Posts Tagged ‘Garlic Scapes’

From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.





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Braised Broccoli Raab

from:  Farm to Fork:  Cooking Local, Cooking Fresh, by Emeril Lagasse

Prep Time:
Cooking Time:
Servings:  4

1/4 cup olive oil
3/4 teaspoon crushed red pepper
3 tablesppons thinly sliced garlic
2 bunches broccoli raab, cut ends trimmed (about two pounds total)
1-1/2 cups chicken stock or broth
1 teaspoon salt

Add crushed red pepper and garlic to oil heated in a large skillet.  Cook until you can smell the garlic and red pepper, 30 to 45 seconds.  Add the raab in several batches, and stir after each.  Cook until slightly wilted, about two minutes.  Stir in the stock and salt, and cover the skillet.  Cook about 4-5 minutes, occassinally stirring, until the greens are just tender. 

Set aside the raab in a serving dish, and cook the braisin liquid a few minutes more until it has reduced by half.  Drizzle the liquid over the raab when served.

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from:  http://www.baristanet.com/food/2004/07/did_you_say_sca.php

 Serves 2 as a main course or four as a side dish

 1/3 box of spaghetti
5 or 6 garlic scapes sliced thinly
6 Sun dried tomato halves sliced thinly
¾ cup fresh corn
½ cup flat leaf parsley
Zest of one lemon
Juice of one lemon
1 cup chicken stock

 Cook the spaghetti until al dente and set aside.  Sautee scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.  Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.  Serve garnished with additional parsley.

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from:  http://barbolian.wordpress.com/2008/07/02/garlic-scape-hummus/

 Put in a blender or otherwise chop, smash, and blend:

  • 2 cans of chickpeas or garbanzo beans, same thing, drained – save the juice. Usually I cook my own, but this day I was in a hurry. Despite my raving about garlic, garbanzos are really what make hummus hummus – but you could also use another kind of bean if you don’t have them on hand.
  • Garlic scapes – about a dozen or more
  • 3 T olive oil – (low-fat variations could use less)
  • 1/3 cup lemon juice or a couple of squeezed lemons
  • 1/3 cup sesame seed (I would have used more but I ran out) – if you don’t have a blender, Tahini, which is essentially sesame seed already blended with olive oil – is a good choice. If you use Tahini, be cautious with the oil.
  • 1 cup or so of parsley, smashed down – I grow a lot of this, and at this point, this recipe is sounding a lot like the pesto one, only with added beans instead of walnuts
  • Maybe a little salt – don’t really need it with the lemon juice

Chop it, blend it, or whatever you need to do to make this a relatively smooth paste. Add back in about 1/4 cup of the drained bean juice if it looks too thick.  This hummus version is very green. People won’t know its hummus, which they think of as being kind of tan and something they’d maybe rather not describe. Yes – it’s very garlicky and very lemony. It’s also heavy on parsley.

Hummus is wonderful. Here are some ideas:

  • spread it on bread (better than butter!), pita bread, fresh crackers, tortilla chips
  • dunk veggies in it, such as carrots, celery, broccoli – or whatever you have
  • mellow it out with another can of beans
  • spice it up with a little cayenne – or maybe some oregano or cumin, a little pepper
  • use black beans instead of chickpeas
  • leave out the sesame seeds if you don’t have any – don’t worry, it still works!
  • add a couple scoops of peanut butter (some people like anything if it has peanut butter in it, my husband, included)
  • make it more tangy with a couple of scoops of yogurt
  • use lime juice instead of lemon
  • add different vegetables to it – roasted peppers, spinach, sun dried tomatoes
  • garnish it with parsley & paprika
  • sculpt with it (the idea here is get creative!)

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Garlic Scape Pesto

1/2 lb. garlic scapes (12-15 scapes)
3/4 cup grated parmesan
1/3 cup pine nuts
1 cup extra-virgin olive oil
juice from half a lemon

Makes about 2 ½ cups

See directions on this awesome website that shows you step by step with photos how to make garlic pesto:


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