Of course with a long weekend ahead I would be lost without a handy potato salad recipe, so here it is.
I’m sure not too many of you miss the heavy mayo laden with egg and celery version but not to fret, I’m sure it will still be offered – somewhere, you can just bring this along to the BBQ instead.
Easy, light and FRESH I’ve finally found another way to use up those tasty garlic scapes as the main ingredient in this salsa verde style dressing.
NEW POTATO SALAD WITH SCAPE SALSA VERDE
3 Lbs New Red Potatoes
8-10 Garlic Scapes, trimmed
1/4 Cup Basil Leaves, packed
1/3 Cup Flat Leaf Parsley, packed
1 Tablespoon Capers, about 30
1 teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1/4 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste
Wash and boil the potatoes in a large pot with enough water to cover.
Cook potatoes until just tender, or al dente, so you are able to cut through them easily.
Meanwhile, trim the seed buds from the top of the scapes and discard.
Combine the scapes along with the basil and parsley, pulsing to finely chop.
Add the capers, mustard, salt, pepper and vinegar, continuing to blend while drizzling in the oil through the feed tube.
Scrape down from the sides, taste and adjust salt and pepper if necessary.
Drain the potatoes. Once they are cool enough to handle quarter them into even sized wedges, unless they are very small.
Add the potatoes to a large bowl and add about half of the dressing at first. Toss well to coat adding more to your liking.
Serve at room temperature.
Want more potato salad? Try my other, Warm New Potato Dandelion Greens Salad, if you still have a few weeds that need eating from your yard.
I used to be one of those people who would see those enormous tubs of spinach, you know the ones that are at least a pound, and not imagine what sized family could possibly consume that much salad in a week. Seeing that baby spinach weighs a little more than air, that’s quite a bit of greens. However, since converting and making a “baby spinach only” vow, it’s on my weekly grocery list. I put handfuls of it into just about everything I cook that will take it; like soups, omelettes or pasta. The rest go into my every other daily salad or into this super mild and creamy staple: pesto.
2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 – 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil
Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge.)
Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.
Yields about 1 Cup.
I’m currently tearing off the layers as I write this. It’s tough to believe that it’s Thanksgiving, here in Canada, that is. You see, it’s 90ºF and I’m really thankful I cooked our “Appreciate The Turkey Day” feast yesterday when it was cloudy and chilly enough for a cozy fire.
I went outside to try to find any scratch of this great Holiday going on. Any cars gathering for visits, the scent of roasting goodness traveling through a window screen, a football cheer, or the screech of a fork on a plate, but nothing. Nothing but cyclists, lawn mowers buzzing, the summer smell of the backyard grill, fans blowing and kids giggling with their dad on his day off.
I made soup last night, with feast leftovers, two kinds! This time of year, mind floods to comforting, feel good, stick to your ribs meals. But today, as I’m about down to my skivvies, I just can’t imagine any more hot and sticky.
Together with a little roasted pumpkin and grilled tofu, left over from yesterday, I whipped up a creamy spinach pesto to go over some quick, brown rice fettuccine. It was perfectly satisfying and didn’t add heat to the house.
Oh well, shouldn’t complain, it could have been snowing.
Continue reading Great White North
What’s lightening quick, goes with just about anything and uses up even more of the overflow of zucchini?
The title gave it away, didn’t it?
Looking for dinner inspiration, I gazed over my garden. I grew some of my own stuff this year, but now my garden is getting that late August hue of tan with many of the plants either beginning to shrivel or by going to seed; my garlic being one of them. Where the zucchini still overflowith, my garlic has met it’s match and I reluctantly bowed to mother nature and pulled it. I’m always excited to get the fresh garlic but, it being the first to go, does always symbolize the beginning of the end. In celebration of it and my surprising lack of basil, I decided to whip up a different pesto this week.
Zucchini Provinciale, was something my Mom used to make for us as kids and to my surprise, it was standard beginner fare in a culinary class. It makes an excellent side dish, consisting of sautéd onion, garlic, zucchini, finished with fresh tomatoes and parmigiano. I always liked it, even as a kid, so I took that same idea, minus the cheese, to create the pesto.
ORZO WITH ZUCCHINI PESTO PROVINCIALE
1 Medium Zucchini
3 Tablespoons Pine Nuts, toasted
1/4 Cup Sundried Tomatoes, about 5-6, reconstituted in water
3 Cloves of Garlic
2 – 3 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste
1 Small Zucchini, optional
1 Field Tomato, optional
Add the dried tomatoes to a large measuring cup and pour over enough boiling water to just cover them.
In a dry sauté pan, lightly toast the pine nuts.
Combine the zucchini, garlic cloves, and nuts in the bowl of a food processor.
With the motor running, add the tomatoes, once they have softened, and the olive oil through the feeder tube, scraping the sides as necessary.
Start with about a 1/8 teaspoon of salt and a quick grind of pepper, adjusting to your liking.
In a large pot, boil the orzo in lightly salted water, or as to it’s package directions to al dente.
Seed the field tomato and cut it and the small zucchini into matchsticks, if using.
Drain and stir in the zucchini, tomato and about 1/2 cup of the zucchini pesto.
Chill and serve.