Tuesday, 30 November 1999 00:00

Garlic Scape Pesto

Garlic Scape Pesto


There are many recipes for garlic scape pesto and they are all different. That's because pesto is one dish where you can indulge your creativity and personal taste. Experiment!

1 doz. garlic scapes
1/2 cup parsley (or more or less)
1 1/2 cup walnuts (or less)
1/2 to 1 tsp sea salt
1/2 cup olive oil
1/4 cup lemon juice

Chop or use a food processor or blender to make smooth.
Optional ingredients:
Parmesan to taste
Substitute pine nuts (1/2 cup or more) for the walnuts
Substitute basil for the parsley
You can also make this same basic pesto and add a can of garbanzo beans for a garlic scape pesto hummus. Yum!

Tuesday, 30 November 1999 00:00

Pasta at My House

Pasta at My House


This is my kind of veggie week. I really never tire of fresh veggies and pasta and fortunately, neither does my family.

4 cloves garlic minced
1 bunch garlic scapes - chopped
2-3 tomatoes chopped
1 zucchini sliced or 1 head and stem of broccoli - stem sliced and florets broken off
1 bunch basil
Olive Oil - 2 TB
salt and pepper
1 lb pasta

Bring pot of salted water to boil on the stove for pasta. Meanwhile prepare the vegetables. When the water comes to a boil add the pasta and cook to al dente according to directions.

Heat Olive oil in a large skillet. Add garlic and garlic scapes the pan and cook for just a minute or two without browning garlic. Add the tomatoes, and simmer a few minutes more. Add the zucchini or broccoli and anything else you'd like to toss in (greens? olives?). Simmer some more until tomatoes have thickened and vegetables are crisp tender. Taste sauce and add salt or pepper to taste.

Drain pasta and mix in the veggie/tomato sauce with the pasta. Add a glug of olive oil if you need to moisten a bit more. Then add chopped basil. Serve with some grated parm and even feta if you'd like.

Published in Pastas
Tuesday, 30 November 1999 00:00

Basil Cream Pasta

Basil Cream Pasta


A very rich and decadent creamed pesto adapted from the Horn of the Moon cookbook. This will probably work just as well with half the cream of you are counting calories. I have a hard time sticking to recipes and I would have to add some sauteed peppers and zucchini from this week's share to this recipe.

1/2 cup olive oil
4 large cloves garlic (or a bunch or garlic scapes!)
3 cups basil leaves
2 cups cream
1.25 cups Parmesan cheese
1/4 tsp salt
dash of black pepper
1 lb fresh fettuccini

Start your pasta water boiling and prepare your pasta, cooking to al dente.

Meanwhile, put 1/4 cup of oil with the garlic in a blender. Run on low speed , slowly adding the basil leaves and the rest of the oil alternately until you have a fine basil paste. Set a small saucepan over low heat. Add the cream, basil paste, and 3/4 cup Parmesan along with salt and pepper. Heat until the sauce is just hot.

After draining the freshly cooked pasta, pour sauce over the pasta, toss well and serve garnished with the remaining parmesan.

Published in Pastas
Tuesday, 30 November 1999 00:00

Tomato, Cucumbers, Sweet Onion Salad

Tomato, Cucumbers, Sweet Onion Salad


I never get enough of this salad in summer when tomatoes are so fantastic and cukes abundant. I often add feta or goat cheese if I have it. It's like eating dessert. Good balsamic is an important pantry ingredient. I have a couple that are just fantastic and I save them for recipes where their flavor makes a dish special, and I save the lesser grades for cooking with.

2 Tomatoes chopped
1 Cucumber, peeled, seeded and chopped
1-2 sweet onions peeled and sliced thinly
a small handful of basil leaves
drizzle of olive oil
drizzle of good balsamic vinegar

Published in Salads
Tuesday, 30 November 1999 00:00

Bruschetta

Bruschetta


Such a great bruschetta week with all the tasty things in the share! There are lots of ways to make great bruschetta. I have an easy way that works great for me that I'll share here.

1 Baguette, sliced on the diagonal (for larger slices) or in rounds 1/2 inch thick.

1-2 fresh chopped tomatoes (seeds pushed out with your thumbs first to lose some of the juice)
a clove or two of garlic minced
small handful of basil chopped
olive oil
black pepper
balsamic vinegar

optional - fresh mozz, goat cheese or feta

Toast the baguette slices in the toaster lightly. Lightly is important because you will toast them again. After toasting the first time, brush them with olive oil. Then spoon some of the tomato mixture onto the toasts. At this point you can also place some torn fresh mozz slices or some crumbled feta or goat cheese on top of the tomato mix. Return the toasts either to a preheated oven or toaster oven and bake at 400F for 5-10 minutes until everything is heated through but before toasts start to burn.

Chop the veggies and mix them all together. Taste a spoonful and decide if it needs zing. A bit more black pepper or a drizzle of good balsamic will go a long way.

Published in Dinner
Tuesday, 30 November 1999 00:00

Fresh Mozz, Basil, and Tomato Pizza

Fresh Mozz, Basil, and Tomato Pizza



Olive oil
a small to medium handful of fresh chopped basil
a couple fresh tomatoes
3-6 cloves of fresh garlic, minced
torn fresh mozzarella
a little salt and pepper

Brush your crust with the oil for the flavor. Put on the basil and garlic, saving a bit of fresh basil for garnish. I think most people put their basil on top for color and presentation effect. I like mine underneath, protected from the hot oven by the other toppings. Then top with tomatoes sliced thin or diced. I like to take the seeds out of mine so there's less tomato juice on the pizza. Then top with slices of the fresh mozz. I like a bit of salt and pepper on mine and sometimes I drizzle on a bit of really good balsamic. Bake until the cheese is bubbling and the crust is done. I think most people put their basil on top for color and presentation effect. I like mine underneath, protected from the hot oven by the other toppings. Once the pizza is out of the oven, top dress it with a little extra fresh basil.

Published in Pizzas
Page 4 of 4