Garlic Lover’s Nirvana

Every summer, around this time, these gorgeous, fragrant twirly green stems start popping up around the market. They are locally grown fleur d’ail (garlic scapes). At first those crazy curlies were a little intimidating. Being unfamiliar with this species,  I asked the lovely garlic scape pusher and she suggested sautéing them or making a pesto, intrigued, I bought a bunch. Obviously I needed to find out more about these yummy antennas so I googled. Turns out, “garlic scapes are a good source of protein, vitamin C, and calcium and, like garlic cloves, can help to prevent heart disease, high cholesterol, high blood pressure, and cancer. They can also provide immune system support and reduce inflammation.” Satisfied with my new-found vegetable, I hit the kitchen. I had a craving for pasta so I started by whipping up a batch of garlic scape pesto.

Garlic Scape Pesto (vegan)

8 garlic scapes, sliced (cut off the bulb/tip—you just want the rigid “stalk” part)
1/3 cup almonds
3/4 cup olive oil
1/3 cup nutritional yeast
1/2 tsp salt
freshly ground black pepper

1. Blend the scapes and almonds until evenly chopped and semi-smooth, in a food processor, 2. Pour the olive in slowly through the feed tube while continuing to blend.
3. Scrape down sides, then blend in the nutritional yeast, salt, and pepper. Done!

Since my entire day was turning out vegetarian, I continued with the same theme and cooked a delicious mixed mushroom, baby swiss chard tagliatelle dish.

2-3 cups mixed fresh mushrooms (shiitake, king oyster, cremini, oyster)
2-3 cups of baby rainbow swiss chard, stems but off
2 tbsp Olive Oil
1/4 Garlic Scape Pesto
250 gr Egg Tagliatelle

1. Slice the mushrooms and chop the swiss chard.
2. Heat olive oil in pan on medium-high heat.
3. Add mushrooms and cook  until mushrooms are golden-brown about 5-6 min.
4. Meanwhile cook the tagliatelle, following the directions on the package.
5. Once mushrooms are done, add chard and cook until wilted.
6. Add garlic scape pesto and mix sauce together.
7. Add cooked tagliatelle to pan with approximately half a cup of the boiled water. Adding water helps add moisture to the soft without the calories.
8. Mix pasta and sprinkle with parsley.
9. Add desired amount of parmesan cheese and serve immediately.

Voila! Quick, delicious and nutritious meal thanks to the high vitamin combination of  nutritional yeast (B-12), garlic scapes (vitamin C), swiss chard (vitamin K), almonds (vitamin E) and mushrooms (vitamin B3). This dish is a power combination guaranteed to please everyone.

1 and half cup serving of this dish = 10 pts on the WW scale and I was satisfied until bedtime.


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