Toward the end of June – early July is the time to harvest the scapes from your garlic plant. You want the plant to send all of its energy into bulbs not into a flower producing seeds. So you cut the scapes off.
They can be used in many ways, you can cut them up and use them in a stir-fry or you can use them to make pesto. I made a delicious Garlic Scape Scampi which I will share on Friday.
With the majority of the scapes I made pesto!
Garlic Scape Pesto
Ingredients for about two cups:
9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup (2.5 oz bag) slivered almonds
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
Special Equipment – A food processor; a rubber spatula
Preparing the scapes – Rinse scapes in cold water, then roughly chop into half-inch pieces.
Processing — Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.
Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
This pesto can be frozen in an airtight container for up to three months.
Although I froze a good portion of the pesto we enjoyed some on pasta immediately! It was so good!
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Last week we were invited to a birthday celebration and I was asked to bring something. I came upon this recipe, which sounded so light and refreshing. Perfect for a summer party. Having never used watermelon in anything but a fruit salad I wondered how it would taste. It was wonderful and judging from the amount left in the bowl others thought so as well.
My only suggestion would be to mix up the ingredients and let the salad chill but dress it just before serving. As you know watermelon tends to be well watery and by dressing the salad ahead of time and then letting it chill you end up with a lot of liquid!
Minty Watermelon Salad
¼ cup(s) extra-virgin olive oil
¼ cup balsamic vinegar
½ teaspoon(s) kosher salt
½ teaspoon(s) freshly ground pepper
1 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks 10 cups chilled
2 medium English cucumbers, halved lengthwise and sliced
1 small sweet onion, cut into ½-inch dice
1 cup coarsely chopped mint leaves
In a bowl, whisk the oil, vinegar, salt, and pepper. Set aside. In a large bowl combine the watermelon, cucumber, and onion and toss gently. Garnish with the mint and chill.
Just before serving toss with the dressing.
It was a wonderful evening for a celebration, I think it was the only evening of the week without rain!
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This recipe originally came from Healthy Cooking, which was a division of Taste of Home. I love their recipes as they all taste wonderful and usually come out looking exactly like the picture. This is a perfect summer recipe, fast and fresh. The dressing serves as both a marinade and as a topping for these wraps. The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!
Coleslaw Chicken Wraps
1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 package (14oz) coleslaw mix
1 can (20 oz) unsweetened pineapple tidbits, drained (I used crushed pineapple)
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inch)
½ cup sliced almonds, toasted (op)
Marinate the chicken in 1 cup of the dressing for one hour.
Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.
Meanwhile in a large bowl, combine the pineapple, coleslaw mix, red pepper and the remaining dressing; toss to coat.
Divide among the tortillas; top with chicken and sprinkle with almonds.
Roll up tightly and secure with toothpicks if you like.
Perfect for that next summer get together.
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This recipe originally came from Taste Of Home. I think it’s actually a breakfast recipe but we love breakfast for dinner and we’ve always had it for dinner. It’s a light and tasty supper and if you have leftovers they are great heated up the next day.
Sausage Pinwheels with Gravy
2 ¼ cups flour, divided
2 tsp baking powder
1 ¼ tsp snipped chives, divided
1 ¼ tsp dried parsley, divided
¾ tsp tarragon, divided
½ tsp seasoned salt
½ tsp sugar
¼ tsp baking soda
2 Tbsp plus 2 tsp cold butter, divided
¾ cup buttermilk
12 ounces reduced fat bulk pork sausage
2 cups fat free half and half
2 tsp chicken bouillon granules
¼ tsp pepper
Dash crushed red pepper flakes
In a bowl, combine 2 cups flour, baking powder, ¾ tsp chives, ¾ tsp parsley, ½ tsp tarragon, seasoned salt, sugar and baking soda. Cut in 2 Tbsp butter until the mixture resembles coarse crumbs. Stir in the buttermilk. On a floured surface, roll or pat dough into a 14 x 10” rectangle.
Between two sheets of waxed paper, roll or pat the sausage into a 14 x 8” rectangle. Carefully lay the sausage on top of the buttermilk-flour rectangle. Remove all waxed paper and starting with the long side covered with sausage, roll up jellyroll style; pinch seam to seal. Wrap in waxed paper and chill for at east an hour.
Removed waxed paper; cut roll into 1-inch slices. Place cut side down in a 13 x 9 x 2 inch baking pan coated with cooking spray.
Bake at 400 degree for 30-35 minutes or until golden brown.
For gravy, place remaining flour in a saucepan. Gradually stir in half and half, bouillon, pepper, pepper flakes and remaining chives, parsley and tarragon until smooth. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Removed from the heat and stir in remaining butter. Serve immediately with pinwheels. Serves 6-7
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Yesterday I picked what I think will be the last of the rhubarb harvest. Rhubarb enjoys cooler weather and we have definitely moved into the hot days of summer. I have a rather large pile of rhubarb sitting on my counter and the question is what to do with it?
I will freeze some to use later. Freezing rhubarb is so easy. You just slice it up and place it into freezer bags to use at some later point.
However I don’t want a freezer full of rhubarb so I will make my famous Rhubarbeque Sauce, which we all just love! The formal name for this sauce is actually Victoria Sauce or as we call it Rhubarbeque Sauce! It is a wonderful sauce that is perfect on grilled chicken or pork. It’s very easy to make and the recipe makes exactly four pints so you aren’t overwhelmed. I usually double the recipe and make eight pints. We enjoy it throughout the year.
This recipe can be processed in a water bath canner for storage in your pantry or frozen for storing in your freezer. Follow your manufacturer’s directions for using your water bath.
2 quarts chopped rhubarb
1 ½ cups raisins
½ cup chopped onion
3 ½ cups brown sugar
½ cup vinegar
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
1 tsp salt
Combine rhubarb, raisins, onion, sugar, and vinegar in a large saucepot.
Cook until thick, about 25 minutes. As the mixture thickens, stir frequently to prevent sticking. Add spices; cook 5 minutes longer. Ladle the hot sauce into hot jars, leaving ¼ inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: 4 pints
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This is one of those recipes that has been passed around between my mother and my mother-in-law and enjoyed by all. I think it is one of those perfect spring or summer salads. Easy to make and delicious! I’ve even made it without the grapes as we didn’t have any in the house and instead I added a bit of leftover corn! Not only was it colorful but it was still delicious!
I hope you enjoy it as much as we do!
Chicken Orzo Salad
3 Tbsp oil
4 tsp orange juice
2 tsp salt (I only used 1 tsp)
¾ cup mayonnaise
4 tsp red wine vinegar
12 oz orzo pasta
1 cup cashews
1 cup celery, chopped
3 small cans mandarin oranges
1 cup grapes, sliced in half
4 cups of cooked chicken, diced
Combine the oil, orange juice, salt, mayonnaise and vinegar. Mix well.
Cook the orzo according to the package directions. Drain and place in a large bowl.
Toss with the dressing. Add the remaining ingredients, refrigerate until chilled. Serve on lettuce.
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