pasta w/garlic scape pesto...

pasta w/garlic scape pesto..., a photo by credd on Flickr.

4 garlic scapes, chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup freshly grated Asiago cheese
1 tablespoon fresh lemon juice
1 handful pecans
1/3 - 1/2 cup extra-virgin olive oil
salt and pepper to taste

Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pecans in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper. Serve over pasta.

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the original recipe is here.

roasted baby potatoes w/lemon...

roasted baby potatoes w/lemon..., a photo by credd on Flickr.

1 pound small tri-color potato – washed, dried and cut in halves. Cut the larger ones into quarters
1 tablespoon extra virgin olive oil
1 large lemon – cut into 1/4″ slices
5-6 garlic cloves - sliced
kosher salt & fresh ground black pepper to taste
red pepper flakes

Preheat the oven to 400 F. In a large mixing bowl, toss the cut potatoes and garlic with the olive oil, and a pinch of salt and pepper, and the red pepper flakes.

Spread them out onto a large baking sheet and roast for 15 minutes.

Pull the tray out and scatter the lemon slices on top and continue to roast until the potatoes are crisp and golden brown.

Allow to cool slightly and serve.

the original recipe is here but when have you ever known me to follow a recipe.