plunge into bowl of ice water to stop the cooking. Carefully drain and set aside.
Coarsely chop asparagus stalks and blanch in boiling water until bright green and tender, about 2 minutes. Drain and plunge into ice water to stop the cooking. Drain and set aside.
Trim root ends from green onions. Chop half the green onions. Reserve remaining trimmed onions.
In 8 cup (2 L) saucepan, heat 1 Tbsp (15 mL) oil. Add chopped green onions and garlic and sauteu0301 until soft. Do not brown. If using fresh peas, add and stir together until peas are softened and bright green. Add a splash more olive oil if needed. If using thawed frozen peas, sauteu0301ing is not necessary. Transfer mixture, along with fresh sauteu0301ed peas or thawed frozen peas, to a high-speed blender. Add cooked asparagus tips, stalks, and stock. Whirl at high speed until smooth. Whirl in yogurt until creamy.
Once smooth, return creamy mixture to clean saucepan. Gently heat, stirring until hot but not boiling. Cover and set aside.
In frying pan, heat lemon-infused olive oil. Add remaining green onions and season with salt. Stir-fry until soft and lightly golden in places. Shave 2 remaining whole asparagus spears lengthwise and add, stirring gently just until bright green.
To serve, ladle soup into warmed bowls. Top each with a couple sauteu0301ed green onions and strips of sauteu0301ed asparagus. Sprinkle with some chopped fresh mint and cilantro and freshly ground black pepper. Drizzle with a splash of extra lemon-infused olive oil if you wish.
This recipe is part of the For the Love of Garlic collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.