Garlic Scape Pesto

TIME

5 minutes prep

10 minutes total

YIELD

2 cups

SERVINGS

3 – 4

INGREDIENTS
  • 10–12 fresh garlic scapes with bulb ends removed, cut into 2" pieces 

  • ¼ cup raw sunflower seeds (can substitute toasted pine nuts)

  • ½ cup extra virgin olive oil

  • ¼ cup shredded Parmesan cheese

  • ½ cup basil leaves

  • juice of one lemon

  • salt and ground pepper

INSTRUCTIONS
  1. Place garlic scapes into food processor, pulse for
    30 seconds.

  2. Add sunflower seeds/pine nuts, pulse for 30 seconds. Scrape the sides of the food processor bowl.

  3. Add olive oil, process on high for 15 seconds.

  4. Add Parmesan cheese, pulse until ingredients combine.

  5. Add basil and lemon juice, process until reaching the desired consistency.

  6. Add salt and pepper to taste and serve immediately with toasted bread, crackers, pita chips, or on pasta. This pesto can be frozen and kept for up to 12 months, or it can also be used in the delicious Scape Pesto Stuffed Mushrooms recipe below!

Grill Roasted Scape Salsa

TIME

5 minutes prep

10 minutes total

YIELD

2 cups

SERVINGS

4 – 6

INGREDIENTS
  • 12–14 fresh garlic scapes with bulb ends removed

  • 2 tablespoons extra virgin olive oil

  • 2 jalepeños, sliced in half lengthwise

  • 1 small bunch cilantro leaves

  • 6 Plum or Roma tomatoes, quartered

  • juice of one lime

  • 4 scallions, trimmed

  • 2 chipotles in adobo sauce

  • salt and ground pepper

INSTRUCTIONS
  1. Place garlic scapes in a shallow dish, drizzle with olive oil and toss to coat.

  2. Remove as many seeds from the jalepeños as desired to control spiciness, trim off stems.

  3. Grill roast garlic scapes and jalepeños until softened and there are visible char marks.

  4. Remove scapes and jalepeños from grill, set aside.

  5. Place cilantro leaves (no stems) and scallions into food processor, pulse for 10 seconds.

  6. Add scapes, jalapeños, tomatoes, and chipotles to food processor, pulse for 30 seconds.

  7. Stir in lime juice, salt and pepper to taste, then serve.

White Bean Scape Hummus

TIME

5 minutes prep

10 minutes total

YIELD

2 cups

SERVINGS

4 – 6

INGREDIENTS
  • 10–12 fresh or frozen garlic scapes with bulb ends removed, cut into 2” pieces

  • juice of one lemon 

  • ½ teaspoon sea salt

  • ground pepper

  • 1 can (15 oz.) cannellini beans, rinsed and drained

  • ¼ cup extra virgin olive oil

INSTRUCTIONS
  1. Place garlic scapes, lemon juice, and salt into food processor, pulse until finely chopped, scraping the sides of the food processor bowl as needed.

  2. Add beans and process to a rough puree (beans will be almost completely mashed).

  3. While the food processor is running, slowly add olive oil and process until smooth. If the hummus is too thick or paste-like, add 2–3 tablespoons of water to thin to desired consistency.

  4. Add more salt and pepper to taste, and serve with your favorite veggies, pita chips or corn chips.

Pickled Scapes

TIME

15 minutes prep

40 minutes total

YIELD

2–3 jars depending on the size of jar you choose to use

SERVINGS

variable

INGREDIENTS
  • 1lb fresh garlic scapes with bulb ends removed

  • 2 or 3 teaspoons dill seed, one teaspoon per jar

  • 1 to 1½ teaspoons whole peppercorns,
    ½ teaspoon per jar

  • 1 to 1½ teaspoons whole coriander seed, ½ teaspoon per jar

  • ¼ to ½ teaspoon red pepper flakes (optional)

  • 1½ cups apple cider vinegar

  • 1½ cups water

  • 2 tablespoons pickling salt or kosher salt

EQUIPMENT
  • 3 pint sized, or 2 extra tall pint and a half canning jars

  • large stock pot for canning

  • canning tongs

INSTRUCTIONS
  1. In a large stock pot, start a water bath, bring to a boil.

  2. Trim each end of the scapes, removing the blossoms and reserving them for another canning session, and trimming the tough bottom end off. 

