It's time to get back on the vegetable train. Sometimes I get on these kicks where I just really want to make certain dishes. Unfortunately (or fortunately, depending on your viewpoint) last week the great majority of recipes I was itching to make had meat in them. For example beef noodle soup, a pear and pancetta tart, and a burger, among other things. I'm hoping that this colorful salad has set me back on track.
Spicy Garlic Scape Spaghetti
For one short week last year, we received two garlic scapes in our CSA box. When I first plucked the long, curly, green, and tender vegetable out of the box, I was perplexed. To the internet I went to do some research! I decided to make garlic scape buttermilk biscuits and they were fan-freaking-tastic. I was hoping for more scapes the rest of the season but they never came (the farm had absolutely no shortage of cucumbers, I had cucumbers coming out of my ears all summer long, if only they could have replaced some of those with garlic scapes).
Five Ingredient Tomato Soup
Tomato soup is one of those things that I love, but only if it's made well. Not too runny, not too creamy, not too sweet, not too sour. All of the other ingredients should complement the tomato and bring out the flavor, not cover it up. The simplicity of this soup is what makes it so great. It only has five ingredients (not counting salt, is that cheating?).
Pickled Onions
There are some items that hold a permanent spot in my refrigerator. Hot sauce, mustard, mayonnaise, jam, eggs, milk...you know, the typical stuff. Something that's perhaps not so typical is an assortment of pickles. I usually have regular pickles on hand, but I also make pickled onions and (occasionally) pickled carrots and radishes.