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Rhubarb and Orange Smoothie

Rhubarb and Orange Smoothie

Rhubarb and Orange Smoothie

2 to 3 rhubarb stalks, about 6 ounces, cut into 1-inch lengths

Finely grated zest and juice of 2 oranges

3 to 4 tsp. honey

3 to 4 T. plain yogurt

 

Put the rhubarb in a saucepan with the orange zest and juice, honey, and 2 T. of water. Stir over low heat until the honey dissolves. Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Turn off the heat and let cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.) Put the rhubarb mixture in a blender with the yogurt and blend until smooth. Taste and add a little more honey if you like. Pour into 2 glasses and drink right away.

Strawberry, Rhubarb and Apple Crumble

Strawberry, Rhubarb and Apple Crumble

Strawberry, Rhubarb and Apple Crumble

2 C. quar­tered straw­ber­ries

3 Granny Smith green apples, peeled, halved, cored and cut into slices

3 stalks of rhubarb, diced

2 table­spoons freshly squeezed lemon juice

1 tea­spoon lemon zest

1/4 C. sugar

1/4 C. cup spelt flour

For the crum­ble

1/2 C. spelt flour

3/4 C. old-fashioned oats

1/4 C. sugar

1/4 C. brown sugar

1/2 tea­spoon salt

1/4 tea­spoon cin­na­mon

1/4 pound (1 stick) cold unsalted but­ter, grated

Method

 

Preheat oven to 400 degrees F. In a large bowl, add the strawberries, apples and rhubarb and toss with the lemon juice, zest, sugar, and flour. Place the mixture in a 9×13 baking dish. For the crumble, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Using a cheese grater, grate the butter into the bowl. With either your hands or a pastry blender, work the butter into the dry ingredients until it makes a coarse, crumbly mixture. Sprinkle crumble evenly over fruit. Place baking dish in the oven and bake for 40 to 45 minutes, until the crumble is golden brown and crisp, and the juices are bubbly. Serve either warm or room temperature.  (Or a cold slice as breakfast!)

Rose Petal Jam

Rose Petal Jam

Rose Petal Jam

2 ounces (approx. 2 C. lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)

2 C. organic cane sugar

3 T. fresh lemon juice

1 tsp. Pomonas fruit pectin

 

Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes. Add 1 ¾ C. of sugar into the simmering petals. Stir to dissolve the sugar crystals. Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges. Simmer 10 minutes. Mix the remaining ¼ C. sugar and pectin in a bowl. While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping. Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals. This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option. Notes: you can use dried petals…. 1/3 C. dried = 1 C. fresh (readily available in natural food stores, in the bulk herb section) Try it on vanilla ice cream.

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

2 C. cherry tomatoes; halved (amount after slicing)

1/2 C. dark plums; chopped (optional)

1/2 C. sugar + 1/2 C. date honey

1 T. lemon juice

2 star anise seeds

 

Over medium heat, combine all the ingredients. Bring it to a boil, constantly stirring for about 10 minutes. When film begins to form spoon it off and discard. After about 10 minutes, let it simmer for about 5 more minutes. You don’t have to stir it but keep an eye to make sure nothing is sticking and burning. Turn off the heat, let it sit for about 10 minutes or so and then transfer to a jar. It stays good for about 2 wks.

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

 

1½ pounds (about 3 to 4 small) zucchini, thinly sliced lengthwise on a mandolin or with a vegetable peeler

2 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 small shallot, thinly sliced on a mandolin or finely minced

1 tablespoon finely grated lemon zest

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh marjoram

Pecorino Romano cheese shavings, for garnish (optional)

 

In a colander sitting over a bowl or in the sink, combine the zucchini ribbons and salt. Toss well to coat the ribbons and set aside for 10 minutes. After 10 minutes, gather up the zucchini in several large handfuls, and gently squeeze some of the moisture out of each. In a large bowl, mix the lemon juice with the shallot and a small pinch of salt. Add the zest and whisk in the oil in a slow, steady stream. Stir in the marjoram and add the zucchini ribbons to the bowl, tossing to evenly coat them. Serve immediately, topped with the cheese shavings.

