Tag Archives: spring

Garlic Scape Pesto with Toasted Pumpkin Seeds

Garlic Scapes.  Who knew they even existed?  They are not the kind of thing you generally see on a grocery store shelf and people very rarely know what they are unless they garden or belong to a CSA.  I will be completely honest that I had never seen them before joining our farm share — and I love to cook with unique ingredients.  So technically speaking, the garlic scape is the green stalk of a young garlic plant.  (They continue to exist when the plant matures, they just aren’t really edible any more.)  Obviously, they have a very garlicky flavor, but are somewhat like a cross between garlic and a curly, dense scallion.

As I was making the pesto last night, I began to think of the many uses for it.  It is truly delicious and I think I like it more than regular basil pesto.  On the simplest level, toss some of the warm scape pesto with hot pasta and you have a treat.  We did that last night with some local asparagus, which made a great, light dinner.  (BTW, I am not eating wheat right now, so I had the Bionaturae gluten-free spaghetti and it was delicious.  Highly recommend it for those off gluten or wheat.)  The kids absolutely devoured it and wanted more.

But other than pasta, the possibilities are endless — mixed in with sour cream and/or cream cheese for a dip or spread, as a sauce on a white pizza with fresh mozzarella, in omelets, mixed into soups or tomato sauces, extended with a bit of lemon juice or vinegar for a salad dressing, tossed with veggies for roasting, mixed with white beans and sausage for a warm salad, used as a basis for a pasta salad, spread on toasts or bruschetta for a quick appetizer (or on a sandwich), or mixed into hummus or white bean dip, etc.

The pesto keeps well in the refrigerator and it is also easily frozen so you can enjoy it when the garlic scapes are no longer around. This version is nut-free for my allergic daughter, but I love the richness of the toasted pumpkin seeds. I’m sure any type of nuts or seeds would work, however.

Get to the farmer’s market now and ask around for garlic scapes.  If you are like me, you will want to eat this directly off the spoon.

Garlic Scape Pesto with Toasted Pumpkin Seeds

Makes about 2 1/2 cups

15 garlic scapes, trimmed and roughly chopped
3/4 cup toasted pumpkin seeds
1 cup olive oil
1 t salt
Freshly ground pepper
3/4 cup freshly grated parmesan

1.  In the bowl of a food processor, add garlic scapes, toasted pumpkin seeds, olive oil, and salt and pepper.  Process until smooth, scraping down sides as necessary.

2.  Place into a small bowl and stir in parmesan cheese.  Taste for seasoning and adjust if necessary.

 

Springtime Grilled Chicken Bread Salad with Roasted Asparagus and Fennel

There are certain recipes that have nearly cult followings online, and the Zuni Cafe Roast Chicken and Bread Salad is one of them.  I’ve never had it in person, but have heard so many people rave about it that I recently decided to put my own spin on it.  It seemed fitting — fresh, small game hens and asparagus from the farmer’s market, and a loaf of sourdough bread from a wonderful bakery downtown.  I hadn’t planned to make it, but sometimes things just come together at the right time.   I made it on a week night, but my bet is that you might want to save it for the weekend as it is somewhat more time consuming than other recipes I post.

That is not to say it is difficult, though.  It just requires more steps and separate preparation methods for multiple ingredients.  But in the end, it is beyond worth it.  The salad is garlicky and lemony with chewy bread toasted in olive oil, enriched with roasted asparagus and fennel, and topped with roasted chicken that will have you licking your fingers throughout.  It would make a fantastic dish for entertaining, because you can prep most of the ingredients beforehand, and then simply compose the salad after roasting or grilling the chicken.  (Just save it for guests who don’t mind deliciousness that necessitates finger licking.)

