Pasta with Avocado and Garlic Scapes Pesto

Pasta with Avocado and Garlic Scapes Pesto | Six at 6

While we were camping with family this weekend, Skyler’s cousin gave us some garlic scapes. They are the stems of the garlic plant and have a very strong flavor. Besides being used in pesto, they can be sautéed with veggies for a great garlic flavor. We wanted to try them out and had some avocados left over and I had thought THIS dish I saw on Pinterest. We were so excited when we saw it has garlic scapes in it! It’s a quick and easy dish that’s ready in just a few minutes. In the time it takes to boil the pasta, the pesto is ready!

Since we just got back from camping, we used what we had so the pesto was just made with basil, spinach, scapes, oil, and cheese. After the pesto is made, the avocado is mixed in, all using a food processor. The recipe we were inspired by has a little more that goes in it, read it HERE. We served it with a delicious summer vegetable tian, which you can find on our blog here.

Pasta with Avocado and Garlic Scapes Pesto


  • 10 chopped garlic scapes
  • 1/4 cup roughly chopped basil
  • 1/4 cup roughly chopped spinach
  • 1/4 cup olive oil
  • salt and pepper
  • 1/2 cup parmesan
  • 2 small avocados
  • 2 tablespoons lemon juice
  • milk
  • 1 lb pasta, cooked


  1. Pulse the scapes, basil, and spinach in a food processor. Slowly add olive oil while processor is on until desired consistency.
  2. In a blender (or food processor) blend the avocados and 1/4 cup of the pesto until smooth.
  3. Add lemon juice, salt and pepper. Add a little bit of milk at a time until sauce is barely thin.
  4. Stir sauce into warm pasta and serve.

Summer Vegetable Tian

Summer Vegetable Tian | Six at 6

After a fun 4th of July weekend with family, we had lots of leftover tomatoes from lunch. Plus I had bought a few zucchini at Riverhill Farm last week. I was dying to make a vegetable dish with the fresh produce we had and thought of THIS vegetable tian recipe. It usually is made with eggplant, but we just got home from camping and just used what we had on hand. It’s a simple recipe that takes just a little time in the oven.


I used a mandolin to slice the vegetables while Skyler sautéed a shallot and some garlic. He spread that on the bottom of an 8×8 dish and I stacked the tomatoes and squash. After it bakes for a little bit, we sprinkled a little bit of parmesan on it and baked it a little longer. We served it with a delicious pasta with avocado garlic scapes pesto, but that’s another story (which you can read HERE).

Summer Vegetable French Tian


  • 4 large tomatoes (such as beefsteak)
  • 2 squash or zucchini
  • eggplant, optional
  • shallot, minced
  • garlic, minced
  • 1 cup parmesan
  • fresh oregano


  1. Slice vegetables using a mandolin set to a thick setting.
  2. Sauté shallot and garlic and spread in bottom of 8×8 dish. Add a little extra oil to cover bottom of dish.
  3. Stack veggies vertically in dish, alternating between tomatoes and squash.
  4. Cover with foil and bake for 30-35 minutes at 400F. Sprinkle with parmesan and fresh oregano. Bake uncovered for another 15-20 minutes.

Sautéed Brussels Sprouts with Prosciutto and a Creamy Dijon Sauce


It was dinner for one tonight in the Moon house. I have a hard time cooking for just myself, but this recipe was quick and easy for one. I was in the mood for brussels sprouts and had an idea of what I was going to make, when I saw this recipe on the back of the bag! I updated it a little and was pretty happy with the way it turned out. We will probably have this dish again as a side. I actually think you could use this sauce with prosciutto with a lot of veggies (green beans and broccoli came to mind).

Start by washing your veggies and slicing them in half, lengthwise. Cut up the prosciutto into bite sized pieces. Sauté it on medium-high heat in a large skillet. Stir and cook until crispy. This doesn’t take long at all, maybe 1 minute. Longer if you like it crispier. Remove from pan and set aside for later.

Add the cut brussels sprouts to the same skillet. I added some olive oil because my prosciutto didn’t leave behind much grease. Stir frequently. While those are cooking, heat cream (or milk) in a small sauce pan. Whisk in dijon, season with salt and pepper to taste. Pour over the cooked brussels sprouts, add prosciutto and stir. Sprinkle some fresh parmesan on the top and serve!

