Zucchini Lentils and Rice Stuffed Collard Greens

2 medium sized zucchini diced

3 collard green leaves + one leaf sliced very thin

2 cup of basmati rice cooked 

1 cup red lentils cooked

2 Tbsp garlic scapes

1 Tbsp curry powder

1 can coconut milk

1 Tbsp coconut oil

Salt and pepper to taste

Boil the whole collards (stem trimmed) for 3 minutes then cool right away in an ice bath.

Bring sauté pan to medium heat and add coconut oil.

Cook diced zucchini until it starts to soften about 3-4 minutes then add sliced collards, scapes and curry powder and cook for another 2 minutes. Add the one can of coconut milk. And cook for another minute or so.

Strain off the ingredients in the pan and reserve the liquid. 

Mix the cooked rice and lentils with the cooked vegetables and add a pinch of salt and pepper. 

Next roll the ingredients into individual collard leaves. Make sure the ends are closed.

Place in oven safe dish evenly spaced then add the leftover coconut liquid to the pan. 

Bake at 350˚F uncovered for 15 minutes or until heated through, then serve.

Zucchini Kimchi

1 lb patty pan or zucchini, sliced into coins

Sea or kosher salt

1 bunch garlic scapes, chopped very fine

1-2 tsp chili flakes 

Rice wine vinegar 

2 Tbsp fresh ginger, grated 

A couple splashes of fish sauce (optional) (may substitute tamari)

1 Tbsp honey

2-3 scallions, washed and chopped

Wash and then slice your zucchini. Put in a bowl and toss with a few generous pinches of salt.  Let sit (from 20 minutes up to a few hours). This is to draw out extra moisture.

Add chili flakes, garlic scapes, vinegar, ginger, fish sauce (or tamari), and honey to the zucchini.  Mix well.  Add scallions and mix again.  So, if you like extra spicy add more chili or if you prefer it fishy, add more fish sauce.

Store in a glass jar and let ferment at room temperature for 2 days or more if you like your kimchi with a little more pungent.

Move into the fridge and let it continue to ferment for a few days or if you wish.  The more you let it ferment, the more pungent it will get.

Zucchini Fritters

3 zucchini or patty pan, grated

1 tsp salt

¼ cup all purpose flour

¼ cup grated parmesan

1 egg, beaten 

2 Tbsp minced garlic scapes

2 Tbsp olive oil

Salt and pepper to taste

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.

Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.

Heat olive oil in a large skillet over medium-high heat.

Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side. Serve with sour cream or spicy mayo.

Zucchini and Kale Sauté

3 Tbsp extra virgin olive oil

2 purplette onions, sliced thin

2 garlic scapes, chopped

1 whole zucchini, sliced

1 bunch kale, chopped into bite-sized pieces

¼ tsp salt, or to taste

¼ tsp pepper, or to taste

2 Tbsp red wine or balsamic vinegar

Add olive oil, onion , scapes and zucchini into a large pan (use one with a lid because you’ll need it later).

Sauté over medium high heat until starting to lightly brown. Add kale, salt and pepper. Toss to coat and cook until slightly softened. This will take about 2 minutes.

Add vinegar, toss well and cover the pan. Cook for about 4 minutes until kale is soft but still bright green and tender. Taste and adjust salt, pepper and vinegar as needed.

Sweet and Spicy Beet Greens and Zucchini

1 Tbsp olive oil

Greens from one bunch of beets - leaves and stems separated and chopped

1-2 zucchini or patty pan small diced

¼ cup fine chopped garlic scapes

2 (1/4-inch-thick) slices fresh ginger root, peeled and julienned (note: it is very easy to peel ginger by scraping the skin with a spoon.) 

Salt and pepper to taste

1 Tbsp maple syrup

Heat the oil in a large skillet over medium heat.

Cook the chopped stems, garlic scape, zucchini and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped greens to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Stir Fried Broccoli with Garlic Scapes

1 head broccoli, cut into small florets (peel stem and slice thin)

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

1 bunch Tokyo bekana, roughly chopped

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Cut broccoli into florets and peel the stem and slice thin.

