Monthly Archives: July 2012

Garlic Scape and Basil Pesto


Leslie H

Literally, while talking on the phone and describing this pesto I was preparing to Melissa, hung up, finished making it and thought to myself, why didn’t I take pictures before I started! I grabbed the ends of the scapes out of the sink added the other ingredients next to it and viola-we have a recipe. Scapes are the flower stalks of the garlic bulbs that send up curly shoots about two thirds of the way through the growing season.  The scapes must be broken off to encourage growth of the bulb. They have a slightly less garlicky flavor than a clove of garlic, but very tasty. This recipe is one of those I made up and quantities are kind of a guesstimate.


Equal amounts of scapes and basil-about 1 1/2 cups each. Trim the scapes below the flowering bud section

1/2 cup toasted pine nuts

zest of 1 lemon

3 T. Parsley

1 T. honey (it needed taming down a bit)

Olive oil to thin to your consistency

1/4 -1/2 cup Parmesan Cheese-I didn’t add, but you know it would be delicious!


Place scapes and basil in the food processor and pulse several times until all is uniformly chopped. Add pine nuts and continue to pulse a few more times. Add parsley, lemon zest, salt and a squeeze of honey; process until smooth. With machine running, slowly add in olive oil until desired consistency. Stop machine, taste and adjust seasonings. I am grilling pizza dough on the BBQ tonight smearing with a little more olive oil and topping with this pesto—yummm.  I think it will also go really well with the grilled halibut.


Crash Hot Sweet Potatoes


Hello! These sweet potatoes are another fabulous pinterest find.  For the most part, I made them pretty similar to the original recipe, except I used more toppings per potato and cooked them for longer so they were crispy.

These are delish – they didn’t even make it to the table! (Somehow, Matt and I ate all of them while we finished cooking dinner…)



1 Sweet Potato

2 T Brown Sugar

1/2 tsp Salt

1/2 tsp Cumin

1/2 tsp Chili Powder

1/2 tsp Paprika

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

Melted Earth Balance Butter and olive oil (or regular butter…) (about 3 T total)

Preheat the oven to 375 degrees.

Slice the sweet potatoes into 1 inch discs and put in boiling, salted water for about 15 minutes or so until they are soft (soft is hard to describe…soft enough that they can easily be smushed…if in doubt, cook a little longer).  Let them cool on a drying rack.


While the sweet potatoes are cooking, put all of the spices into a bowl and whisk together.

Image(This is how the spices looked before I whisked them together…and then stopped taking pictures of the rest of the process…)

Line the sweet potatoes up on a silpat-lined baking sheet.  Smash the sweet potato discs slightly, so that you create nice ridges in the surface for the flavors to sink into.  This can be a tough process.  I used a slotted  spoon to smush and a flat spatula to assist when the discs would try to stick to the spoon.

Use a brush (or a spoon) to coat both sides of the sweet potato discs in the melted butter/olive oil mix.  Then, pat a little of the seasoning mix onto both sides of the sweet potato.

Bake for 25 minutes, flip,and bake for 20 more minutes.  Give yourself plenty of time when you make these – you want them delicious and crispy, and it feels like it always takes longer than expected to get them to that perfect level of crunch.

We paired these (or…intended to pair these) with chicken coated in Tom Douglas’ Rub with Love and grilled Asparagus with a squirt of lemon.

Spicy Peanut Soba Noodles

Leslie H.

I know there are hundreds of peanut sauce noodle salads out there, but I found this one recently and I am sorry to say I can’t remember where and made it tonight for dinner and I think it is over the top delicious. I grilled a piece of chicken for my husband so he wouldn’t starve and changed the recipe up a bit for allergy reasons.


8 oz. pkg. soba (buckwheat) noodles, (if you are using gf, I just watched this video and haven’t tried it but it makes good sense)

6-8 oz. sugar snap peas, broccoli, or other vegetables

3 T. dark sesame oil

2 cloves garlic, minced

2 T. ginger, grated

1/4 cup rice vinegar

1/4 cup soy or tamari sauce

1/4 cup honey

2 tsp. mirin

1 tsp. hot chili oil, sriracha or cayenne pepper

1/2 cup creamy peanut butter ( I used almond butter)

1/4 cup water to thin sauce ( I didn’t need any)

roasted peanuts for garnish ( I used toasted chopped cashews)

chopped green onions for garnish


In a pan over medium heat, add the sesame oil, garlic and ginger. If using the snap peas or other vegetables, add them to the pan and saute for 1 to 2 minutes or until the garlic is golden and the vegetables are bright green. Remove from pan and set aside leaving the oil, garlic and ginger in the pan. Add the rest of the sauce ingredients and stir until smooth. Thin with water if necessary.

In a large pot, bring water to a boil and add noodles. Cook according to package directions. Drain and add to the pan with the sauce. Mix in vegetables. Toss to combine. Garnish with nuts and scallions.