  3. Start with a single scape, and trim it to the size of your jar, fitting it in with just over ½" of headspace. Use this scape as your measuring stick, and trim the rest of the scapes to the same length.

  4. Pack the trimmed scapes into pint or tall pint and a half mason jars. 

  5. Add 1 teaspoon dill seed, ½ teaspoon peppercorns, and ½ teaspoon coriander seed to each jar. For spicier scapes, add ¼ to ½ teaspoon red pepper flakes.

  6. Mix the water, cider vinegar and salt together in a pot and bring to a boil. 

  7. Stir to incorporate the salt.

  8. Pour the hot vinegar brine over the garlic scapes filling to within ½" of the top rim.

  9. Seal each jar with a 2 part canning lid and process in the water bath for 10 minutes for pints and 15 for pint and a half or quart jars.

  10. Wait at least 2 weeks for the pickle flavors to infuse into the scapes before eating. They're best after at least 6 weeks, so try to be patient.

French Garlic Soup

TIME

15 minutes prep

45 minutes total

YIELD

2 quarts

SERVINGS

6

RECOMMENDED VARIETY

Chesnok

INGREDIENTS
  • 2 garlic bulbs, unpeeled

  • 2 quarts water

  • 3 whole cloves

  • 2 tablespoons finely chopped fresh sage

  • ¼ teaspoon dry thyme

  • 1 teaspoon salt

  • 3 egg yolks

  • 4 tablespoons extra virgin olive oil

 

​TOPPINGS
  • shredded gruyere cheese

  • toasted slices of whole wheat baguette

INSTRUCTIONS
  1. Bring the water to a simmer in a large stock pot.

  2. Separate the bulbs of garlic into individual cloves. No need to peel them yet. Drop cloves into boiling water.

  3. After two minutes, scoop garlic cloves out of the water with a hand sieve or slotted spoon.

  4. Peel garlic cloves (the peels should come right off), then return them to the pot.

  5. Add herbs and salt. Allow to simmer, covered, for about 15 minutes.

  6. Strain soup into a large bowl, catching garlic and herbs in a sieve. Return strained soup to stock pot and return to a simmer.

  7. Using a wooden spoon, smash garlic cloves in the sieve over the stock pot, pressing solids through the sieve. All of this pulverized garlic will turn the stock cloudy.

  8. Slowly drizzle olive oil into the egg yolks in a clean bowl, whisking as you go to make a liaison.

  9. While still whisking egg and oil mixture, slowly add a ladleful of hot garlic stock. Continue to whisk so eggs don’t scramble.

  10. Add a second ladleful of stock. Continue whisking. Finally, dump the now warmed egg and olive oil liaison into garlic stock and whisk until smooth.

  11. Serve with slices of toasted baguette topped with shredded gruyere cheese.

Irish Garlic Soda Bread

TIME

15 minutes prep

60 minutes total

YIELD

1 loaf

SERVINGS

12

RECOMMENDED VARIETY

Music

INGREDIENTS
  • 4 cups plus 2 tablespoons flour

  • 1¼ teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon sugar

  • ⅔ cup shredded sharp cheddar cheese

  • 2 cloves garlic, finely chopped or minced

  • 1 teaspoon fresh rosemary chopped or ½ teaspoon dried

  • 1 teaspoon fresh thyme or ½ teaspoon dried

  • 4 tablespoons butter, cold

  • 1 large egg, whisked

  • 1¾ cup buttermilk

INSTRUCTIONS
  1. Preheat oven to 425°F.

  2. In a large bowl, whisk together the flour, salt, baking soda and sugar.

  3. Add cheese and herbs, toss to coat.

  4. Break butter up into the flour using your hands to pinch and mix the flour in until it has a grainy texture.

  5. Make a well in the center of the dry mixture, add egg and buttermilk.

  6. Use a wooden spoon to stir mixture together, then switch to your hands to knead the dough gently just until it forms a ball.

  7. Butter a skillet, dutch oven or cookie sheet and place the dough on top.

  8. Use a knife to cut a cross in the dough, only about ½" deep and then bake for 35—40 minutes or until the top is brown and the bread sounds hollow when tapped.

