Tag Archives: garlic scapes

Polenta with Swiss Chard, Garlic Scapes & Parmesan

17 Thursday Jun 2010

Posted by in Recipe, Side, Vegetarian

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This simple, tasty side dish pairs well with grilled Garlic & Lime Chicken and Grilled Zucchini & Onions. Adapted from Moosewood Restaurant New Classics cookbook. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 cups water
  • 1 cup cornmeal
  • 1/4 tsp kosher salt
  • 1/2 tsp ground fennel seeds
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 1 bunch garlic scapes, chopped*
  • 1 bunch of swiss chard, rinsed and chopped*

DIRECTIONS

  1. Cut off and discard the very ends of the swiss chard. Coarsely chop, stems and all. Rinse well and set aside in a colander to drain.
  2. Bring water to a boil in a large pot and slowly pour in the cornmeal while stirring briskly with a whisk or a wooden spoon. Break up any lumps that form. Simmer on low heat, stirring frequently, until the polenta is thick and tastes done. Stir in the salt, fennel and cheese. Add ground pepper to taste. (Note: you may need to add more water and cook for 5 to 30 minutes depending on how course the cornmeal is.)
  3. Meanwhile, heat the oil in a heavy pan. Add the garlic scapes and salt and saute on medium heat just until the garlic begins to brown. Add the swiss chard, and cook, stirring frequently, for 3-5 minutes or until tender. Set aside until the polenta is done.
  4. Serve the polenta topped with swiss chard and a little extra parmesan cheese.
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Pasta with Endive, Garlic Scapes & Chickpeas

14 Monday Jun 2010

Posted by in Entree, Recipe

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I love this recipe. Practically any spring green (such as endive, escarole, swiss chard, spinach, or broccoli raab/rabe) tastes fabulous in this simple chickpea garlic sauce. This time, I also added garlic scapes for some extra flavor! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth

Other

  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch of garlic scapes (discard about 1/2 cm of each end, and chop all the green and white parts)*
  • 1 bunch endive, rinsed and chopped (use all the leaves and stems; discard bottom inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop garlic scapes and endive. Saute garlic scapes in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until they begin to brown. Add endive and cook until it is just wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Remove from heat, cover, and set aside.
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Stir in lemon juice. Serve immediately. Sprinkle with freshly grated cheese.

Roasted Vegetable Enchiladas

01 Thursday Oct 2009

Posted by in Recipe, Vegetarian

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After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion