Garlic Scape Pesto with Pasta – What in the World are Garlic Scapes?!

Pasta and Garlic Scape Pesto

What in the world are garlic scapes?  I never heard of garlic scapes until last fall when I planted 52 garlic bulbs and researched how to grow and harvest garlic.  I am loving garlic scapes!  I find that the scapes have a garlic flavor, but are slightly milder than the actual cloves.  I also made garlic scape hummus which I enjoyed immensely.  Give this Garlic Scape Pesto a try … it is habit forming.  Enjoy!

What in the world are garlic scapes?


Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic–normally in June in Connecticut. The stalks wind up as they grow and form eccentric curlicues. Snipping off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb, and so we snip them off for a garlic scape harvest in mid-June.

When the garlic scapes are still in full curl, they are tender and succulent. They have a garlicky taste that is milder than the eventual garlic cloves, with the tender snap of just-picked asparagus. In fact, we often say that you can prepare garlic scapes pretty much any way you’d use asparagus–and more.

The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern and Eastern European cuisines, along with Middle Eastern, Korean, and other Asian cuisines, which all value its subtly vegetal garlic flavor and tender-crisp texture.

Garlic scapes have many uses, from soup to salads to garnishes: grill, stir fry, use them raw on salads, blend them into hummus or habit-forming scape pesto (with or without other herbs), add them to tempura, soups, scrambled eggs, mashed potatoes, pasta dishes, and more. They work well as a main dish or on the side.”

Garlic Farm Legacy Scape Pesto Recipe

  • 1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
  • 1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
  • 1/4 pound roughly chopped scapes
  • 1/2 cup olive oil
  • salt to taste

Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by overblending. Taste and then adjust juice and salt to taste.

Store in the refrigerator to use within two or three days; freeze for longer storage. Scape pesto freezes well, and it holds its appealing green color when frozen even better than the traditional basil pesto.

I sautéed grape tomatoes and mushrooms in the pesto and added grilled chicken and tossed it with Penne pasta.

Garlic Scape Pesto and Pasta Closeup

Use Your Garden Fresh Snow Peas – Asian Peanut Noodles with Chicken and Vegetables

Asian Peanut Noodles with Chicken and Vegetables - Blog

If you are a reader of my blog it is no secret that I’m huge fan of Asian food.  As I often do, I found myself craving Thai food.  While searching for Thai recipes I discovered this recipe at and it doesn’t disappoint.  It is delicious, easy to pull together and I can use my fresh snow peas from the garden.  I do like her suggestion of making extra sauce and freezing it!  Enjoy!
  • 1/2 lb. rice noodles, cooked
  • 2-3 chicken breasts, thinly sliced across the grain into bite-sized pieces (shrimp is good, too)
  • 6-7 cups (approx.) cut veggies of your choice (I like 1 c. carrots, 1-1/2 c. snow peas, 2 c. mushrooms, 3/4 c. red pepper, 1 c. baby bok choy, 3/4 c. green onions)
  • 1-2 tablespoons canola oil
  • 1/4 c. (or more) chicken broth (use water for vegetarian version)
  • 1/4 c. soy sauce
  • 1 c. peanut sauce (recipe below)
  • For garnish:
  • Unsalted, roasted peanuts, chopped
  • Cilantro, chopped


In large skillet or wok, stir fry chicken in 1-2 T. oil.  Remove from pan.
Stir fry veggies in batches in same skillet (add more oil, if necessary).  Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to skillet and stir to remove brown bits from bottom of pan.  Add peanut sauce and whisk together.  Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency.  Add cooked rice noodles, chicken and veggies; toss with tongs.  Heat through and serve.  If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.

Asian Peanut Sauce

Servings: Makes 1 cup
  • 1/2 c. peanut butter
  • 2 T. soy or tamari sauce
  • 2 t. rice vinegar
  • 1 t. toasted sesame oil
  • 1/4 t. cayenne pepper (or more for additional heat)
  • 1-1/2 t. grated ginger root
  • 1 t. minced garlic
  • 1 t. honey or sugar
  • 1/2 c. water (or more)
Whisk together Peanut Sauce ingredients in sauce pan over med-low heat. Cook on low for 10 minutes.Toss with noodles, or serve as a condiment with satay, lettuce wraps, or raw veggies.
This recipe freezes well. Try making a double or triple batch of peanut sauce and freezing it in 1-cup portions for future use.

Asian Peanut Noodles with Chicken and Vegetables


Arugula and Grilled Chicken With Pasta

Arugula and Grilled Chiken Pasta

Are you growing Arugula in your garden this year?  It seems I cannot get enough Arugula – I love it, so it’s a good thing I am growing a lot of it in my garden!  Arugula is one of the fasted growing vegetables – 30 days and is super healthy!  There is still time to plant!

I eat it with my sandwiches for lunch, in salads and in pasta.  This is a quick and easy pasta dinner incorporating my favorite green – Arugula.  Enjoy!


