Friday, June 18, 2010

Sauteed Peas and Scallions, Garlic Scape Pesto...

Today I have a simple recipe that, I must confess, haven't tried, but am excited to this week: sauteed peas and scallions.  And a garlic scape pesto recipe, if you still have them kicking around...  The recipes will get heartier as we get more into summer and enjoying the bounty.  

Sauteed Peas and Scallions:
1 bunch scallions, washed and trimmed
2 teaspoons olive oil
16 ounces frozen or fresh shelled peas (2 cups)
1 tablespoon chopped fresh tarragon or ½ teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
Slice the scallions in half lengthwise and then crosswise into ½-inch pieces.
In a large skillet, heat oil over medium heat. Add the scallions and saute until soft, about 4 minutes.
Stir in the peas, cover the pan and reduce heat to medium-low. Cook until the peas are tender, 3 to 5 minutes. Stir in the tarragon and season with salt and pepper.

I figure last week's recipe should work for the chard, and I did have a radish recipe request.  They're great to add a little "zing" to just about anything:  chicken salad,  mixed into plain yogurt for on a baked potato, throw them in a stir fry...  I'll also try to throw in another greens recipe next week.  (You can never have too many of those as I find the greens just keep coming.)

Also, I mentioned cilantro and dill last week, and I got a wonderful reply from Jessyloo, one of our farmers this year at Open Heart.  She made a wonderful post on her blog all about those herbs.  Feel free to peruse:

And, lastly, if you still have those fabulous garlic scapes floating around, here is another recipe I'm excited to try:

Garlic Scape and Almond Pesto (found on the web somewhere, but lost the link.  Oops.  Let me know if you find it):

Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.



Anonymous Anonymous said...

There are two things that I do with radishes (and these work best with French Breakfast radishes:
The first is to steam them for 5-7 minutes or until they are almost tender, and then throw in a bag of frozen corn until the corn is warm - steamed radishes are not tangy like fresh, they are just sort of tart. The corn balances them out.
The second thing that I do is to cut them thin along with a cucumber and then make a sandwich: fresh greens, radish slices, cucumber slices, and some creme fraiche or cream cheese. Sometimes I add a little salt and pepper. Delicious!

5:43 PM, June 18, 2010  
Anonymous Anonymous said...

There are lots of great radish recipes in the book: Vegetables Every Day by Jack Bishop. It is my favorite cookbook and is well worth getting.

4:56 PM, June 19, 2010  

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