Garlic Scapes

I know, I know… I said I would have my half-marathon training plan up yesterday, but frankly, I wasn’t interested in taking the time to write it all up. Instead, I did normal summer activities like go on a 40-minute run with my bestie/half-marathon partner, followed by a walk downtown to the Saturday farmers’ market, and lunch at the local bagel shop.

After dinner, my 6-year-old neighbor came knocking on our door to invite us to make s’mores in their backyard. Despite the fact that I’d just polished off a bowl of homemade banana soft serve, I gladly accepted his adorable offer.

You can read more about our Saturday night s’mores here: CLassic S’mores Fit for the Healthy Co-Ed

I did write a post yesterday… for College Lifestyles. I had been struggling all day to find writing inspiration, and it wasn’t ‘til 10:00pm – saturated with s’more smoke – when I had an ‘ah ha’ moment. You can’t force writing. It doesn’t work that way. ‘Ah ha’ moments have a reason behind their scheduling.

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Today’s a different story… as it should be. I declared today ‘a day in the kitchen’. I had three things that needed to be dealt with: 1. ripe bananas, 2. garlic scapes, and 3. fresh basil from the market.

3 individual ingredients = 3 individual recipes. In between recipes, I cleaned; I guess it was a Sunday of cookin’ and cleanin’. Mama Hill is too accurate of an alias.

Recipe #1: Blue Ribbon Banana Chocolate Coconut Muffins

Since my Summer Bliss Bread was such a success, I decided to make the recipe a second time [in the same week!], subbing bananas for zucchini + a couple other alterations*.

3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/4 c. unsweetened coconut*
1/3 c. rolled oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon*
pinch of salt

1/2 c. canola oil
1/2 c. organic cane sugar
2 eggs
2 T non-fat plain Greek yogurt
1 tsp. vanilla

3 ripe bananas, mashed *
1/2 c. pecans, toasted & chopped*
1/4 c. chocolate chips

1/2 banana, sliced thinly
unsweetened coconut

In a smallish bowl, mix together dry ingredients. In a medium-large bowl, whisk together oil and sugar. Whisk in eggs, 1 at a time. Add yogurt, vanilla, and mashed bananas. Add flour mixture, mixing minimally. Fold in nuts and chips. Plop 1/3 c. of batter into each paper-lined muffin tin. Top with 1 piece of sliced banana and a light sprinkle of coconut. Bake @ 375* for approx. 22-24 minutes. Makes 12-14 muffins.

Recipe #2: Garlic Scape Bean Dip

[recipe courtesy of The Edible Perspective]

4 chopped garlic scapes, flowery end removed
juice of 1 lemon
1/2 tsp. salt
pepper to taste
1 can of white beans – I used Great Northern
1/4 c. olive oil

Add chopped garlic scapes and lemon to your food processor. Process until finely grated, scraping the bowl as needed. Add the beans, salt + pepper and blend away. Stream in olive oil 1T at a time, until desired consistency is reached. Blend, scraping down bowl as needed. Add more salt + pepper to taste.

*I followed Ashley’s recipe exactly, except I did not add any water. I was pleased with its consistency and did not want to dilute the flavor. Speaking of flavor, garlic scapes are spicy! And yes… they leave you with garlic breath. I intend to use it in my lunchtime sprouted wheat wraps, and as a dip for my favorite chips.

Recipe #3: Green Goddess Summer Pesto

1 bunch of fresh basil, about 1 c.
handful of homegrown parsley, about 1/4 c.
1/2 c. romano cheese, finely grated
1/4 c. walnuts
1/4 c. olive oil
salt + pepper

Place all ingredients, except the olive oil, into a food processor. Whirl away, scrapping the bowl as necessary. Stream in olive oil and blend until you have your desired consistency. It’s a 3-minute recipe, I swear!