Week 3

Food

Garlic scapes

Kale

Lettuce

Pea sprouts

Radishes

Rhubarb

Recipes

Our garlic scapes came with a recipe for pesto, which I made on Wednesday night. I served it with pasta and a fresh lettuce salad that was garnished with the radishes and pea sprouts. I tried to make roasted kale, but made burnt to a crisp kale instead. Oh well...the delicious pesto made up for it. 

Garlic scape pesto

1 cup chopped garlic scapes

1/3 cup walnuts

juice of 1 lemon

1/2 cup parmigiano-reggiano cheese, grated

1/2 cup EVOO

coarse salt and pepper, to taste.

Blend everything but the olive oil, salt and pepper in a food processor or blender. Slowly drizzle in the oil with the motor running, and blend until emulsified and smooth. Add salt and pepper to taste. 

Roasted kale

4 cups packed kale

1 T EVOO

1 t sea salt.

Heat the oven to 375. Wash and trim kale (remove tough stems by folding in half like a book and cutting off). Toss with EVOO. Roast 5 minutes. Turn kale over. Roast 7-10 minutes. Sprinkle with salt and serve immediately. 

**My kale was burnt. I didn't have too much to work with, so perhaps that was my first problem. Also, Sarah pointed out that maybe the veggie share kale isn't as tough as grocery store kale. I would cut the oven temp next time.**