  9. Remove from the oven and serve hot and fresh. 

Asiago Scape Crisps

TIME

5 minutes prep

15–20 minutes total

YIELD

12 crisps

SERVINGS

3 – 6

INGREDIENTS
  • 1lb asiago cheese, shredded

  • 5–6 fresh or frozen garlic scapes with bulb ends removed, finely chopped

  • ½ cup pine nuts, finely chopped

  • white pepper

INSTRUCTIONS
  1. Preheat oven to 425ºF.

  2. Line a baking sheet with parchment paper.

  3. Place tablespoon sized mounds of cheese at least 1-inch apart on the lined baking sheet.

  4. Sprinkle each mound with chopped garlic scapes, pine nuts and a pinch of white pepper.

  5. Bake until golden, about 8–10 minutes.

  6. Remove each crisp with a spatula and drape around a rolling pin as they cool slightly to shape; allow each crisp to cool completely on a rack.

  7. Serve once cooled as a stand-alone snack, or try them in soup or with a fresh salad.

Scape Pesto Stuffed Mushrooms

TIME

15 minutes prep

35 minutes total

YIELD

12 mushrooms

SERVINGS

3 – 4

INGREDIENTS
  • 1 recipe of Garlic Scape Pesto

  • 12 cremini mushrooms

  • ½ cup (4 oz) goat cheese

  • sea salt

  • ground black pepper

  • extra virgin olive oil

INSTRUCTIONS
  1. Preheat oven to 450ªF.

  2. Line a baking sheet with parchment paper.

  3. Clean the mushrooms by wiping with a damp paper towel. Remove the stems.

  4. Take 4 stems and finely dice them. Add the diced stems back into the bottom of the mushroom cap, to fill in the hole left by the removed stem.

  5. Arrange the mushroom caps bottom side up onto the lined baking sheet.

  6. Add about 1 tablespoon of pesto paste to each mushroom cap, spread evenly to cover.

  7. Divide the goat cheese amongst the 12 mushrooms and lightly press it into the pesto.

  8. Drizzle some olive oil over each mushrooms. Place the tray in the pre-heated oven. Bake for about 20 minutes.

Roasted Garlic Mac & Cheese

TIME

30 minutes prep

65 minutes total

YIELD

1 casserole in a
9 x13" baking dish

SERVINGS

12

RECOMMENDED VARIETY

Belarus

CRUMB TOPPING INGREDIENTS
  • 4 tablespoons (½ stick) unsalted butter

  • 2 cups Panko Japanese bread crumbs

  • 2 teaspoons garlic, finely chopped or minced

PASTA & SAUCE INGREDIENTS
  • 1 bulb of garlic

  • extra virgin olive oil

  • 1lb uncooked pasta (such as cavatappi, shells or rigatoni)

  • 1 stick (8 tablespoons) unsalted butter

  • 6 tablespoons all-purpose flour

  • 5 cups whole milk

  • 5½ cups shredded cheddar cheese (white, yellow or a mix of both)

  • ½ cup grated Parmesan cheese

  • ½ teaspoon ground mustard powder

  • 1½ teaspoons salt

  • 1 teaspoon ground black pepper

CRUMB TOPPING INSTRUCTIONS
  1. Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and garlic, stirring to combine.

  2. Cook for 1–2 minutes until toasted slightly. Transfer to a small bowl and set aside.

PASTA & SAUCE INSTRUCTIONS
  1. Preheat oven to 400ºF.

  2. Slice the top one-third off the bulb of garlic. Place the bottom portion on a piece of foil, drizzle with olive oil, and season with salt and pepper. Place the top portion back on the bulb and crumple the foil to create a sealed packet.

  3. Roast garlic for 30 minutes. (This can be done one day in advance also.)

  4. Remove roasted garlic from oven, squeeze the cloves into a bowl. Using a fork, mash the cloves into a paste, set aside.

  5. Cook pasta in a large pot of well-salted water until al dente. Drain pasta, reserving ½ cup of cooking water.

  6. Butter a 9 x13" shallow baking dish.

  7. In a large, heavy saucepan (such as a Dutch oven), melt butter over medium-low heat. Stir in flour and reserved garlic paste to create a roux. Cook roux, stirring constantly for 3 minutes until golden.

  8. Whisk in milk. Bring sauce to a boil, whisking constantly, then reduce to a simmer and let cook for 3 minutes.

  9. Stir in shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.

  10. Add pasta and the reserved ½ cup of pasta water to the pot, stirring to combine. (It will be soupy.)

  11. Transfer macaroni and cheese to buttered baking dish. Sprinkle with reserved crumb topping and place on a sheet tray (in the event it bubbles over while baking).