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

1 garlic clove

3 oil cured anchovies

1 oz lemon juice

1.5 oz Fonterutoli extra virgin olive oil

salt and freshly ground pepper to taste

 

8 oz green zucchini (whole)

8 oz yellow zucchini (or yellow crookneck squash) (whole)

2.5 oz arugula

 

Crush the garlic in a mortar and pestle. Add the anchovies and crush them too. Add the lemon juice and combine with the garlic and anchovies and then add the olive oil, stirring it all together to emulsify the dressing.  If you have a mandoline slicer, (I particularly like the Benriner Japanese Mandoline Slicer), now is the time to use it. Wash and dry the zucchini and cut off the ends. If the zucchini is less than 7″ or 8″ leave it whole, otherwise cut it in half, making two shorter pieces.  Using the medium tooth slicer for the mandoline, cut julienned strips of zucchini, down to the center portion where the seeds are. Discard the centers or use for something else. When you are done with both squash, you should have approximately 3 cups of julienned zucchini. If you don’t have a mandoline, cut the zucchini into very thin strips and then julienne (matchstick) slices.  In a large bowl, toss together the julienned green and yellow zucchini and the arugula. Whisk the dressing if it has separated and then dress the salad with all of it. Season to taste with salt and pepper.

‘Dragon’s Breath’ Caesar Salad

‘Dragon’s Breath’ Caesar Salad

3/4 C. mayonnaise
1/4 C. olive oil
3 cloves garlic, crushed
3-4 filets anchovies, finely chopped
1 tsp. Worcestershire sauce
2 tsp. dijon mustard
2 tsp. lemon juice, and maybe more
1/4 C. fresh parmesan cheese, plus more for sprinkling

Romaine lettuce, torn in pieces
something crunchy: croutons are traditional, I also use toasted nuts

Whisk the dressing ingredients together, and toss a few spoonfuls with a bowlful of salad. This is one salad that’s better to toss all together rather than drizzle on the dressing at the table. Sprinkle with the croutons or nuts and some extra parmesan cheese. Make sure everyone you’ll be breathing around eats some too!

Lemony Zucchini Linguine

Lemony Zucchini Linguine

Lemony Zucchini Linguine

5 oz dried linguine

2 mixed-color zucchini

1/2 a bunch of fresh mint (Â¥2 oz)

1 oz Parmesan cheese

1 lemon

Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 T. of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with 1 tsp. of extra virgin olive oil before tucking in.

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

 

1 pound rhubarb, trimmed and cut into small chunks

Zest and juice of 1 orange

Zest and juice of 1 lemon

1-inch piece fresh ginger, peeled and finely chopped

5 ounces plain yogurt

 

Preheat the oven to 35O°F. Put the rhubarb, zests, juices, and ginger in an ovenproof dish. Bake uncovered for 30 to 40 minutes. Allow to cool and then transfer to an airtight container. The rhubarb compote will keep in the fridge for 1 to 2 days. To make the yogurt, swirl 2 T. of the rhubarb compote through the yogurt.

Tomato Egg Cups

Tomato Egg Cups

6 large beefsteak or heirloom tomatoes

6 whole organic eggs

6 egg whites

1 tbsp fresh thyme

Sprinkle of feta cheese

Chives, chopped

 

Preheat oven to 450°F (230°C). Begin by cutting the top from each tomato, about a quarter of the tomato. With a paring knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out. Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato. Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked. When they’re ready, sprinkle with chopped fresh chives. 

 

 

Version Two

 

4 medium-size vine-ripened tomatoes

Kosher salt and freshly ground black pepper to taste

4 large eggs

4 tablespoons shredded white cheddar cheese

4 slices toast, cut into strips (as shown in the picture)

 

Preheat oven to 425° F. Slice off and set aside the top third of each tomato. Scoop out the seeds.Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops, for 10 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”—as your child might be delighted to know) for dipping.

