Spinach Casserole

1/3 cup of whole wheat flour
1/2 to 1 cup of shredded mozzarella cheese (skim)
1/2 to 1 cup of shredded sharp cheddar
1 ½ cup of cottage cheese (fat free)
3 eggs
1 small diced onion
2 – 3 diced garlic scapes
¼ of a tea spoon of sea salt (not too much the cheddar is salty already)
Chopped spinach

Preheat oven to 350
Mix it all in one bowl
Place it in a 2 ½” to 3” baking dish, rub it with olive oil or butter so it doesn’t stick.
Bake it uncovered for 1 hour.

I changed the recipe around by adding a few other ingredients, but got the inspiration from “Passionate Vegetarian”.

Scramble Broccoli ?

1 table spoon of olive oil
1/3 – 1/2 cup of broccoli (small bunches)
Half of a garlic scape
Half of a small onion (ping pong size)
A pinch of sea salt
2 eggs
Blue cheese
2 dates

Sautee the broccoli, garlic scape and onion in olive oil until the broccoli seems slightly tender.
Add the two eggs and a pinch of sea salt (I try to keep the yolk together until the whites are nearly done and then mix the whole thing together.)
Remove from heat once done and add blue cheese and dates chopped into pieces. The heat of the pan will melt the blue cheese slightly and further caramelize the dates.

I don’t call it an omelette because it never stays intact :)

Cuke and Tomato Salad

cucumbers slicedtomatoes cut in pieces
garlic scapes diced
onion sliced dill

depending on how much produce you have make a dressing of red wine vinegar

a splash of olive oil
salt pepper
2 tablepoons agave syrup
chopped dill

I made pesto but added basil also.

Kathy Gervasio

Garlic Scape Pesto

Made pesto out of the garlic scapes.

10 scapes roughly chopped
1/3 cup almonds
1/3 cup Parmigiano-Reggiano (grated)
salt to taste
1/2 cup extra virgin olive oil

Puree all the ingredients except the oil in a blender or food processor. Drizzle in the oil.