Recipes

Garlic Scape Pesto

Source: Kristina Razon/Serious Eats.com

Prep 10 mins
Total 10 mins
Serves 6 to 8 servings
Makes 1 1/4 cup

 

Ingredients

  • 5 garlic scapes, woody ends trimmed and scapes roughly chopped (about 70g)
  • 1/4 cup (35g) pine nuts
  • 1 tablespoon (15ml) fresh lemon juice plus 1 teaspoon grated zest from 1 lemon
  • Kosher salt
  • 1/4 cup (20g) grated Parmigiano-Reggiano cheese
  • 1 1/2 ounces (45g) basil leaves (from about one 3-ounce/85g bunch), washed with water still clinging to the leaves
  • 1/2 cup (120ml) extra-virgin olive oil
  • Freshly ground black pepper

Directions

  1. In the bowl of a food processor fitted with a metal blade, combine scapes, pine nuts, and lemon juice and zest, and season with salt. Process, scraping down sides halfway through with a flexible spatula, until scapes and nuts are broken down into small pieces, about 1 minute. Add cheese and process until incorporated, about 30 seconds. Add basil and pulse until finely minced, about ten 1-second pulses. 

  2. Transfer scape mixture to a medium bowl. While stirring continuously, slowly pour olive oil into scape mixture in a thin stream. Season with salt and pepper to taste.

  3. Pesto can be used right away, or transferred to a jar or container, covered with a thin layer of olive oil, and sealed. Garlic scape pesto can be refrigerated in an airtight container for up to 5 days.

     
     

Ginger Soy Hakurei Turnips

Source: simplynourished.com/Jennifer Pullman

Ingredients

  • 1-2 teaspoons Olive Oil
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated (also can us instead ¼ teaspoon of ground ginger)
  • 1 bunch Hakurei Turnips wash, and chopped into 1-inch pieces
  • 1-2 tablespoons Low Sodium Soy Sauce

Directions

  1. In a saute pan heat oil over medium heat.
  2. Add in garlic and ginger, saute for 1-2 minutes.
  3. Add turnips into saute pan, cook until slightly brown for about 3-4 minutes.
  4. Add in greens and soy sauce cooking until greens begin to wilt 1-2 minutes.
  5. Enjoy!

Balsamic-Roasted Shallots

Source: Food52

Ingredients

  • 1 pound shallots, the larger ones halved
  • 2 tablespoons olive oil
  • 1 tablespoon plus 2 teaspoons brown sugar
  • A three-finger pinch of salt
  • 1 tablespoon thyme, finely chopped, plus a few whole sprigs
  • 2 tablespoons sherry
  • 1 tablespoon plus 2 teaspoons balsamic vinegar

Directions

  1. Heat oven to 400° F.
  2. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish).
  3. Add the brown sugar, mix to just combine, then add shallots, cut-side down if you’ve halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side.
  4. Take the pan off of the heat, and add everything else — salt, thyme, sherry, vinegar — shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes — test with a knife every 5 minutes beginning at the 25-minute mark.
  5. Serve warm.