One of the special treats available this time of year is green garlic – young garlic plants picked before the bulb begins to form – that taste like the delicious lovechild of garlic and leeks.
To showcase this terrific ingredient – graciously donated by Peter McClusky, the man behind the Toronto Garlic Festival – I’ve decided to caramelize them to bring out their sweetness and subtle garlic flavour.
I’ll stuff baked potato skins with mashed potato mixed with Gruyere & buttermilk, and then top them with the caramelized garlic, more cheese, a dollop of sour cream and some fresh garlic greens.
I’ll be serving the potato along with some Mexican-style corn on the cob – sweet corn sprinkled with chile, salt, lime and crumbled Cotija cheese (like a dry feta) – and an arugula and cucumber salad.
Add crispy pancetta +$2
(gluten-free and vegan option available)
Add cool cucumber and avocado gazpacho +$3