Well week two of our CSA has brought garlic scapes! Love them…..they add a mild garlic flavor to whatever you add them to. They make a great pesto – I use garlic scapes, italian parsley, walnuts, olive oil, and parmesan cheese – and the pesto can be frozen for a quick weeknight meal, just boil some pasta and defrost your pesto, ta da, dinner in 30 minutes.
One of our favorite ways to eat greens are in a quiche, gruyere and greens quiche to be exact. I saute the greens with garlic or the garlic scapes, add a bit of liquid to soften them further, let them cool, wring out any excess liquid, and then add them to my egg mixture along with a generous helping of grated gruyere cheese. We don’t seem to ever eat quiche for breakfast in this house, not sure why, but for us, it is a lovely lunch or dinner option. I usually add roasted potatoes and a salad to round out our plate.
This week, I think I will make a turnip puree to go along side our chicken for dinner tonight but one of my favorite turnip recipes is actually from The Pioneer Woman, she makes a turnip gratin that is AMAZING http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/ trust me, it is wonderful.
I am debating whether I should use the broccoli raab and kale as a stuffing for my chicken breasts or just saute them with the garlic scapes and serve them as a side dish.
The salad greens and one of the heads of lettuce was turned into a lovely salad last night and I think the rest of the greens will be a salad to go along with dinner on Sunday.
Can’t wait to see what week three of our CSA brings, I love the challenge of using all of the produce each week in different dishes.