Sautéed Brussels Sprouts with Prosciutto and a Creamy Dijon Sauce adapted from 4 Earth


  • 1 lb brussels sprouts, washed
  • 3-4 pieces prosciutto
  • 1/2 cup heavy cream
  • 4 tbsp dijon mustard
  • salt and pepper
  • parmesan


  1. Cut brussels sprouts in half lengthwise. Cut up the prosciutto into bite sized pieces. Sauté the prosciutto on medium-high heat in a large skillet. Stir and cook until crispy.  Longer if you like it crispier. Remove from pan and set aside for later.
  2. Add the cut brussels sprouts to the same skillet. Add olive oil if needed. Stir frequently. Cook until brussels sprouts start to brown slightly (8-10 minutes).
  3. While brussels sprouts are cooking, heat cream in a small sauce pan. Whisk in dijon, season with salt and pepper to taste.
  4. Pour over the cooked brussels sprouts, add prosciutto and stir. Sprinkle some fresh parmesan on the top and serve!

Peanut Butter Frosted Brownies with Pretzels


Lately I have been hooked on Sally’s Baking Addiction. Her blog is great and every recipe we’ve tried so far has turned out amazing. So today, Skyler and I wanted to bake something and I found this tasty looking brownie recipe on her site. It’s brownie frosted with a fluffy peanut butter topping and pretzels on top. The original recipe calls for chocolate covered pretzels, and I’m so glad we used plain pretzels because that extra bit of chocolate might have been too rich.

The recipe is takes a little while because the brownies need to cool before frosting them. I am currently having to control myself to not eat the whole pan of fudge-y, crunchy deliciousness. Check out the original post HERE.

Chocolate Covered Pretzel Peanut Butter Brownies from Sally’s Baking Addiction



(or use your favorite boxed brownie mix)

  • 1/2 cup (1 stick) salted butter
  • 8 ounces coarsely chopped semi-sweet chocolate (I used 1 8oz Baker’s melting chocolate bar)
  • 1 and 1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt


  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 – 2 cups confectioners’ sugar


(or use store-bought chocolate covered pretzels)

  • 25 mini pretzel twists
  • 2 oz (1/2) of a Bakers semi-sweet melting chocolate bar


  1. Make the chocolate covered pretzels first. In a medium bowl, break up and melt the 2 oz of baking chocolate in the microwave for 30 seconds. Stir. Continue microwaving in 10 second intervals until completely melted. Toss the pretzels into the melted chocolate and stir around until they are mostly coated. They don’t have to look perfect because you will break them up any way. Chill the pretzels while you make the brownies.
  2. Preheat oven to 350 degrees. Spray 11 x 7 inch baking pan (or 13 x 9 inch baking pan for thinner brownies) with cooking spray. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes).
  3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for approx 35 minutes, until a toothpick comes out *almost* clean.
  4. While the brownies are baking, prepare peanut butter frosting layer. Using an electric handheld or stand mixer, cream the butter and peanut butter on medium speed until completely smooth and no more chunks of butter are visible. Slowly mix in confectioners’ sugar, starting with just one cup. Add more confectioners’ sugar if needed. You want a very thick frosting layer. I used about 1.5 cups.
  5. Once brownies are done in the oven and completely cooled (about 1 hour of cooling time), frost with peanut butter frosting. Chop up your chocolate covered pretzels and layer them on top of the frosting, gently pressing them down so that they stick. Refrigerate brownies for about 30-60 minutes until the frosting “sets” on top of the brownies. Cut into squares and enjoy!

40-Clove Chicken


Yes. Forty cloves. That’s 40 delicious, roasted cloves of garlic. Skyler made this amazing chicken from one night for some dear friends of ours. It’s a very simple yet flavorful chicken. We had a small, locally raised chicken in our freezer just waiting to be eaten up.

This recipe takes a little bit of time to prepare and then about an hour in the oven (depending on the size of the bird).

Start by placing the 40 cloves of unpeeled garlic (3 or 4 heads) in a medium-sized bowl. Cover with a bowl the same size to make a sphere. Hold them together tightly and shake, shake, shake! All of the peels should  come off. Toss the peels.

Place the chicken in a roasting pan or cast iron skillet. Rub the entire chicken with 1 tablespoon butter. Season the chicken with salt and pepper; add the remaining butter, thyme, and garlic cloves to the pan.