Roughly chop one bunch of Tokyo bekana.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once and cook until aromatic. Add broccoli florets and stems and cook covered for 2 minutes.

Add rice wine and cook 30 seconds. Add Tokyo bekana and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, for another minute then serve with rice.

Stir Fried Komatsuna/Bok Choi with Garlic Scapes

1 head bok choy or bunch of komatsuna

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Trim base of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry and roughly chop. If using komatsuna, just chop roughly.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once.

Add rice wine and cook 30 seconds. Add leaves and stalks and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choi is tender-crisp, another 1 to 1 1/2 minutes.

Serve with rice

Squash and Napa Stew with Rice

2 cups zucchini or summer squash

1 napa cabbage

1/2 lb ground beef (optional)

1 ounce olive oil

¼ cup garlic scapes

1 tsp onion powder

1 tsp garlic powder

2 tsp iodized salt

1 cup beef stock

2 tsp Worchester sauce

½ tsp black pepper

1 tsp cumin

1 tsp curry powder

1 – 12 oz can diced tomatoes

3 bay leaves

Slice the zucchinis in half-moons and shred the napa cabbage.

Put olive oil in the pan over medium-high heat.

Add ground beef and garlic scapes to the pan with onion powder and garlic powder and cook until just starting to brown.

 Mix the remaining ingredients in a pan and let it simmer for 10-15 minutes or until tender.

 Serve with rice.

Garlic Scape and Miso Dressing

1 cup garlic scapes; chopped

1 garlic clove, chopped

Juice of 1/2 lime

2 tsp rice vinegar

4 oz silken tofu

1 heaping Tbsp white miso

Salt and pepper, to taste

Combine ingredients into a blender and mix until smooth.

Refrigerator Dill Pickles

3 1/2 cups water

1 1/4 cups white vinegar

1 Tbsp sugar

1 Tbsp sea salt

4 cups cucumber spears

2 garlic scapes, rough chopped

2 heads fresh dill

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic scapes, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Oven Roasted Radish and Broccoli Salad

1-2 cups broccoli florets

1 bunch radishes cut into wedges

1 tablespoon olive oil

¼ cup golden raisins

½ cup chopped purplette mini onion, or any red onion

For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic scape, finely minced

½ teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

¼ teaspoon kosher salt

Freshly ground pepper

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic scapes, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.

Miso Glazed Turnips with Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

2 garlic scape stalks. Minced

1 bunch Greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, garlic scapes, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid has evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to the pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve with rice.

Kohlrabi with Sautéed Greens and Parmesan

1 kohlrabi, peeled and sliced thin

1 lemon, zested

Juice from one lemon

1/4 cup extra-virgin olive oil, divided

1 bunch kale or head of bok choy, rough chopped

2 garlic scapes, finely chopped

1/3 cup salted roasted pistachios, chopped

¼ cup parmesan 

Whisk together lemon zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Rough chop greens. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic scapes until aromatic, about 30 seconds. Add greens by the handful, turning and stirring with tongs and adding more greens as volume in skillet reduces. When all of greens are wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss greens with kohlrabi, parmesan and pistachios.

Grilled Napa and Potato Salad with Sesame Garlic Scape Dressing

1 head napa cabbage, washed and cut in half length wise

1 lb of Superior russet potatoes large, diced

¼ cup olive oil

Heat grill to medium-high

Toss potatoes in 2 tbsp of olive oil and season with salt and pepper

Seal in an aluminum foil pouch and place on the grill and cook until fork tender (roughly 20 minutes). Turn once (varies from grill to grill). Be careful when checking the potatoes. If your pouch has a good seal you are going to have steam try to escape when you open it. 

Lightly coat the napa cabbage in olive oil and season with salt and pepper. Grill face down for 3-5 minutes then turn over and grill for another two minutes. 

Remove from heat and allow to cool to room temperature then roughly chop into bite size pieces. 

