- 6-8 Roma tomatoes
- 8 green onions
- 1 small white onion
- 3 Chile peppers (Jalapeño, Serrano or Anaheim)
- 3/4 cup fresh cilantro, chopped
- Juice from 1 lime
- 1 Tbsp. minced garlic from Grand Gorge Garlic
- Salt to taste
Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!
1 Bunch of Kale (Spinach, Collards, or other leafy green vegetable)
6 Cloves of Garlic
2 Tbsp Olive Oil
1 Cup Water
Salt & Pepper
Recipe by Bonnie Blader, Lexington Farmers' Market
¼ lb. roughly chopped garlic scapes
1-2 Tbsp lime juice or lemon juice
½ cup olive oil
1 cup grated Parmesan cheese or other sharp Italian cheese. (I used Asiago)
Puree scapes, juice and olive oil in the blender or food processor. Gently stir in the grated cheese. Do not add in blender or it will turn to sludge. Refrigerate or freeze.
1-2 whole garlic scapes, about 12" in length
1 cup light flavored vinegar, such as white wine vinegar or rice vinegar
non-metal cap or cover
Note: I like the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.
Serves: 2 cups
1 Puff Pastry Sheet
5 Small Apples
1 tsp Lemon Zest
1 Tbsp Lemon Juice
1/2 Cup Sugar
1/4 tsp Freshly Ground Nutmeg
1/4 tsp Cinnamon
Take the puff pastry sheet, out of the freezer and set on a cutting board to thaw. When softened, unfold the sheet. Cut along the score marks to make 3 long rectangular sheets. Then cut each of those rectangles into 3 squares. You should have 9 squares total. Preheat the oven to 350 degrees.