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
- 1 lb pasta, cooked
- Pulse the scapes, basil, and spinach in a food processor. Slowly add olive oil while processor is on until desired consistency.
- In a blender (or food processor) blend the avocados and 1/4 cup of the pesto until smooth.
- Add lemon juice, salt and pepper. Add a little bit of milk at a time until sauce is barely thin.
- Stir sauce into warm pasta and serve.
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
- Slice vegetables using a mandolin set to a thick setting.
- Sauté shallot and garlic and spread in bottom of 8×8 dish. Add a little extra oil to cover bottom of dish.
- Stack veggies vertically in dish, alternating between tomatoes and squash.
- Cover with foil and bake for 30-35 minutes at 400F. Sprinkle with parmesan and fresh oregano. Bake uncovered for another 15-20 minutes.
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
- 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.
- 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).
- While brussels sprouts are cooking, heat cream 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!