Combine napa cabbage with the cooked potatoes and toss with dressing. 

Can be served warm or chilled. 

The Dressing

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons soy sauce or tamari (gluten free)

1 garlic scape minced

2 tablespoons honey or brown sugar

2 tablespoons peeled and minced ginger

1 teaspoon toasted sesame oil

Combine ingredients and blend well or shake vigorously

Garlic Scape and Cilantro Pesto

1/4 cup pine nuts

1/2 cup coarsely chopped garlic scapes

1 bunch of cilantro minced

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1 teaspoon crushed red pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

Add this pesto to any pasta dishes with a little bit of fresh chevre and you can’t go wrong.

Garbanzo Bean and Kale Soup

Garbanzo beans, or chickpeas, pair very well with this hearty Kale Variety. This vegetable and bean soup helps utilize what this week’s share has to offer.

2 cups garbanzo beans, drained (if using canned beans, ½ cup dry beans if cooking)

½ a bunch of kale cut in half length-wise then chopped

2 turnips  - chopped

2 zucchini or patty pan- chopped

2 garlic scapes – minced

¼ cup scallions- chopped (reserve the tops as an herb to finish the soup)

2 oz olive oil

2 cups stock (vegetable or chicken) (water also works)

Salt and pepper to taste

Sauté ¼ cup scallions and garlic scapes in olive oil until aromatic. Try not to let it brown. Add turnips and zucchini and cook for 1-2 minutes add kale and 1 cup of stock and cook over medium heat for 5 minutes. Add the beans and the remaining stock and cook until all ingredients are tender (not mushy).

Add salt and pepper to taste. Then finish with minced scallion tops.

Several variations can be done to this dish. By adding some curry powder or chili powder you can definitely kick it up a bit. This recipe is a basic starting point. Feel free to experiment. Also, if you make a grilled cheese sandwich with the pesto jack in the cheese, share and dip it into this soup. That would be a tasty addition. 

Cucumber and Parsley Salad

1 Cucumber Peeled

2 Tbsp. Diced Pearl Onion

2 Tbsp Olive

1 Tbsp Lemon Juice

1 Tbsp Vinegar – If you have some chive infused vinegar this would be great here. Otherwise Balsamic or Red Wine Vinegar would be a great choice

¼  Cup Minced Garlic Scapes – If you don’t have any scapes left from last week, you can substitute Scallion

½ bunch of Parsley Minced

½ Tsp Salt

Pepper to taste

Take cucumber and cut it in half lengthwise then remove the seeds with a spoon (this is optional as I eat the seeds and they are delicious) and slice crosswise very thinly. Add salt and place into a bowl and set aside.

Dice the pearl onion and mince the garlic scapes. Combine with the minced parsley and set aside. 

Mix together lemon juice, vinegar and oil. Whisk and then pour over cucumbers. Toss onion/garlic/herb mixture into the cucumbers and toss thoroughly to ensure a light coating on all the ingredients. Add pepper to taste. 

Creamy Spinach and Garlic Scape Pasta with Asparagus

1 bunch garlic scapes sliced into thin cross sections. 

¼ lb of spinach, washed and rough chopped

½ lb asparagus, cut into bite sized pieces

1 lb pasta

1 pint heavy whipping cream

½ cup white wine

½ cup shredded parmesan cheese

2 Tbsp olive oil

Salt and pepper to taste

Start pasta water boiling with a little bit of salt. Cook pasta until al dente.

Sauté asparagus for 3 minutes, then remove from the pan.

Add Garlic Scapes and sauté until they are aromatic 1-2 minutes then deglaze pan with white wine and reduce until liquid until almost gone. Then reduce heat to low and cream.

Cook on low until the cream is reduced by half then add the spinach. Continue to cook over low heat until cream is reduced by half again. Stir frequently so no burning happens in the bottom of the pan.

Once desired consistency is reached, turn off the heat. Add the cooked asparagus to the creamy spinach mixture. Add the Parmesan cheese and season to taste. 

Fold pasta into sauce and enjoy.