Yellow Tomato Custard

Yellow Tomato Custard

Yellow Tomato Custard

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 T. of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In skillet, sauté the tomato chunks in olive oil over medium-high hear until they are soft and falling apart. Continue to cook for 10 minutes more to allow tomatoes to get even softer and thicken up a bit, stirring frequently. It should reduce down into a puree of about 2 cups. Meanwhile, grease your baking cups with butter and place in a large deep pan. Preheat the oven to 325 degrees. Remove tomatoes from heat and allow to cool five minutes. Measure out 2 cups of tomato puree and add to blender with eggs, salt and saffron; liquefy. Strain mixture into a large measuring cup. You want 4 cups of custard. Add custard to the baking dishes and place the large pan into the oven. Pour boiling water into the large pan to about halfway up your custard cups. Bake in the water bath until the custard is set around the edges and just slightly jiggly in the middle. (30 minutes for a 11×7 ceramic baking dish – your times will vary depending on container)

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

6 T. unsalted butter, well chilled

2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 pounds cherry tomatoes (about 2 pints), stemmed

1 cup all-purpose or white wheat flour

2 teaspoons baking powder

1 teaspoon fresh thyme leaves, finely chopped

1 cup grated sharp cheddar cheese

3/4 cup buttermilk

A few dashes of Tabasco or favorite mild hot sauce

 

Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in” the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

1 cup Ricotta Cheese

¼ cups Parmesan Cheese

1 whole Lemon, Juiced And Zested

¼ cups Chopped Basil

Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms

1-½ cup Flour

1 T. Baking Powder

1-½ cup Soda Water

Vegetable Oil, For Frying

More Lemon Slices For Serving

 

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!

Rhubarb Sorbet

Rhubarb Sorbet

5 C. sliced rhubarb (about 1 1/4 lb.)
1 quart water
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 T. fresh lemon juice

Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.

Yield: 8 servings
Serving size: 1/2 C.

Calories: 107
Fat: 0.1g
Fiber: 0.1g

Orzo Salad with Corn, Green Beans, and Tomatoes

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans

1 1/2 C. dried orzo pasta (8 oz.)

3 ears fresh corn (10 to 14 oz. each; see notes)

1/2 C. white wine vinegar

1/2 C. extra-virgin olive oil

1/2 C. minced shallots

2 T. Dijon mustard

2 T. minced fresh tarragon or 2 tsp. dried tarragon

Salt and pepper

2 C. cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

Vignarola: An Italian Spring Stew

Vignarola: An Italian Spring Stew

10 tsp. extra virgin olive oil
1 clove garlic, minced
3 heaping tsp. minced fresh spearmint
Coarse salt and freshly ground pepper
1/2 C. Italian dry wine, preferably Frascati
3 medium artichokes, cleaned, trimmed and sliced into 1/4″ slices
1 1/2 C. new potatoes
2 small white onions
3 1/2 lb. fresh fava beans, shelled and peeled
3 lb. fresh peas, shelled (or 1 lb. package frozen peas)
3 heaping tsp. minced Italian parsley
1 lemon, juiced

Heat 4 T. of the oil in a large saucepan over medium heat. Add the garlic, mint, a pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and about 1/2 C. cold water. Add the artichokes and cover the saucepan. Raise the heat to high and bring the liquid to a boil. Lower the heat and simmer, covered, until the artichokes are tender, about 30 to 40 minutes. Peel the potatoes and slice them into rounds the thickness of a quarter. Peel and thinly slice the onions. Heat 4 T. of the oil in another saucepan over medium heat. Add the onions and sauté until translucent, about 1 to 2 minutes. Add the fava beans and potatoes to the onions and cover with cold water. Cover the pan and bring to a boil. Add the shelled peas to the favas and potatoes, topping with hot water to keep the vegetables covered. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 to 30 minutes. Remove the saucepan from the heat. With a slotted spoon, transfer the vegetables to the saucepan with the artichokes. Stir in a pinch each of salt and pepper and simmer uncovered for 30 minutes. Stir in the parsley and serve the vignarola hot in soup bowls drizzled with the remaining olive oil and lemon juice to taste.

Lilac Jelly

Lilac Jelly

Lilac Jelly

4 c. lilac flowers

4 c. sugar

1 pkg. or 6 tbsp. powdered pectin

3 tbsp. lemon juice

1/4 tsp. butter

 

Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make “lilac tea.” Let the lilac mixture sit for about an hour. Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs. The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors! Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.  How to make and can homemade lilac jelly from fresh lilac flowers. A unique gift idea with a wonderfully floral taste and scent!

