If you saw my post on June 24 ‘produce wednesday’, you will remember that I got garlic scapes. A new item to me that I was excited to try.
I decided to make garlic scape pesto, I’d read that garlic scapes were really good and even better raw. My first reaction? Boot to the head! Intense! 😮 (For an explaination of the ‘boot to the head’ reference go here and here 😉 )
I made the pesto with 10 of the garlic scapes and mixed the pesto with a pound of pasta. It was SO intense! Like eating a raw white onion intense! ( We woke up the next morning still having garlic breath! I guess it kept the vampires away. 😉 ) I had paired the pasta with green olives and bread with marinara for dipping to try to cut some of the intensity. Rating: boot-to-the-head intense :o.
So what to do? I had a lot of pasta left. I was afraid that like most things the leftovers would be stronger. So the next day, I made an olive, shallot & rosemary flatbread and a cucumber-zucchini salad to go with the pasta. I also heated up more marinara (we ate the flatbread w/ the toppings and then dipped the ‘crust’ in the marinara). I used Amy’s Organic Roasted Garlic Pasta Sauce. I decided to microwave the pasta to heat it up a bit, and you know what? That’s all the garlic scapes needed, a little bit of heat. That’s right, garlic scapes get milder when heated. YEA!!!! Dinner isn’t ruined! Quite the opposite, it turned out GREAT! Rating: very good.
Olive, Shallot & Rosemary Flatbread
by the auspicious squirrel
You will need:
- pizza stone
- pizza peel or flat cookie sheet with at least one lip-less edge
- pastry brush
- 1/2 lb. [about the size of an orange] olive oil dough (from ABin5) (or already prepared pizza dough – check out whole foods’ deli section) (*Side Note: I used 50-50 wheat/white when I made the olive oil dough)
- garlic infused olive oil (extra virgin olive oil will work too)
- 10-12 green olives, sliced
- 5-7 kalamata olives, sliced
- 1 small shallot, thinly sliced
- 5 leaves fresh rosemary, finely chopped
- salt and pepper, to taste
- Preheat oven to 450°F.
- Use just enough flour to keep the dough from sticking to your hands. Shape the dough into a ball, then flatten into a round disk. Gravity is your friend… grab one edge of the dough and while rotating gently shake the dough, letting the weight of the dough pull it down to stretch it out. If the dough is cold, let it get closer to room temperature, it will stretch more easily.
- Place the now stretched out dough on a bit of cornmeal on your pizza peel, so that it will not stick to your pizza stone.
- Dock the dough, poke it with the tines of the fork, to keep it from making big bubbles.
- Apply a thin layer of olive oil with the pastry brush.
- Place the green olive slices, then the kalamata olive slices around the dough, trying to keep it all in one layer. (Too many toppings will make the flatbread soggy.)
- Next scatter the shallot slices over the olives.
- Sprinkle the rosemary over the shallots. Sprinkle on salt and pepper.
- Transfer to pizza stone in oven. Bake 7-10 minutes or until golden, check the bottom of the flatbread for golden-ness, paying close attention to the center of the flatbread. If the bottom is not golden, bake longer.
- Cut into 8 slices. Enjoy.
Garlic Scape and Almond Pesto
adapted from http://www.doriegreenspan.com
Rating: Boot-to-the-head Intense, when raw
Very good, as leftovers… over pasta, heated
You will need:
- food processor
- 10 garlic scapes
- small handful of fresh basil
- 1/2 cup nutritional yeast (or parmesan cheese if you are not vegan)
- 1/3 cup slivered almonds
- sea salt
- about 1/2 cup olive oil
- Place all ingredients, except oil, in food processor. Process ingredients. With food processor running, stream in oil blending until desired consistency.
- I put this pesto over whole wheat spaghetti noodles. Adding pasta water to thin the pesto.
adapted from firstname.lastname@example.org
Rating: Good, reminded me of sweet gherkin juice
- 2 cucumbers, thinly sliced on the diagonal
- 1 zucchini, thinly sliced on the diagonal
- 1/2 cup water, hot
- 1/4 cup vegan sugar
- 1/3 cup white vinegar
- 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- a pinch red pepper flakes
- Arrange in alternating layers cucumber and zucchini.
- Into HOT water, dissolve sugar.
- Mix sugar water, vinegar, salt, pepper, and red pepper flakes.
- Pour vinegar mixture over cucumbers and zucchini. Chill.