One of my favorite flavors is fresh ginger, and these recipes took full advantage of it.
On Sunday, Peter brought the baby to me at work, because he went in to Collingswood so he and his dad could get an early start on tearing out the Rossi's front porch floor. After a longer than expected shopping trip to the time sucking stores of Target and Home Goods we got home right before Bella should have been in bed. Bad mommy moment, but we whipped up a very quick dinner anyhow.
my usual way with the addition of garlic powder to the salt and pepper. While they were in the oven, I sauteed the chard stems in olive oil with minced garlic until they were mostly done, then added the leaves and stirred until wilted. Then I added a little bit of butter and poured some eggs over the entire thing. I was planning on cooking it like a frittata, but it was sticking more than I thought it should, so I just kept stirring it around until the eggs were cooked. Finally, I crumbled some feta over it, turned on the heat and covered it while I got our plates ready. Yum yum yum.
Monday, I decided that since Peter didn't think we should even get them, he wouldn't mind if Bella and I ate the garlic scapes. Last year, I used the scapes in a wine sauce with capers, and while I thought it was good, I didn't really get the excitement that the internets have for scapes. Most of the bloggers extolling their virtues use them in pesto, so I decided to follow the herd this year.
Garlic scape pesto with scallops and tomatoes, and green salad.
Yeah, the scapes are kind of incredible used this way. It's really funny, because they don't have an overwhelming garlic smell, but grind them up and whoa. Suffice it to say, I told Bella that we wouldn't be able to give Daddy any kisses when he got home. It is strong stuff, it was hard not to gobble down all the leftovers, but as much as I talk big, I really did want Peter to have the chance to taste the pesto.