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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.