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Recipes 7/2 & 7/3
5-6 ripe strawberries
1/4 cup balsamic vinegar
1/4 cup olive oil
Fresh garden oregano
Salt and pepper to taste
Blend it all together in a blender! Use a blender, not a food processor. It’s too wet and will leak out of the seal.
Refrigerate unused portion. Use within a week. (From B.O.G. member Lara Vendola-Messer)
Garlic Scape Pesto
1 bunch garlic scapes, chopped
1/2 C pistachios
2 Tbls water
1/3 C olive oil plus more if necessary
1/2 C grated parmesan cheese
salt and pepper to taste
Combine scapes and pistachios, cheese, and water in a blending or mixing apparatus.
Blend until mixture starts to break down. With the motor running, drizzle in olive oil and continue blending until mixture looks like pesto. If things look too chunky, add a couple extra tablespoons of olive oil.
Taste, and add salt and pepper as needed.
Pack pesto into a jar. If you’re hoping to keep it longer than a week, top with a healthy drizzle of olive oil, which will help preserve it for longer.
Use in everything. Except ice cream. (From www.notderbypie.com)
Pesto Frittata Bites
12 large eggs
1/8 C heavy cream or whole milk
2 Tbls all-purpose flour
1 tsp salt (more if pesto is not salty or if not using feta cheese), or to taste
several grinds black pepper
2/3 C garlic scape pesto (recipe above)
3 oz. crumbled feta, goat cheese, or grated parmesan
Baking spray or lots of olive oil or butter, for greasing pan
Preheat the oven to 350 degrees.
Grease 2 24-cup mini-muffin tins very, very thoroughly. (Otherwise the frittatas will stick; I learned this the hard way.) If you have flour spray, use that. Otherwise, just be very thorough in your greasing. If you don’t have 2 muffin tins, you’ll just make the frittatas in batches.
In a large mixing bowl, whisk eggs vigorously until the whites and yolks are fully incorporated. Add milk, and whisk to combine. Add flour, salt, and pepper, break up any lumps, and whisk to combine. Add pesto, and whisk until pesto is mostly incorporated into the egg mixture. Fold cheese into egg mixture.
If you used a mixing bowl with a spout, fill the mini-muffin cups about 5/6 of the way full. Bake for 10-15 minutes, until frittatas have puffed up and tops are no longer moist. Let frittatas cool in their cups for 5-7 minutes – sadly, they will deflate – then ease them out by running a spoon or spatula around the edge of each, then under the bottom.
Serve the frittatas immediately, or at room temperature, the way the Italians do. (From www.notderbypie.com)
Farro Salad w/ Beet Greens & Sun Dried Tomatoes
1/4 C olive oil plus 1 Tbls
2 Tbls white wine vinegar
squeeze of fresh lemon
1/2 tsp sea salt plus a few pinches more
fresh ground pepper to taste
1/2 C sun-dried tomatoes, rough chopped
2 C cooked farro
1 bunch beet greens, throughly washed and sliced into thin ribbons
1 large spring onion, chopped
1/4 C raw pepitas (roasted pumpkin or squash seeds)
1/3 C cherve, crumbled
To prepare the vinaigrette, whisk the vinegar, lemon juice, 1/2 teaspoon sea salt, and pepper into 1/4 cup of olive oil. Fold in the sun-dried tomatoes and set aside for 15 – 20 minutes.
In a large bowl, drizzle three quarters of the dressing over the cooked farro. Fold in the beet greens and spring onions. Check salt and acid levels and adjust as needed. Set aside.
To toast the pepitas, heat a small skillet over medium-high heat. Add the olive oil and when it’s shimmering and hot, add the pepitas and a few pinches sea salt. Shake the pan, and cook for 2 minutes, or just until the first few begin to pop (side note – watch out, these guys can pop out of the pan and are hot!).
Scatter the pepitas and chevre chunks over the salad, and serve. (From www.brooklynsupper.net)
Radish & Scallion Stir Fry
2 Tbls canola or safflower oil
2 bunches fresh garden radishes rinsed, trimmed and thinly sliced
4 scallions, whites and light green portions thinly sliced
3 Tbls water
Finely milled sea salt and freshly ground black pepper to taste
2 Tbls unsalted butter, cut into small pieces
2 Tbls chopped fresh chives
Heat oil in a large wok or skillet
Add the radishes and toss to coat. Stir over high heat for 30 seconds. Add the scallions and sprinkle on the water. Continue stirring over high heat until the water evaporates and the radishes are crisp-tender. Remove from the heat.
Season with salt and pepper. Add the butter and toss in until melted. Sprinkle with chives and serve immediately. (From www.griggstownquailfarm.com)