In case you have scapes still sitting around – or grabbed some from the “extras” box,
Mike McMahon sent this along …
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper.
Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
10 cloves garlic
1 teaspoon fresh thyme, rosemary, or savory leaves
2 large onions, thinly sliced
Salt & freshly ground black pepper to taste
2 large eggplant, sliced 1⁄2 inch thick
2 tablespoons minced fresh parsley, basil, or chervil leaves for garnish
4 red or yellow bell peppers, stemmed,seeded and sliced in 3-4 pieces each
1⁄2 cup extra-virgin olive oil
1. Preheat the oven to 350
2. Peel and cut each garlic clove in half.
3. In a casserole, make a layer of onion, follwed by one of the eggplant, peppers, tomatoes, herbs, salt, pepper, and garlic cloves. Repeat. Drizzle the ratatouille with the olive oil and place in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender. Garnish and serve, hot or at room temperature.
Pesto Following is a basic pesto recipe made with basil. Adjust the ingredients to your taste.
Pesto is most often served over warm pasta but can also be added to potatoes, used as a pizza sauce – top with fresh tomatoes and some parmesan cheese – or spread some on a sandwich. It’s easiest to make using a food processor. Add oil to get the texture you like and, if you’re storing it in the refrigerator rather than using it immediately, drizzle some olive oil on the top so that the pesto retains its color. Pesto can be frozen – most people say to leave out the cheese and add it when you want to use it. I freeze it in ice cube trays and once frozen, put the cubes in zip lock bags.
2 cups loosely packed fresh basil leaves
1-4 cloves garlic, chopped
¼ teaspoon salt
¼ cup pine nuts or walnuts (try other nuts if you like)
½ cup grated Parmesan cheese
¼- ½ cup olive oil
Place basil, garlic, salt, nuts, cheese and about ½ the oil in a food processor. Pulse until it’s nicely blended. Add additional oil in a stream until you have the consistency you want.
Roasted Vegetable Salad This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example. Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.
Snap Peas with Garlic Scapes
1 tablespoon butter
3 garlic scapes cut in 1'' pieces
4 cups snap peas, left whole, with strings and tips removed
1⁄4 teaspoon salt
2-3 tablespoons vegetable broth or water
Heat butter in a large skillet over medium-low heat. Add the scapes and sauté 2-3 minutes. Add the peas, sprinkle with sale, and stir to coat with butter. Add liquid to the pan, cover, and cook for 3 or 4 minutes more or until peas are barely tender-crisp and still bright green. Serve immediately. Serves 4.
Summer Sauce John Gifford shared recipe many years ago. 2-1/2 lbs tomatoes, seeded and chopped – skinned if you’re ambitious
6 Tablespoons olive oil
½ Tablespoon fresh oregano, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh parsley, chopped
2 cloves garlic peeled and minced
Salt and freshly ground pepper
½ teaspoons sugar
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least two hours, then season and toss with hot pasta.
Please email us your favorite recipes and we’ll pass them along. Thanks.
Garlic is widely used around the world for its pungent flavour, as a seasoning or condiment or to enhance
other flavours. It is often
paired with onion, tomato, and/or ginger.