garlic scape pesto

Know what these are?

If you do, then you’re one up on me.  I had never seen, nor heard, of garlic scapes until this year.  The top part of the garlic bulb, scapes are suddenly  turning up in blog recipes all around the internet.  Chef’s that I follow on instagram are serving them crispy atop fish.  They are trendy and (dare I say it?) hip.

It seemed that pesto was a pretty popular way that folks use these curly guys, and it was a good choice.  By cutting the amount of basil found in more traditional pesto recipes, and using garlic scapes in place of both the basil and the garlic, this pesto has a milder (and I think more palatable) flavor.  Using almonds rather than pine nuts gave it a wonderful creamy consistency.

Use it to top pasta, grilled bread, vegetables, fish, or poultry.  Thin it with a bit of water to use it as a salad dressing.  It is truly versatile.

*Before I give you the recipe, I want to draw your attention to the stunning serving board used in these photos.  This board was custom handmade for me out of curly maple by Emily at Board and Bread.  Her work is beautiful and the craftsmanship is amazing.  Order any piece and you will not be disappointed!

garlic scape pesto

5 garlic scapes, sliced into 2-3 inch pieces

4-5 fresh basil leaves

1/2 cup almonds, toasted

1/4-1/2 cups olive oil

1/4 cup fresh grated parmesan cheese

salt and pepper to taste

Add scapes, basil leaves, and almonds to a food processor.  Pulse until combined. Add parmesan cheese and pulse to mix.  While the food processor is running, add 1/4 cup olive oil in a steady stream.  Check to see if it is a smooth consistency.  Add more olive oil if necessary.  Season with salt and pepper to taste.  Store in refrigerator.

cucumber and radish salad with ginger miso dressing

After years of lusting after the dressing served on the small salads at various Hibachi grills and sushi restaurants, I think I’ve finally got it!  The combination of cucumber and radish in this salad is crunchy, ridiculously refreshing, and packs well in a picnic.

cucumber and radish salad with ginger miso dressing

for the dressing:

1 tsp finely grated fresh ginger

1 small garlic clove, minced

2 Tbsp sweet white Miso paste

2 Tbsp rice wine vinegar

1 Tbsp soy sauce

1 Tsp toasted sesame oil

2 Tbsp water

2-3 cucumbers, sliced thin (peeled or not according to preference)

4-5 radishes, sliced thin

chopped assorted fresh herbs (optional)

In a small bowl, whisk together the ingredients for the dressing.  Serve alongside salad.  Refrigerate unused dressing.

lentil meatballs with lemon kale pesto

There’s been a lot of excitement and praise around the blogosphere for Sara and Hugh Forte’s new cookbook, The Sprouted Kitchen.

I’ve been following their blog for over a year and can’t tell you how much I look forward to their posts which include healthy, delicious recipes made from fresh ingredients.  Hugh’s photography is stunning…so beautiful you can almost taste the food.  The photos are clean and simple and  it’s what I aspire to. He is the photographer I want to be when I grow up (as a photographer, obviously!)

Super protein salad with lemon vinaigrette

I hadn’t exercised since I injured my shoulder around Thanksgiving.  After months of alternating, then concurrent, rounds of anti-inflammatory drugs and physical therapy with limited improvement, a cortisone shot finally ended the pain once and for all.

A three month workout hiatus for someone my (ahem) age might as well be six months.  It has been a difficult horse to get back on, and I was so sore after the first day that I thought I was actually ill!

All wussiness aside, I have found this salad to be a lifesaver-filling, low fat, and packed with flavor and protein. Initially inspired by the Canal House, it took off from there with several additions-a plentiful salad that provided lunch for four meals served with toasted naan.

Use the leftover vinaigrette for salads, fish, or vegetables.

super protein salad with lemon vinaigrette

For the vinaigrette

1/2 cup freshly squeezed lemon juice (approximately 2 large lemons)

2/3 cup extra virgin olive oil

1/2 cup lightly packed parsley

4 cloves garlic

2 tsp finely grated lemon zest

1 tsp salt

1/2 tsp freshly ground black pepper

Place all ingredients into blender and mix until well blended.  Add more salt and pepper to taste.  Refrigerate leftover dressing.

for the salad

2-15 ounce cans organic chickpeas, drained and rinsed

1 cucumber, peeled and diced

1 1/2 cups chopped baby spinach leaves

1/2 small container of cherry or grape tomatoes, halved

1/2 jar pitted kalamata olives, drained

4 hard cooked eggs, quartered

sweet pea shoots, if available

1/4 cup chopped fresh chives

Combine all ingredients in a large bowl, add vinaigrette to individual servings as desired.