Zucchini Coconut Cheesecake

So here we are it is Wednesday, and I have two more recipes to post from last weeks bounty! I still have 9 bulbs of garlic (buying the bunch is such a great investment, I will get another this week, to store in my root cellar, and that garlic will keep until Feb/Mar of next year, store in a cool dark area) I have one head of lettuce, scallions and potatoes left, all of which are earmarked for dinner tonight! I would say that the $30 dollars I spent last week served me well for the week! Shopping at a farmers market is no more expensive then a grocery store, but the benefits are fantastic! You get the freshest, local produce available, you can actually talk to the very people that grow and harvest your food, you keep money local, which a boost to the local economy! No I am not anti-grocer, but for the season, why not give yourself the best at no extra cost!

So remember I got 4 c of shredded Zucchini last week and I only used 2 c. Want to make a wonderful dessert that will give 16 servings? All for $1.05/serving! (now the slice shown would easily feed 2)

Zucchini Coconut Cheesecake

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For the base: (or use your favorite)

3/4 c buckwheat flour
3/4 c wheat pastry flour
1 c unbleached All-purpose flour
1 stick butter, melted and slightly cooled
2/3 c sugar
2 eggs,  room temperature, lightly beaten

Filling:

3 8-oz JFF Kayhoora Creme Cheese (cream cheese), room temperature
5 eggs, room temperature
1 can of Coconut Cream (not milk)
2 c shredded Zucchini that has been tossed with 2 tbsp flour*
1 tsp vanilla
1/8 tsp nutmeg

Preheat oven to 450 degrees F. You will need a 10" spring form pan and a baking sheet. In large mixing bowl (or you can use a food processor if you want) add the flour and sugar, combine well. Add in the eggs, mix just until the mixture looks like sand. With mixer on low, slowly add in the melted butter. Mixture should hold together when squeezed in your hand.

Spread this evenly on bottom of pan. Pressing to form to the pan and going about 2" up the sides of pan. Place on baking sheet in the oven for 5-7 minutes. Remove and allow to cool before adding the filling.

Reduce the oven temperature to 350 degrees F. Once crust is cool, place back on baking sheet and set aside while you mix the filling.

The key to a good cheesecake (other then JFF cream cheese that this) is to everything at room temperature. Place all of the cream cheese in the mixing bowl. Beat with paddle attachment until light and fluffy, about 5 minutes. Shake can of coconut cream well before opening. With mixer on low, slowly pour in cream. Scrap down sides, then add in salt, vanilla and nutmeg. Combine well. With mixer on low, add in eggs one at a time ( I always have mine cracked into a bowl before hand). Mixing well and scraping down sides. Fold in zucchini.*(the flour helps prevent the zucchini from settling to the bottom).

Pour batter into prepared shell. Bake at 350 degrees F for 1 hr and 20 minutes, or until a paring knife inserted comes just clean. (the cake will continue to cook, so the knife should have just a little batter on it, this helps keep a moist cheesecake). Turn off oven and crack the door slightly. Allow the cake to cook for 1 hour in the oven, then move to a cooling rack to finish.

Run a knife around the edge of pan, pop the spring and remove the cake. Wrap and refrigerate for at least 4 hours or overnight.

Allow the cake to come to room temperature before serving. This should easily give 16 servings. Store in refrigerator for 7-10 days (mine never lasts that long, gets shared and eaten long before that!)

Chicken Salad with Roasted Cherry Tomatoes

One of the reason I love to always have lettuce on hand, you can make almost any leftovers into a salad! Still working on the bounty from last week, here I make a quick and delish dinner from leftover chicken, some roasted cherry tomatoes a friend gave me.

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Half of a cooked chicken
mayonnaise
s/p
pinch of nutmeg
slivered almonds
FairHaven Lettuce

Cherry Tomatoes, about 1 pint
s/p
olive oil
mozzarella cheese
phyllo cups*

Shred or cube chicken meat and place in a large bowl. Add in almonds and nutmeg. Stir in just enough mayonaise to coat. Refrigerate at least 1 hour.

 *You can buy the sheets, thaw according to directions, and make your own. Melt about 1/2 stick of butter. Keeping dough covered, remove one sheet at a time. Brush with butter,place another sheet on top, brush with butter, fold into quarters and form into a muffin cup. Repeat for desired amount of cups needed.
Bake in preheat 400 degree oven for 10-15 minutes or until golden. Allow to cool for a few minutes in tin, then remove to a cooling rack.