 

Canning Instructions:  Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.  Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two.  Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Provencal Tomato Tart (Tarte aux tomatoes)

Provencal Tomato Tart (Tarte aux tomatoes)

tomato tart

Preheat an oven to 375 degrees F. Defrost 1 sheet frozen puff pastry (preferably all-butter pastry) from a 14–17-oz. box according to package directions. If the package contains 1 sheet, cut the pastry in half; if the package contains 2 sheets, just use 1. Roll out the dough slightly on a floured surface to smooth it out.

Place the pastry sheet on a parchment-lined, rimmed baking sheet and use a paring knife to gently score a 1/4” border around the edge. Using a fork, prick the pastry all over inside the border to release steam while baking.

Spread the bottom of the dough with a thin layer of Dijon mustard, and then cover with a single layer of snugly packed tomato slices, preferably heirloom tomatoes in several colors, that have been sprinkled with sea salt and drained on a paper towel to remove excess moisture. Drizzle with extra-virgin olive oil and sprinkle with freshly ground black pepper and chopped fresh thyme. Top with grated Gruyere cheese. Bake until the crust is golden and the tomatoes have collapsed. It should take about 20 to 25 minutes. Check at 20 minutes and continue to cook until pastry is golden. Remove the tart to a rack and let it cool for 20 minutes or so before slicing it into wedges.

Variations: Add slivers of kalamata olives over the cheese before baking. Or sprinkle the cooked and cooled tart with torn bits of fresh basil right before serving.

Cheesy Baked Tomatoes

Cheesy Baked Tomatoes

Cheesy Baked Tomatoes recipe at TidyMom.net2 tomatoes
1/4 cup fresh grated parmesan cheese
1/4 cup mozzarella, grated
fresh basil, chopped
Extra Virgin Olive Oil
Kosher salt
fresh ground pepper

Preheat the oven to 450 F. Cut the tomatoes into slices, approximately 1/3 to 1/2 -inch thick. Place tomato slices in baking dish. Season with kosher salt, then top with parmesan, mozzarella, basil and pepper. Drizzle with olive oil. Bake in center of oven for 10-15 minutes, or until tomatoes are tender and the cheese is melted.

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 lb. extra-lean ground beef or ground turkey breast
2 T. whole wheat bread crumbs
2 T. liquid egg substitute or 1/2 egg
3/8 tsp. ground black pepper
1/4 tsp. dried Italian seasoning
3 T. grated Parmesan cheese
1/2 onion, finely chopped
1 cloves garlic, minced
1 zucchini, halved lengthwise and sliced
1/2 yellow squash, halved lengthwise and sliced
1/2 can (8 oz.) Italian-style cut tomatoes
1/2 can (8 oz.) crushed tomatoes
2 T. chopped fresh basil
Sprig basil, for garnish

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 tsp. of the pepper, the Italian seasoning, and 2 T. of the cheese. Form into balls the size of walnuts. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 tsp. pepper, the remaining 1 T. cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

Making Use of Greens – Garden, Forage or Bartered

Making Use of Greens – Garden, Forage or Bartered

If using foraged greens – please be sure you are CERTAIN of what you are harvesting. Some of these plants have look alikes that are most definitely NOT safe to eat.

2 large bunches Greens. So many options — Swiss Chard, Spinach, Mustard Greens, Turnip Greens, Dandelion Leaves, Purslane, Lamb’s Quarters, Milk Thistle Leaves (Just handle carefully, use scissors to snip off the edges), Plantain (the wild plant, not the banana like food), Collards, Chickweed, Garlic Mustard, Field Mustard, Wintercress, Burdock, Broadleaf Dock, Curly Dock

2 T. cooking fat (I like olive oil, but coconut oil, leftover bacon grease, whatever you have)
1 (15-oz.) can butter beans or white kidney beans, drained and rinsed (or soak overnight and boil until ready to use from dried)
2 T. tabasco brand Green Jalapeño Pepper Sauce
1 tsp. salt

If dealing with a green that has a thick stem that extends into the leave, remove this first, then coarsely chop. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add greens and cook until wilted, but still bright green, stirring frequently. Stir in beans, tabasco Green Sauce and salt. Cook over medium heat until mixture is heated through.

