This week a lot of my veggies took a trip to NY for the holiday weekend….and they had a fantastic time! Their trip was one-way, mine was not. But I came back to an almost empty vegetable drawer save for one lone kohlrabi. I also haven’t used any of the dill yet.
But anyway, back to NY…we made a nice big salad and grilled the zucchini (I liked it!). And I also whipped up a batch of scape pesto. This is probably best used on things that require a bit of cooking since it’s raw and super garlicky. We used a little bit on a pork tenderloin that we then grilled. The rest of mine went into the freezer.
It has been super hot in Boston, as in I finally broke down and turned on the AC for a bit since it was > 90 degrees in my place. That is too hot to really cook anything so I’m going to be trying this recipe tonight for Thai peanut chicken salad…a recipe from Claire that came highly recommended. It does require cooking chicken and some rice noodles, but at least I do not have to turn on the oven. And I can use lettuce, carrots, garlic, and cilantro from this week’s share.
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| Week 5 |
Garlic scape pesto
Makes: a lot
Ingredients
20 garlic scapes
Handful of fresh basil (optional)
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Directions
Add garlic scapes, basil, and pine nuts in a food processor and process until finely chopped. With the food processor on, slowly pour in olive oil. Turn off food processor and stir in Parmesan cheese.
Kara Cooks and Eats 