In a large skillet heat about 1/8th c of olive oil over medium heat. Add in tomatoes, season with s/p. Occasionally toss to evenly cook. Cook until lightly golden and the skin has just started to break, but the tomatoes stay whole.

Place a few tomatoes in each cup. Place on a baking, sprinkle with cheese and place under the broiler until the cheese just melts.

Rinse and drain lettuce, tear and divide among 4 plates. Top each with Chicken salad. Serve with one or two phyllo cups.

Chicken Stock

I love making my own stock! I can flavor it the way I want differently every batch or not! I never understand why the chef's on TV show you to make stock using a whole chicken (one show the women used 2-3!), this was always seemed like a waste, the meat is just to dry to use it for anything after simmering for hours.

I have been doing stock for years now, using only chicken backs and feet (and the left over carcass from that whole chicken you did for dinner)....OK...eeeeweeee right FEET...did she say FEET??? YES I DID! The feet bring a brilliant color and gelatin to the stock. A good stock should, when chilled, have a gelatin (aspic) texture. Now I do pressure can, which is the only way to can stock (water bath is just not good for this process), but you can freeze this very easily!

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Really look at this wonderful color, no trick photography here!! I probably do a bit of stock, mostly chicken I will say, but beef, veggie and lamb. When winter comes and I want a good soup or making risotto, I have the best on hand when ever I need it!

Don't can? That's OK too! Freezing work just as well!! Limited space?? Here is a neat space saver, when the stock has cooled, pour off into ice cube trays and freeze. Once completely frozen, pop out of the tray and place in a freezer back! 4 cubes = 1/4 c (approx)!

CHICKEN STOCK (backs only*)

Chicken Backs, about 6
about 6-8 chicken feet (if you're squeamish, this is optional, but you honestly won't get that gelatin or color)
1 large yellow onion, halved with skin on
2 garlic cloves, whole unpeeled
about 10-12 whole black peppercorns
2-3 sprigs each of rosemary and thyme (unless you are like me and save all your fresh herb stems in the freezer, I use a good handful of just stems)
olive oil


Preheat you oven to 400 degrees F.

Place bones,feet, onion and garlic in a large roasting pan. Drizzle lightly with olive oil. Roast for 45 minutes or until everything is just golden brown (this also helps with the color).

Remove from oven and carefully place them in a large stock pot (about 7-8 quart). Add water to the roasting pan to get any left behind pieces and pour into stock pot. Fill the pot with cold water, to just below the rivets of the handles, add in the rosemary, thyme and peppercorns.

Place over high heat with lid askew and bring to a boil. Skimming off the scum as it surfaces to the top. Once boiling, reduce to a simmer, (with lid askew) for about5-6 hours. Continue to remove the scum, but try not to stir the whole mixture, this will lead to a cloudy stock.

Once the the backs fall apart when lifted, they have given their all! Turn off heat. Let cool, then remove the bones, feet, onion, garlic and herbs. Place a sieve over a 5 qt pot lined with cheese cloth or paper towel. Pour off stock, into second pan. Allow to cool if you are freezing, then pour into trays or containers.

If you are canning, following directions that came with the cannery.


* If you are doing carcass and back both you need 2 carcass and 2 backs, proceed the same.

A Simple Breakfast

Breakfast food is really one of my favorite this to work with! It's not just for morning hours anymore! I do like when I have the time though, to make a good breakfast to start the day! My cousin in Ireland, makes a feast every Sunday and his whole family gathers for the morning of feasting, lounging, reading the paper (or a book), discussions and of course a cat-nap! We (here in America) tend to do more dinner or lunch type gatherings with families, leaving brunch type meals for more of a Sunday outing. I think I see a gathering in the near future for a few of my friends! (you can even come in your jammies!!)

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Must be the Irish (well German too) but I just love potatoes! So many things can be made with them and one of my favorite is home fries! What made this even better was I went out to patio this morning and clipped the herbs fresh!! (I bought herb plants back in May at the market and they are thriving nicely!)

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Home Fries

10-15 Guardi's potatoes, depending on size and how many you are feeding
fresh basil, thyme and rosemary (one or two sprigs of each), finely chopped
oil and butter, about 3 tbsp each
s/p
Parmesan cheese


Rinse and dry the potatoes. In a large skillet (I love my cast iron for this job) heat oil and butter over medium heat.

