Last summer my friend Love introduced me to garlic scapes. They make a great pesto just put cut up garlic, fresh basil and olive oil in blender. This may have to be done in batches. Then it can be spread on bread or mixed with mayonnaise, pasta or rice . Now I just have to find the ice cube trays to freeze some of the pesto.
It also made a great pizza last night. Spread a little on the dough and sprinkle with cheese and bake at 425 degrees for 12-15 minutes.
Last week I mentioned this recipe for Marinated Cauliflower Salad it was a Marthta Stewart recipe my csa gave us but I modified it because we didn't have any capers and we like less mustard and less olive oil and there was only red wine vineger in the cabinet.
1 head of cauliflower sut into small florets
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
1/4 cup of chopped red onion
1/4 cup olive oil
2 tablespoons chopped fresh parsley
Blanch cauliflower. Bring a pot of salted water to a boil and blanch cauliflower for 2 minutes or until tender. Drain and transfer to bowl. In a small bowl whisk together vinegar, onion salt, pepper, mustard and olive oil. Pour over cauliflower. Add chopped parsley and toss gently to coat. Can be served warm or refrigerate for later.
I made this ahead for dinner. Great summer salad
I was not quite as successful at this last recipe. I guess I have to show you the good and bad. A while back Grace sent me a really good Banana Oat Muffin recipe. The other night I thought great I'll use up those ripe bananas. Well I must not have been paying attention because I never put any oatmeal in it all and I mixed oat flour with water. Why I don't know. I'm going to try this again soon and pay better attention.
The moral of this story never try to bake before dinner when hungry and tired.
Enjoy the day!