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

Three Cheese Manicotti Crepes

I know, "manicotti crepe?" So why shouldn't I just use traditional pasta for this? Trust me, these pasta-like crepes are much faster and easier to fill than their cooked pasta alternative, as you simply plop the filling onto the crepe and roll it up! Also you can make the crepes several days ahead of time and just fill when you're ready to bake them. The addition of half a cup of whole wheat flour gives them a slightly nutty taste and more body, but you can substitute all purpose flour if you prefer a lighter crepe. If you're accustomed to the taste of whole wheat flour, you can make these successfully using a combination of  3/4 cup whole wheat, plus 3/4 cup of the all purpose flour, as there are three eggs in the mixture to give rise to the crepes and prevent them from becoming too dense as you cook them.

These crepes should be made a bit thicker than a traditional French crepe.
Three Cheese Manicotti Crepes

Serves 6 - I want to thank Sue Ann Bunt for inspiring me to create this recipe :)

 For "pasta crepes":

* 1cup all-purpose flour

* 1/2 cup whole wheat flour

* 1 cup half & half (milk works fine here too)

* 3 eggs

* a pinch of  salt

* olive oil

For filling:

* 1-1/2 pounds ricotta cheese

* 1/4 cup grated Romano or Parmigiano- Reggiano cheese

* 1 egg

* 2-3 tablespoons fresh Italian parsley, chopped

* salt & pepper to taste

* 1 quart of  your favorite pasta sauce ( I love these w/ tomato-basil, cream sauce)

* Asiago cheese curls* (grated Fontinella,  or Romano can be substituted)

In a medium bowl, whisk the cream (or milk), eggs and salt until thoroughly combined.

Heat a 6 to 8-in. skillet or crepe pan, lightly drizzled with olive oil -to medium.

Pour about 2 tablespoons batter into center of pan; immediately swirl or spread batter into a small circle to partially coat the bottom of pan (about 5 inch diameter).

Cook over medium heat until just firm, and ever so slightly golden, being careful NOT to brown (do not flip).

Slide crepes out onto wire rack or waxed paper.

Repeat with remaining batter. If  your short on counter space; stack cooled crepes with waxed paper between each one.

Set aside.

Preheat oven to 350 degrees.

Prepare a 13 x 9 inch baking dish by drizzling lightly with olive oil, smearing it to coat the bottom.

Evenly distribute half of the desired pasta sauce into baking dish. Set the dish near your work surface.

In a large bowl, stir together Ricotta and Romano cheese, egg, parsley, salt and pepper until evenly combined.

Spoon about 3 generous tablespoons of the filling across each crepe, and gently roll up, placing crepes seam side down, into prepared baking dish.

Spoon remaining sauce over top.

Cover with foil making a couple of slits in top to vent.

Bake for 20 minutes. Uncover and bake about 20 minutes more or until heated through.

Garnish with snips of  fresh basil. Scatter cheese curls or grated cheese over top and serve.

* Tip:

- The crepes can be made ahead and refrigerated, stored in a Ziploc bag with a layer of waxed paper between each one for a few days. When ready; simply fill them, roll up and bake.

-  For cheese curls, slowly drag a vegetable peeler against the long edge of cheese. 

Tomato-Basil Cream Sauce

This is a wonderful flavorful sauce which can be served with any pasta. I can't think of a better way to use up those tomatoes and fresh basil which will soon be abundant in your garden!
Thanks to Chef Emeril Lagasse for the inspiration on this one.

Tomato-Basil Cream Sauce
Makes about a quart of sauce

* 2 tablespoons olive oil
* 1  large yellow (Spanish) onion, finely chopped
* 3-4 cloves garlic. minced or pressed
* 4 cups peeled, chopped, and seeded tomatoes
* 1 generous sprig thyme
* Kosher Salt
* Pinch of crushed red pepper flakes
* 3/4 chicken or vegetable broth
* 2 generous tablespoons tomato paste
* 1 +1/4 cup heavy cream
* 3 tablespoons unsalted butter
* a handful of  fresh basil, chopped (about half cup chopped)

Heat the oil in a medium saucepan over medium-high heat.
Add the onions and cook, stirring, until they are soft and transparent.
Add the garlic and cook briefly, stirring and being careful not to burn it (about 30 seconds).
Add the tomatoes and thyme.
Season with salt and crushed red pepper, and cook until the tomatoes give up their liquid, about 5 minutes, stirring occasionally.
Add the chicken broth and tomato paste, bring to a boil, and cook, stirring occasionally until reduced by 1/3 in volume.
Add the cream and continue to cook until reduced by about 1/3 in volume, or until thick enough to coat the back of a spoon.
Remove the thyme, then add the butter and basil stirring until combined.
With an immersion blender, or standard blender puree the sauce, being careful not to splash, as the sauce will be hot.
Taste and adjust the seasoning and consistency if necessary.
Return to the saucepan and keep warm while you prepare your pasta.

Last of the Basil Harvest

Pesto Pasta Salad ala Caprese
Serves 4-6 as a side dish (can easily be doubled)

This is a great way to use up the last handful of basil you've harvested from your garden, before the first frost.

1 cup dried orzo (rice-shaped pasta)
1 cup cherry tomatoes, quartered
6 oz. Mozzarella cheese, cut into 1/4" cubes, or grated
1/4 cup pine nuts, lightly toasted
For the dressing:
1 cup lightly packed fresh basil leaves
2 garlic cloves, peeled & roughly chopped
1/4 cup pine nuts
4 tbsp. virgin olive oil
Pinch of kosher salt
Fresh ground black pepper
1/4 cup freshly grated Parmesan cheese
2 tbsp. good balsamic vinegar


Cook pasta in boiling salted water until el dente (tender but still firm).
Drain, rinse with very cold water and drain again thoroughly.
Place pasta in a bowl and add tomatoes & mozzarella cheese.
For Pesto Dressing:
Combine basil leaves, garlic, pine nuts and oil in a blender and process until smooth.
Transfer pesto to a mixing bowl and add salt & pepper.
Beat in parmesan cheese and balsamic vinegar.
Stir dressing into pasta mixture, and adjust seadsoning (salt/pepper) if needed.
Cover and refrigerate for at least a half an hour to mature the flavor.
Transfer to a serving dish & sprinkle with toasted pine nuts. Garnish with basil sprigs if desired.

*Tips:
As with any salad, you can change up or add ingredients to suit your family's tastes. I'll often add a few black olives and a pinch of red pepper flakes to this for another flavor dimension.
For a main dish: Serve with (or add!) grilled chicken or shrimp and serve with warm, crusty artisan bread & tampenade. Simple, Fast & Delicious!