Saturday, June 13, 2009

CSA Recipes: Week 1

As requested, some recipes...

Garlic Scape Pesto (from

1 cup grated Parmesan cheese
 / 3 Tbsp. fresh lemon juice
 / 1/4 lb. scapes
 / 1/2 cup extra-virgin olive oil
 / Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lemon juice and season to taste. Serve on bread, crackers or pasta.

Spinach and Scape Frittata (adapted from

3 Tbsp. olive oil
/ 10 eggs /
3 cups (packed) chopped raw spinach
/ 1/2 C. grated Parmesan cheese
/ 1 Tbs. chopped parsley, dill, or basil
/ 1/2 C. finely chopped garlic scapes
/ salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes.  Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes.  Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.


Other Garlic Scape Ideas:

      -    You can add sliced scapes to any stir fry recipe.

      -    Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.

      -       Great in guacamole and fresh salsa, too.

-       Chop & add to softened cream cheese.

-       Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup.

-       Use them as you would green onions, they're just better.

-       Good in salads, on bruschetta, pizza.

-       An excellent addition to stocks....and Asian cuisine.

-       Put in Thai chicken/basil/coconut soup.

-    Saute whole in large skillet on med. high heat, with just a bit of olive oil until slightly seared on the outside, tender on the inside.  Season with sea salt.

-       Garlic bread!

Spinach Salad w/ Mushrooms, Croutons, and Warm Lemon Dressing (serves 4) from Cook's Illustrated

1/2 lb. spinach, stemmed, washed, dried (tear into pieces if leaves are large) / 1/2 lb. fresh cremini or white mushrooms, cleaned, stems trimmed, sliced thin / 1/2 c. extra-virgin olive oil / 3 c. stale French or Italian-style bread, cut into 3/4" cubes / 1 Tbs. mince garlic scapes / 1/4 c. juice from 2 medium lemons / salt and pepper to taste

Place spinach and mushrooms in large bowl, set aside.  Heat oil in large skillet over medium-high heat until  shimmering.  Add bread; fry, turning several times w/ slotted spoon, until crisp and golden, about 3 minutes.  Transfer to paper towel-lined plate.  Off heat, let remaining oil cool slightly, about 1 minute.  Add garlic scapes; cook until tender, about 2 min.  Whisk in lemon juice, salt and pepper to taste.  Pour warm dressing over salad, toss.  Add croutons; toss again and serve immediately.

Dill Pesto

Makes 1 1/2 Cups

 2 C. Chopped dill, tightly packed / 1/2  C. extra-virgin olive oil / 3 Tbs. pine nuts or chopped walnuts (I prefer if they’re toasted) / 2 Tbs. garlic scapes, minced / 3/4 C. freshly grated Romano cheese / 2 Tbs. unsalted butter, softened (optional)

 In the bowl of a food processor or blender, place the dill, olive oil, nuts, and garlic scapes.   Process until the mixture reaches a creamy consistency.   Add the cheese and butter and process briefly, about 10 sec.   Toss with various noodles, cheese tortellini, or try as a side with a fresh baked frittata or quiche.

Scrumptious Rhubarb Sheet Cake*

 Mix together, then

 set aside, the following:

1/2 C. Sugar

2 C. Finely cut rhubarb

 In a bowl, blend together:

1/2 C. Butter

1 1/2 C. Sugar

1 Egg

1 tsp. Vanilla

 In a separate bowl, mix the following:

2 C. + 2 Tbs. Flour

1 tsp. Cinnamon

1 tsp. Baking soda

1/2 tsp. Salt

 Alternately add 1 C. buttermilk or sour milk (add 1 Tbs. White vinegar per 1 C. milk) and the blended butter/egg mixture into the dry mix until thoroughly blended.  Add rhubarb mixture.

 Then stir in the following:

1/2 C. Shredded coconut

1/2 C. Cranberries (or raisins)

1/2 C. chopped walnuts (or pecans)

 Bake in a 7” x 12” (or similar) pan at 350 degrees F for 40-50 minutes.  Delicious with coffee or tea! 


*Thank you to Pat Dencer for this wonderful recipe!

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