Rhubarb-Almond Tart

Rhubarb-Almond Tart

Butter pastry (directions follow)
1 lb. rhubarb
1 C. sugar
1 C. blanched almonds
6 T. (3/8 lb.) butter or margarine
2 large eggs
1/4 tsp. almond extract

Press butter pastry dough evenly over bottom and up sides of a 10-inch tart pan with removable rim. Bake in a 300° oven until pale gold, about 20 minutes (about 15 minutes in a convection oven). Use hot or cool. Rinse rhubarb, trim and discard dried ends, and cut stalks into 1-inch lengths. Put in a 10- to 12-inch frying pan and mix with 5 T. sugar and 1/4 C. water. Let stand 10 minutes, then stir and set over medium-low heat. When water boils, turn rhubarb pieces over once and cook about 2 more minutes. Remove from heat. Meanwhile, in a food processor or blender, whirl nuts to a fine powder. To processor, add remaining sugar and the butter, eggs, and almond extract. Whirl until well blended. Or put the ground almonds in a bowl, add remaining sugar and the butter, eggs, and almond extract, and beat with a mixer until well blended. Pour almond mixture into pastry. With a fork or slotted spoon, lift rhubarb pieces from cooking liquid (save liquid for other uses) and arrange in a pattern on filling. Bake in a 350° oven until filling, which rises around rhubarb, is golden brown and center is firm when pan is gently shaken, 35 to 50 minutes (25 to 40 minutes in a convection oven). Let cool at least 15 minutes; remove pan rim to cut. Serve warm or cool.

Butter pastry: In a food processor or bowl, combine 1 1/3 C. all-purpose flour and 1/4 C. sugar. Add 1/2 C. (1/4 lb.) butter or margarine, in chunks. Whirl, or rub with your fingers, until fine crumbs form. Add 1 large egg yolk; whirl, or mix with a fork, until dough holds together. Firmly pat into a ball.

Tomato and Sweet Onion Crumble

Tomato and Sweet Onion Crumble

1 T. olive oil
2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced
3 cloves garlic, peeled and minced
2 lb. ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick)
1/3 C. chopped fresh basil
3 T. chopped fresh oregano leaves
Salt and pepper
4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks
1/4 C. (1/8 lb.) butter
1/2 C. grated parmesan cheese

Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes. Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

Bread and Butter Pickles

Bread and Butter Pickles

2 lb. medium Pickling Cucumbers
5 C. thinly sliced Onion
½ C. Salt
3 C. Water
1 ½ C. granulated Sugar
2 tsp. Mustard Seed
1 ½ tsp. Ground Ginger
1 tsp. Ground Turmeric
3 C. Distilled White Vinegar
2 cloves Garlic

Wash cucumbers; cut crosswise into 1/9” slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within ½ inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.

Stuffed Baby Zucchini   

Stuffed Baby Zucchini   

Stuffed Baby Zucchini

 

12 Baby Zucchini (3” long)

2 T. Olive Oil

1 Clove Garlic, Pressed

2 Green Onions, with Green Tops, Minced

2  Plum Tomatoes, Diced

2 T. Parsley

½ tsp. Thyme Leaves, dried, or double, fresh

Salt & Pepper to taste

 

Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a large skillet. Add the garlic, onions, tomatoes, parsley, zucchini pulp, thyme and ground black pepper to taste. Sauté over medium heat until the vegetables are soft and blended (about 5 minutes). Add salt to taste. Spoon the filling into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as a finger food.

Penne with Peas, Pea Greens and Parmesan

Penne with Peas, Pea Greens and Parmesan

1 pound fresh peas, shelled (about 3/4 C.)
6 oz. pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 T. extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 C.)
Salt and freshly ground pepper
1 T. chopped fresh tarragon
1 T. chopped fresh parsley
¾ pound penne
1 to 2 oz. Parmesan, grated (1/4 to 1/2 C., to taste)

Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 C. chopped leaves and tender stems. Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 C. the steaming water and heat through. When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 C. the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Canning Garlic Green Beans

Canning Garlic Green Beans

Canning Garlic Green Beans

5 lbs green beans, Fresh

water

salt (optional)

garlic clove, Whole

 

Wash and break green beans, then wash and rinse again. Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes. Meanwhile, sterilize jars in boiling water bath and sterilize seals. Place 1 garlic clove into jars. Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace. Add 1/4 tsp salt to each pint. Wipe rims of jars, place hot seals on jars and tighten bands. Place in pressure canner and process 20 minutes at 10 lbs pressure.

