Red Beet Hummus

Red Beet Hummus

Ingredients:
2 medium sized beetroots, skin on
1 can (14 ounces) chickpeas, drained and rinsed
2½ tablespoons tahini
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cumin
water to thin
Directions:
Preheat the oven to 400 degrees F.
Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
Once the beetroots are roasted, remove them from the oven and let them cool.
Peel the skin and chop them into chunks.
Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
If it's too thick add more water until the consistency is perfect.
Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.

Honey and Rosemary Roasted Carrots

Ingredients:
6-8 (1 lb) large carrots
2 tsp honey
2 tsp olive oil  
1 Tbsp fresh rosemary

1/4 tsp sea salt
1/4 tsp black pepper

Directions: 

1. Preheat oven to 400 degrees F. Wash and peel carrots. Cut off tops and slice longways in half (for thicker carrots, slice in fourths). 

2. Spray baking sheet with nonstick cooking spray, and spread carrots out on sheet. In small dish, mix together the 2 teaspoons honey and olive oil. Brush honey/oil mixture very lightly onto each carrot. Sprinkle the salt, pepper, and rosemary on top. 

3. Bake until carrots are softened, about 20-25 minutes.

Garlic Scape and Basil Pesto

Ingredients:
1/2 cup chopped garlic scapes
1/2 cup basil leaves
1/2 cup grated parmesan cheese
salt and pepper to taste
1/3 cup olive oil

Directions:
In a food processor, pulse the scapes, basil, cheese, and salt and pepper until smooth.
Slowly add in olive oil while pulsing.
Remove and enjoy!
The pesto can be stored in an air tight jar or container for up to two weeks.

Bok Choy Salad

Ingredients:

4 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups sliced bok choy
2 T chopped cashews 

Directions:

Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.   

From: Martha Stewart

Roasted Mushroom Ravioli with Thyme & Garlic Scapes

Roasted Mushroom Ravioli with Thyme & Garlic Scapes
yield: approximately 2 1/2 dozen medium ravioli

Ingredients:
1 lb of cremini mushrooms, cleaned
a few tablespoons of olive oil
a hefty dash of red wine vinegar or sherry
two cloves of garlic, mince
a sprinkle of salt and pepper
2 oz. of chèvre (herbed, if you can find it — if not sub in some fresh herbs like thyme, rosemary, etc.)
3/4 cup of parmesan cheese, grated
2 tbsp of butter
a few garlic scapes, minced
a few sprigs of thyme, minced
1 batch of pasta dough


To roast the mushrooms:
Preheat oven to 450°. Toss mushrooms with olive oil, red wine vinegar, garlic, salt, and pepper, then spread across the bottom of a baking dish. Roast mushrooms for 15–20 minutes, or until they look nice and tender and smell divine. Remove and let cool.

To make the filling:
Once the mushrooms have cooled down, dice them and transfer to a bowl. Mix in chèvre and parmesan (and fresh herbs, if using). Set aside.

To make the ravioli:
Roll pasta dough out into a rectangular shape on a well-floured surface (making rectangle as symmetrical as possible), until thin but not in danger of tearing (about 1/16 of an inch thick). Distribute spoonfuls of filling along half the surface of the dough. Brush a little bit of water in between the spoonfuls of filling, then cut off the unused portion of the dough. Carefully transfer it on top and press to seal.
Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Trim ravioli, re-knead the leftover dough, then repeat the process until all of the filling has been used. Freeze any ravioli that you won’t eat immediately.
Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). Meanwhile, melt butter in a pan over medium heat, then add the cooked ravioli, garlic scapes, and half the thyme. Pan-fry for a few minutes on each side, or until lightly browned. Top with the remaining fresh thyme, then serve!

Zucchini Pie

Ingredients:
1 8oz. pkg crescent rolls
3 T butter
4 cups thinly sliced zucchini
1/4 cup onion
2 T chopped parsley
1/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
2 cups shredded motz

Directions:
Preheat oven to 375 degrees.
Press crescent rolls into a 9in pie pan to make a crust.
Melt butter in skillet and cook zucchini and onion until tender. Stir in parsley, oregano, salt, and pepper. Remove from heat and stir in eggs and cheese. Spoon into crust.
Bake 35 minutes until set. Cool 10 minutes before serving.

