Recipes from The Worm’s Voice for this week. Enjoy!
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Garlic Scape Pesto from MaryJane Butters
¼ pound (8-10) garlic scapes 1 cup grated Parmesan cheese
½ cup olive oil 3 tablespoons fresh lime juice
1. Puree garlic scapes and olive oil in a blender or food processor or blender until smooth.
2. Stir in Parmesan cheese and lime juice and salt to taste.
Garlic Scape and Lovage Finadene Sauce
This sauce, from MaryJane Butters, is good as a dip, a condiment, for meats and vegetables, and added to salads.
½ cup fresh lime juice (about 3 limes)
1/8 cup cold water
1 teaspoon salt
2 scallions or 1 small spring onion, chopped
3 tablespoons garlic scapes chopped
1 fresh jalapeno, seeded and minced
1 tablespoon fresh lovage, chopped
1. Combine lime juice, water, and salt in a non-metal mixing bowl and wisk until the salt dissolves.
2. Stir in scallions/onions, garlic scapes, jalapeno and lovage. Refrigerate for up to 1 week. Yeilds 1 cup.
Roasted Garlic Scapes from MaryJane Butters
8 whole garlic scapes & 1 tablespoon olive oil
Preheat 350F. Place garlic scapes on foil and drizzle with olive oil. Bake for 20 mintues, or until scapes are softened. Yeilds 2 servings.
Crustless Spinach Quiche (Meal for 4)
Adapted from Cabot Vermont Recipe database
This is a great basic recipe- you can add just about any
type of vegetables to the mix to create your own dish.
2 tsp canola oil
1 ½ red onions (including green stems) thinly sliced
2 garlic scapes, thinly sliced
4 cups fresh spinach, chopped
1 ½ cups grated Cabot 75% Reduced Fat Cheddar (about 6 ounces)
6 large egg whites
1 large egg
1/3 cup non-fat cottage cheese
¼ tsp ground red pepper (cayenne)
1/8 tsp salt
1/8 tsp grated nutmeg
1. Preheat oven to 375 degrees F. Coat 9-inch pie plate with cooking spray; set aside.
2. In nonstick skillet over low-medium heat, cook spinach until wilted; drain and set aside.
3. In a separate skillet over medium-high heat, heat oil. Add onion (and/or garlic scapes) and cook, stirring for 5 minutes or until translucent. Add spinach and stir until moisture has evaporated, about 3 minutes longer.
4. Sprinkle cheese evenly in prepared pie plate. Top with spinach mixture.
5. In medium bowl, whisk together egg whites, egg, cottage cheese, red pepper, salt, and nutmeg. Pour egg mixture evenly over spinach.
6. Bake for 30 – 40 minutes, or until set. Let stand for 5 minutes, then cut into wedges and serve.