I found this to be an easier haul to manage as there was less greens (3 kinds of salad greens was difficult in week 1). The bread and cheese share started up. We didn’t get any herbs on week 2, but I’m pretty sure they’re coming back during week 3. Which reminds me: I need to do something fun with that dill growing so nicely in our kitchen window.

Garlic Scape and Spinach Pesto

Here’s something: I really don’t like garlic. It’s just too MUCH. Seems to overpower other flavors easily, is often overused…I could go on and on. However! There is something really special about garlic scapes. They’re kind of like scallions are to onions – mild and less stinky. Hence my overwhelming preference for both scapes and scallions.

We don’t have a food processor or blender (seriously) but we do have a little immersion blender, and I was happy to give it a go and try and make pesto with it. Went off without a hitch.

3 garlic scapes, cut into 1″ long pieces

~20 basil leaves

1 tbsp pignolia nuts (pine nuts)

2-ish tbsp oil (I used extra virgin olive oil)

1/4 cup percorino romano cheese

1 head spinach

1/2 cup water

salt, pepper, more cheese if needed

Blend scapes, basil, nuts, oil and cheese (in food processor, blender or with immersion blender) until smooth.  In a pot, place the cleaned spinach and water over medium heat, and place the lid on. Cook the spinach until wilted. Add wilted spinach and remaining water and blend again. (Note: I liked adding the cooked spinach because the residual heat seemed to cook the garlic scapes. But I suppose you really don’t have to do that.)  Add salt, pepper and more cheese if you want. I served over whole wheat spaghetti. (Made 2 servings.)

Radish Salad with Tahini Dressing

This was tasty! I am also keenly aware that food in bowls doesn’t photograph really well. This tasted better than it looks – so I hope you try it despite the photo.

~10 radishes, each cut into 4 wedges

1/2 English cucumber, cut in quarters

1/2 avocado, diced

~15 heirloom grape tomatoes, halved

2 tbsp tahini paste

Balsamic vinegar (to taste)

olive oil (to taste)

salt, pepper

Put all the veggies in a bowl. In a small, separate bowl add your tahini paste and whisk in olive oil and a splash of balsamic vinegar. You might need to adjust to get the consistency you want (more oil or vinegar for thinner dressing, etc). Add salt and pepper to taste. Pour over salad and enjoy. (Made 2 servings with not a drop leftover.)

Sugar Snap Pea Salad

Good gravy, I make a lot of salad. My husband is super sweet about it, too. And healthy! Did I mention how much he runs?

We got a 10″ Lodge Cast Iron Grill Pan. For an apartment-dwelling gal, this cures my need to grill. My favorite thing to make on it is blue cheese turkey burgers. My second favorite thing is any vegetable I can throw on there. Perfect little grill marks are so satifying.

1/2 pound sugar snap peas, trimmed (it’s like 30 or so peapods)

1 zucchini, cut into angled rounds

goat cheese

~10 basil leaves, cut into ribbons

olive oil

balsamic vinegar

sea salt, course ground pepper

Place washed and trimmed snap peas in a bowl. Grill up zucchini, then, when cool enough to touch, cut into strips (about the same length/size as the peas). Add to bowl. Crumble desired amount of goat cheese over. Add basil, salt and pepper. Drizzle over oil and vinegar. The goat cheese will melt on the veggies. (Made 2 servings.)

Strawberry Limeade

My husband is the drink mixologist in our house. He’s in charge of  making tea (hot and iced), espresso, espresso milk (nectar of the gods), sangria, lemonade….

We got home from the beach and he was itching to make lemonade. But oh, the strawberries. And the  limes. That was the ah-ha moment: let’s put them all in. It tastes like a melted popsicle.

Juice of 3 lemons and 2 limes

1 pint strawberries

1 cup sugar

4 cups water

In a pot on the stove, make a simple syrup with 1 cup sugar and 1 cup water. Bring to boil until sugar is dissolved, then let it cool. In a pitcher (if you’re using immersion blender) or in a real blender if you have one, add juice of lemons and limes,  simple syrup and strawberries. Blend until smooth. Add remaining water (or sparkling water) to taste. You might want more or less depending on how thick you like your lemonade. (We garnished with cherries for the pic, but there’s no cherries in here! Haha. I wonder if my husband is up for making cherry lemonade…..??)

• 1 cup grated Parmesan cheese
• 3 Tbl fresh lime or lemon juice
• 1/4 lb scapes
• 1/2 cup olive oil
• Salt to taste

1. Puree scapes and olive oil in food processor until smooth.
2. Stir in parmesan and lime/lemon juice and season to taste.  Serve on bread or pasta.

• 2 whole boneless chicken breasts, halved
• 4 Tbsp. unsalted butter
• 2 Tbsp. vegetable oil
• 4 Tbsp. dry white wine
• 2 Tbsp. lemon juice
• 4 chopped garlic scapes
• 1 Tbsp. drained capers (optional)

1. Between sheets of plastic wrap flatten chicken.  In a large heavy skillet, heat 2 Tbsp. of the butter and olive oil over medium high heat.  Saute until cooked through.  Season with salt and pepper.  Transfer chicken to a platter and keep warm.

2. Pour off fat from skillet and add remaining butter, wine, lemon juice and scapes, and bring mixture to a boil.  Stir in capers, and salt and pepper to taste.  Spoon sauce over chicken.

Serves 4.

• 2 1/2 lbs. Russett potatoes, peeled and cut into 1″ pieces
• 1/2 stick butter
• 2 Tbsp. olive oil
• 1/4 c. finely chopped scapes
• 1/4 c. hot milk (or more)

1. Cook potatoes in salted boiling water until tender.  Drain and return to pot.
2. Over medium heat, melt butter with olive oil in a small skillet.  Add scapes and saute 5 minutes.
3. Add potatoes and mash.  Gradually add milk while stirring.  Season with salt and pepper.