  12. Bake macaroni and cheese for 20–25 minutes until golden brown and bubbling.

Roasted Garlic Potato Latkes

TIME

15 minutes prep

50 minutes total

YIELD

8 large latkes

SERVINGS

8

RECOMMENDED VARIETY

Metechi

INGREDIENTS
  • 4 cups peeled, grated potato

  • 3–4 cloves roasted garlic, finely chopped or minced

  • ½ cup freshly grated Parmesan cheese

  • salt and ground pepper to season

  • 1 beaten egg

  • 3 tablespoons flour

  • canola oil for frying

INSTRUCTIONS
  1. Squeeze as much excess water from grated potato as possible.

  2. Add all remaining ingredients and toss together until well combined.

  3. Heat ½ inch of canola oil in a large, non-stick skillet over medium-low to medium heat.

  4. Line a plate with paper towels.

  5. Drop latke mixture by ½ cup measures into the hot oil, spreading out to about ½ inch thickness. (You can make them thinner if you prefer.)

  6. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side.

  7. Drain excess oil on the paper towel lined plate. Serve with sour cream and chopped green onions, horseradish and chive sour cream dipping sauce or applesauce.

Beer Garlic BBQ Sauce

TIME

10 minutes prep

45 minutes total

YIELD

2½ cups

SERVINGS

variable

RECOMMENDED VARIETY

Montana Giant

INGREDIENTS
  • 1 tablespoon extra virgin olive oil

  • ⅓ cup onion, chopped

  • 6–8 cloves garlic, finely chopped or minced

  • 2 tablespoons Worcestershire sauce

  • 2 cups ketchup

  • 2 tablespoons honey Dijon mustard

  • 1 tablespoon molasses

  • 1 tablespoon brown sugar

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon hot sauce, or to taste

  • 1 cup dark beer

INSTRUCTIONS
  1. In a saucepot over medium-high heat, add oil, onion and garlic; cook until onions begin to soften, about 4 minutes.

  2. Add Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce.

  3. Bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally.

  4. Remove sauce from heat, add beer.

  5. Using an immersion blender, pulse until smooth, or pulse in a blender until smooth.

  6. Refrigerate in a lidded glass jar until ready for use on the grill, as a condiment, or as a dipping sauce. Keeps for up to 60 days.

Garlic Chocolate Truffles

TIME

10 minutes prep

90–120 minutes total

YIELD

24 truffles

SERVINGS

8

RECOMMENDED VARIETY

Metechi

INGREDIENTS
  • ½ cup heavy cream

  • 6 ounces bittersweet chocolate

  • 6 ounces semisweet chocolate

  • 8 tablespoons unsalted butter, softened 

  • 4 tablespoons roasted garlic (approximately two full bulbs of garlic)

  • ¾ teaspoon sea salt

  • powdered unsweetened cocoa

INSTRUCTIONS
  1. Preheat oven to 400ºF.

  2. Cut the bottom off each bulb of garlic with a sharp knife. If the garlic has a long stem, use a scissor to cut that off close to the top. Do not peel the garlic.

  3. Drizzle the cut ends with a touch of olive oil. Wrap tightly in tinfoil and roast 45 minutes. Garlic will be soft and caramelized on the bottom when it is done. (This step can be done one day in advance too.)

  4. Let garlic cool, then squeeze each clove out from the skin. It will come out as a paste. If there are still fibrous bits, chop them finely.

  5. In a medium sized saucepan, gently boil cream until it reduces by slightly more than half. Turn heat down to very low and stir in chocolate with a wooden spoon until smooth.

  6. Use a whisk to incorporate butter, salt, and garlic. Keep whisking until smooth.

  7. Pour into a container and refrigerate for a minimum of one hour.

  8. When ganache has stiffened and cooled, scoop out and roll in cocoa to coat. (A melon baller/cookie scoop works very well for this step.) Be sure to work fairly quickly. If the ganache gets overly soft while you are working, put it back in the fridge for 30 minutes.

  9. Store truffles in the refrigerator for up to three days (the longer they sit, the stronger the flavor and heat from the garlic will become). Be sure to bring to room temperature before serving.