Roast in the oven at 475 for 45 to 60 minutes. Occasionally baste the chicken with the juices and stir the garlic. Check the temperature of the thickest part of the thigh, it should be 165 degrees. When it is done, take it out of the oven and let it rest for 10 minutes. Serve with the juices and garlic!

We took some of the garlic and spread it like butter on a baguette. Yum, yum!

Chicken with 40 Cloves of Garlic from Martha Stewart


  • 40 garlic cloves (3 to 4 heads), unpeeled
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper
  • 6 sprigs fresh thyme


  1. Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
  2. Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
  3. Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.

Homemade Pizza

I know, I know, it’s been way too long since we’ve been blogging. Here’s our excuse: we always forget to take pictures… Well not always; we tend to remember as we finish that very last bite and the only visible remnants of our meal is a sink full of dirty dishes and two empty plates. But every once in a while we remember! So here’s our latest kitchen adventure: pizza from scratch!

Skyler and  I have been learning about natural yeast (shout out to my aunt, Sharon, who got us a wonderful cookbook found HERE) and highly recommend that everyone read about it. As we learn more about yeast and even start our own yeast start, we naturally had a yearning to make something with it. We also received a pizza stone from my grandparents for Christmas. Pizza was obviously our next step.

Now that I’ve gone on about how amazing natural yeast is, I have to admit we didn’t use ours for these pizzas. It was still in the process of becoming yeast (I know, I’m full of excuses). If we were to use our natural yeast, we would replace the one packet of dry active yeast, which is 2 1/4 tsp, with 2 tablespoons natural yeast. We learned the consequences of assuming its a 1:1 ratio with homemade soft pretzels, but that’s another story.

Skyler had made this pizza dough a few times without me. Not cool. I’m pretty sure somewhere in our vows we said that we cannot enjoy delicious food without the other present. It’s a very easy, no-rise recipe. He found it on and you can find it HERE. The dough only has SIX ingredients! Way better than the paragraph of ingredients on the store-bought, pre-made pizza crust.

Here is the biggest tip, so READ THIS: Make your dough, roll it out on the counter, and then transfer it to the pizza stone BEFORE you add toppings. This step makes your life so much easier. Pizzas are floppy and your toppings will roll/slide/fall off trying to move it to the stone. As far as toppings go, it’s really all preference.

We made two pizzas with our sweet friends, the Nelsons. Our first pizza had olive oil in place of sauce, brie, sliced pears, and a balsamic reduction drizzled over the top. It was very creamy and just delicious. The second pizza we made had Classico pizza sauce, fresh mozzarella, chicken and prosciutto. We were very impressed at the Classico pizza sauce. For store-bought, it was tasty and didn’t have a ton of mystery ingredients.

Pizza night is definitely going to be a weekly event in the Moon house! What are your favorite pizza toppings?

Pizza Dough Recipe (makes one pizza crust and serves 4-6)


  • 2 1/2 cups flour
  • 2 1/4 tsp active dry yeast
  • 2 tablespoons vegetable oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup warm water


  1. Preheat oven to 450F. Dissolve yeast and sugar in water. Let stand about 5 minutes. Stir in flour, oil and salt until well combined. Let rest for 10 minutes. Roll out or flatten with your hands on pizza pan or stone.
  2. Add desired toppings. (Remember: Put the dough on the stone/pan BEFORE you add toppings!)
  3. Bake for 15-20 minutes.

No-Bake Granola Bars

I’ve been wanting to make easy and healthy granola bars for ages now. I found a recipe that looked super tasty and tried it out. The recipe starts out with 5 ingredients to create a “base”. You can either stop here or add in any number of goodies (from chocolate chips to dried fruit). I made the “base” bar and then added a tablespoon of applesauce, an extra tablespoon of honey, dried cranberries, and half of an overripe banana. It also gives the instructions to bake them, but I opted to not turn on our oven in this heat! You can buy gluten free oats to make this gluten free. Here’s the recipe from this site:

5 Ingredient Peanut Butter Granola Bars

makes 12-16 granola squares

4 cups rolled oats

2 tablespoons chia seeds (these are optional, I just love the texture they give)

1/2 cup unsalted peanuts, chopped

3/4 cup natural peanut butter, melted

1/2 cup brown rice syrup (honey works too!)
add ins:

chocolate chips

wheat germ


dried fruit (I made some with cherries!)

other nuts



Preheat oven to 350.

In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm. If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.

Thanks for the recipe, How Sweet It Is!