1 TBS olive oil
1 garlic scape, minced
Salt Vinegar (optional)
Set oven to 450. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven. Roast for 30-35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with vinegar after serving.
1 cup chopped garlic scapes
1/3 cup walnuts or pine nuts
juice of 1 lemon
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup extra-virgin olive oil
salt and pepper, to taste
Blend garlic scapes, nuts, lemon, and cheese in a food processor or blender. Slowly drizzle in the oil with the motor running and blend until emulsified and smooth. Add more oil if you desire a smoother consistency. Add salt and pepper to taste.
½ Tbsp. olive oil
½ small onion, diced
1 tsp. minced garlic (can use garlic scapes)
1 cup uncooked quinoa, rinsed
½ cup cooked lentils
1 cup chopped fresh mushrooms
2 cups vegetable broth
3 cups chopped Swiss chard greens
6-ounce bag dried cranberries
½ cup poppy seed dressing
Directions: Heat the oil in a large pot over medium heat. Stir in onion and garlic; sauté 5 minutes or until the onion is tender. Mix in quinoa, lentils, mushrooms and broth. Cover and simmer 20 minutes; remove from heat. Gently mix chard into the pot; cover and let sit 5 minutes or until chard is wilted. Stir in cranberries and dressing; chill at least one hour to allow flavors to blend.
Makes about 5 cups. Per ½ -cup serving: 170 calories, 5 g fat, 3 g protein, 28 g carbohydrate,
3 g fiber, 230 mg sodium
What is quinoa??
Quinoa is a great rice or grain alternative. It cooks faster than rice, and provides all 9 essential amino acids, making it a complete protein. Quinoa is actually a seed, native to South America. It tastes great and can be found boxed in many grocery stores, or available in bulk from food co-ops. The most common quinoa variety is tan in color, but red quinoa is also available.
1 package egg noodles
2 T Peanut Oil
1/4 c plus 3 T Soy Sauce
2 T Rice Vinegar
1 T Brown Sugar
1/2 boneless Chicken Breast, cut across the grain in thin strips
1 medium yellow onion
1 Red Pepper seeded and thinly sliced
3 Garlic scapes minced
1 head Napa Cabbage, shredded (easiest to cut horizontally through entire head)
Directions: Boil noodles until slightly tender, but not fully cooked. Remove from pan and drain. Make the sauce: In a small bowl mix 1/3 cup warm water, Soy Sauce, Vinegar, Sugar and Pepper– stir to dissolve sugar. (In a large pot or dutch oven) add 1 T of oil and heat. Add chicken and fry until brown, 2-3 minutes. Use a slotted spoon to remove chicken, transfer to bowl. Return pan to
high heat and add remaining oil. Add the onion, peppers, and fry until tender, about 5 minutes. Stir in the garlic, fry for 20-30 seconds, add cabbage and cook until it begins to wilt, about 3 minutes. Pour in the sauce and bring to boil. Stir in the noodles and chicken and mix well with the vegetables, cover and reduce heat to low, and cook, together until noodles are fully cooked.
1 1/2 lbs potatoes
1/2 cup butter
1/2 cup garlic scapes, very finely chopped
1/4 cup sour cream or plain yogurt
Directions: Cook potatoes in salted boiling water until tender. Melt butter& sauté scapes for about 5 minutes. Remove from heat & stir in cream. Drain potatoes & mash. Add garlic mixture& combine well.
1 bunch beet greens
1 medium red onion, chopped
2 garlic cloves, minced or (4 garlic scapes)
1/4 c olive oil
8 oz dry pasta (spaghetti and linguine work best)
(optional; 2 tbsp fresh herbs like oregano, basil, thyme)
1/4 c grated Parmesan cheese
4 oz creamy goat cheese (optional – but does make it nice and creamy)
Directions: Cook pasta according to directions and drain. Wash beet greens, separate the leaves from the stems, and chop the leaves coarsely. Sauté onion and garlic over medium-high heat in oil for about 5 minutes, until the onions are translucent. Add the beet leaves and continue to cook 5 minutes more, covered. Uncover the beets greens and season with salt, pepper, and optional chopped fresh herbs. Toss pasta with sautéed vegetables (pea pods), goat and parmesan cheese, moistening it with a 1/4 cup of pasta water if necessary. Makes 3-4 servings.
1 pint plain Yogurt, drain off liquid
2 cloves garlic, diced (or 1 TBS diced garlic scapes – if you still have them)
1/2 cucumber, seeded and chopped into little cubes
1 TBS fresh dill, finely chopped
Juice from lemon
Salt and Pepper to taste
Directions: Add all ingredients into a bowl, mix and chill for at least 30 minutes prior to serving.
The original recipe is used as a topping for falafel or gyros. I like to use it as a dip for veggies, a topping for chicken or fish, and as a thick salad dressing.
1 pound asparagus
3/4 pound mushrooms
2 TBS extra-virgin olive oil
1/4 pound spring onions
1/4 cup chopped garlic scapes (1/4” long)
1/4 cup dry white wine
1/2 cup vegetable broth
4 TBS unsalted butter
8 ounces fettuccine
1 TBS chopped chervil or flat-leaf parsley
Directions: Heat oil in a 12-inch sauté pan over medium-high heat. Add sliced mushrooms and cook, stirring, until lightly browned, about 5 minutes. Add sliced onions and chopped garlic scapes, cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.