Dice the potatoes into small cubes, 3/4" or so. Add in to skillet, stir to coat the potatoes in the butter, season with s/p, spread them out evenly. Let them cook, stirring to brown evenly for about 20-30 minutes. Add the fresh herbs and cheese, stir to coat, remove from heat. Tent with foil until eggs are cooked.

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There is something to be said about farm fresh eggs!! Look at the brilliant golden orange color!! Now that is how an egg should look!! For years I didn't eat eggs, they just never agreed with me, but I tried farm fresh eggs and am happy to report I can now enjoy eggs!!

This morning I made two types: Poached on Jcookie Walnut Raisin Bread and Chicks in a Basket in my homemade sourdough cracked wheat.


For the chicks in a basket and poached on Walnut Raisin

1 slice of bread and 1 egg per person (or 2 person depending how hungry they are!)
Butter
s/p

Chicks in basket:

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Butter one side of the bread, then using a cookie cutter, cut a hole just inside the edge of bread. Remove the circle and set aside.

In a large skillet melt about 2 tsp butter. Add the bread and circles in un-buttered side down. Toast lightly. Flip to other side. Crack an egg into each hole. Season with s/p. (don't worry if the egg white comes out a little underneath). Continue to cook until the white of egg is just about done. Flip and cook the other side for 30 seconds. Remove to a plate, flipping back over, and serve with home fries and circles.

Poached egg on Walnut Raisin:

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Toast and butter the bread.

Bring a pan of about 3" of water to a simmer over medium heat. Add in 1 tsp white vinegar. Crack the egg into a small dish first. Then gently, being close to the water, slide the egg into the simmering water. Using a wooden spoon, gently stir the water just around the egg to help the white stay together. Simmer for about 2 1/2 - 3 1/2 minutes. Remove gently with a slotted spoon, pat gently on a towel to remove excess water.  Place on top of toast, serve with home fries (I put some hot salsa on my potatoes, as you can tell in the picture)

Beet, Spinach and Feta Salad

I went to a potluck this weekend and this is the dish I took. It must of good because I only had a spoonful left to bring home!. I would love this as a light lunch, served with some of Jcookies peasant bread that had been grilled and rub with some of FairHaven Farms garlic! But it would also be a fantastic side dish to chicken or pork.

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1 bunch of beets, most of leaves removed

1 bag of Guardi's fresh spinach

1 pkg JFF Feta cheese

handful of pine nuts (walnuts would be good too!)

Dressing

3/4 c grape seed oil (or your favorite neutral flavored oil)
1/4 c cider vinegar

2 tbsp poppy seed

2 tsp kosher salt

2 tsp dry mustard

1/2 c sugar

Preheat oven to 400 degrees F. Rinse and dry the beats. Place in a roasting pan, drizzle with olive oil and season with s/p. Roast for 45-55 minutes, or until a paring knife pierces without resistance. Allow to cool enough that you can handle them. Wearing gloves (if you don't want you hands to stain) and gently rub the skin off, cut of both ends.

While the beets are roasting, combine all the dressing ingredients in a large mason jar (or you can place in a large bowl and whisk to combine). Place lid on tightly, and shake well to combine.

When beets are peel and still warm, cut into quarters and then thinly slice each quarter. Pour about 1/4 of dressing over the beets, toss to coat well. Let stand until cool.

Rinse and dry spinach. Place spinach in a large bowl, drizzle with dressing, toss to coat. (it maybe necessary to re-shake the dressing). Layer beets over top, then crumble feta over and them sprinkle with pine nuts.

As a meal with bread this would serve 4 at $3.75/ person! (If you used it as a side dish, it could easily feed 6 -8.)

Swiss Chard, Shrimp and Pasta

I do love Swiss Chard! FairHaven had some beautiful bunches this week, large sturdy green leaves with the beautiful red, yellow, pink stems! Art indeed! This is a quick meal, great for during a busy week! Okay so this is meal # 2 from the bounty of thursday market!!

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1 lb shrimp raw, shelled and deveined (I usually get the frozen then I have it on hand)

1 bunch FariHaven Swiss Chard

1 lb pasta (fettuccine, linguine or spaghetti)

3 cloves of fresh garlic, finely minced

s/p

hot pepper flakes (optional)

5-6 tbsp olive oil

2 tbsp butter

zest and juice of 1/2 fresh lemon

shaved hard cheese (optional)

Bring a large pot of water to a boil. Cook pasta according to package directions.