Quick Pickled Sugar Snap Peas with Mint

Quick Pickled Sugar Snap Peas with Mint

Depending on the size of your pickling container and how tight you fill it with veggies, you may need to make extra pickling brine to top it off.

1 pound (455g) sugar snap peas or snow peas, ends trimmed
1/2 medium onion, sliced thin
1/2 C. (30g) chopped fresh mint

1 C. (240ml) water
2/3 C. (160ml) distilled white vinegar
Zest of 1 large lemon
Juice of 1 large lemon (about 3 T.)
1 tsp. (15ml) sugar
1 tsp. (15ml) kosher salt
2 tsp. (10ml) coriander seeds
1 tsp. (5ml) cumin seeds

In a 2-quart (2-L) jar, layer the peas, onion, and mint. Make the pickling brine: In a large bowl, combine 1 C. (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds). Pour the brine into the container with the peas, covering them completely. Refrigerate for at least 3 hours before eating.

Mixed Pepper-Pear Chutney

Mixed Pepper-Pear Chutney

2 pears, chopped
2 large tomatoes, chopped
1 medium yellow onion, chopped
1 lb. mixed chili peppers, chopped – I used a number of sweets and some spicy ajis from our garden
1 C. apple cider vinegar
1 C. brown sugar
3 tsp. ginger powder
1 tsp. ground mustard
Salt and pepper to taste
2 T. olive oil

Heat a large pot to medium heat and add the olive oil with all of the fruit and vegetables. Cook them for about 10 minutes, stirring often, to cook them down. Add remaining ingredients and bring to a bowl. Reduce heat to low and cook about an hour to thicken the chutney. At this point you can process the chutney to smooth it out or keep it as-is – nice and chunky. Alternatively, instead of keeping everything in the pot, you can transfer your mixture to a slow cooker after cooking it all down a bit in the pot and let it cook low and slow, on the low setting, about 3 hours. It will turn into an excellent chutney!

Rhubarb Orange Vanilla Jam

Rhubarb Orange Vanilla Jam

6 C. granulated sugar
2 large navel oranges
5 C. finely chopped rhubarb
1 vanilla bean
One (1.75-oz.) package regular powdered pectin
1/2 tsp. unsalted butter

If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.

Measure the sugar into a large bowl and set aside. Wash one of the oranges and remove the rind in quarters. Thinly slice the rinds lengthwise, cutting away any excess pith. Chop the strips of rind crosswise into small pieces. Squeeze juice from both oranges. You should have about 1 C.. If you don’t, make up the difference with water.

Combine the orange rinds, orange juice, and rhubarb in a large, heavy-bottomed pot. Split the vanilla bean lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot. Sprinkle the pectin evenly over the fruit and bring to a full boil over medium-high heat, stirring frequently.

Add the sugar to the pot all at once, stirring until dissolved. Add the butter and continue to cook, stirring constantly, until the mixture comes to a full rolling boil. Boil hard for one minute. Remove the pot from the stove and skim any foam from the surface of the jam.

Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight. Place the jars on a rack in pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover the pot, and allow the jars to rest for five minutes. Remove the jars and allow them to rest undisturbed on the countertop for six hours or overnight.

Green Tomato Pickles

Green Tomato Pickles

Gram’s Note: Good for the toms that don’t ripen in the fall

4 qt. sliced Green Tomatoes
6 medium Onions, sliced
1/2 C. Salt
1 1/2 C. Sugar
1 T. ground Mustard
1 T. Mustard Seed
1 T. Celery Seed
1 T. Allspice
1 T. Whole Black Peppercorns
4 C. Vinegar

Use fairly small green tomatoes. Cut out the stem end and slice into 1/2” thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.

Cucumbers & Snow Peas with Yogurt Chive Dressing

Cucumbers & Snow Peas with Yogurt Chive Dressing

2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!

