{"id":2690,"date":"2017-07-04T11:45:53","date_gmt":"2017-07-04T17:45:53","guid":{"rendered":"https:\/\/vegetatingwithleslie.org\/?p=2690"},"modified":"2017-08-26T23:35:51","modified_gmt":"2017-08-27T05:35:51","slug":"eat-your-pesto-spread-on-bread-or-season-up-a-cabbage-head","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=2690","title":{"rendered":"Eat your pesto spread on bread or saucing up a cabbage head\u2026"},"content":{"rendered":"<p><em>Published in <a href=\"http:\/\/www.freshandlocal.com\">Bob&#8217;s Fresh and Local<\/a> CSA Newsletter, 7\/5\/2017<\/em><\/p>\n<p>I\u2019m excited to know that we have garlic scapes coming through again this week along with Bok Choi, kale, cabbage and Swiss chard, all favorites among my family and friends.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2861 size-full\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_1708.jpg?resize=500%2C333&#038;ssl=1\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_1708.jpg?w=500&amp;ssl=1 500w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_1708.jpg?resize=300%2C200&amp;ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>My son makes a dynamite chard omelet for us all every Sunday as part of our traditional shared meal (and why not \u2014 he grew up on them!). Last week I made garlic scape pesto, and it was so good I\u2019m looking forward to trying it again this week to slather on homemade bread or mix into pasta.<\/p>\n<p>Bok choi I like to chop roughly, keeping the stems separate from the leaves. I stir fry the stems with loads of onions, green onions if I have them, thin-sliced regular onions otherwise. I add in the leaves for a moment and season. It\u2019s a delicious part of lunch for me. Alternatively I add carrots Julienne to the stir fry and cook up brown Basmati rice to add to the mix with Asian seasoning. The peas coming in this week will also make a nice addition to that stir fry or to salads.<\/p>\n<p>Here\u2019s a delightful kale salad with a light, slightly sweet, slightly salty flavor. This recipe is from Israeli Chef Yotam Ottolenghi, and Palestinian Chef Sami Tamimi, co-owners of stellar restaurants in London and co-authors of some beautiful cookbooks.<\/p>\n<figure id=\"attachment_2697\" aria-describedby=\"caption-attachment-2697\" style=\"width: 474px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0658-e1499189092593.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2697\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0658.jpg?resize=474%2C356&#038;ssl=1\" alt=\"\" width=\"474\" height=\"356\" \/><\/a><figcaption id=\"caption-attachment-2697\" class=\"wp-caption-text\">Kale Salad with the spelt challot I cook at the shul on Fridays, see what I can come up with to add to Shabbat dinner or kiddush on Shabbat morning&#8230;<\/figcaption><\/figure>\n<p>KALE SALAD<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>1 bunch Tuscan kale, ribs removed and roughly chopped into ribbons or shreds (about 8 cups)<\/li>\n<li>1 Tbsp. extra virgin olive oil<\/li>\n<li>Sea salt to taste<\/li>\n<li>Juice of half a lemon<\/li>\n<li>1\/8 to 1\/4 tsp. ground cumin<\/li>\n<li>1\/8 to 1\/4 tsp. ground turmeric<\/li>\n<li>1 medium carrot, peeled and finely grated (about \u00bd cup)<\/li>\n<li>1 crisp apple, peeled, cored and finely chopped<\/li>\n<li>\u00bc cup golden raisins<\/li>\n<li>\u00bc cup sliced raw almonds<\/li>\n<li>3 tablespoons pitted oil-cured olives (about 9 olives), halved<\/li>\n<li>Black pepper to taste<\/li>\n<\/ul>\n<p><b>Directions<\/b><\/p>\n<p>Note: Instead of steps 1 and 2, especially if I am short of time, I make a dressing of the olive oil, juice of the lemon and seasonings, drizzle it over the kale and toss in.<\/p>\n<p>1. In a medium bowl, combine kale and olive oil. Sprinkle with salt. Using your hands, massage kale until olive oil coats the leaves and they begin to wilt, about 1 minute.<\/p>\n<p>2. In a small bowl, whisk lemon juice, cumin and turmeric. If you like these seasonings, you can add more, but begin with the recommended amounts. Add mixture to kale and continue to massage the leaves until well combined.<\/p>\n<p>3. Add carrot, apple, raisins, almonds, olives, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.<\/p>\n<p>GARLIC SCAPE PESTO<\/p>\n<p>Great to spread on bread, and in thinking up a title, it occurred to me it could make a great \u201csauce\u201d for cabbage steaks.