Garlicky Chard with Eggs and Bacon

I had this giant batch of rainbow chard in my fridge than had been sitting there for multiple weeks begging to be used. This was delicious. You can use the stems or not, your choice. Feel free to swap in cooked sausage for the bacon (chorizo would be especially excellent). Do top with hot sauce if you can stand a bit of heat - it really makes the dish.

Canola oil, butter, or bacon fat for the pan
1/2 - 1 cup finely chopped scapes (or several garlic cloves)
1 large bunch chard (1 - 1 1/2 lbs) leaves, coarsely chopped or torn
1 Tbsp cider vinegar, or more to taste
Salt and pepper to taste
1 cup chopped cooked bacon
8 eggs
Hot sauce for topping

If you cook the bacon specifically for this dish, save a bit of the fat in the pan to saute with. Otherwise use a bit of oil or butter.

Saute the scapes in a large skillet or braising pan over medium high heat for 2-3 minutes. Add the chard and saute until wilted. Add the vinegar and continue to saute the chard until tender. Stir in salt and pepper to taste, then add the bacon.

Make wells in the chard for the eggs. Add a bit more oil, butter or fat to each well to help keep the egg from sticking. Crack an egg into each well. With the heat on medium, cover the pan and cook until the egg white are cooked through, about 5 minutes. Remove from heat.

Serve hot, scooping out an egg or two with plenty of chard for each diner. Add hot sauce at the table if you like heat.

Serves about 4.

Mashed Summer Squash with Cheddar

This is a slightly different twist on the usual summer squash or zucchini preparations. We all liked it, including the kids. I served it with grilled chorizo alongside, and my seven-year-old swore that bites of the two dishes together was the absolute best way to consume them. If you like this, I think it's a theme that could be riffed on pretty extensively - I'm thinking of additions like chilies or bacon, or substitutions like goat cheese for variety.

5 lbs summer squash or zucchini (about 3-4 large ones), sliced
Salt
1-2 Tbsp olive oil
1 head garlic, minced, or 1/2 cup chopped scapes
Splash of water
4-5 ounces shredded sharp cheddar
Salt and pepper to taste

Toss the sliced squash in a colander with a sprinkling of salt all over, then let it sit for 10-15 minutes. Shake off the excess liquid; pat dry with a dish towel if you're feeling slightly more ambitious. You can skip this step if you like, or if you're in more of a hurry, but it will help make your end product a bit thicker.

Heat the olive oil in a Dutch oven. Add the drained squash and the garlic or scapes. Saute over medium high heat for 3-4 minutes. Add a splash of water to keep the garlic from sticking to the bottom. Reduce heat to medium-low and cook, covered, for 15-20 minutes, stirring periodically. You want the squash to be nice and tender. When it is done. remove from heat and either mash with a potato masher or puree with an immersion blender. Ideally you want to leave it slightly chunky. Stir in the shredded cheese until melted. Taste and add salt and pepper to taste. Serve hot.

Serves about 4.

Greek Spinach Frittata

This savory frittata, full of flavor, is excellent for dinner as well as brunch or lunch. Use fresh oregano if you can get it, and of course scapes while they are in season. Substitute dried oregano and a couple cloves of garlic at other times of year. Bacon makes a nice accompaniment for this, but you won't miss it if you don't have it. Be sure to use an oven proof skillet for this.

4-5 ounces spinach, stemmed
8-10 eggs
2-3 tsp finely chopped fresh oregano (or 1/2 - 1 tsp dried)
3 ounces feta
Salt and pepper to taste
3-4 Tbsp olive oil
1/2 cup finely chopped garlic scapes

Lightly steam the spinach, then chop well.

Beat the eggs in a medium bowl. Add the oregano, feta, and salt and pepper.

Preheat the broiler.

Heat the olive oil in an oven proof skillet (10 inches is a good size). You want a generous quantity of oil to prevent the frittata from sticking, so don't skimp. Add the scapes and saute over medium high heat for 1-2 minutes. Reduce the heat to medium and pour in the egg mixture. Make sure everything is well distributed in the pan, reduce heat to low-medium, and cook until the egg is well set around the edges.

