|
ORGANIC GARLIC SCAPE & BASIL PESTO
Preena Chauhan
Young, tender garlic scapes are the curly shoots of the garlic bulb, which are available in early summer. One of the most common ways to use garlic scapes is in a simple and versatile pesto. In this recipe, I’ve added a handful of organic swiss mint-- unconventional in a traditional pesto—but favourable for it’s bright and bold mint flavour.
At the Harbourside Organic Farmers’ Market last week, I realized many vendors including Everdale Organic Farm had organic garlic scapes, which are rich in both garlic and onion flavours. For the basil I used lettuce leaf basil from my own garden, combined with an Italian or lemon basil from Ravenstone or Manorun Farms. The beautiful, bright organic swiss mint was from Baba-Link Farm--one bite is like a breath
|
of fresh air, and even better than a
peppermint candy! I used the leftover organic swiss mint muddled in my
Friday night mojito…delicious! To add to my herb garden I bought an
organic basil leaf plant from Clover Roads Organic Farm so I can make
this pesto all summer long!
Ingredients:
2 cup organic lettuce leaf basil
1 cup olive oil
1 cup organic garlic scapes, chopped
¼ cup parmesan reggiano, freshly grated
¼ cup organic swiss mint
⅛ cup pine nuts
½ tsp. fresh lemon juice
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground
Method of Preparation:
To a food processor, add all ingredients and pulse until smooth and combined.
Toss with freshly cooked pasta, use as a base for a pesto pizza, baste on grilled salmon, chicken or shrimp or mix in with your risotto. Freeze the remaining pesto in an ice cube tray for future use.
|
|
ORGANIC RHUBARB AND APPLE MADRAS CHUTNEY
Preena Chauhan
This sweet, spicy and aromatic chutney pairs rhubarb’s tangy sourness with the sweetness of apples. When rhubarb is out of season, make this simple chutney with six organic Ontario apples. If apples are not available try using Ontario strawberries.
|
Ingredients:
3 organic rhubarb stalks, washed and trimmed
3 organic apples, peeled and grated
¼ cup organic raw cane sugar
1 tbsp. vinegar
2 tsp. Arvinda’s Madras Masala (use 1 tsp. for milder flavour)
½ tsp. sea salt
2 each cinnamon bark, whole cloves and star anise
Method of Preparation:
In a heavy bottom pot or pan, combine above ingredients and cook on medium-low heat for 45 minutes or until slightly thickened. Set aside.
Once cooled, store in a sterile glass jar and refrigerate. Will keep for up to one week.
Serving suggestions:
Serve this sweet and spicy chutney as a condiment on a cheese plate or alongside roast turkey or as a glaze for pork chops. Also works well as a dip for tofu or grilling vegetables.
|