Dilled Green Tomatoes

Dilled Green Tomatoes

Small Green Tomatoes
Celery Stalks
Green Bell Peppers
Garlic
Fresh Dill
2 qt. Water
1 qt. Vinegar
1/2 – 1 C. Salt (to taste preference)

Prick well washed tomatoes several times with fork and pack into sterilized jars with 1 stalk celery and 3-4 strips of bell pepper per jar. Add 1-2 cloves garlic and 3-6 heads dill. Bring remaining ingredients to a boil, stir to dissolve salt and pour boiling over vegetables. Seal jars. Let stand 4-6 weeks before using.

Rhubarb Simple Syrup & Enticing Spring Cocktails

Rhubarb Simple Syrup & Enticing Spring Cocktails

Rhubarb syrup is vividly pink and brightly flavored. Try using the colorful syrup over ice cream or pound cake, in all sorts of mixed drinks, and to make your own strawberry rhubarb sorbet.

Rhubarb Simple Syrup
1 C. rhubarb, cut into half inch chunks
1 C. granulated sugar
1 1/4 C. water

Place all ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until rhubarb is falling apart, about 25 minutes. Remove from heat and, using a fine mesh strainer, strain syrup from rhubarb solids. Reserve solids for another use. (For example, mix solids with lemon juice for luscious rhubarb jam.) Return strained syrup to stove top and simmer for an additional 25 minutes or until the syrup coats a spoon and has become brightly pink. Cool syrup, transfer to a sealed container, and keep refrigerated.
Makes 1 C.
Rhubarb Bloom

1 1/2 oz. No. 209 gin
3/4 oz. lime juice
1/2 oz. rhubarb simple syrup
8 mint leaves
1 sprig mint

Combine gin, lime juice, syrup and mint leaves in a pint glass, add ice and shake very hard. Pour through a fine mesh strainer into a cocktail glass. Garnish with a fresh sprig of mint.
Flamingo Soda

2/3 C. freshly squeezed orange and/or lemon juice
1/3 C. rhubarb simple syrup
Soda water to your liking.
Pour the juices and rhubarb syrup in a large glass over ice. Pour soda water until it reaches the top. Taste and add more syrup if it needs sweetening.
Sunrise Cocktail

1 dash of angostura bitters
1 sugar cube
1 tsp. rhubarb simple syrup
Cold, dry champagne
Twist of orange peel

Add a dash of bitters to sugar cube in the bottom of a chilled champagne glass. Add rhubarb syrup and slowly pour in the champagne. Garnish with a twist of orange peel.

Duxelles Stuffed & Fried Squash Blossoms

Duxelles Stuffed & Fried Squash Blossoms

1/2 lb. mushrooms (white or cremini)
2 T. sweet butter
3 T. finely chopped shallots
Salt and pepper to taste
1 tsp. chopped fresh thyme leaves
1/4 C. dry vermouth or dry white wine

Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (A kitchen towel, not a paper towel.) Twist towel around mushrooms and wring out as much liquid as you can over the sink. THIS is what you’re saving your expensive olive oil for. Heat a large skillet over medium heat. Add 1 T. butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and release their rich, mushroomy scent; about 5 minutes. This is where you should pay attention that the mixture is not too watery. You may need to turn up the heat a bit to evaporate the liquid. Add the remaining butter then the vermouth or wine and cook until evaporated. Remove from heat and let cool. My husband likes to put the mixture into a strainer over a bowl to get even more of the excess moisture out before stuffing. You will need about 1/2 C. to 1 C. good quality olive oil depending on how many blossoms you are going to make. I make as many as I’ve collected, which is usually between 5 and 10. 10 big blossoms will take closer to a cup. This recipe really uses the oil as one of its flavors so the better the oil, the better the end result.

Clean the blossoms. Don’t wash with water. Instead use a paper towel and gently wipe them clean. I always listen and look for buzzing inside – there will be bugs, even bees stuck in the flowers. This is a good thing…it means your flowers are sexy! Wipe them away, or preferably, shake them outside so that they can flirt with some more of your flowers! Stuff the blossoms. Take about a T. the duxelle mixture (if you haven’t already eaten all of it right from the pan) and carefully scoop into the blossom. Twist the end of the blossom a bit to keep the mixture inside. This is where you will appreciate having big, perfect flowers – small ones are difficult to fill with much. Heat the olive oil on medium high heat in a pan until the oil is hot enough to spatter about when you toss a little crumb of your thyme in it. You should have a nice thick layer of oil – not so much that the blossoms will be floating in it, but enough that there is some ‘frying’ happening when the blossoms go in. Gently glide the stuffed blossoms into the pan one by one. Very carefully push them around with a wood spoon or spatula until the turn from looking like something raw to something slightly browned and cooked. There won’t looked fried per se, but more like the juicy yum-boms that they are. Once they’re done, lift the blossoms out of the pan. Drain them a bit on a paper towel if you must. Line up the cooked blossoms on a pretty plate. Serve immediately.