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>Any sweeter flavor leaves, 2 very big handfuls (I use spinach when available \u2014 this week I used kohlrabi greens<\/li>\n<li>Basil leaves, 1 very big handful (I tried it without the basil since I shared it with someone who doesn\u2019t like basil, and it was good, though I prefer it with basil)<\/li>\n<li>Pine nuts, 1\/3 cup<\/li>\n<li>Garlic scapes, woody stems and all, 6<\/li>\n<li>Salt, 1 tsp.<\/li>\n<li>Pepper, 1\/2 tsp.<\/li>\n<li>Crushed red pepper, 1\/2 tsp.<\/li>\n<li>Lemon, juice of one small (about 1\/8 cup)<\/li>\n<li>Extra virgin olive oil, 1\/2 cup<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li>Cut up the scapes and process them briefly in a food processor.<\/li>\n<li>Add all leaves and pulse until even and granular.<\/li>\n<li>Add everything else and pulse, then blend, to uniform texture \u2014 but do leave texture.<\/li>\n<li>When plated, top Middle Eastern style with a little additional extra virgin olive oil for garnish.<\/li>\n<\/ol>\n<figure id=\"attachment_2704\" aria-describedby=\"caption-attachment-2704\" style=\"width: 474px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2704\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?resize=474%2C315&#038;ssl=1\" alt=\"\" width=\"474\" height=\"315\" srcset=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/csa_070417_dip03.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/a><figcaption id=\"caption-attachment-2704\" class=\"wp-caption-text\">A few root veggies and some kohlrabi, washed and ready to cut up for dipping in hummus and muhammara. I&#8217;ll take a platter to a July 4 party&#8230;<\/figcaption><\/figure>\n<p>If you&#8217;d like more information about the CSA, please visit <a href=\"http:\/\/www.freshandlocal.com\">Bob&#8217;s Fresh and Local (produce)<\/a> and All Grass Farms (livestock, chickens, milk and cheese).<\/p>\n<p>For more, visit my blog, <a href=\"http:\/\/Www.vegetatingwithleslie.org\">vegetatingwithleslie.org<\/a>, \u201cLike\u201d me on <b>FaceBook<\/b>\/Vegetating with Leslie or follow me on <b>Twitter<\/b>, @vegwithleslie.<\/p>\n<p>From the farm. Love seeing all those beautiful greens coming in:<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0652-1-e1499188959536.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2695\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0652-1.jpg?resize=474%2C356&#038;ssl=1\" alt=\"\" width=\"474\" height=\"356\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0651-e1499188981816.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2694\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0651.jpg?resize=474%2C356&#038;ssl=1\" alt=\"\" width=\"474\" height=\"356\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0654-e1499188791909.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2693\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/IMG_0654.jpg?resize=474%2C356&#038;ssl=1\" alt=\"\" width=\"474\" height=\"356\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Published in Bob&#8217;s Fresh and Local CSA Newsletter, 7\/5\/2017 I\u2019m excited to know that we have garlic scapes coming through again this week along with Bok Choi, kale, cabbage and Swiss chard, all favorites among my family and friends. My son makes <\/p>\n<p><a class=\"read-more\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2690\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":2699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[150,3,8,34],"tags":[],"class_list":["post-2690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-csa","category-recipes","category-salads","category-sustainability"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eat your pesto spread on bread or saucing up a cabbage head\u2026 - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2690\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eat your pesto spread on bread or saucing up a cabbage head\u2026 - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"Published in Bob&#8217;s Fresh and Local CSA Newsletter, 7\/5\/2017 I\u2019m excited to know that we have garlic scapes coming through again this week along with Bok Choi, kale, cabbage and Swiss chard, all favorites among my family and friends. 