Soy and Sesame Stir fry

    • 400 g pak choi, (4 large or 8 small), quartered lengthways

    • 25 ml sesame oil
    • 25 ml light soy sauce
    • white sesame seeds, or black sesame seeds, toasted   
    • 1. Pour 50ml water into a large frying pan and place over a medium heat. Add 1 tsp salt and the pak choi. Cook, tossing occasionally, for about 5 minutes or until all the water has evaporated and the pak choi is just cooked – the leaves should be soft but the base of the stalks still slightly crunchy.

    2. Place on a serving dish and drizzle with the sesame oil and soy sauce, then sprinkle over the sesame seeds.

    (Elly's note: I boiled whole almonds, peel skins set aside, follow recipe then I add the almonds along with a quartered tomato at the end ) Yummy

    Chili and Ginger Stir-fried broccoli and Pac Choi

    • 1tbsp vegetable oil
    • 1tsp toasted sesame oil
    • 200g (7oz) tenderstem broccoli, stalks trimmed
    • 2 garlic cloves, finely sliced
    • ½ long red chilli, deseeded, finely sliced
    • 1 thumb-sized piece root ginger, finely shredded, I use 3 to 4 slices of pickled ginger.
    • 200g (7oz) pak choi, leaves separated
    • 1tbsp soy sauce 
    Heat the vegetable oil in a large wok and add the sesame oil and tenderstem broccoli. Add a splash of water to help steam the broccoli then stir-fry it over quickly a high heat for around 2-3 minutes.
    Add the garlic, chilli, ginger and stir-fry for a further 1-2 minutes. Then add the pak choi leaves and soy sauce and fry for another minute or so, until the greens have started to wilt slightly. Remove the wok from the heat and serve the pak choi immediately with the Thai spiced roast chicken and coconut rice.

    Broccoli Arugula Soup
    You know when you’ve been out of town for a while and you can’t remember the last time you ate real, wholesome food? This soup is the perfect remedy for that. As good hot as it is cold, this gluten-free and vegan soup is sure to delight and refresh.

    • 1 tbs. olive oil
    • 1 clove garlic, chopped
    • 1/2 yellow onion, diced
    • 1 head broccoli, cut in small florets
    • 2 1/2 cups water
    • 3/4 cup arugula
    • Coarse salt and pepper to taste
    • 1/4 teaspoon thyme (optional)
    • Lemon slices for serving
    1. In a large saucepan, heat oil over medium. Add onions and sauté until translucent. Add garlic and sauté for another minute or so. Add broccoli and cook until it is bright green, about 4 minutes. Add water, salt and pepper, and thyme to taste. Bring to boil, then cover and lower heat. Cook until broccoli is tender, around 8 minutes.

    2. Carefully** pour soup into blender and add arugula, blending until smooth. Serve with lemon slices.

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    Garlic Scape Hummus

    1 small can chickpeas, drained

    1 Tbsp tahini

    Juice of 1 lemon

    1 Tbsp garlic scape powder (or to taste) plus extra for sprinkling on top

    Good quality olive oil

    Sea salt

    In a food processor, add the chickpeas, tahini, lemon juice, and garlic scape powder. Turn the food processor on and slowly add in olive oil until you get a consistency that you like. The longer you let it go, the smoother and fluffier the hummus will be. Season with sea salt.

    I like to serve hummus drizzled with a little bit of olive oil and sprinkled with some garlic scape powder on top.

    White Bean and Garlic Scape Dip

    1/3 cup sliced garlic scapes (3 to 4)

    1 tablespoon freshly squeezed lemon juice, more to taste

    1/2 teaspoon coarse sea salt, more to taste

    Ground black pepper to taste

    1 can (15 ounces) cannellini beans, rinsed and drained

    1/4 cup extra virgin olive oil, more for drizzling.

    In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

    With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

    Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread, tortilla chips, etc.

    Garlic Scape Carbonara
    serves 4

    This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

    1/2 lb campanella pasta, or shape of your choosing
    4 slices bacon (about 3 1/4 ounces), chopped
    1/4 cup garlic scapes, cut into 1/4 inch coins
    2 large eggs
    1/4 tsp kosher salt
    1/4 tsp red pepper flakes
    1/2 cup freshly grated Romano cheese

    Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

    While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

    Whisk together the eggs, salt and red pepper flakes.

    When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).

    Serve immediately.

    Garlic Scape Pesto Dip

    1 cup feta cheese

    1/2 cup sour cream

    1/2 cup yogurt

    scape pesto