Marinated Peppers

Marinated Peppers

1 ½ lb. Peppers
¼ C. Bottled Lemon Juice
¾ C. White Wine Vinegar
¼ C. Olive Oil
1 ½ tsp. Sugar
½ tsp. Aleppo Pepper
½ tsp. Salt
¼ tsp. Pepper

Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer. Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil, place the peppers on the pan, and slide the pan under the broiler. Cook the peppers for 1 to 2 minutes per side under the broiler, until they are uniformly charred and they have collapsed inside their skins. Remove the pan from the broiler and cover the peppers with another length of aluminum foil. Let the peppers rest until cool enough to handle. While the peppers cool, make the pickling liquid. Combine the lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt, and black pepper in a medium saucepan. Bring to a boil and then lower the heat to low to keep the brine warm until the peppers are prepped. Once the peppers are cool, peel away the skin and remove the seeds and cores. Tightly pack the peeled peppers into the prepared jars and cover with the pickling liquid, leaving a generous 1/2 inch/12 mm of headspace. Using a wooden chopstick, gently prod the peppers to dislodge any trapped air bubbles. Add more liquid to return the headspace to 1/2 inch/12 mm, if necessary. When the jars are nicely packed, wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Zucchini Spread

Zucchini Spread

3 1/2 C. zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 C. fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving.

Savory Mint Sauce

Savory Mint Sauce

This is one of the simplest sauces to make, and one of the most versatile. In Sicily it is known as zogghiu and is believed to be Maltese in origin. It is used to dress grilled fish, meat, and vegetables. It is also delicious spooned onto grilled bread and topped with fresh summer tomatoes. In this version, I’ve added some chopped walnuts to the basic sauce for a little extra body. See the variations that follow for more ways to switch up this spunky, garlicky sauce.

2 lightly packed C. (28 g) fresh mint leaves
2 lightly packed C. (28 g) fresh flat-leaf parsley leaves
2 large cloves garlic, coarsely chopped
1 tsp. fine sea salt
1/4 C. (28 g) coarsely chopped walnuts
3 T. white wine vinegar
3/4 C. (165 g) extra-virgin olive oil, plus more to cover

Place the mint and parsley leaves, garlic, and salt in the bowl of a food processor fitted with the metal blade. Pulse briefly to chop the leaves. Add the nuts and pulse again until everything is coarsely chopped. With the motor running, add the vinegar, 1 T. at a time. Turn off the motor and scrape down the sides of the bowl if necessary. Then, with the motor running, drizzle in the oil. You should end up with a sauce that is somewhat thinner than classic basil pesto, but thick and spoonable nonetheless. Scrape the sauce into a jar or container and top off with a thin layer of olive oil. Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months. If you like, divide the sauce between two or three containers before storing.

Variations
Add 3 or 4 anchovy fillets and 1 T. capers.
Substitute almonds for the walnuts.
Add a handful of finely chopped olives and a generous pinch of dried peperoncini flakes or minced fresh peperoncini.

Garlic Scape and Arugula Pesto

Garlic Scape and Arugula Pesto

8 ounces/225 S garlic scapes (2 to 3 bunches)
1 cup/20 g packed arugula leaves
1/2 cup/70 g pine nuts, toasted
1/4 cup/25 g grated Parmesan cheese
1/4 cup/60 ml olive oil, plus more as needed
Salt and freshly ground black pepper

Chop the garlic scapes into l-inch/2.5 cm lengths and combine them with the arugula leaves, toasted pine nuts, and Parmesan cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the 1/4 cup/60 ml of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste. Pack the pesto into a half-pint/250 ml jar (if you’re freezing it, try dividing it between 2 quarter-pint/125 ml jars). Cover with a thin layer of olive oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.