From: allrecipes

Garlic Scapes

This week you will find garlic scapes in your share. Garlic scapes are the tops or flowers of the garlic plant. They can be used in any recipe or dish that calls for garlic. They are slightly milder than garlic. Use the whole length except about 1-2 inches from the bottom. That part can get quite dry and woody. The bud or top is the most flavorful. Keep them in your fridge. They will keep for about 2-3 weeks!

To use:

• Chop them up like a scallion and saute them in a little olive oil or butter
• Dice them up fine and use them fresh in salads
• They are great in pasta sauces and also as a pesto

Visit this website for interesting tips and recipes for your scapes. Garlic Scapes

Potted Oregano Care

Oregano is an aromatic and ancient culinary herb, also referred to as "wild marjoram," It originates from Greece and is now grown all over the world. Its pungent, spicy, slightly bitter flavor pairs well with almost any vegetable preparation. Easy to grow, oregano is another go-to for the first-time gardener.

How to Plant Oregano

• Where: Oregano is one of those plants that looks beautiful planted within the landscaping or along a path. It is a "garden anchor" that comes back every spring, providing height and dimension within the garden. Oregano also grows well in containers, so if you live in a high-rise apartment or have a limited growing space, it is a great option. Oregano also performs well indoors, when given enough light and warmth.
• When: You can grow oregano by planting from seed, by dividing, or from a cutting taken from a healthy, established plant. When planting from seed, plant seeds outdoors about six weeks before the last frost. If you are planting a cutting or transplanting a seedling or small plant, make sure the ground temperature is at least 70°F.

How to Cultivate Oregano

• Soil: Plant oregano in light, well-drained soil. Oregano actually grows better in moderately fertile soil, so no fertilization or addition of compost is necessary.
• Sun: Oregano performs well in part to full sun, but the flavors intensify when it receives a full day of sunshine. Oregano will grow well indoors, but it is important that the plant receives adequate heat and sunshine in order to grow.
• Water: Don't overwater oregano. Water thoroughly, only when the soil is dry to the touch.
• Spacing: Plant oregano eight to 10 inches apart in your garden. Oregano grows up to two feet tall and spans about 18 inches across. If you are planting oregano in a container, be sure the pot is about 12 inches in diameter; oregano is a prolific grower.

How to Harvest Oregano

Harvesting oregano couldn't be simpler. You may harvest oregano once the stems are at least four inches tall. Don't worry if you think you've cut back your oregano too much — regular trimming encourages new growth and prevents "legginess."

From: The Kitchn

Spring Salad with Potatoes

Ingredients:
5 small white or yukon gold potatoes
1 lb. asparagus
4 small radishes
3 spring onions
1/4 c. white wine vinegar
1/4 c. water
1 T salt
1 1/2 tsp. sugar
1/4 c. olive oil
2 tsp. dijon mustard
2 T white wine vinegar


Directions:
Chop spring onions into medallions. Reserve the greens for later.
Whisk together 1/4 c. vinegar, 1/4 c. water, 1 T. salt, and 1 1/2 tsp. sugar in a small bowl.
Mix in onions, cover bowl, and place in refridgerator.
Place potatoes in a sauce pan and cover with water. Bring to a boil and boil for about 15 min. Until your knife easily goes through the skin.
Drain potatoes and let cool at room temperature.
Cut off tough ends of asparagus. Place asparagus in a saucepan of boiling water and boil the asparagus for 2-3 min.
Drain asparagus and put in a bowl of ice water to cool.
Chop potatoes into chunks and place in a bowl.
Chop asparagus into 1/2 inch pieces and add to bowl.
Thinly slice the radishes and add to the bowl. Chop onion greens and add to bowl.
Add onion from the refrigerator to the bowl(discard the vinegar mixture).
Whisk together 1/4 c. olive oil, 2 tsp. dijon mustard, 2 T. white wine vinegar, salt, and pepper.
Add this mixture to the vegetables until all are coated.
Enjoy!
From: Smitten Kitchen