1 lb penne
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
16 garlic cloves, chopped in large chunks
10 medium fresh tomatoes, roughly chopped
1 cup chicken stock, chicken broth or 1 cup dry white wine
2 quarts of tightly packed arugula leaves (about 4 bunches)
1/4 cup freshly grated parmesan cheese


Grill the chicken breasts
Slice the chicken breasts into bite-sized pieces and reserve.
Heat olive oil in a large stir-fry pan over high heat.
Add garlic and stir-fry until golden but not burnt, about 1 minute.
Immediately add tomatoes and chicken stock and heat to boil.
Reduce heat and simmer for 3 minutes.
Add arugula leaves and toss until they begin to wilt, about 30 seconds.
Immediately toss in the chicken and cook for 30 seconds.
Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
Drain well, and immediately add to the sauce.
Toss thoroughly to entangle the arugula into the pasta strands.
(Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
Serve immediately, sprinkling parmesan cheese over each serving.

Arugula and Grilled Chicken - Blog


Mixed Greens and Strawberry Salad with Chicken, Goat Cheese and Avocado

Mixed Greens and Strawberry Salad with Chicken, Goat Cheese and Avocado

I have so much lettuce and arugula growing right now I’m searching for new and delicious salad recipes.  I love this salad – it is light and perfect for a main meal!  The dressing takes it over the top.  Even if you don’t like goat cheese, another cheese would work just as well.  Enjoy!
Mixed Greens & Strawberry Salad with Chicken, Goat Cheese & Avocado Recipe
 Mixed greens tossed with sliced strawberries, chopped cooked chicken, avocado, crumbled goat cheese and sliced almonds in a simple honey citrus vinaigrette
  • 8 cups mixed greens, well rinsed and drained
  • 4 cups grilled chopped chicken
  • 1-1/2 cups sliced strawberries
  • 1 medium avocado, cubed
  • ¼ red onion, sliced very thinly
  • ¼ cup sliced almonds or chopped walnuts
  • ¼ cup crumbled goat cheese
  • Salt & freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoon orange juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons Dijon mustard
  1. To prepare dressing, in a jar with a tight cover, combine the olive oil, honey, orange juice, rice wine vinegar and mustard. Cover the jar tightly and shake until well blended. (Or whisk everything together in a small bowl.)
  2. In a large bowl, place the mixed greens, sliced strawberries, avocado cubes, sliced onion, sliced almonds.
  3. Sprinkle with salt and pepper.
  4. Drizzle the dressing over and toss until everything is combined and coated with dressing.
  5. Add the goat cheese crumbles and toss again gently.
  6. Serve immediately.

Salad-Blog Trimmed


Get Your Grill On With Thai Grilled Chicken and Spicy Sweet Dipping Sauce

Thai Grilled Chicken

With the temperatures heating up it’s time to get your grill on.  I love Thai food and this recipe didn’t disappoint.  It’s quick, easy and delicious.  When I was making the Spicy Sweet Dipping Sauce I wasn’t so sure it was going to work, but then like magic it thickened up and really compliments the grilled chicken.  You may want to double the sauce recipe.  Enjoy!

Thai Grilled Chicken with Spicy Sweet Dipping Sauce


1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
1/2 (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes


1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. Preheat grill for high heat.
3. In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, pepper flakes, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Thai Grilled Chicken


Lemon Chicken Soup With Orzo

Lemon Chicken Soup with OrzoThe Calendar says “Spring” the weather says winter as I’m looking outside at freshly fallen snow covering the ground and trees.  I’ve had enough of winter, although I confess it is quite beautiful with the snow clinging to the trees creating a beautiful winter wonderland canvas.  The weather has been crazy here in Northeast Ohio as in other parts of the country as well.  A few weeks back we had 68 degrees one day and then this past week it was only 17 degrees.  My tulips are up and have already been eaten by deer and my daffodils are up and anxiously awaiting to bloom.

I make soup mostly in the winter and was perusing the web for a new soup and saw this recipe which I though would be quite delicious.  Turns out I was right.  It is a refreshing take on chicken soup with lemon giving it a nice burst of taste.