Black Garlic Brownies

TIME

15 minutes prep

45 minutes total

YIELD

9–12 brownies

SERVINGS

9–12

INGREDIENTS
  • 9 oz bittersweet chocolate, chopped

  • 1 cup unsalted butter, cut into cubes

  • 1½ cups granulated sugar

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla

  • ½ teaspoon salt

  • 6–7 cloves black garlic, peeled and pureed into a paste or chopped super fine

  • 1 cup all purpose flour

INSTRUCTIONS
  1. Preheat oven to 350ª F.

  2. Grease a 9 x 9" pan and set aside.

  3. Melt butter and chocolate together in a double boiler over steaming water. Melt only until just blended together.

  4. Remove from heat and mix in sugar. The mixture will be grainy.

  5. Add one egg at a time, whisking each egg into the batter.

  6. In a small bowl, use a fork to thoroughly incorporate the black garlic with vanilla and salt.

  7. Add garlic mixture to the batter and mix thoroughly.

  8. Add flour and mix thoroughly.

  9. Pour batter into the greased pan and spread evenly, smoothing top.

  10. Bake in oven for 25 minutes or until the top has a dull finish and a tester comes out smoothly. Allow to cool enough to touch before serving.

Death by Garlic

TIME

5 minutes prep

20 minutes total

YIELD

8 cups

SERVINGS

4 servings

RECOMMENDED VARIETY

Chesnok

INGREDIENTS
  • ½ cup extra virgin olive oil 

  • 10–12 cloves garlic, minced or very finely chopped

  • 1lb Italian pork or chicken sausage

  • ½ teaspoon salt

  • ½ teaspoon crushed red pepper flakes

  • 3 tablespoons chopped fresh parsley

  • 1lb dry penne pasta

  • ⅓ cup grated Romano cheese

INSTRUCTIONS
  1. Cook pasta according to directions in heavily salted water.

  2. In a skillet, brown garlic in oil then add Italian sausage and cook until brown.

  3. Add salt, crushed red pepper flakes, and parsley, then remove from heat.

  4. Toss penne pasta with garlic sausage mixture and Romano cheese, then serve!

Garlic Brittle

TIME

5 minutes prep

25–30 minutes total

YIELD

approximately 4 cups

SERVINGS

variable

RECOMMENDED VARIETY

Belarus

INGREDIENTS
  • 1 cup granulated sugar

  • ½ cup white corn syrup

  • 1 cup unsalted peanuts, chopped slightly in a food processor

  • ½ cup roasted garlic (4–6 bulbs of garlic, depending on size), pureed or mashed

  • 1 teaspoon salt

  • 1 teaspoon vanilla

  • 1 teaspoon butter

  • 1 teaspoon baking soda

INSTRUCTIONS
  1. Lightly grease or line a baking sheet with parchment paper.

  2. Measure and prepare all ingredients and set out in order of use.

  3. In a microwave safe, glass dish with at least an 8-cup capacity, mix sugar and corn syrup well. (A dish with a handle works best.)

  4. Microwave on high for 3½ minutes, stirring after the first 2 minutes.

  5. Add peanuts and roasted garlic puree to the sugar/syrup mixture and microwave on high for another 4 minutes, stirring at 2 minute intervals.

  6. Add vanilla and butter, stir, then return to microwave for another 1 minute on high.

  7. Remove from microwave and stir in baking soda. The mixture will bubble up quickly, hence the 8 cup container!

  8. Quickly pour brittle mixture onto prepared baking sheet and cool in fridge (or in another cool location) for 15 minutes.

  9. Break apart and store in airtight container.

Garlic Brittle Peanut Butter Cookies

TIME

25 minutes prep

40 minutes total

YIELD

34 cookies

SERVINGS

17

DOUGH INGREDIENTS
  • 8 tablespoons unsalted butter, at room temperature

  • ¾ cup granulated sugar

  • ½ cup light brown sugar

  • 1 cup creamy peanut butter

  • 1 extra-large egg

  • 1 tablespoon whole milk

  • 1 teaspoon vanilla extract

  • ¾ cup + 2 tablespoons unbleached all-purpose flour

  • ½ teaspoon kosher salt

  • ½ teaspoon sea salt flakes

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

TOPPING INGREDIENTS
DOUGH INSTRUCTIONS
  1. Using an electric mixer, beat butter and sugars together until aerated and pale in color, approximately 4 minutes.

