• 1 1/2 pounds fingerling or small yellow potatoes
• 4 tablespoons unsalted butter
• 1 1/2 cups thinly sliced green garlic
• 1/2 teaspoon thyme leaves
• 1/4 cup heavy cream
• Kosher salt and freshly ground black pepper

Cook the potatoes in a large pot of heavily salted boiling water for about 15 minutes, until tender. (The cooking time will depend on the size and type of potato.) When the potatoes have just cooled, crush them slightly on a cutting board with the heel of your hand or the back of a large spoon.

Heat a medium pot over high heat for 1 minute. Add the butter, and when it foams, add the green garlic, thyme, 1/2 teaspoon salt, and a pinch of pepper.

Cook 3 to 4 minutes, stirring with a wooden spoon, until the green garlic has softened.

Add the potatoes, stirring and mashing them to incorporate all of the ingredients. Season with 3/4 teaspoon salt and cook another 2 to 3 minutes.

Turn off the heat, cover, and leave the pot on the stove. When you are ready to serve the champ, make sure it’s hot, and then stir in the cream. Taste for seasoning.

Courtesy of LA celebrity chef Suzanne Goin.

• 1/4 cup extra-virgin olive oil
• 1 1/2 cups thinly sliced spring onions plus 1 cup thinly sliced spring onion tops
• 1 tablespoon thyme leaves
• 3 pounds cockles, or small Manila clams, well scrubbed
• 1/2 cup white wine
• 1 cup chicken stock
• 1 3/4 cups peas (from 2 pounds in the pod)
• 6 tablespoons unsalted butter, cut into small pieces
• 1/2 lemon, for juicing
• 1/4 cup chopped .at-leaf parsley
• 4 ounces pea shoots
• Green garlic champ
• Brown scones
• Kosher salt and freshly ground black pepper

Heat a large wide-bottomed saute pan or Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Add the spring onions, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook about 2 minutes, stirring often, until the onions are just wilted. Add the cockles to the pan, and stir well to coat them with the onions and oil. Cook 2 minutes, add the white wine, and cover the pan.

Steam the cockles 3 to 4 minutes, until they open. Remove the lid and pour in the stock. When the stock comes to a boil, add the peas. Cook 1 minute and then add the butter, stirring to incorporate. Season with a squeeze of lemon juice and taste for seasoning. Discard any unopened cockles.

Quickly toss the parsley, pea shoots, and spring onion tops into the pot. Stir just until the greens begin to wilt, and transfer to a warm large shallow bowl.

Serve with the green garlic champ, and pass around the warm brown scones.

Courtesy of LA celebrity chef Suzanne Goin.