Garlic Scape Pesto

6-8 garlic scapes chopped
1/2 c. grated Parmesan Cheese
1 tbsp lemon juice
1/4-1/2 c. toasted sunflower seeds
1/4 – 1/2c. olive oil     salt and pepper to taste

Place the garlic scapes, cheese, lemon juice and sunflower seeds in the bowl of a food processor. Drizzle the oil over the mixture and blend until pesto is a brilliant green and smooth in texture. Season with salt and pepper.   Great over pasta or use on bruschetta.

If using over pasta toasted sunflower seeds may be added later just before serving.


16 0z. Plain yogurt
1 cucumber
3-4 cloves of garlic
2 Tbs. chives
1 Tsp. olive oil

1. Peel and grate the cucumber.
2. Set the cucumber aside in a colander or strainer, to allow excess liquid to drain away.
3. Finely chop or press garlic.
4. Place yogurt into a bowl, add garlic, oil, and cucumber.
5. Stir well.
6. Refrigerate until ready to serve.

Tzatziki is a traditional Greek dip. It is usually served with dolmades – grape leaves stuffed with rice and spices. Tzatziki also makes an attractive addition to vegetable platters. It can be served with soft bread or bread sticks.

Parsley Pesto

4 cloves garlic, minced
2 cups fresh parsley leaves, rinsed and dried
1/3 cup extra virgin olive oil
½ tsp salt
½ tsp fresh ground black pepper
½ cup freshly grated parmesan cheese
* Cooked shrimp or chicken may be added to make this into a main meal.

1. Place the garlic and parsley in the bowl of a food processor or blender. With the motor running, slowly drizzle in the oil through the feed tub, and process until the parslely is pureed.

2. Add salt, pepper and parmesan to taste. Transfer to a bowl and refrigerate until needed, pesto can be refrigerated for 2 to 3 days.

3. Add to cooked pasta and mix in thoroughly. This recipe makes enough for 3 to 4 people. Pesto can also be used as a spread on sandwiches, added to baked potatoes or served with grilled fish.

Note: Pestos can also be made with basil, cilantro, mint, sage, arugula and sorrel.

Orange, Grapefruit and Grape Compote

3 navel oranges
1/4 pounds seedless green or red graped
1 large grapefruit
3 tbsp sugar

Finely grate zest from 1 orange and grapefruit into a small bowl and stir in sugar.

Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then working over a bowl, cut segments free from membranes, letting segments into bowl. Squeeze enough juice from membranes to measure 1/4 cup, then add to citrus segments with grapes and 1 1/2 tbsp citrus sugar. Toss fruit gently and serve with remaining sugar on the side.

Broccoli with Orange-Sesame Sauce

3/4 cup orange juice
2 tsp fresh lemon juice
1 tbsp honey
1 tsp Asian sesame oil
1 1/2 tsp grated peeled gingerroot
1 pound broccoli florets, steamed
2 tsp cornstarch
2 tsp sesame seeds, toasted

In a small saucepan, combine the orange juice, honey and gingerroot, bring to a boil, stirring constantly to avoid burning. Add the dissolved cornstarch and return to a boil, stirring, cook until thickened about 1 minute. Remove from heat and stir in the lemon juice and sesame oil.

Place broccoli in a serving. Top with the sauce and sprinkle with sesame seeds.

Tomato, Arugula Provencal

2 lrg cans of diced tomatoes, drained
1/4 cup olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
3 tbsp freshly grated parmesan cheese
6 cloves garlic, minced
1 large bunch arugula, well rinsed and patted dry
15 sun-dried tomatoes, coarsely chopped

Heat oil in a large skillet. Add the chopped tomatoes, salt, and pepper. Simmer over medium heat for 10-15 minutes. Add the garlic, and cook another 45 minutes. Then add the arugula, mix thoroughly and remove from the heat.

Add the sun dried tomatoes and parmesancheese to the mixture, and gently fold together. Let the mixture, rest, covered in the fridge for at least 4 hours before serving. Makes approx. 4 cups.

This sauce makes a perfect topping for pizza or pasta.