  2. Add peanut butter and mix until thoroughly combined.

  3. Add egg, milk, and vanilla. Mix until well blended. Scrape the bottom and sides of the bowl.

  4. Whisk together flour, salts, baking powder, and baking soda.

  5. Add dry ingredients to peanut butter mixture all at once.  

  6. Mix on low speed until dough is thoroughly combined.

  7. Transfer dough to a sheet of wax paper and wrap tightly. Refrigerate at least 1 hour, can go overnight.

  8. To portion and bake, preheat oven to 350° F and line two baking sheets with parchment paper.

  9. Put sugar for coating the cookies in a medium bowl.

  10. Scoop dough using a tablespoon or cookie scoop, and roll into balls.

  11. Gently coat each ball completely with sugar.

  12. Evenly space balls on prepared baking sheet. Press a few Garlic Brittle pieces into the tops of each cookie. (Don't flatten cookies too much; they'll spread as they bake.)

  13. Bake cookies for 12–14 minutes until tops are barely set and edges are lightly golden.

  14. Remove cookies from oven; they'll firm up as they cool, but still be chewy.

  15. Let cookies cool completely on the pan. Repeat with the remaining dough.

Mushroom & Black Garlic Linguine

TIME

10 minutes prep

20 minutes total

YIELD

2 servings

INGREDIENTS
  • ¼ cup extra virgin olive oil

  • a generous amount of ground black pepper

  • 6–8 ounces sliced baby bella mushrooms

  • 8 cloves black garlic, peeled and thinly sliced

  • 1 medium to large shallot, thinly sliced

  • 2 tablespoons chopped fresh basil

  • salt, to taste

  • freshly grated Parmesan cheese

  • 8 ounces uncooked fresh linguine (or other ribbon pasta)

INSTRUCTIONS
  1. Cook pasta according to package directions.

  2. As pasta cooks, heat olive oil in a large, deep nonstick skillet over medium heat. Add black pepper into the oil as it heats.

  3. Add mushrooms and black garlic to pan and toss to coat with oil. Cook for about 5 minutes, then reduce heat to medium low and add shallot.

  4. Cook, stirring frequently—the goal is to sweat the shallot, rather than brown it.

  5. When the pasta is done cooking to al dente firmness, turn off the heat under the mushroom garlic mixture.

  6. Drain the pasta, reserving a half cup of the cooking liquid.

  7. Add the pasta to the skillet and toss to combine. Add the basil and toss. Season with salt to taste.

  8. If the pasta is too dry, add some reserved pasta water, 1–2 tablespoons at a time.

  9. Divide the pasta into two bowls, then spoon the mushroom garlic mixture over the top of each bowl of pasta.

  10. Top with freshly grated Parmesan and serve.

Garlicy Pesto

TIME

10 minutes prep

20 minutes total

YIELD

4–6 servings depending on use

RECOMMENDED VARIETY

Music

INGREDIENTS
  • 2 cups tightly packed fresh basil leaves, stems removed

  • 4–5 cloves garlic

  • 3 tablespoons pine nuts

  • 4 tablespoons lemon juice

  • ¼ cup grated Parmesan cheese

  • 3 tablespoons extra virgin olive oil

  • water

  • salt to taste

  • ground black pepper

INSTRUCTIONS
  1. Add the basil, garlic, pine nuts, lemon juice, Parmesan cheese into a food processor. Blend well.

  2. Add the olive oil slowly into the food processor. If the pesto is too thick, add a little warm water to loosen it.

  3. Transfer the pesto out of the food processor and add salt and black pepper. Stir to mix well.

NOTES

This delicious pesto keeps in the refrigerator for 4–5 days. Use it liberally on pasta, steak, shrimp, plain toast, potatoes and crackers!

Winter Squash & Garlic Soup

TIME

20 minutes prep

50 minutes total

YIELD

4 servings

RECOMMENDED VARIETY

Montana Giant

INGREDIENTS
  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 cups chopped yellow onions (approximately 2 onions)

  • 4–5 cloves garlic, chopped

  • 1,15 ounce can pumpkin puree (not pumpkin pie filling)

  • 1½ pounds butternut squash, peeled and cut into ½-inch chunks

  • 3 cups chicken stock or broth

  • 2 teaspoons kosher salt

  • ½ teaspoon ground black pepper

  • 1 cup half–n–half

  • créme fraîche, grated Gruyere, and croutons for serving (optional)

INSTRUCTIONS
  1. Heat butter and oil on medium heat in a heavy-bottomed stockpot until butter is melted. 

