Parmesan Zucchini with Garlic Scapes
Sweet and Sour Chicken or Pork
Ingredients: 1-2 lbs Cutup pieces of chicken or pork2/3 c brown sugar2/3 c cider vinegar2/3 c ketchup1 T soy sauce1 T sunflower or cooking oil A bunch of veggies like:2-3 carrots cut into bite-sized piecesa handful of string beans, stem end removed and halved1 onion, sliced1 eggplant cut into bite-sized piecesa handful of snow peas, […]
Garlic Scape Kabob Skewers
Wondering what to do with those garlic scapes you are getting? Why not try using them as kabob skewers? Cut the stem end of the garlic scape at a sharp angle. Push on your favorite kabob ingredients. Place on the grill and cook until done. Eat the whole kabob, including the skewer!
White Beans and Cabbage
This is a recipe I modified from Heidi Swanson’s Super Natural Every Day cook book. I highly recommend making the Oven Roasted Cherry Tomatoes to add at the end. They add a lot of flavor to the dish. I recommend using bacon ends as they’re cheaper. I’ve used pinto beans, but really any bean you […]
Curried Coconut Noodles with Early Summer Vegetables
This is a recipe I modified from the book From Asparagus to Zucchini. Other veggies can be easily switched out based on what you have. You can use either regular or light coconut milk and the dish still works. 8 ounces egg noodles 1 1/2 tablespoons olive oil 1 cup chopped spring onions (reserve some […]
Stir-Fried Beef with Snow Peas and Cashews
When stir-frying, we use a nonstick skillet, which puts more surface area in direct contact with the burner than a traditional wok. This translates to a hotter pan and better browning. Placing the raw flank steak in the freezer for 15 minutes makes it easy to slice the meat thin. Serve with steamed rice. From […]
Garlic Scape, Radish and Chicken Stir-fry Recipe
This is a super simple way to use this early week CSA share of garlic scapes (what the heck are they!?) and radishes. Adapted from a recipe from Chicken Thistle Farm. Ingredients garlic scapes cut into 1″ long pieces radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces) 2c. […]
Garlic Scape Pesto
If you like the taste of garlic, you will love this recipe. Some find it too strong. It can always be cut with basil or kale. And if you have too much you can freeze it for future use. Add it to your favorite pasta sauce or wherever you want to add a nice garlic […]
Szechuan Noodles
This pasta features a variety of flavors, including garlic, ginger, tahini (sesame paste), sherry and sherry vinegar, and more. The dish is finished off with grated fresh carrot on the top, mimicking fresh grated cheese on top of an Italian pasta dish. A nice salad with Tahini Asian Dressing works well as a side to […]