Our breath be KICKIN’ yo! Allow me to show you why:
Reason #1: Garlic Scape Pesto – Take a bunch of garlic scapes, a few tsp of basil (I didn’t have fresh so I just used small frozen cubes from Trader Joe’s), grated parmesan, pine nuts, and some olive oil. Throw all of that in the food processor and prepare to be knocked on your ass by the sheer power of garlic pesto.
We tossed it with some rotini and had it with a summer salad of grilled corn, grilled asparagus, cilantro, roasted red peppers, olive oil, balsamic vinegar & a little squeeze of lime:
It was good. The lightness of the salad perfectly complimented the garlic power. PS – the asparagus I purchased at the farmer’s market was purple asparagus, but I soon found out that purple asparagus turns green when you cook it. Lame. I guess if you sprinkle some lemon juice or vinegar on the stalks before you cook them they stay purple. FOOD for thought, I guess. Puns.
Reason #2: White Bean & Garlic Scape Dip
I went to the farmer’s market this weekend and got more garlic scapes, so we used the rest of them tonight in this dip. Again, MEGA GARLICKY – the garlic is so powerful, it’s almost spicy. It’s like little warrior cloves are in my throat stabbing me with their yummy goodness.
We served this with a chicken saltimbocca recipe that was SO GOOD. I sauteed the rest of the kale from week 2 and substituted that for the spinach the recipe called for. Yum, dudes. YUM:
Very green looking plate, but trust me – it was very, very good. And PEAS. These did not come from the CSA (also from the farmers market), but FUCKIN’ PEAS. I love peas.
So, tomorrow is week 3! And we have yet to waste any food our first two weeks! We will celebrate by eating all of the garlic bean dip in breathing heavily in all of our friends’ faces. Oh, and we got an email tonight saying that there might be…you guessed it…GARLIC in our share tomorrow! Only time will tell…