Cilantro Black Rice with Roasted Garlic Scapes & Asparagus

INGREDIENTS:

• 1 cup black rice, rinsed

• 1 bunch cilantro, minced (reserve the stems)

• 1 small bunch basil, minced

• 4-5 garlic scapes, sliced thin (about 1/8 inch)

• 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces

• juice + zest from 1/2 a lemon

• 2 tablespoons roasted + salted almonds

• 1/2 teaspoon mild paprika 

• extra virgin olive oil for roasting and topping off

• large grain sea salt + fresh ground pepper

PREPARATION:

1. In a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water.  Bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed.  Remove from heat and let it sit covered for 10 minutes.  When ready to serve, discard cilantro stems and fluff with a fork. 

2. While the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment.  In a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons).  Turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 12-15 minutes, until cooked through, but with some bite left.

3. In a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside.

4. In large serving bowl, combine the rice,  scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly.  garnish with remaining almonds and herbs.  serve and enjoy!

Garlic Scape Risotto

INGREDIENTS:

• 2 tbsp extra virgin olive oil

• 1/2 cup garlic scapes (cut into 1/4 inch rounds)

• 1 cup Arborio rice

• 1/2 cup white wine

• 4 cups chicken broth or stock

• Salt and pepper, to taste

• 1/4 cup chopped fresh sage

• 1/2 cup freshly grated Romano cheese

PREPARATION:

1. In a large pot, heat the olive oil over medium heat. Add the garlic scapes and cook, stirring occasionally, for five minutes. Stir in the rice and let toast for one minute. Pour in the wine and stir. Allow the wine to fully absorb into the rice.

2. Meanwhile, heat the chicken broth in a pan to warm over low heat. Once the wine is absorbed into the rice, begin adding it to the rice mixture one ladle at a time. Allow the broth to be fully absorbed into the rice after each edition (you'll hear a sizzle when its all absorbed). Be patient. Part of making risotto is waiting for it … and it’s totally worth the wait. All in all, this will take about 25 minutes.

3. Once all of the broth has been added and absorbed, stir in salt and pepper, the sage and the cheese. Cover and cook for 2-3 more minutes. Remove from heat and serve immediately.

Pickled Garlic Scapes

INGREDIENTS:

• 1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)

• 1 cup vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)

• 1 cup water

• 2 tablespoons canning & pickling salt

• 1 tablespoon pickling spice mix

• 2 cloves garlic, split

PREPARATION:

1. Trim the ends of the scapes, both the blossom end and the straighter end near the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar and lid.  Once the jar is sanitized, place the pickling spice mix in the jar. Pack the trimmed scapes and garlic into the jar.

2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes, adjusting for altitude if necessary. Check for seal after 24 hours. Lids should not flex up and down when the center is pressed. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after the initial seal is broken.

NOTES: All the parts of the scape can be used, even the blossom section for pickling, however, because scapes are naturally curly they can be difficult to wrangle into a jar, so trim the lower section, which is the straightest part of the scape for pickling. Chop up the remainder curly sections and use those for stir fry. 

Indian Grilled Naan Bread with Garlic Scape Chutney

INGREDIENTS:

Dough:

• 5-1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)

• 4 tsp baking powder

• 1 T kosher salt

• 1 tsp sugar

• 1/2 cup plain yogurt

• 1 large egg

• 1/4 cup olive oil and more for brushing.

• 1 1/2 C water

• Olive oil or Melted butter for brushing

• 1 C Melty cheese- such as mozzarella or queso fresco- optional

Garlic Scape Chutney:

• 3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)

• 1/2 cup fresh mint packed

• 1/2 cup roasted or smoked almonds

• 1/2 tsp. kosher salt

• 1/2 tsp black pepper

• 1/2 jalapeño or Serrano pepper- for a little kick (optional)

• 1 T lime juice 1/3 C olive oil

PREPARATION:

1. Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.

2. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.

3. Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.

4. On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.

5. Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.

6. These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.

Creamy Garlic Scape Dip

INGREDIENTS:

• 10 garlic scapes

• 1/4 cup almonds

• 2 tbs. sunflower seeds

• 2 tbs. olive oil

• 1/4 cup freshly grated parmesan cheese

• salt and pepper

• 1/2 cup Greek yogurt

• sour cream and/or mayonnaise

PREPARATION:

1. Wash the garlic scapes and cut off the ends so you are left with just the tender fragrant spiraly part. Chop them into small pieces.

2. Add everything to the food processor except Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.

3. Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the pesto yogurt mixture and put it back in the food processor. Puree until almost smooth. Add back in to the small bowl.

4. Finally, mix in 3 tablespoons sour cream and mayonnaise.