June 29 recipes
Sunday Dinner Ideas from: June 29th 2014
We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:
Balsamic Strawberries with Arugula and Goat Cheese
- 3 cups strawberries, hulled and halved
- 1 tbsp balsamic vinegar
- Freshly ground black pepper
- 4 cups arugula leaves
- 1 tbsp olive oil
Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
2, Add the arugula, sprinkle with salt, and toss again. Crumble goat cheese over the salad. Drizzle with olive oil and toss gently one last time. Taste, adjust the seasoning, and serve.
Adapted from Mark Bittman
Garlic Scape Pesto
- 1/4 cup pine nuts
- 3/4 cup coarsely chopped garlic scapes*
- Juice and zest of 1/2 lemon
- 1/2 teaspoon salt
- A few generous grinds of black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- *Or use half scapes and half herbs such as basil, dill and chervil
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
Thanks to Sharon Freeman for pointing us to these recipes!