Garlic Scape Pesto

I love making pesto out of just about any green thing we grow here on the farm. It’s easy and delicious on any night of the week. Garlic scape pesto is a classic. The scapes must be trimmed off the garlic plants midsummer so that the plant will put its energy into the garlic bulb rather than trying to produce seeds. For a long time the scapes were simply discarded. Now we know just how tasty they are.

1 cup garlic scapes, cut into 1″ pieces

• 1 cup garlic scapes, cut into 1” pieces

• 1/2 cup fresh basil leaves

• 1/3 cup cashews

• 1/2 cup extra virgin olive oil

• 1/2 cup grated parmesan cheese

• 1/2 teaspoon lemon juice

• Sea salt and pepper, to taste

For Preparation Instructions Visit: https://www.theprairiehomestead.com/2016/07/garlic-scape-pesto-recipe.html

Italian Eggplant Gnocchi Bake

This is a great way to get the hearty, cheesy goodness of eggplant parm, but in half the time - no breading or frying needed. And the good news is, when you get your eggplant from Sungrounded Farm, you’re getting a smaller and fresher fruit than the ones you get at the grocery store - that means way less chance of spongey eggplant.

• 12 ounces frozen or fresh plain gnocchi

• 1 1/2 tablespoons extra-virgin olive oil

• 1 medium white onion, diced

• Kosher salt

• 2 small Italian eggplant (about 1 pound), diced

• 1 1/4 cups store-bought roasted garlic marinara sauce

• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 ounces shredded provolone

• Sprigs fresh basil or oregano, for garnish, optional

For Instructions visit: https://www.foodnetwork.com/recipes/food-network-kitchen/italian-eggplant-gnocchi-bake-recipe-2121259

Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets

Slow-Cooker Pork Shoulder with Fennel and Tomatoes

ingredients

• 1 (6-pound) bone-in pork shoulder

• Kosher salt and freshly ground black pepper

• 1 1/2 tablespoons olive oil

• 2 fennel bulbs, trimmed and thinly sliced

• 1 large carrot, peeled and cut on the bias

• 1 large onion, sliced

• 6 cloves garlic, thinly sliced

• 3/4 cup dry white wine

• 1 tablespoon Worcestershire sauce

• 1 (28-ounce) can crushed tomatoes

• 2 tablespoons tomato paste

• 4 sprigs fresh thyme

• 2 bay leaves

• 1/4 teaspoon crushed red pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon dried sage

• 1 Parmesan rind

• 1 1/2 pounds cooked pasta, such as penne or rigatoni

• 1/2 cup shredded Parmesan cheese

For Cooking Instructions Visit:

https://www.seriouseats.com/slow-cooker-pork-shoulder-italian-pasta-tomato-mediterranean-fennel-recipe

Dilly Bean Stew

Despite the misleading name, there are no green beans in this stew. What really steals the show here is, yes, the dill, and also the onions! Alison Roman’s method of “frizzling” onions is one of my favorite techniques; using a higher heat than a normal sauté makes a dark brown color and brings a lot of deep, savory flavor out of your onions. Unlike a lot of hearty winter stews, the fresh dill and generous use of vinegar lifts this recipe and will fill you up without weighing you down.

ingredients

• 2 tablespoons unsalted butter, plus more (optional) 

• 2 tablespoons olive oil, plus more 

• 1 large onion, thinly sliced 

• kosher salt, freshly ground black pepper 

• 2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed 

• 4 cups vegetable or chicken broth (or 4 cups water and 1-2 tbsp Better Than Bouillon)

• ¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces)

• 1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here) 

• 1 cup dill, coarsely chopped 

• Sour cream, if desired

For Cooking Instructions Visit:

https://www.alisoneroman.com/recipes/dilly-bean-stew-with-cabbage-and-frizzled-onions

Perfect Kale Chips

We eat kale so many ways but Kale Chips are always a delicious snack. The hard part is getting kale chips that are crispy but also not burnt. This recipe is the key to doing so!

INGREDIENTS

Cooking spray

1 small bunch kale (about 1/2 pound)

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

For Preparation Instructions visit:

https://www.epicurious.com/recipes/food/views/kale-chips-51186450

Buttered Radishes and Eggs

I’m kind of luke-warm on radishes. They’re flavorful, they’re crunchy… but I easily get a little bored of them.

But not anymore! This is my new favorite breakfast. I should have known, all they needed was a little butter. The result is both melty and juicy, and is like slathering your toast with butter except better. I use thinly sliced red radishes because that’s what we grow and have on hand.

2 bunches (12 to 14) French Breakfast Radishes

2 tablespoons good unsalted butter

6 scallions, diced

1 teaspoon fresh thyme

pinch of salt

2 eggs

2 pieces of bread, toasted

For Preparation Instructions Visit:

https://naturallyella.com/buttered-radishes-with-a-poached-egg/