Friday, June 14, 2013

Orzo with Scapes and Sage

The scapes are ready! I just went out to my garden a cut a whole bunch of these curly stalks - what would be the flower stalk of the garlic plant. Sauteed, they have a mild garlic flavor and a pleasant crunch.  They go well with lots of different herbs, just like regular garlic.  In this case, I paired it with some of the sage that is currently flourishing in my garden, but you could also use basil or parsley or dill.  Serve this as a side dish, maybe alongside grilled steak and asparagus.

Orzo with Scapes and Sage

1 cup dry orzo
Olive oil
1 cup thinly sliced scapes
1-2 Tbsp finely chopped fresh sage
Salt and pepper to taste

Cook the orzo in a salted pot of boiling water.  When it's done, drain and toss with a little olive oil to keep it from sticking.

While the orzo cooks, heat a little olive oil in a small skillet and add the scapes.  Saute over medium heat for 3-4 minutes, until tender. They will retain a bit of a crunch.  Stir in the sage.

Combine the scape mixture with the drained orzo and mix well.  Add salt and pepper to taste and serve.

Serves 4-5.

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