Now that we are heading into summer and all sorts of fun produce is popping up I have to ask… Have you met garlic scapes yet? If not, allow me to introduce you.
Garlic scapes are the tops of the garlic plant and they are both edible and delicious. Garlic scapes, please meet my readers. In fact, the two of you should have lunch together sometime and get to know each other better.
You can chop up garlic scapes and eat them in everything from scrambles to stir fry to veggie casseroles. One of the most popular ways to use them is for pesto. They have a softer flavor than garlic which makes them perfect in a raw pesto spread. This recipe only uses a bit of the pesto so you will have plenty extra to experiment with.
Summer is also such a fun time to play around with squash. One of my favorite summer dishes is raw zucchini pasta because it doesn’t involve cooking or any gluten like traditional pasta. This recipe is a fun variation on the squash pasta theme that doesn’t involve any fancy equipment – just a vegetable peeler. If you’re cooking for picky eaters, whether they are adults or children, mixing these squash noodles in with traditional pasta is a great way to add in some extra veggies while not making the vegetables a big focus in the meal.
- 1 cup garlic scapes, chopped
- juice from half a lemon
- ½ teaspoon sea salt
- ¾ cup extra virgin olive oil
- 4 summer squash
- 1 cup chickpeas, cooked
- ½ pound cherry tomatoes, halved
- basil leaves for garnish
- Freshly ground black pepper and sea salt (optional)
- Add the garlic scapes to a food processor and pulse a few times until scapes are roughly mixed. Add the lemon juice, salt, and, with the motor running, add the olive oil in a thin stream until it is well combined and smooth. Store in the refrigerator or freeze for later use.
- Peel the squash into long ribbons (like fettuccine) using a vegetable peeler. (Don’t use the insides with the seeds because it isn’t firm enough to hold together well.)
- Add 4 tablespoons of pesto (or more to taste) to a saucepan over medium heat. Add the squash noodles and chickpeas and saute for 1 – 2 minutes, until the noodles are “al dente” and not yet mushy. Remove from heat, toss in the tomatoes, garnish with basil, and serve. Add freshly ground pepper as desired.