Slideshow


Thursday, June 8, 2017

Garlic Scape and Cherry Tomato Pasta


Every year I pin recipes for garlic scapes and every year I miss the window to buy them. You're most likely to find garlic scapes in your CSA box or at a local farmer's market, but if you have a grocery store specializing in seasonal items, garlic scapes might pop up there as well. Garlic scapes usually start showing up May-June and the window to purchase them is incredibly short (which is why I keep missing it). Garlic scapes are the "flower bud" of garlic bulbs and removing the scapes allows the garlic bulb to devote more energy to plumping up.

I picked up a tangle of garlic scapes at the Farmer's Market and it looks like I will be able to devote at least three blogs to recipes utilizing them.

This pasta recipe comes together quickly and is a nice introduction into using garlic scapes. We cut them into bite size pieces, but some of our stems were a little woody -- chopping them smaller might be better. Overall, we enjoyed the flavor that roasting the garlic scapes brought out and paired with the other summery ingredients, the simple dinner was lovely.

Recipe slightly adapted from Savuer.

Ingredients:
-Kosher salt and freshly ground black pepper, to taste
-1⁄2 lb. spaghetti
-1 tablespoon olive oil
-10 garlic scapes, sliced into bite size pieces
-1 pint multicolored cherry tomatoes
-1 onion, thinly sliced
-1 cup spinach
-1 lemon, zested and juiced

Heat oven to 400° and roast the garlic scapes, cherry tomatoes, and onion for 12-15 minutes or until the cherry tomatoes begin to burst. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes.

In a large bowl toss the spaghetti, roasted vegetables, spinach, lemon zest, and lemon juice. Drizzle with the tablespoon of olive oil and serve immediately.


Wednesday, June 7, 2017

Loaded Mediterranean Street Cart Fries


I saw this recipe online and thought it looked like a fun weekend recipe to make. There are a lot of options as far as toppings, so you can customize it however you'd like. Having never been to the Mediterranean (and none of our local Mediterranean restaurants seem to serve a similar dish) I can't speak to the authenticity of the street cart fries. Even with no base comparison, these were good nevertheless, I think next time I would like to add hot sauce as a topping. A little spice would have put these over the top for me.

Recipe from Pinch of Yum

Ingredients:
Tzatziki
-1 cup plain full fat yogurt
-half of a zucchini, grated
-½ cup roughly chopped fresh parsley
-1 clove garlic, minced
-a few pinches of chopped fresh dill
-salt and lemon juice to taste

Marinated Tomatoes and Chickpeas
-1 can chickpeas, rinsed and drained
-4-6 tomatoes, diced
-2 tablespoons olive oil
-1 clove garlic, minced
-fresh minced parsley to taste
-salt to taste
-lemon juice to taste

Other Ingredients
-1 bag sweet potato fries
-1 head romaine lettuce, washed and roughly chopped
-Optional toppings: feta cheese, pepperoncini, olives, hot peppers, hot sauce, and/or fried pita chips

Start baking the sweet potato fries according to package directions and while they are baking make the tzatziki and marinated tomatoes and chickpeas.

For the tzatziki, you will combine all of the ingredients together and then adjust the seasoning and lemon to taste. For the marinated tomatoes and chickpeas, toss the chickpeas and tomatoes with the oil, garlic, lemon juice, and parsley. Set aside to marinate. During the remaining time chop the lettuce and prepare any of the optional toppings that you plan on using (we just used feta). 

For assembly you can either assemble each serving individually or just make a big plate of Mediterranean Street Fries. 


Sunday, May 14, 2017

Blackberry and Cream Cheese Stuffed French Toast Bake


When the Smashed Blackberry & Goat Cheese Toasts recipe left me with leftover blackberries, blackberry sauce, and ciabatta bread I decided to try to work them into a second recipe. I already had four ounces of neufchatel cheese in my fridge, so a stuffed french toast seemed like a pretty way to incorporate the blackberries and blackberry sauce.

The original recipe serves eight and can be made in an 8x8 glass baking dish. I cut the recipe in half based on the ingredients I had to make four ramekins of French Toast Bake. You could also bake this in a loaf pan if you don't want to make individual portions.

I didn't add any extra sugar to this and thought it tasted best liberally drowned in maple syrup (okay, maybe I didn't use that much, but it needs more than is baked into the recipe). Overall, it was a nice way to use some of the leftovers from the other recipe and an easy breakfast for dinner recipe to put together.

Inspired by this post from Creative Culinary.

Ingredients:
-All of the leftover sauce from this recipe
-1/2 loaf ciabatta bread, sliced and cubed
-4 ounces neufchatel, cubed
-1/2 cup blackberries
-4 large eggs
-1 cups milk
-1 teaspoon vanilla extract
-4 tablespoons maple syrup, and more to taste

Preheat oven to 350° and grease four 9 ounce ramekins. Evenly divide the cubed bread and nuefchatel cheese between the ramekins. In a bowl combine the eggs, milk, vanilla extract and maple syrup. Pour the egg mixture over the bread and then bake for 30 minutes covered, 10 uncovered.

Serve with the blackberry sauce, I needed to add a little water to thin mine. And additional maple syrup and garnish with the remaining fresh blackberries.




Thursday, May 11, 2017

Smashed Blackberry & Goat Cheese Toasts


It's spring! I'm loving all of the beautiful light we've been having the opportunity to enjoy later and later into the evening, although these are perfect for a light weekend lunch as well. The recipe will make more smashed blackberry sauce than you need, save the extra sauce and the leftover ciabatta bread for a different recipe that I'll post by Sunday.

Dave and I are both not big on adding fresh mint to foods, but we ended up liking the hint of mint on the toasts.

Recipe from Wry Toast.

Ingredients:
-1 1/2 cups blackberries
-1/2 cup blueberries
-1 teaspoon vanilla
-1 1/2 tablespoons sugar
-3 tablespoons water
-1 – 2 teaspoons cornstarch, sifted
-8 oz ciabatta bread, sliced (or your bread of choice!)
-4 oz goat cheese
-fresh mint to garnish

In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork, then whisk in the cornstarch until well incorporated.

While the berry sauce is simmering, toast the ciabatta bread.

Once both the sauce and bread are ready, spread the ciabatta bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with fresh blackberries and mint.



Sunday, May 7, 2017

Strawberry, Blue Cheese, and Almond Guacamole



If you're a guacamole purist look away, but I love mixing non-traditional ingredients into guacamole. This was our Cinco de Mayo meal paired with some mango margaritas. I wanted to make guacamole and found this idea while pursuing the Nuevo menu for what I would like to order later this week when I have dinner plans scheduled. Dave and I love their rotating menu of guacamole toppings and I thought this sounded relatively easy to put together.

3 avocados will make quite a bit of guacamole, don't be afraid to reduce the number to two. You'll need a little less of each of the other ingredients if you do this, but it's more of less to taste anyway.

A Vegetarian & Cooking original inspired by Nuevo Mod Mexican in Akron, Ohio.

Ingredients:
-3 avocados
-8 strawberries, diced
-4 tablespoons blue cheese
-2 tablespoons almonds
-Lime juice and salt, to taste

In a large bowl mash up the 3 avocados and then add lime juice and salt to taste. Carefully mix in the diced strawberries, blue cheese, and almonds.

Top with additional sliced strawberries and blue cheese, serve with chips or veggies.