Farmer's markets have been in full swing - I have experienced some new things this year like garlic scapes and tropea onions which I have fallen in love with....
so I thought I would share some easy quick recipes using these gems you may have found at the market. Some I use my Vitamix but a food processor works just as well.
1 red onion
1 tspn of chopped dill
1 tspn chopped mint
1 Tbspn of maple syrup
1 Tbspn of brown rice vinegar
1 Tbspn of olive oil
and slice cucumbers, radishes and chop onions. Place cucumbers, onions, dill and
mint in a bowl. Mix dressing of maple syrup, brown rice vinegar, olive
oil. Toss and Enjoy!
- 1 pint heirloom or regular cherry tomatoes
- 1 cucumber
- 1 tropea onion (or red onion)
- 1 jalepeno (I use seeded but you can unseed for less spice)
- 1 garlic clove
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- cilantro for garnish
first 7 ingredients in the Vitamix or Food Processor. If using the
Vitamix, use in this order (better mixing). If using Vitamix, put on
variable low for a couple seconds then move to high.
Serve with cilantro and avocado.
Edamame/Garlic Scape Hummus
I can't take any credit, I was just on a hunt to use my garlic scapes other than sauteing with olive oil and kale.
Place all the ingredients in
the Vitamix or food processor. On the Vitamix, I did low variable and
move to high. I had to use a spatula and push it down a lot. I also
had to add a little extra oil (I used olive oil as the extra). Daily
Garnish put hers in the food processor for 8-10 minutes, I realized
why. It is important that it goes for a while since it is so thick. I
served this with rice chips - it was so yummy!!
Grill till it reaches temperature of 400 degrees. Cut peppers in
half. Place on grill and flip once charred - about 5 minutes on each
Place peppers immediately in bag (take the air out) and place in
fridge overnight or for a few hours.
Once cooled the skin comes off
much easier. Take off skin and marinate with olive oil and garlic.
Seafood Chard Spaghetti Squash
1 spaghetti squash
1 garlic scape chopped
1 red onion chopped
2 Tomatoes chopped
1 bunch swiss chard chopped
1 pint mushrooms
TJ frozen seafood mix (calamari, scallops, shrimp)
1 can clams in juice
1/2 cup white wine
oven to 350 degrees. Cut spaghetti squash lengthwise and scoop out
insides. Rub olive oil and seasoning on squash, place face down on
casserole dish. Fill to about 1/2 inch of water in dish. Bake for 40
minutes or untill soft. Use a fork to make into "spaghetti."
olive oil, garlic scape, red onion and seasoning for about 3 minutes.
Add tomatoes, mushrooms and chard and saute for about 10 minutes.
separate pan, heat oil to medium heat, add frozen seafood and clams. After about 5 minutes add white wine and saute for another 5 minutes.
Then add to vegetable mix. Once spaghetti squash is down add to the
mixture and let cook for another 5 minutes so flavors soak in.