Garlic Scapes Are Here Exuberantly curlicued garlic scapes debuted just a couple of days ago at our first Saturday farmers’ market of the season. These first picked and thinner scapes are both more tender and milder than the mature scapes still to come. Buy scapes when you find them
Parsley Scallion Pesto with Roasted Delicata Squash With a 29 degree evening forecast last week, the remaining parsley and scallions in our garden had to be harvested. Loving fresh pesto and knowing I’d soon have lots of parsley, I had a parsley pesto recipe at hand just waiting for this day. I saw the recipe … Continue reading Parsley Scallion Pesto for Fall, Winter and Throughout the Year
Summer Squash Ribbons When You’re Awash in Summer Squash Every August finds markets and gardens awash (as in saturated) with summer squash. Whether it’s too hot to cook or too little time, let summer squash ribbons come to the rescue. With a jar of pesto in your fridge, easily made and fun to eat Summer … Continue reading Summer Squash Ribbons with Pesto – Dinner in 15 Minutes
Carrot Ribbons Become Pasta in this Dish for All Seasons A bag of rainbow carrots, one remaining jar of last summer’s pesto in the freezer, and a container of just-made yogurt cheese. All the ingredients for cooking something new: Carrot Ribbon Pasta with Creamy Pesto Sauce. Get ready to be completely amazed.
Creamy, Fresh, Light, Vegan, Dairy & Gluten Free A new family favorite. So unexpected to have so much texture, flavor and delight in a bowl of ramen noodles that’s low in fat, non-dairy and gluten-free. There’s also the added enjoyment of making and eating carrot noodles. When made with a julienne peeler and lightly cooked, … Continue reading Miso Cilantro Pesto with Ramen, Carrot Noodles & Roasted Asparagus
Early Summer Deliciousness: Garlic Scapes, Asparagus, Arugula and Cherry Tomatoes Two months. That’s how long asparagus season lasts for mature asparagus crowns. That’s two months and/or 24 harvests of in season asparagus, about late May through early July. Last year I was introduced to deeply flavored, locally grown green and purple asparagus.
“Money can’t buy love, but it can buy pesto.” This anonymous quote says it all—pesto is love itself. I admit to sometimes taking a spoon to my jar of homemade pesto and eating it plain, savoring the complexity of flavor and texture from the basil to the garlic to the nuts to the cheese to … Continue reading Pesto Genovese
