Sautéed Garlic Scapes
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced
Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes and add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi. Serve warm or at room temperature.
Goat Cheese, Radish, and Kale Spread
This easy spread, created by Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market's 2010 "Market Mash-Up" vendor recipe contest. It can be used as a dip, as a simple appetizer or first course served with sliced bread, or as the base for a fabulous sandwich.
1/2 bunch baby kale
thinly sliced 5 radishes
diced small 3 cloves garlic
finely chopped 6 ounces soft goat cheese
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dried fines herbs (or 1 teaspoon each chopped fresh parsley, chives, and tarragon)1/4 teaspoon celery salt
In a mixing bowl, combine kale, radishes, and garlic. Stir in goat cheese, mayonnaise, mustard, herbs, and celery salt. Mix until softened and well combined. Serve immediately or chill up to 24 hours before serving. Makes about 1 1/2 cups. Preparation time: 10 minutes.