Garlic Scape Hummus

Friday came and it was hot. I didn't feel like cooking my planned roasted vegetables, so I cut up a bunch of veggies and made a garlic scape hummus and had crackers and cheese for dinner. It was so nice outside and we just received our new beach tent in the mail, so we sat outside and had a wonderful picnic on the porch.


Hummus:
large handful (6-7?) of roughly chopped garlic scapes.
1 cup of cooked chickpeas
Salt to taste
olive oil - probably around 1/4 cup - enough to make the blender start moving.

Put everything in the blender and let it go to work. It took a while to get all (most) of the scapes ground up.

Lemony Pasta with Collard Greens

I still have some salad to eat this week, but so far I've done a pretty good job of using up all the veggies. I had some collard greens I needed to use up from the CSA share, so I looked around for different recipes besides typical "southern" collard greens. I found a Martha Stewart recipe for Spaghetti with Lemon and Collard Greens. I followed the recipe fairly closely, but used penne and feta in place of the spaghetti and Romano. I thought it turned out great. I love the lemony flavor with pasta and greens!
I would definitely make this again to use up collards or another green. I might even throw in some white beans next time too!

Chickpea Stew

I made a chickpea dish - a Moroccan tagine-sytle stew - yesterday. I was inspired by a recipe I saw in the New York Times cooking section. I'll say I was inspired, because I followed the recipe, but used cooked chickpeas. This sped up cooking time, but lessened the flavor absorption. I didn't have the spinach, and I intended to use some collard greens instead, but I ended up forgetting that and the mint.

I enjoyed this as it was, but I am missing the things that I left out. I ate with couscous and Ebon had it with rice. Leela ate some of Ebon's with rice, but spit out the couscous when she tried it.

I would like to try this dish again following the instructions from the beginning. It would definitely be a long-term/weekend meal or maybe I could figure out how to adapt for the slow cooker.

Stir fry CSA style

I used the excess dressing (and there was a lot) from the Asian slaw as a tofu marinade. I had frozen some tofu previously, so after it thawed, I poured in the marinade. It sat in the container for a few days. Then when I was ready to cook, I sliced it up.

Along with Strawberries, I picked snow peas and snap peas, so I mixed a handful of each along with a few carrots and stir fried them in sesame oil. I started the tofu in the oven, but finished them in the frying pan to give them a bit of a sear.
I thought it tasted pretty good. Not as well received by the other two...womp womp.

Strawberry Shortcake, version 2/NYT

We went strawberry picking last weekend, so I made some strawberry shortcake. I asked Ebon if we should make the same one I made two years ago or go with something new. He wanted to try the recipe I found at the New York Times Food website. I opted to not cut the cakes with a biscuit cutter and just form some ball/circle shapes. They turned out fine shape-wise, and taste wise, they were very good too. Light, flaky, and absorbed the whipped cream and strawberry juice great.
These are winners too, and a bit easier to make than the Food and Wine ones I made two years ago. I would definitely make these again!

Pinto bean and veggie enchiladas

I was inspired by this recipe using sauce I had frozen from my last foray into enchiladas.
I added some carrots, a small zucchini, some cilantro I had on hand, and garlic scapes, and Cheese of course! It would have been eaten even less if it didn't have cheese.
I thought it turned out pretty well, but, as is the norm, I was the only one who enjoyed them.
I made them the night before, which was helpful since I had an interview and all I had to do was turn on the oven, grate some cheese and put it all in. I think the downfall though, was that the bottom of the tortillas which contacted the sauce got a bit soggy. It wasn't an issue for me, but if I was to make this for guests, I think I'd skip the sauce on the bottom if preparing ahead of time.
The sauce was a little spicy, but Leela didn't even try it, so I'm not sure if she'd eat it or not.

CSA Week 1

I made a yogurt dill sauce/dip last week. I ended up putting it on some fish Ebon caught, but I mostly dipped cucumbers in it!

We had napa cabbage and kohlrabi, so I shredded and cut and made an asian-style slaw. I thought it was just ok. Something was not quite right about the dressing, not sure what, though. I still ate it, but I was the only one who did.