Weeks Four & Five: Garlic Scape Hummus & Quinoa Tabouli

hummus1

Hummus is one of those foods that I can’t get enough of, but I’m rarely motivated enough to make from scratch. Why bust out the food processor when you can just buy a little tub of Sabra, right?

I’ll tell you why in three simple words: Garlic Scape Hummus.

I’ve been having so much fun experimenting with garlic scapes in everything since we got them in our week four basket, but this is far and away the best use of garlic scapes I came up with. Combine that with the deliciously fresh tabouli I made from the curly parsley in our week five basket, and you have an incredible lunch for the whole week.

I ate this on crackers, served with sliced turnips from our week six basket, on top of a bed of salad greens, and slathered all over the carrots from our week seven basket! Please make this for yourself, and don’t delay.  Continue reading

Weeks Four & Five: Escarole and Garlic Scape Pasta with Cream Sauce

Look at all of those beautiful fresh greens waiting to become dinner! From left to right, it’s young onion tops, garlic scapes, escarole, and flat leaf parsley.

photoescarole1

Coming up with interesting takes on new-to-me vegetables and keeping up with all of the produce we get each week can be a challenge (albeit, a fun one!), so I totally nerd out when I can incorporate two+ CSA veggies into one recipe. This one used four!! My husband chuckles at how excited I get when I’m able to accomplish that.

I’m not going to lie to you and say that I loved escarole. I’d never had it before, and I doubt that it’s going to become my new favorite green. But this cream sauce was easy and delightful, plus I’m convinced that any dish is made better with garlic scapes. And look at how much green leafy goodness you’re getting for dinner!

photoescarole2

Escarole and Garlic Scape Pasta with Cream Sauce

Adapted from Martha Stewart

Ingredients:

  • 1 pound small pasta
  • 2 TB olive oil
  • 5-6 garlic scapes, chopped
  • 3-4 young onions, diced
  • 1 cup dry white wine
  • 1 cup cream
  • 1/2 bunch chopped fresh parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 large head escarole, roughly chopped
  • Salt & pepper to taste
  • Parmesan cheese for topping

Continue reading