We split our game hens into halves and my husband grilled them over a charcoal fire (he gets props for the chicken being insanely good).  However, you could just as easily roast them in the oven halved or whole.  If you do them over charcoal, he would suggest starting the halves over the coals, skin side down, for a quick searing of the skin, and then moving them to the center to cook indirectly until they are just done.  Keep a drip pan underneath them as you would typically do in a charcoal fire, and save the drippings so you can mix a bit into the salad at the end.  Don’t overcook and let the chicken rest for ten minutes or so before serving so it stays juicy.

Just be sure to put a stack of napkins on the table and pour yourself a nice, chilled glass of white wine before you dig in.  Spring couldn’t get much more perfect.

Springtime Grilled Chicken Bread Salad with Roasted Asparagus and Fennel

Serves 4-6

2 small game hens, or 1 small roasting chicken
Olive oil
Fresh parsley, rosemary, thyme, and sage, chopped
Salt and freshly ground pepper
1 1/2 loaves of crusty sourdough or peasant bread (about 1 1/2 pounds, to yield 1 pound of crustless bread cubes)
1/3 cup of pumpkin seeds or pine nuts
1 bunch of asparagus, stemmed and cut into 1 inch pieces
1 fennel bulb, sliced and reserving 2 T of chopped fronds
2 large garlic cloves, chopped
1 or 2 scallions, chopped
2 or 3 large handfuls of salad greens, washed and dried

Dressing:
1/3 cup of olive oil
Zest of one lemon, chopped
1/2 t salt
Freshly ground pepper
Juice of 1/2 of a lemon, or more to taste

1.  Preheat oven to 425 degrees Fahrenheit.  Split game hens in half (disregard if roasting whole) and place on a tray.  Drizzle with olive oil and season both sides liberally with salt and pepper.   Sprinkle generously with chopped parsley, rosemary, thyme, and sage (or other herbs of your choice) and rub the halves so the seasonings cover the chicken well.  Put in refrigerator until ready to grill.

2.  Remove crusts from bread (take a thin layer off, but you don’t have to be 100% perfect … a little crust is OK) and tear bread into bite-sized cubes.  I threw the crusts into a ziploc bag in the freezer and will use them for croutons in a salad at some point.  Place bread cubes onto a cookie sheet and drizzle lightly with olive oil and season with salt and pepper.  Place the pumpkin seeds on a separate, small baking sheet.  Put both the bread cubes and pumpkin seeds in the oven to toast.  The pumpkin seeds will take about 5-7 minutes and the bread cubes will take about 7-10 minutes.  I broiled my bread cubes for a minute or two at the end, so they had some toastier parts.  Remove both items from oven and set aside at room temperature.

3.  In a roasting pan, combine asparagus pieces and sliced fennel.  Drizzle with a bit of olive oil and season with salt and pepper.  Roast in oven for about 20 minutes until they are nicely cooked (but not overdone) and the fennel starts to caramelize a bit.  You can also broil this for a minute or two at the end if you want a little extra char or caramelization.  Remove from oven and toss with chopped garlic, chopped scallions, and chopped fennel fronds.  Set aside at room temperature. (Steps 1-3 could be done early in the day if you are entertaining.)

4.  Remove chicken from refrigerator and prepare charcoal grill for an indirect fire.  (If you like, you can start the grill before steps 2 and 3 if you are doing this all at once, rather than prepping ahead of time.)  Place chicken halves over the fire on the grill (with a drip pan in the middle), skin side down and sear for 2-3 minutes.  Flip and move to center of the grill (over the drip pan) and cook indirectly for about 30-40 minutes until done.  Remove to platter and let rest for about 10 minutes.

5.  While chicken is cooking, combine dressing ingredients in a small bowl (could also be made ahead of time).  In a large salad bowl, combine toasted bread cubes, roasted asparagus and fennel, and toasted pumpkin seeds.

6.  While chicken is resting, skim a layer of fat off of the drippings and mix one or two tablespoons of remaining drippings with bread cubes and other ingredients.  Add a few handfuls of salad greens and toss with about half of the dressing.  Taste for seasoning and add more dressing if necessary, as well as additional salt and pepper.

