Category: Garlic Scapes
Albacore with Garlic Scape Pesto & Albacore Pesto Bruschetta
Here are two quick and delicious ways to use garlic scape pesto.
Albacore with Garlic Scape Pesto
I particularly like this pesto with tuna. Oregon Albacore is a delicacy in the Pacific Northwest and delicious both canned and fresh. I serve the canned albacore cold but if you have fresh you can sear it or cook it to your liking. Thin out about 1/2 cup of garlic scape pesto with a little heavy cream or a little hot water and add another squeeze of lemon juice to make a sauce you can drizzle. Serve the tuna with the sauce and a green salad on the side.
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Garlic Scape Pesto (with Pasta)
Garlic scape pesto is spicy and fresh and creamy and delicious in a variety of dishes. I make it with either a handful or two of parsley or basil tossed in and a good squeeze of lemon juice.
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White Beans with Spring Raab and Garlic Scapes (and Bacon or Sausage)
Beans, greens and garlic (and possibly pork) is a heavenly combination. You can use home-cooked or canned beans. I typically have beans cooked with this method on hand or in the freezer, however, sometimes I use the slow, oven method that requires no soaking just about 1 1/2-2 hours, unattended in the oven in a covered pot. It works beautifully so if you have the time by all means try this method.
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Summer Vegetable Ragout with Favas, Peas, Leeks and Fennel
[caption id="attachment_13598" align="aligncenter" width="660"] This version included lots of garlic scapes and fava beans but no peas. It's a good template to use what you have.[/caption]
This is a classic Italian preparation for a variety of spring/early summer vegetables and here's a version with peas and pea shoots. You can toss it with pasta or gnocchi, topped with some aged pecorino or Parmesan or enjoy as a side with fish or meat or egg dishes.
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Spring Vegetable Ragout with Asparagus, Leeks, Turnips, Peas
Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.
The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil. Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »
