This was a 100% travel free and 100% commitment free weekend so I took advantage of this by getting some produce and hitting the kitchen by trying a few new recipes as well as an old favorite… banana bread.
On a whim last week, I grabbed some garlic scapes because I had never seen them before. This part of the garlic plant is the stalk that appears about a month after the plant starts growing. The stalk is cut off so the rest bulb can grow more successfully. Typically they are put in compost, but they can also be eaten and have a great garlic flavor. I did a little digging on Pinterest I found a recipe for Garlic Scape Pesto pasta with avocado that sounded like a lot of fun. I’ve never made pesto before so after picking up the rest of the supplies I needed on Saturday morning I began the cooking whirl wind.
While getting the pesto ready I also whipped up some strawberry freezer jam. Never made this before either, but I am pretty pumped to have Michigan strawberries in a new form later in the season long after they’re gone. It’s kind of like time travel with food.
One substitution I made in my pesto making was I using pistachios instead of pine nuts. I already had pistachios in my pantry and pine nuts are a small fortune.
And the verdict? Delicious! Christopher and I gobbled it up pretty darn quickly.
And finally, during my lazy Sunday I got around to making banana bread. AKA where over ripe bananas go to die. I will be nomming on that for breakfast tomorrow!
For it being a low-key, plan-free weekend, it turned out to be pretty darn productive and with only a tiny bit of blood loss (be CAREFUL with food processors, people!)
Hope you had a lovely weekend!