Finish the frittata under the broiler. 3-5 minutes should be enough; check after 3 to see whether it is done in the middle. If you still have liquid egg, continue to broil, checking every minute or two for doneness. Serve warm or hot.

Serves about 4.

Noodles with Spinach Peanut Sauce

This is a great dish for hot weather. I have made peanut noodles before, but I wanted to try the idea of getting some vegetables worked right into the sauce, and this worked really well. Plus my kids loved it. You can dress it up by adding tofu, meat, and raw vegetables if you like - later in the summer I'll be adding snap peas, carrots, and eventually red peppers.

1/2 lb spinach, stemmed and washed
2 stalks green garlic (or substitute scapes or garlic cloves)
2-3 Tbsp ginger root, coarsely chopped or grated
1/4 cup soy sauce
1/4 cup canola or peanut oil
2 Tbsp rice vinegar
1/2 cup natural peanut butter
1 Tbsp honey or brown sugar
Salt to taste
1 lb linguine or other noodles

Lightly steam the spinach, then immerse it in a bowl of cold water to cool it off.

Combine the spinach with the green garlic, soy sauce, oil, vinegar, peanut butter, and honey or brown sugar in the blender and blend until smooth. Taste and adjust seasonings as needed. Set aside (chill if you like).

Cook the noodles in a large pot of salted boiling water. Drain when done, then rinse with cold water until thoroughly cooled. Drain again.

Combine the noodles with the sauce in a large bowl. Serve cold or room temperature.

Serves 4-6.

Asian Noodle Bowl with Bok Choy, Bacon, and Scapes

A chance of pace from stir fries, and easy to assemble. Some shiitake mushrooms would not go amiss here, but I didn't happen to have any when I made this.

1 lb linguine or spaghetti (or Asian noodles if you have them)
2 Tbsp sesame oil
1/2 lb bacon, diced
3-4 Tbsp minced ginger root
1-1 1/2 cups chopped garlic scapes
1 lb bok choy, sliced
1/4 cup soy sauce
Asian hot sauce (optional)

Cook the pasta in a large pot of boiling salted water. Drain, toss with the sesame oil, and set aside.

Cook the bacon in a large skillet or wok until chewy. Remove and drain on paper towels. Pour off most of the bacon fat, leaving 1-2 Tbsp.

Add the ginger and scapes to the skillet or wok and saute for about 2 minutes. Add the bok choy and stir fry until tender. Stir in the soy sauce and mix well to coat.

Assemble each bowl by placing a serving of noodles in the bottom, then adding the bok choy mixture and the bacon on top. Serve with additional soy sauce or hot sauce if desired.

Serves 4-5.

Pasta with Summer Squash, Sausage, and Basil

A good summery dish, loaded with the produce of the garden.

1 lb cut pasta such as fusilli
Olive oil
1 lb sweet Italian sausage, casings removed
2 medium onions, sliced lengthwise
1 cup sliced garlic scapes (or 5-6 minced garlic cloves)
1 1/2 - 2 lbs summer squash and/or zucchini, shredded
2-3 cups fresh basil, sliced into ribbons
Salt and pepper to taste
Grated Parmesan for topping

Cook the pasta in a large pot of salted water. Drain and toss with a little olive oil.

While the pasta cooks, cook the sausage in a large skillet, breaking it apart as it cooks. Set aside when done.

Pour off most of the fat from cooking the basil, then add the onions and scapes and saute over medium-high heat for 3-4 minutes. Add the squash and cook, stirring often, until tender. Stir in the basil and add salt and pepper to taste.

Toss the squash mixture with the pasta. Serve hot, topped with Parmesan at the table.

Serves 4-6.

Bulgur Salad with Chickpeas, Feta, and Dill

Another good main dish salad for hot weather. This one is especially good, as there is nothing in it that requires cooking. Just soak the bulgur until tender, then combine with other ingredients and serve. If it's not scape season, throw in some chives or a couple finely sliced scallions.

