I think this is going to be a regular feature, sharing what I cooked up with our weekly share from the organic farm. We got more of the same as last week--kale, lettuce, summer squash, potted herbs--with the addition of red beets/greens and garlic scapes.
I haven't cooked with garlic scapes (those curly green stems above) before, though I've seen them. They're the green shoots that come up from the garlic bulb, and they can be sauteed or minced for a light garlic flavor in a dish.
I've been adding them to just about everything this week, from omelettes to salads and some veggie wraps that I made with roasted zucchini, summer squash, and red peppers (not from the CSA).
I sliced the squash, tossed it with olive oil, salt, pepper, herbs from the garden and some minced garlic scapes, then spread it on a cookie sheet and baked it for 45 minutes at 375 degrees.
I sauteed an onion, garlic scapes, and a red pepper in some olive oil while the squash was baking. I could have just threw it in the oven, but it wouldn't fit on the pan, and my other baking sheets were dirty.
When everything was cooked, I piled it onto a wrap with some white cheddar tucked inside.
These were so delicious! And healthy too. Add some corn chips and salsa, and you have a great summer meal.
It takes a little practice to master wrapping a wrap. Mr. Geek says mine are the equivilent of a Cuban cigar, but I beg to differ.
I believe we're getting some cucumbers (pickling and slicing ones) and green beans this week, so I'll have to start planning some new dishes.
For more Friday Feasts, head over to Momtrends.