  2. Add onions and garlic, cook over medium-low heat for 6–8 minutes, or until onions are translucent and starting to brown.

  3. Add pumpkin puree, butternut squash, chicken stock, salt, and pepper.

  4. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender.

  5. Using an immersion blender, process the soup mixture in the stock pot until smooth. (If you don't have an immersion blender, use a blender or food processor, then transfer the blended mixture back to your stock pot.)

  6. Add half–n–half and heat the soup mixture slowly to a simmer.

  7. Add additional salt and pepper to taste if desired.

  8. Serve hot with garnishes if desired.

Garlic Ranch Dressing

TIME

10 minutes prep

10 minutes total

YIELD

12, 2 tablespoon servings

RECOMMENDED VARIETY

German Hardy

INGREDIENTS
  • ½ cup mayonnaise

  • ½ cup sour cream

  • ½ cup buttermilk

  • 2 tablespoons (a small handful) fresh dill

  • 2 tablespoons (a small handful) fresh parsley leaves, stems removed

  • 2 tablespoons (a small handful) fresh chives

  • ½ red onion

  • 4–5 cloves garlic

  • ¼ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • freshly squeezed lemon juice to taste, approximately 1–3 tablespoons

INSTRUCTIONS
  1. Add mayo, sour cream and buttermilk to food processor and pulse until combined.

  2. Add herbs, onion, and garlic and pulse until finely chopped and well combined.

  3. Add lemon and pulse again to combine.

  4. Add more salt and pepper to taste if desired

  5. Pour dressing into a lidded jar and chill until ready to serve.

NOTES
  • This dressing will keep nicely in the refrigerator for up to a week. 

  • Whole milk can be substituted for buttermilk, and dried herbs and onion powder can be substituted for the fresh ingredients in winter or in a pinch.

  • If you don't have fresh lemons on hand, you can use bottled lemon juice or swap in plain white vinegar. Both acids work beautifully to provide the perfect amount of tang in the dressing.

Mushroom & Garlic Sauté

TIME

5 minutes prep

12 minutes total

YIELD

4 servings

RECOMMENDED VARIETY

German Hardy

INGREDIENTS
  • 2 tablespoons olive oil

  • 12 ounces button mushrooms, thinly sliced

  • 3–4 cloves garlic, finely chopped

  • salt and ground black pepper

  • 4 green onions, finely chopped

INSTRUCTIONS
  1. In a large skillet, heat olive oil on medium heat until hot but not smoking.

  2. Add sliced mushrooms and garlic, and sauté for about 3 minutes, stirring regularly. 

  3. Add salt, cover with the lid and continue cooking the for another 2 minutes, occasionally stirring. (Having the lid on will allow mushrooms to generate some moisture and not get burned.) 

  4. Remove the lid and sauté for another 5 or so minutes on medium-high heat, stirring frequently.

Garlicy Lentils & Bacon

TIME

10 minutes prep

35 minutes total

YIELD

4 servings

RECOMMENDED VARIETY

Chrysalis Purple

INGREDIENTS
  • 1 cup green or French lentils

  • 2–3 cups low-sodium chicken broth or stock

  • ¼ teaspoon salt, plus more to taste

  • ground black pepper

  • 4 ounces bacon (about 4 thick-cut slices), cut into small pieces

  • 2 large shallots, cut in half and thinly sliced

  • 4–5 cloves garlic, minced

  • 3 large sprigs rosemary, leaves stripped and minced

  • 3 large leaves sage, minced

  • 2 tablespoons capers, roughly chopped

  • ½ cup Italian parsley leaves, stems removed, roughly chopped

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon Dijon mustard

  • ½ tablespoon balsamic vinegar

INSTRUCTIONS
  1. Wash and rinse the lentils.

  2. Add lentils to a small saucepan and cover with 2 cups of chicken broth.

  3. Bring lentils to a boil, then lower to a simmer and cook until just tender, 20–25 minutes. Add extra broth while cooking as the liquid gets low.

  4. Drain lentils and return them to the pot. Stir in salt.

  5. While the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy.

  6. Drain most of the fat from the pan, then add shallots, garlic, rosemary, and sage. Cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the mixture from heat.