1 1/2 cups dry bulgur wheat
Water
1 garlic scape, minced
1/2 cup chopped fresh dill
1 1/2 cups cooked chickpeas
1/2 cup dried tomatoes, soaked and finely chopped
1 cup walnut pieces, toasted and cooled
3-4 ounces crumbled feta
1-2 cups chopped snap or snow peas (optional)
1 Tbsp lemon juice
Olive oil
Salt and pepper to taste

Soak the bulgur in cold water for an hour or so, or until tender, then drain. You can do this in advance and refrigerate the bulgur in a sealed container for a day or two if you like.

Combine the soaked bulgur with the scape, dill, chickpeas, dried tomatoes, walnuts, and feta. Drizzle with the lemon juice and a bit of olive oil. Stir well, adding more oil if desired. Add salt and pepper to taste.

Serves 4-6.

Cashew Chicken Salad with Snow Peas

This simple, satisfying hot weather meal is adapted from a recipe my mother-in-law has been making for decades. You can use leftover rice (or make extra with another meal, planning ahead), or cook the rice in the morning or evening before and stash it in the fridge until you're ready. If you're making this outside of scape season, use a couple of scallions or some chives instead.

3-4 cups cooked and cooled brown rice (I like a short grain brown rice here)
2-3 cups shredded or diced cooked chicken
1/4 cup minced garlic scapes
3 cups chopped snow peas (or snap peas)
1/2 - 1 cup cashews, lightly toasted and cooled
1/2 cup mayonnaise
1/4 cup canola oil
1 Tbsp lemon juice, or to taste
Salt to taste

Combine all ingredients in a large bowl and mix well. Serve cold.

Serves 4-6.

Risotto with Scapes, Basil, and Summer Squash

It's really starting to feel like summer now, with the first summer squash harvested from the garden (along with garlic scapes and basil). This is substantial enough to serve as a main course. For an alternate presentation, stir only the Parmesan into the rice and top with the vegetable and nut mixture. This recipe gives directions for making the risotto in a pressure cooker (so easy! and fast!) but you can always do it the old fashioned way instead (adding warm liquid half a cup at a time and stirring until absorbed, until the rice is tender and creamy). Feel free to substitute zucchini for the squash.

Olive oil
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable stock
1 cup chopped garlic scapes
3 medium summer squash, diced
3/4 cup chopped fresh basil
Salt and pepper to taste
1 cup grated Parmesan
3/4 cup pine nuts, lightly toasted

Heat a little olive oil in the pressure cooker. Add the rice and saute over medium-high heat until translucent. Add the stock and stir well, then cover the cooker, lock it, and bring to pressure. Cook for 7 minutes at high pressure, the do a quick release of the steam. Open the cooker and stir; if there is excess liquid, simmer for a few minutes uncovered.

While the risotto cooks, heat a bit more olive oil in a large skillet. Add the scapes and squash at the same time and saute over medium high heat until tender, about 5 minutes. The scapes should retain a little crunch and the squash should still be just firm enough to be toothsome, not mushy. Add salt and pepper to taste.

Stir the vegetables, Parmesan, and pine nuts into the rice and stir to combine well. Serve hot.

Serves 4-5.

Orzo Salad with Raw Corn, Zucchini, and Feta

This salad is light, fresh, and refreshing, full of the flavors of summer.  Feel free to substitute summer squash for the zucchini.

8 oz. orzo
Olive oil
2 medium zucchinis, shredded
Kernels from 3 ears of corn (sliced off)
5 garlic scapes, minced (or 1-2 minced garlic cloves)
5-6 large scallions, finely chopped
1 1/2 cups chopped fresh basil
4-6 oz crumbled feta
3 Tbsp lemon juice
2/3 cup grated Parmesan (or more to taste)
Salt and pepper to taste

Cook the orzo in a pot of salted boiling water.  Drain, then cool by rinsing in cold water and drain again.

