SEASONAL RECIPES
If you haven't tried cooking with fresh - here are a few ideas to get you started.
Cucumber Dill Salad
1/2 cup reduced-fat sour cream
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise.
DIRECTIONS:
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise.
DIRECTIONS:
- 1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
- 2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.
GARLIC SCAPE PESTO
Ingredients
1.
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
- 1/4 cup pine nuts
- 3/4 cup coarsely chopped garlic scapes*
- Juice and zest of 1/2 lemon
- 1/2 teaspoon salt
- A few generous grinds of black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- *Or use half scapes and half herbs such as basil, dill and chervil
1.
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
Garlic Scape Dressing
What You'll Need
- 2 garlic scapes (coarsely chopped)
- 2 green onions (coarsely chopped)
- 1 teaspoon honey
- 2 teaspoons Dijon mustard (or similar brown mustard)
- 4 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- dash salt
- 1/8 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth.
- With blender on low, slowly add the olive oil until well blended.