7.  To serve, give each person a nice helping of the bread salad, top with a portion of the roasted chicken (a leg, thigh, or breast piece — or a combo) and serve with remaining dressing on the side.

 

Spring Pasta Salad with Aparagus, Spinach, and Mint

One of the best things about belonging to your local Community Supported Agriculture farm (CSA) is how quickly the season gears up — and how big your box of veggies gets.   Our first few distributions of the summer season are teasers.  Just yesterday, we got eight sprigs of basil — yet the smell was enough to make me giddy thinking of the big bags that we will get in July and August.  Our smallish bunches of asparagus have given way to much bigger bunches and I’m already over my head in spinach and rhubarb.  And the radishes, how I love the radishes — they are eaten the minute they get in the house. (Given all this talk of wonderful produce, I should give a shout out to my fantastic CSA, Village Acres Farm.)

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You quickly start to plan meals based on what needs to be used, rather than what you are in the mood for.  But I find that it allows you to become much more creative in the kitchen — matching what you have with what sounds good.  This dish is a perfect example.  We were invited to a friend’s house for a party and I decided that morning to make a pasta salad.  A quick survey of the fridge revealed lots of spinach, a big bunch of asparagus, and some lovely green onions.  And the backyard mint patch was taking hold in a way that only mint knows how to do.  It definitely couldn’t be a vinegar-based dressing though — these ingredients called for lemons.

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And so I flew by the seat of my pants but it came together really nicely — in about 30 minutes flat.  It would make a great picnic side dish, but also a nice vegetarian main course on a summer night.  I think the asparagus could easily be swapped out for green beans once asparagus season ends.  Serve it to me with a nice Sauvignon Blanc and I might just give you a hug.  After I eat my radish and soft butter sandwiches and my rhubarb ice cream, of course.

Spring Pasta Salad with Asparagus, Spinach, and Mint

Serves 8

1 bunch of asparagus, stemmed and cut into one inch pieces
4 or 5 green onions
1 small bunch of mint
1 cup of spinach (packed), stemmed and chopped
2 lemons, zested and juiced
3/4 cup of olive oil
Sea Salt
Freshly ground pepper
1/2 cup of freshly grated parmesan
1 cup of sunflower seeds or pine nuts, toasted
1 lb. of whole wheat pasta (I used rigatoni, but penne or a similar type would be great)

1.  Bring a large pot of salted water to the boil.  Prepare a medium bowl with an ice bath (just lots of ice and water, really).  Cook asparagus in boiling water for 2 minutes and remove quickly and place into the ice bath to stop the cooking.  When most of the ice has melted, remove asparagus with a slotted spoon and place on paper towels to dry.

2.  In the same pot of boiling water, cook the pasta according to package directions.

3.  Meanwhile, make the dressing.  In the food processor, combine 2 or 3 green onions (in chunks), zest of two lemons, juice of two lemons (about 1/4 cup), olive oil, 1-2 tablespoons of mint (packed), 2 teaspoons of salt, and freshly ground pepper to taste.  Process until smooth and place dressing in a large bowl.

4.  Drain pasta well and pour into bowl with dressing.  It is good to do this while the pasta is still hot because it will soak up the dressing.  Toss well and let cool slightly.

5.  Chop remaining 2 or 3 green onions, spinach, and 2 tablespoons of mint.  Mix into pasta and dressing.  Add cooked asparagus, 1/2 cup of parmesan, and toss well.  Taste for seasoning and add more salt and pepper if necessary.

6.  Chill for several hours (if possible) for flavors to mix and dressing to absorb into pasta.

7.  When ready to serve, give it a good stir and make sure there is enough dressing.  If not, add a little more olive oil.  Season more if necessary.  Mix in toasted sunflower seeds or pine nuts, and garnish top with additional chopped mint, green onions, and parmesan cheese if desired.

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