Drizzle the cooked and cooled orzo with olive and toss to coat.  Add the remaining ingredients and mix well. Serve immediately or refrigerate until ready to eat.

Serves about 6.

Pizza with Zucchini, Scapes, and Feta

Picked up some of the first zucchini of the season at the farmers market this weekend!  As an added bonus, with the squash finely diced, my five-year-old surprised me by munching it all right down instead of picking it off.  Any type of summer squash, green or yellow or both, will do nicely here.

1 14-inch pizza crust
Olive oil
1/2 - 2/3 cup tomato sauce
1/2 cup chopped scapes
1 1/2 - 2 cups finely diced zucchini or summer squash
3-4 oz crumbled feta
Freshly ground black pepper
1/2 cup basil leaves cut into slender ribbons (chiffonade)

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the tomato sauce over the pizza crust, then scatter the scapes and squash over it.  Top with the feta and a fresh grind of pepper.  Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.  When you take the pizza out of the oven, scatter the basil over the top.

Serves 3-4.

Barley with Scapes and Fresh Herbs

Barley has a slightly nutty flavor and pleasantly toothsome texture, and it makes a nice side dish with the addition of summer herbs.

Barley in the front, Grilled Summer Squash and Onions and Orzo with Scapes and Sage in the back

1 cup pearl barley
3 cups chicken or vegetable stock
Olive oil
1 cup chopped scapes
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and pepper to taste

Combine the barley and stock in a medium saucepan.  Bring to a boil, then reduce heat and simmer until the barley is tender and all the stock is absorbed (about 25-30 minutes).

While the barley cooks, heat a little olive oil in a small skillet and add the scapes.  Saute over medium heat for 2-3 minutes.

When the barley is done, add the scapes and herbs and mix well.  Add salt and pepper to taste.  Serve hot.

Serves 4-6.

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.

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.

Pasta Salad with Snap Peas and Herbs

Another cold dish for another hot June day.  If you like, you can beef this up into more of a main dish by adding tuna (3 cans is about right), cooked shredded chicken, or cooked beans.  Feel free to substitute shelled English peas for the snap peas, or even fava beans or edamame.  You can also mix up the herbs for different flavor profiles: try mint, cilantro, or dill here in place of the basil and/or parsley.

1 lb pasta, cooked and cooled
3-4 cups diced snap peas
1 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 Tbsp minced garlic scapes
1 cup chopped chives
1/2 - 1 cup mayonnaise
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well until everything is coated with mayo and ingredients are evenly distributed.  Serve immediately or refrigerate.

Serves about 6.

Chipotle Chard Polenta

I bought a big batch of Swiss chard at the farmers market last weekend, can you tell?

3 cups water
1 cup polenta cornmeal
1 tsp salt
Olive oil
1/2 cup garlic scapes
1/2 - 1 cups chopped spring onions
4 cups chopped Swiss chard
1 large chipotle pepper in adobe sauce, seeds removed (or more to taste)
Salt and pepper to taste
1/2 - 3/4 cup tomato sauce
3-4 oz. shredded sharp cheddar

Preheat the oven to 375 degrees.

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat the olive oil in a large skillet.  Ad the scapes and onions and saute until tender, 3-5 minutes.  Add the chard and chipotle and saute until the chard is nicely wilted.  Add salt and pepper to taste.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Spread the tomato sauce over the polenta, then add the chard mixture.  Top with cheddar.

Bake the polenta for about 15 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

White Bean Stew with Sausage and Chard

It may be June, but on a chilly wet day like today, stew seemed to be in order.  I used my last package of frozen roasted tomatoes here.  With luck, we'll have fresh ones in the garden by late next month.

Olive oil
3/4 cup finely diced garlic scapes (or 4 cloves garlic, minced)
1 lb Italian sausage (casings removed)
3 cups cooked white beans
1-2 cups diced tomatoes (frozen and thawed or canned, optional)
2 cups chicken stock
1 Tbsp dried basil
Salt and pepper to taste
3-4 cups well chopped Swiss chard

Heat some olive oil in a soup pot.  Add the scapes and saute for 2 minutes or so.  Add the sausage and cook until nicely browned.  Add the beans, tomatoes (if using), stock, basil, and salt and pepper.  Simmer for 10 minutes or so, then add the chard.  Cook until well wilted, then serve.

