Recipes

Garlic scape Pesto

  • 1 pound garlic Scapes
  • 1 cup grated Parmesan Cheese
  • 1/2 to 1 cup olive oil
  • pine nuts if available
  1. Chop the garlic scapes into 3 inch lengths
  2. Put in the food processor until pureed
  3. Add the parmesan and pine nuts and process until smooth
  4. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic
  5. Store in an air tight jar in the refrigerator

Indonesian Kale 

By Gary Null,
If you would like to order the book visit: essentialbookstore.com

Yield: 4 servings

  • 1/2 cup extra virgin olive oil
  • 1 yellow onion 4 cloves garlic (Substitute scapes, mince small)
  • 4 fresh tomatoes, chopped
  • 1 cup water
  • 4 cups fresh kale, chopped
  • 4 red potatoes, peeled, diced, and steamed
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • Sea salt to taste
  • 1/2 teaspoon freshly ground black pepper
  1. Heat the oil in a large saucepan over medium heat and sauté the onions and garlic until the onion is translucent.
  2. Add tomatoes and sauté for 15 minutes.
  3. Add remaining ingredients and simmer for an additional 15 minutes.

French Dressing

By Phyllis Lewis from 1st Congregational Church Cookbook 1979

  • 1 cup sesame seed oil
  • 1/2 cup honey
  • 1 teaspoon salt
  • 1  teaspoon garlic salt (Substitute minced or ground scapes)
  • 1/3 cup catsup
  • 1 small onion, cut in quarters (could use tops and bulbs of shallots here too)
  • 1/3 cup vinegar
  • 1 teaspoon celery seed
  1. Blend in blender until well mixed. Refrigerate.

Grecian Olive and Rice Salad

By Gary Null,
If you would like to order the book visit: essentialbookstore.com

Yield: 2 servings

Dressing

  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 clove garlic, pressed
  • Sea salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne

Salad:

  • 1/2 package (8 oz.) fresh spinach  (Substitute the romaine for the spinach.)
  • 1 cup basmati rice, cooked
  • 1 teaspoon fresh oregano, chopped
  • 1 Tablespoon italian parsley, chopped
  • 1 Tablespoon hazelnuts, finely chopped
  • 5-6 Greek olives, green and black, pitted and chopped
  • 1/4 cup crumbled tempeh
  • Parsley, for garnish
  1. Whisk oil, lemon juice, garlic, salt, pepper, and cayenne together in a small bowl.
  2. Place spinach or romaine, rice, oregano, parsley, hazelnuts, olives and tempeh in a salad bowl and toss with the dressing.
  3. Garnish with parsley.

Indonesian Sprout Salad

By Gary Null,
If you would like to order the book visit: essentialbookstore.com

Dressing:

  • 2 Tablespoons walnut oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chives, minced
  • Sea salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne

Salad:

  • 1 cup sunflower sprouts
  • 1 cup bean sprouts 1/2 cup toasted walnuts, chopped
  • 1 cup red cabbage, sliced
  • 1/2 cup raw carrots, diced
  • 1/4 cup toasted sesame seeds
  1. Whisk oil, lemon juice, chives, salt, pepper, and cayenne together in a small bowl.
  2. Place the sprouts, walnuts, red cabbage, carrots, and sesame seeds in a salad bowl and toss with the dressing.

 

Oregano Pesto for lamb from my recipes.com

  • 2 1/2 cups torn spinach (Substitute the romaine for the spinach.)
  • 2 cups fresh oregano leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons pistachios
  • 4 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 large garlic cloves
  • 3 tablespoons extra-virgin olive oil
  1. Process first 8 ingredients in a food processor until smooth.
  2. With processor running, slowly pour oil through food chute; process until blended.
  3. Spoon into a zip-top, heavy-duty plastic bag; store in refrigerator.

Coastal Living JULY 1997