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I raised a family, owned a farm and enjoyed tending a large organic garden and orchard 40 years ago. I restored a log cabin and enjoyed it as an energy conscious home way before energy consciousness was publicly conscious. I hold a number of advanced degrees focused on religion, literature and languages. I published a chapter in a book on women's rituals in Judaism. I have enjoyed a variety of careers including teaching, educational programming in the not-for-profit sector, technology and web management. For the last eight years I have owned a five-star (YELP) vegetarian cafe. This year we were voted best vegetarian dining experience in McHenry County by the readers of the Northwest Herald. I write articles on food for a local newspaper. 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My son makes Read More","og_url":"https:\/\/vegetatingwithleslie.org\/?p=2690","og_site_name":"Vegetating with Leslie","article_published_time":"2017-07-04T17:45:53+00:00","article_modified_time":"2017-08-27T05:35:51+00:00","og_image":[{"width":3016,"height":2005,"url":"https:\/\/i1.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/kale_salad01-e1499189193723.jpg?fit=3016%2C2005&ssl=1","type":"image\/jpeg"}],"author":"Leslie Cook","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Leslie Cook","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#article","isPartOf":{"@id":"https:\/\/vegetatingwithleslie.org\/?p=2690"},"author":{"name":"Leslie Cook","@id":"https:\/\/vegetatingwithleslie.org\/#\/schema\/person\/0896a9176262075b4139523533e2d382"},"headline":"Eat your pesto spread on bread or saucing up a cabbage head\u2026","datePublished":"2017-07-04T17:45:53+00:00","dateModified":"2017-08-27T05:35:51+00:00","mainEntityOfPage":{"@id":"https:\/\/vegetatingwithleslie.org\/?p=2690"},"wordCount":730,"commentCount":0,"image":{"@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/kale_salad01-e1499189193723.jpg?fit=3016%2C2005&ssl=1","articleSection":["CSA","Recipes","Salads","Sustainability"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/vegetatingwithleslie.org\/?p=2690#respond"]}]},{"@type":"WebPage","@id":"https:\/\/vegetatingwithleslie.org\/?p=2690","url":"https:\/\/vegetatingwithleslie.org\/?p=2690","name":"Eat your pesto spread on bread or saucing up a cabbage head\u2026 - Vegetating with Leslie","isPartOf":{"@id":"https:\/\/vegetatingwithleslie.org\/#website"},"primaryImageOfPage":{"@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#primaryimage"},"image":{"@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/kale_salad01-e1499189193723.jpg?fit=3016%2C2005&ssl=1","datePublished":"2017-07-04T17:45:53+00:00","dateModified":"2017-08-27T05:35:51+00:00","author":{"@id":"https:\/\/vegetatingwithleslie.org\/#\/schema\/person\/0896a9176262075b4139523533e2d382"},"breadcrumb":{"@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/vegetatingwithleslie.org\/?p=2690"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#primaryimage","url":"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/kale_salad01-e1499189193723.jpg?fit=3016%2C2005&ssl=1","contentUrl":"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2017\/07\/kale_salad01-e1499189193723.jpg?fit=3016%2C2005&ssl=1","width":3016,"height":2005},{"@type":"BreadcrumbList","@id":"https:\/\/vegetatingwithleslie.org\/?p=2690#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/vegetatingwithleslie.org\/"},{"@type":"ListItem","position":2,"name":"Eat your pesto spread on bread or saucing up a cabbage head\u2026"}]},{"@type":"WebSite","@id":"https:\/\/vegetatingwithleslie.org\/#website","url":"https:\/\/vegetatingwithleslie.org\/","name":"Vegetating with Leslie","description":"Joyful Compassionate Abundance","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/vegetatingwithleslie.org\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/vegetatingwithleslie.org\/#\/schema\/person\/0896a9176262075b4139523533e2d382","name":"Leslie Cook","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/d8e3d3fd7177fedeb197ec5ce2b5373b5b9cb5ca5e473882efe967605724d496?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d8e3d3fd7177fedeb197ec5ce2b5373b5b9cb5ca5e473882efe967605724d496?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/d8e3d3fd7177fedeb197ec5ce2b5373b5b9cb5ca5e473882efe967605724d496?s=96&d=mm&r=g","caption":"Leslie Cook"},"description":"I am the mother of two sons, the mother-in-law of two daughters and the grandmother of one grandson. 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