Wednesday, July 7, 2010

Kale Blog Publicity - and another great pesto recipe

What a nice article about Ann Arbor's Westside Farmers' Market that includes a mention of us selling our garlic scapes plus my 365DaysofKale blog!

Be sure to read the article, which includes a wonderful recipe for pesto that includes garlic scapes with fresh peas. I'm just sure you could also throw one kale leaf in the food processor to make a different and still delicious variation. I can say that I have included fresh peas with avocado when making guacamole and found the mixture both delicious and beautiful, with the bonus of left-overs (rare to have any!) staying bright green for several days in the refrigerator.

Thanks, Mary, for including a mention of my kale (and all things brassica) blog!

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

Saturday, July 3, 2010

Recipe: Garlic Scape - Kale Pesto

Here is it - finally - the recipe and photos for my Garlic Scape-Kale Pesto recipe. We are still using what this recipe made earlier in the week; tonight I added a teaspoon to each serving of my stand-by red lentil soup along with serving more pasta tossed with the garlic scape-kale pesto (hard to get enough of that!) and some chopped red peppers from the freezer.
Garlic Scape - Kale Pesto

Ingredients:


1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices

3-5 leaves lacinato (dinosaur) kale, tough stems removed and then slice into sideways strips
1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil

approx. 1/2 cup grated parmesan cheese 

1/2 teaspoon salt
 (I omitted since there is enough salt from the cheese for me)
black pepper to taste (I did not add any)

Directions:

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed. Slowly drizzle in oil and process until integrated but there is still some "chunkiness". Transfer mix to a mixing bowl.  Add parmesan, salt and pepper to taste. Makes about 1-1/2 cups of pesto. Keeps for up to one week in an airtight container in the refrigerator.  Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure.  The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.

This pesto is bright green in contrast to the beautiful light green pesto made just from the garlic scapes.

 (Photo: Variety of garlic scapes and lacinato kale leaves, with stems removed)

(Photo: Garlic Scape - Kale Pesto on a toasted bagel, showing it is still a bit "chunky" rather than blended smooth)

Enjoy, enjoy - there is no shortage of ways to use any pesto, let alone a pesto made with kale and garlic scapes, two of my favorite vegetables.
Where kale continues to be more than decoration on my plate! 

Diana Dyer, MS, RD