1 tsp. Olive oil
1 med onion, chopped
3 – 4 med carrots, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried oregano
3 – 32 oz. boxes of fat free, low sodium chicken stock (I used home-made chicken stock)
8 oz. cooked and chopped chicken breast (I cooked a whole chicken, used the chicken for the soup and made stock)
8 oz. orzo pasta, parboiled in salted water for half the time called for on the package and drained (Just add this to the soup, it does not need to be pre-cooked)
1/2 cup fresh lemon juice ( about 2 lemons)
zest from one lemon
salt and pepper, to taste
8 oz. organic baby spinach
lemon slices and Parmesan cheese for garnish ( optional )
1.  In a large stock pot or dutch oven heat oil on med heat.  Add the onion, carrots and celery.  Cook until vegetables begin to soften and onion starts to become translucent.  Add in the garlic and cook for another minute or so.  Add in the bay leaf, thyme, oregano and some salt and pepper.  ( as much as you like on the salt and pepper)  Cook for another 30 seconds or so, and add in all the broth.  Bring to a boil and then partially cover and turn down to a simmer.  Cook until the vegetables are just soft.
2.  Add in the parboiled orzo, lemon juice and lemon zest.  Stir.  Add in the cooked chicken.  Allow to heat through.  ( Pasta will continue to cook at this point)  Before serving, stir in baby spinach and allow to get wilted in hot broth.  Check for salt and pepper and add as needed and remove bay leaf.  Check pasta to see if it is soft enough.  Spoon into bowls and garnish with lemon slices and Parmesan cheese, if desired.
Adapted slightly from:  My Kitchen Adventures

Lemon Chicken Soup With Orzo

Thinking Outside the Noodle – Part II of II – Fresh Rosemary Garlic Fettuccine with Grilled Chicken, Broccoli and Peppers in Cream Sauce

Rosemary Garlic Fettuccine Cream Sauce

Last week I posted my recipe for Fresh Rosemary Garlic Fettuccine.  The fresh fettuccine pairs well with this recipe of grilled chicken and fresh vegetables in a cream sauce.  Did I say … it’s deliciously decadent?  It is … rich, creamy and delicious.  After making the broccoli cheddar soup and this I think it’s time to go back to some healthy lower fat eating!  Enjoy … you can splurge once in a while.

Grilled Chicken & Fresh Vegetables in a Cream Sauce


  • Fresh Garlic Rosemary Fettuccine Noodles
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/3 cup water
  • 1 cup heavy whipping cream
  • 2 cups cubed grilled chicken
  • 1 Orange or Red Pepper
  • 2 Cups Broccoli florets
  • 1/2 cup shredded fresh parmesan cheese
  • Grape tomatoes – halved
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese


  • Cook pasta until al dente.  Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
  • Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Add broccoli, peppers and grape tomatoes. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  • Drain pasta. Add the pasta, chicken, parmesan cheese, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

Rosemary garlic fettuccine in cream sauce - blog

Adapted from: Taste of Home

Chicken Pot Pie – Comfort meal at its very best.

Chicken Pot Pie

I ate something I haven’t eaten since it came out of the freezer section in a box in high school – Chicken Pot Pie.  Remember those frozen pot pies?  I’m happy to say this chicken pot pie turned out amazing!  Wow … it was deliciously thick, flavorful and the crust was flaky and tender –  a far cry from the boxed version I ate during my childhood years!  If you are tempted to buy an already made pie crust … don’t give in to temptation!  Take the extra time to make your own and you will be glad you did as it enhances the overall experience of taking your first bite of deliciousness and the next and the next.  I bought the individual dishes specifically to make chicken pot pie last year and had told Tim I was going to make chicken pot pies for him.  Just about a year later I have finally made the chicken pot pies I have been promising him.  Since Tim loved my pot pies so much I decided to be an extra good wife and let him have the other two pies I had made … although now I kinda wish I hadn’t because now I want the other one.  lol  I guess I’ll just have to make them again.  Be sure to roll your pie crust thin enough to cover all four individual servings.  I didn’t roll my crust thin enough and I was one top crust short – but this way you get to see the inside of the chicken pot pie.  Enjoy!

Chicken Pot Pie
Large pie serves 4-5, mini pies serve 6
2 homemade pie crusts
2 cups water
1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
2 carrots, peeled and cubed
1 medium onion, chopped
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
1 egg
1 tbsp. water
In 4-quart saucepot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened. Add peas and set aside.

Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.


Chicken Pot Pie

Chicken Piccata

Chicken Piccata

Are you looking for something simple, easy, elegant and most of all delicious?  This recipe is all that.  I love the simplicity of this recipe and isn’t it most often in life we find the simple things bring the most pleasure.  Enjoy!

Chicken Piccata
Adapted from: Ina Garten
Serves: 4 servings

  • 4 split (2 whole) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • 2 tablespoons capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving (optional)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Add the capers.  Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon, and a sprinkling of capers and fresh parsley.

Source:  Sprinklesofparsley

Herb Grilled Chicken Breasts, Thai Style

This doesn’t take much time to take away from busy summer activities and makes good use of fresh summer herbs.  Give it a try next time you grill!  Enjoy!


  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 1/3 cup finely chopped cilantro
  • 3 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons fish sauce (nam pla)
  • 1 1/2 tablespoons canola oil
  • 1 1/2 tablespoons (packed) dark brown sugar
  • 1 serrano chili, stemmed, chopped
  • 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)


Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.

Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)

Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.

Cut chicken crosswise into thin slices. Transfer to plates and serve.