  7. Whisk olive oil, mustard, and balsamic vinegar together until thick to create a dressing.

  8. Toss the warm lentils with the dressing, then stir in the bacon and shallot mixture.

  9. Fold in chopped capers and parsley.

  10. Taste and season with additional salt if needed, and a generous quantity of black ground pepper.

  11. Serve warm.

NOTES

This dish can keep for up to 5 days in the refrigerator, and is also delicious when eaten cold.

Garlic Sautéed Broccoli Rabe

TIME

5 minutes prep

15 minutes total

YIELD

4 servings

RECOMMENDED VARIETY

Armenian

INGREDIENTS
  • 1 bunch broccoli rabe

  • 3 tablespoons extra-virgin olive oil

  • 4 cloves garlic, sliced

  • juice of 1 fresh lemon

  • ½ teaspoon sea salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon hot chili flakes to taste

INSTRUCTIONS
  1. Wash broccoli rabe and pat dry. Then trim the bottom ½ inch off the stalks and cut into 1½ -inch pieces.

  2. Heat olive oil and garlic on medium heat in a frying pan.

  3. Toss broccoli rabe into the pan along with salt, pepper and chili flakes, then cover to wilt.

  4. Cook for another 4–5 minutes, stirring every few minutes.

  5. Add lemon juice just before removing from heat.

  6. Serve hot!

NOTES

The longer you cook broccoli rabe, the less bitter and softer it will become.

Best Garlic Butter

TIME

3 minutes prep

6 minutes total

YIELD

8 servings

RECOMMENDED VARIETY

Armenian

INGREDIENTS
  • 1 cup salted butter softened

  • 3–4 cloves garlic, minced

  • 2 tablespoons fresh parsley, minced

  • 1 tablespoon fresh chives, sliced

  • 2–3 teaspoons fresh squeezed lemon juice

INSTRUCTIONS
  1. Combine all ingredients together in a small bowl.

  2. Serve with warm bread, use to make garlic bread, or serve over hot vegetables such as potatoes or broccoli.

Grandma's Scape Meatballs

TIME

30 minutes prep

50 minutes total

YIELD

8 servings

RECOMMENDED VARIETY

Gourmet Heirloom Scape Powder

INGREDIENTS
  • 2 teaspoons olive oil

  • 1 medium onion, chopped

  • 2–3 tablespoons Gourmet Heirloom Scape Powder

  • ¾ cup seasoned bread crumbs

  • ½ cup grated Parmesan cheese

  • 2 large eggs, lightly beaten

  • 1 teaspoon each of dried basil, oregano and parsley flakes

  • ¾ teaspoon salt

  • 1 teaspoon Italian Seasoning

  • 1 tablespoon Liquid Coconut Aminos

  • 1 pound lean ground turkey or pork

  • 1 pound lean ground beef (90% lean)

INSTRUCTIONS
  1. Preheat oven to 375ªF.

  2. In a small skillet, heat oil over medium-high heat.

  3. Add onion; cook and stir until tender (3–4 minutes).

  4. Add scape powder and cook 1 minute longer. Set aside to cool slightly.

  5. In a large bowl, combine bread crumbs, cheese, eggs, seasonings, Aminos and onion mixture. Add turkey/pork and beef, then mix thoroughly.

  6. Shape meat mixture into 1½-inch balls.

  7. Place meatballs on a rack coated with cooking spray in a15x10x1-inch baking pan/cookie sheet.

  8. Bake until lightly browned and cooked through, 18–22 minutes.

  9. If desired, serve with your favorite pasta and pasta sauce. Our favorite is classic spaghetti, but these also make a mean meatball sub!

TIPS

  • Consider preparing meatballs in bulk to save on prep time. You can make several batches, bake them, then freeze until needed. Simply thaw the frozen meatballs in the refrigerator over night and you'll be ready to go for whatever meatball magic you desire!

  • Spaghetti and Meatball Pizza is another of our family's favorite uses for these meatballs, and it's a great way to use leftovers up while combining two Italian-inspired dishes. Take your leftover spaghetti and meatballs, slice the meatballs thinly, toss them and your leftover noodles with some pizza sauce then layer them on your readymade pizza crust of choice before adding other pizza toppings. Buon appetito!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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