Recipes

Garlic Scape Pesto

1 cup garlic scapes  (halved)

1/3 cup walnut or pine nuts (optional)

¾ cup virgin olive oil

½ cup grated fresh parmesan

½ teaspoon salt

Pepper to taste

Use a food processor, to process scapes and walnuts together until smooth. Well processor is running drizzle in the oil, salt and pepper until mixed completely. Add in parmesan cheese.

Serve over pasta, vegetables, potatoes, pizza or dip bread or crackers in.

Keeps in refrigerator for one week in air tight container, or put into ice cube trays to freeze, then take out a cube as needed.

**Note: if freezing don’t add parmesan cheese, because it looses it flavor. Add just before ready to use**

Fresh Garlic, Tomato & Basil Salad

2 ripe tomatoes

2 cloves fresh Ontario garlic

6 fresh basil leaves

¼ cup feta cheese

1tbsp balsamic vinegar

1 tbsp extra virgin Olive oil

Cut up tomatoes into wedges.

Mince cloves of fresh garlic finely. Put into salad bowl. Add finely chopped fresh basil. Crumble feta cheese. Drizzle with extra virgin olive oil and balsamic vinegar. Salt and Pepper to taste. Toss and serve.

Broccoli Salad

8 slices bacon

2 heads fresh broccoli, chopped

1 1/2 cups sharp Cheddar cheese, shredded

1/2 large red onion, chopped

Optional ( ¼ cup raisins, sunflower seed or make it interesting with Cranraisins)

DRESSING

1/4 cup white vinegar

1/8 cup white sugar

2 teaspoons ground black pepper

1 teaspoon salt

2/3 cup mayonnaise

Cook  bacon in skillet on  medium heat until evenly brown. Drain, and crumble.

Cut broccoli into florets (bite size pieces) shred cheese, dice onion. Then combine broccoli, cheese, bacon and onion.

To prepare the dressing in a small bowl by whisking together the vinegar, sugar, pepper, salt, mayonnaise. Pour dressing with salad. Cover, and refrigerate until ready to serve. Best made several hours ahead of serving, even the night before.

Ingredients:

• 1   Large Butternut Squash
• ¼  cup butter
• 2   tablespoon maple syrup
• ½  cup sour cream
• 1   teaspoon dry dill
• 2   cup cheddar cheese

Cook squash in microwave for 25min or longer don’t forget to stab squash first.  

Mash pulp of squash with butter and maple syrup

Put half of the squash in a glass casserole dish next layer sour cream then old cheese repeat with squash, sour cream and cheese very top sprinkle with dry dill. Microwave or put in oven until hot.

Ingredients:

• 4     potatoes same size
• 1/8  tsp salt
• ¼    cup butter
• 1     cup old cheddar cheese
• 1     teaspoon dry chives
• ¼    cup cream

Wash potatoes put in microwave until soft cut in half and spoon out potatoes pulp don’t cut into skin you need the skin for the potatoes. Mash potatoes salt butter cheese and cream. Put potatoes back in the skin and put chives on top. Put back in microwave for 8 to 10 min. just before you are ready to serve.