Oregano/Scape Pesto

Oregano/Scape Pesto:

Mix together in food processor:
1 -2 c. oregano leaves
1 c. garlic scapes, seed pod ends removed
2 tbsp. olive oil
juice of 1/2 lemon
1/2 tsp salt or to taste

Pulse until well blended and fine. You may need to add more juice or oil or water to get a consistency that is easy to spread.

Use on anything you can dream up….pizza, crackers, fresh bread, pasta, etc.
I made some wraps:
– spread tortillas with goat cheese
– spread oregano/scape pesto on top
– top with artichokes, roasted red peppers and chopped olives
– roll up and slice into bite size pieces
(I was out of the red peppers and olives–but they still tasted great!)

Rhubarb Platz

Rhubarb Platz:

For a 12 X 18 pan (or half the recipe for a 8X10 pan)
Mix together
3 c. flour (I use spelt)
3/4 c. sugar
3 tsp. baking powder
pinch of salt
1/2 c. butter
Then stir in 1 1/4 c. cream (I use a combination of yogurt and almond milk). This will be a fairly sticky consistency but spread out over bottom of pan.

Top with approximately 3 cups fresh rhubarb (or peaches, blueberries, plums, etc).

Make a crumb topping of
1 c. flour
1 c. brown sugar
1/2 c. butter

Bake at 325 until golden. This is best eaten the day of baking.

OREGANO/HAZELNUT PESTO

One idea for lots of fresh oregano…
Ingredients —
  • 15 hazelnuts, toasted
  • 1 cup (packed) fresh oregano, washed, and chopped
  • Pinch salt
  • 3 large garlic cloves, chopped – use your wild garlic!
  • 2 tablespoons olive oil
  • 3 tablespoons shredded parmesan cheese
  • 8 ounces fettuccine (uncooked weight) or pasta of choice
  • Optional garnish: fresh oregano leaves, chopped tomato

Method —

1. While pasta is cooking in salted water….

2. Toast hazelnuts in a dry saute pan on medium heat, stirring constantly until they are browned. Remove immediately. Using a hand-chopper, pulse until very fine.

3. Add the oregano, salt and garlic and continue chopping.  You can use a food processor for this if desired.  Add the oil and use a grinding motion to further reduce the pesto to a paste. (If you wish this step may be done in a food processor.)

4. Heat oil in saute pan and add the above.

5. Lift the pasta directly from the cooking water to the pan with tongs, allowing some of the water to ride along. Over high heat, stir and toss the pasta and pesto for a minute or two to allow the sauce to thoroughly coat the strands, adding a little more pasta water if necessary to produce a slightly creamy consistency to the sauce. Add the parmesan cheese.

6. If desired, garnish with a few oregano leaves and a spoonful or two of chopped tomato.

Delicious!  Serve with a simple arugula side salad with 3-2-1 dressing and some goat cheese.

 

Rhubarb Meringue Dessert

Here’s the best rhubarb dessert ever:

2 c flour

3/4 c butter

1 tbsp sugar
Pinch of salt
Mix together until crumbly. Press in a 9 x 13 glass dish and bake at 350 for 10 minutes.

Allow to cool for 10 minutes then sprinkle 5 – 6 cups of chopped fresh rhubarb on top.

Mix together the following:
6 egg yolks
1 c cream (I use half cream, half almond milk)
1 c sugar
1 tsp vanilla
4 tbsp flour
Stir well making sure sugar dissolves. Then pour this custard over the rhubarb. Bake for 50 – 60 minutes until somewhat set in the middle. Just before this is finished baking, beat together 6 egg whites until soft peaks form. Then add a pinch of cream of tartar and slowly add 1/2 c sugar, beating until firm peaks form. Take dessert out of oven and spread the meringue on top, making sure to cover surface right to edges. Return to oven and broil, watching carefully until meringue is browned (unlike myself, who wasn’t quite careful enough but it still tastes great!).

Roasted Veggies

Roasted veggies
  • Onions
  • Carrots
  • Potatoes
  • Beets
  • Garlic
  • Peppers
  • Zucchini
  • Chop into chunks, leaving the veggies that cook faster in larger pieces.
  • Make a dressing of oil, chopped rosemary, salt to taste, pepper, oregano and pour over veggies to coat.
  • Spread on parchment paper on a pan or wire basket and BBQ for about 45 min., stirring occasionally.
Notes:
Use whatever veggies are available but keep in mind if they are too small (like beans) they will burn.

Kale Salad with Almonds

Kale Salad with Almonds
  • 1/2 c. raisins
  • 7 tbsp. balsamic vinegar, divided
  • 1 tbsp. maple syrup or honey
  • 6 tbsp. olive oil
  • 1/4 – 1/2 tsp salt
  • about 4 c. finely chopped kale, stems removed
  • 1/2 c. almonds, lightly toasted
  • grated rind from one orange
  • orange sections
  • Place raisins in small bowl and soak overnight in 5 tbsp. balsamic vinegar.  Or, if you are like me, just microwave on low for about 5 minutes.
  • Whisk together remaining 2 tbsp. vinegar and whatever drains from the raisins once they’ve soaked, oil, salt, syrup and orange rind.  Pour over chopped kale and stir thoroughly.  Add orange sections and nuts.  Toss.
Notes:
My measurements are approximate–if you find it too dry, use a little more oil and vinegar, sticking to the 3-2-1 rule (ie. 3 parts oil, 2 parts vinegar, 1 part sweet).
It’s important to chop the kale very fine.  I chop it once in fine slices and then turn the pile and chop again finely.
This is a great “make-ahead” salad as the kale actually tastes better as it marinades in the dressing.  In fact, leftovers the next day are just as delicious!
For another fabulous recipe for kale, check out this Watermelon Kale Salad at Living Life With Food.  A meal in itself!

Caesar Salad

What to do with an enormous head of romaine lettuce….An enormous caesar salad!

  • One farm-share size head of romaine lettuce (or 2-3 store bought ones)
  • 8 slices of bacon
  • a few pieces of leftover bread
  • 1/2 c. freshly grated parmesan cheese (plus 2 tbsp. for the dressing)
  • fresh garlic scapes

Dressing:

  • 1/2 c. fresh garlic scapes, chopped
  • 1/2 – 3/4 c. mayonnaise
  • 2 tbsp. parmesan cheese
  • 1 tsp. worchestershire sauce
  • 1 tbsp. dijon mustard
  • 3 tbsp. fresh lemon juice
  • 1/4 c. olive oil
  • salt and pepper to taste
  • Wash and drain lettuce, tearing into bite-size pieces.
  • Fry bacon until crispy and allow to cool.
  • Put all dressing ingredients in blender and blend on high a few minutes.
  • Butter bread slices on both sides and sprinkle with salt, pepper and oregano.  Then toast under broiler on both sides until brown.  Cut into cubes.

Add bacon and cheese to lettuce and then dressing just before serving.  Last of all, sprinkle with croutons.

Notes:  The scapes are a great early season alternative before garlic is ready.  They add a lovely pale green colour to the dressing.  As well, although home-made croutons are rather time-consuming, the taste pays off big time (just don’t burn them like I did–the picture is burnt side down, of course).  Thanks to Dick Janssen for tips on the dressing 🙂