Sautéed garlic scapes AND kale stems! I feel guilty for sometimes using kale leaves in salads and discarding the stems (I don’t compost anymore) so nowadays I save them and use it in other dishes such as a stir-fry. I seasoned this with salt, pepper and lemon juice.
This fatty pizza was made using leftover pita bread and this recipe ONLY because I had asparagus AND triple cream brie in my fridge. Roasted garlic scapes taste way better than sautéed, as I’ve learned so far.
AND 2 other non-scape dishes :
I originally got asparagus because a few weeks ago, I had dinner at Grassa (handmade pasta restaurant) and tried this shaved asparagus salad as part of this veggie sampler trio and I was blown away by how simple and good it was–plus, I’ve never had raw asparagus before, let alone shaved . I tried my best to recreate it using olives, shaved parm, salt, pepper and a lemon juice/evoo vinaigrette. The actual dish at Grass at herbs, probably parsley but I didn’t have any.
PS: Shaving asparagus is the pits! Cooking is fun but sometimes I dread prep work.
I had some cilantro that needed using up so I whipped up a quinoa salad with corn, black beans, red onions, tomatoes, bell peppers. I didn’t really season it too much (heck, I can’t even remember if I added a bit of evoo) aside from salt, pepper and maybe some chili lime Mrs. Dash.
Sadly, that has been the last adventure so far with scapes as I’ve put the remainder of them into the freezer along with frozen batches of scape pesto (YAY—sooo delicious) because I had to make way for CHERRIES. The past 2 weeks have been cherry madness in the kitchen.
Also, I had some projects using various brands of chalk paint. You’ll see them soon!
Until next time (week, month–I know, I’m lazy!)