 If you are using frozen shrimp defrost according to package directions.

Rinse and drain the Swiss Chard. Cut the stems off, (save them in a freezer bag, you can add them to stocks that you make). Stack half the leaves and roll like a cigar.  Stack and cut remaining leaves.

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Slice the roll into about 1" pieces. 

 

In a large skillet over medium heat place about 3 tbsp olive oil. Add in minced garlic. Let cook for about1 minute,  Add in the sliced Swiss Chard, toss to coat in garlic and oil. Season lightly with salt and pepper.  Allow to cook down and becomes a nice dark green. Transfer to the serving bowl. Set aside.

Add remaining oil and butter to pan with the red pepper flakes. Cook for about 30 seconds. Add in shrimp. Cook for about 1-2 minutes per side. Add in lemon juice, adjust seasoning. Return the Swiss Chard to pan toss to combine.

Drain pasta, place in serving bowl and pour the pasta over top. Toss to combine. Add shaved cheese.

This will serve 4 at $3.50 per person! 

Follow me for the week...

What a great bounty I scored at the market this week, no different then any other, though. I tend to shop farmer markets with an open mind, I look first, then think OK, what do I want for the week. I always chat with the vendors, they know best what is a short season or what will be coming in for awhile. If something has a short season, I buy that first, knowing that it is not here for long. Next, not every produce vendor carries the same items or the same amount, I never shy away from a vendor with just a few things on the table and either should you. Why, well some vendors tend to only bring what they usually sell on average, keep their produce in coolers so it stays fresh (and they rotate the produce especially in the summer heat).

copyrightcatmacers2012. Guardis Farm

So onto to my bounty. Below is all the produce I purchased for the week (along with eggs). I wanted to share with you how I stretch a dollar, eat healthy and support the farmers market. There is the great debate that markets tend to be more expensive then conventional stores, for me it is about the dollar. I am willing to bet, especially now, no one is any different. So... the dollar and what do you get for it?? If you buy a head of iceberg in the store for say $2 and the farmer market has a bag of harvest-fresh that morning for the same cost $2 (organic) no difference right? But there is on many levels, first the head of grocery lettuce has been bouncing across country for some time, second how much of that $2 stays here local in the community? Would you believe on $.20? Yes that is about average. The market lettuce, picked and cleaned that morning, unless you have your own garden, the word for that is FRESH. Now how much of that $2 stays here local to the community? $1.00!! To me that is key to how I spend my dollar, in the times today it is important to buy local, support local and while your at that, you benefit from fresh, healthy food!

Organic or not is totally your call, but I do encourage you to buy local while things are in season. The flavors of fresh can be compared to none!

                                          copyright catmacera2012.

So here is my bounty! 3 pkg of Swiss chard, 1 pkg fresh spinach, 2 heads of lettuce, 1 bunch scallion, 12 bulbs of garlic (which by the way will last me longer then this week, although not by much, we just love garlic!), 1 lg zucchini, 1 dz Farm Fresh Eggs, 4 1/2 lbs potatoes!! Beauty isn't it?

Lets start with zucchini: I got a total of 4 c grated! The zucchini was from HARC's garden ! Cost $1.00!!

Zucchini Deep Dish Pie and Salad (feeds 4 at $2.00 per person)

2 c grated Zucchini
1 small onion (or half a large)
3 strips of bacon
3/4 c flour
1 tsp baking soda
1 tsp kosher salt
3/4 tsp black pepper
1 8 oz of JFF cream cheese, room temperature
3 eggs, room temperature
1/4 c Parmesan cheese
1/2 c milk
1 tbsp chopped basil

Preheat oven to 350 degrees F. Lightly grease a 10" deep dish pie pan. (or 2-8" regular pie pan)

In a large skillet fry bacon until crisp. Remove to a paper towel. Crumble when cooled. Remove all but 2 tbsp of fat from pan. Add onion and cook until softened and just turning golden. Allow to cool slightly.

In a large mixing bowl beat the eggs and cream cheese together until light and fluffy. With mixer on low add in the milk, Parmesan cheese, s/p, basil. Whisk together the flour and baking soda then slowly add to the wet ingredients.  Fold in the zucchini, onion and bacon.

Pour into prepared pan (s) and place on a baking sheet.

