Garlic Scape Pesto

Garlic Scapes are those curly shoots that grow up from the garlic bulb, which are typically snipped off to provide more nutrients for the growing bulb.
They are used in this pesto which is a delicious alternative for any dressing on pasta or salads. Try it spread on crostini with a slice of roasted pepper for a fast and scrumptious appetizer.

1 cup garlic scapes, thinly sliced crosswise 
1/4 cup pine nuts
1/2 cup good olive oil 
1/4 cup Parmesan 
Salt and pepper, to taste 

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. 
2. With the processor running, add the oil a little at a time until it's fully incorporated.
3. Add cheese, pulse, then season with salt and pepper to taste.This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge.
   
   Note:  This will last a week in the fridge.

Recipe from "Kenzi" of Food52

Shrimp Appetizer

Grilled BBQ Shrimp
Preparation: 20-30 minutes

This recipe is a keeper from Chef Bobby Flay and can be scaled down for small gatherings.

1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, dividedWooden skewers
Optional: Liquid Smoke

Ahead of time: Soak wooden skewers in water for about 25 minutes
Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
(add a little liquid smoke too, if desired)
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
Heat your grill to high.
Skewer 1/2 the shrimp and place on a grill pan (or outdoor grill) to cook until just cooked through, 3 to 4 minutes. Transfer to a large platter. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
sprinkle/toss with green onions.

Ten Minute Swiss Bacon Dip

Bacon & Swiss Dip
Preparation: 10 -15 minutes
This rich and delicious dip can be prepared in ten minutes.
Great "go to for unexpected company. Not for calorie counters!

1, 8oz. cream cheese
2 Tablespoons of chopped green onions
1/2 Cup of mayo
4-6 oz. shredded Swiss cheese
8 Slices bacon (cooked and crumbled)
1/2 Sleeve Ritz crackers (crushed and buttered)


Soften cream cheese and mix together with mayo, Swiss cheese
and green onions.
Spread in bottom of pan (a glass or ceramic baking dish or tart pan works well)
Top with buttered crackers and bacon
Heat in microwave for 4-5 minutes or until cheese is melted through.
Serve with bagel chips

Dip it!

Sausage Dip
Preparation: 50 minutes

This is great for a larger crowd, as it makes about 5 cups dip.

1 pound bulk pork sausage
1 small onion, chopped
1/2 cup chopped green pepper
1/4 tsp. kosher salt
1/4 tsp. black pepper
3 medium tomatoes, chopped
1 clove garlic, minced fine or pressed
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
2 cups (16 ounces) sour cream
Tortilla chips



In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
Stir in tomatoes, garlic, salt, pepper and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Add cream cheese; stir until melted. Stir in sour cream. Transfer to a fondue pot or small crock pot and keep warm. Serve with tortilla chips.

Let's Munch!

Herb Roasted Nuts (Bar Nuts)
Preparation: 10 -15 minutes

This recipe is modified from the well loved version served as "Bar Nuts" at the famous Union Square Cafe in New York.

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves (Or your own herb preference)
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Combine the rosemary (or herb of choice), pepper, sugar, salt and butter in a large bowl.
Place the nuts in a large saute pan over medium heat. until they are toasted slightly and hot. WATCH THEM CLOSELY so as not to burn.
Toss the warm nuts with the herb mixture until the nuts are well coated. Serve warm.

Tip: try various herb combinations that appeal to your palate. Such as:
Basil & garlic powder for an italian flavor (omit sugar). What about tossing in a little grated parmesan cheese?
Tarragon & Smoked paprika for a sweet smokey taste.
Oregano, Cumin & Chile powder for a Mexican style nut.
Use your imagination, the possibilities are endless!