Serves 4-5.

Lamb and Snap Pea Curry

This is a Southeast Asian style curry with coconut milk. Substitute shell peas for the snap peas if you like. If you don't have scapes, feel free to use a few cloves of regular garlic instead. Serve this over rice.

1 1/2 lbs ground lamb
1 cup chopped garlic scapes
1 Tbsp garam masala
1 Tbsp ground cumin
Salt and pepper to taste
1 14-oz can coconut milk (lite is fine)
3/4 lb snap peas
1 bunch scallions, sliced in rounds (white and green parts)

Cook the lamb in a Dutch oven or other large pot. When it's done, pour off the most of fat (there is likely to be a lot of it). Add the scapes, garam masala, and cumin, as well as some salt and pepper, and saute for 3-4 minutes. Add the coconut milk and simmer for 15 minutes or so. Add the snap peas and scallions at the end, cooking just until tender, 2-3 minutes. Taste and adjust seasonings if desired.

Serve hot over rice.

Serves 4-6.

Roasted Fennel and Scapes with Parmesan

Fennel turns sweet, soft, and mild when you roast it. If you'd like to make this without scapes, or in a different season, you can skip them or substitute several whole garlic cloves.

2 medium fennel bulbs, coarsely chopped
5-6 garlic scapes, chopped
Olive oil
Salt and pepper to taste
1/3 cup grated Parmesan

Preheat the oven to 400 degrees.

Rinse the fennel well, as it sometimes collects dirt between the layers. Place it in a baking pan (7x11 inches or so) and add the scapes. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.

Cover the baking pan with aluminum foil and bake for 15 minutes. Remove the fennel and bake for another 10 minutes. Remove the pan from the oven and turn on the broiler. Sprinkle the cheese over the fennel, then broil for about 3 minutes, until golden. Serve hot.

Serves 4-6.

Variation: Late in the summer or in the fall, try substituting leeks for the scapes.

Scape and Cilantro Scramble

This made for a quick supper on a night when I was in a hurry, but if you like bold flavors with your breakfast or brunch it would work there, too.

8 eggs, beaten
3/4 cup shredded sharp cheddar
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 Tbsp butter
1/2 cup chopped garlic scapes
Salsa or hot sauce for topping (optional)

Stir together the eggs, cheddar, and cilantro in a medium bowl, then add salt and pepper. Set aside.

Melt the butter in a large skillet, then add the scapes and saute for 2-3 minutes. Pour in the egg mixture and cook over low-medium heat, stirring, until the eggs are cooked through.

Serve hot, topped with hot sauce or salsa if you like.

Serves 3-4.

Fennel Scape Risotto with Sausage

Way yummy. You can skip the sausage if you want and serve the risotto as a side dish. With the sausage it's good as an entree. The instructions below are to make risotto in the pressure cooker (so easy! and good!), but you can always do it the old fashioned way if you prefer. Skip the scapes if it's the wrong season - you can add some minced garlic or another shallot as a substitute.

2 Tbsp olive oil
1 small shallot (optional)
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable broth
1/2 lb hot or sweet Italian sausage, casings removed
1 medium fennel bulb, diced (about 2 1/2 cups)
1 cup chopped garlic scapes
Salt and pepper to taste

Heat the olive oil in the bottom of the pressure cooker, then add the shallots and saute over medium-high heat for about a minute. Add the rice and saute for another 1-2 minutes, until it turns translucent and becomes fragrant. Pour in the broth, cover and lock the lid, and bring to pressure. Cook for seven minutes at high pressure, then release the pressure, let sit for a minute, and stir gently.

While the rice cooks, cook the sausage in a large skillet. When it is nicely browned, add the fennel and scapes and cook until tender.

When everything is done, combine it all and serve hot.

Serves 4-6.