Adapted from www.finecooking.com 1 ½ – 2 lb. red potatoes, scrubbed and cut into large chunks, 1-1/2 to 2 inches Salt and freshly ground black pepper 1/4 c. olive oil 2 cloves garlic, minced 1/4 c. finely chopped fresh basil leaves 3/4 c. freshly grated parmesan cheese (optional) Put the potatoes and 1 tsp. salt […]
Daphne’s Garlic Scape Dressing
Adapted from Daphne’s Dandelions Blog 2 garlic scapes 1/4 c. olive oil 1/4 c. balsamic vinegar 1 heaping T. honey 1 T. dijon mustard 1/4 t. salt Pepper Fresh thyme, leaves pulled from the stems and whisked into the dressing. Put all ingredients in a food processor and puree until smooth. If you do not […]
Red Lentils and Broccoli
Adapted from cookinginwestchester.com ¾ c. red lentils (these are smaller and cook up faster than green lentils) 3 c. water 1-2 t. curry powder 1 t. salt or to taste 2 t. freshly grated ginger or 1 t. dried ginger 1 t. cumin 1 head of broccoli (don’t forget the stems!) 1 garlic scape, finely […]
Broccoli Fries
Adapted from babysavers.com ½ – 1 head fresh broccoli 1 garlic clove, peeled and thinly sliced (or 1 t. minced garlic) 1-2 T. olive oil 1/4 t. salt (Kosher or sea salt, if possible) freshly ground black pepper 1 t. lemon juice 2 T. parmesan cheese (omit if you cannot eat cheese) Preheat oven to […]
Spaghetti Squash with Chicken and Pesto
Adapted from Medifast For Pesto: 1/4 c. Italian dressing 1/2 c. fresh basil, chopped 2 T. grated parmesan cheese 40 pine nuts 1 garlic clove 10 oz grilled or baked chicken 1/3 c. shredded mozzarella cheese 2 1/2 c. spaghetti squash strands, cooked 1/2 c. diced tomatoes, drained Directions: To make pesto, combine all the […]
Garlic Scape Pesto
Adapted from The Washington Post: A Mighty Appetite Ingredients: 1 cup garlic scapes (about 6-8 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts (we have also used sunflower seeds or pecans) ¾ cup olive oil ¼-1/2 cup grated parmesan cheese ½ teaspoon salt black pepper to taste Method: Place scapes and walnuts […]