Bake at 350 degrees F for 50-60 minutes. Remove from oven and place on a cooling rack. Let stand for 15 minutes before serving.

Salad

1 head of FairHaven lettuce
1 clove garlic, minced
s/p, to taste
1/3 olive oil
3 tbsp balsamic vinegar
hard cheese shavings

Rinse and drain the head of lettuce. Remove core and gently tear the leaves. In a medium bowl whisk together the oil, vinegar, garlic. Taste, adjust the flavor. (I like mine to be on the vinegar side). Season with s/p. The best way to see if the dressing is to your liking is to taste with a piece of lettuce.

Place lettuce in a bowl, drizzle with dressing, toss gently to just coat the leaves. Serve with a slice of pie and add cheese shavings.

Fried Zucchini and Green Tomato with a Garlic yogurt sauce

Even with this dry heat we are still getting some great produce at the market! This is do to the extra hard work that is put in by the farmers, it is truly amazing the work they put in to providing us with fresh produce! This is great snack, served hot or room temperature. Using the FairHaven Farm garlic is so delightful in this recipe, I got the zucchini from Herkimer ARC and the tomato from the Lapps.

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How about a zucchini sandwich, grab some fresh bread from Jcookies, slice and lightly butter one side,  add some of you favorite melting cheese, like maybe the JFF Esperanza. Or how about a fried green tomato for breakfast, serve on top of tomato ham (or bacon) and a poached egg. Veggies for breakfast!!


1 zucchini
3 med green tomatoes
1 c corn meal
s/p
1/4 tsp cayenne pepper (to taste)
2 eggs
oil for frying

1/2 plain yogurt
2 garlic cloves, minced

Stir together the garlic and yogurt, season with s/p, a couple of hours before you'll be using, refrigerate. Bring to room temperature before serving.

Thinly slice the zucchini and tomato, about 1/4". Have 2 plates: place cornmeal on one and season with s/p and cayenne pepper, stir to combine. On second plate, lightly beat eggs.

Heat a skillet over medium heat, add enough oil to have about 1" or so.

Dip both sides of zucchini into egg, drain off excess then dredge through the corn meal, on both sides. Repeat until all zucchini has been done and do the same for the tomato.

When oil is hot, carefully fry zucchini, about 1-2 minutes per side(.Adjust heat as not to burn) Drain on paper towel.

Optional: sprinkle with some Parmesan cheese, while hot from the pan.

Carribbean Goat

This was provided by Patti from FairHaven Farm. What a great recipe!



1 c curry powder ( can go as low as 1/2 c)
3 sprigs fresh thyme
3 jalapeno peppers, finely chopped (to taste)
2 onions, diced
1 bunch scallions diced
s/p
1/4 c canola oil (I used grape seed oil)
1/2 c fresh chopped garlic
4 lb bone in leg of goat (from FairHaven Farm of course!!)
1 carrot diced
2 tomatoes diced
1 lb potatoes diced
1/2 c fresh ginger chopped
3 quarts chicken stock


Combine curry. thyme, jalapenos, onions, scallions and s/p. Rub this all over the goat leg and marinate over night. Reserve any left over marinade. Heat oil in a large cast iron pan over med/high heat (big enough to hold the leg with some room). Add place roast in pan and sear on all sides (about 4-5/side). Add in garlic, cook for 1-2 minutes. Add in reserved marinade, carrots, potatoes,tomatoes, ginger and stock. Stir and bring to a boil, then reduce heat and cover and simmer over low heat for 2-2 1/2 hours or until meat is very tender and almost falling off the bone.

Remove roast to a platter and cover with foil. Return the pan to medium heat on stove and simmer down sauce until nicely thickened. Adjust seasoning.

Serve with rice and beans, grilled flat bread.

Turnip Salad

I just love turnips, from when they are small (often referred to salad turnips) to when they are a little larger. When they young, they offer a great crunch in all dishes when used raw. This another way to enjoy a "coleslaw" salad, especially for those that do not care for cabbage!

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1 bunch turnips
mayonnaise
s/p
1 tbsp granulated sugar
1-2 tbsp red wine vinegar

Rinse and lightly scrub the turnips, then remove the tops and the roots. Shred the turnips into a large bowl. Add just enough mayonnaise to coat, then add in sugar and vinegar. (If you like more of a dressing in the salad, add just a little more mayonnaise). Stir well, season with s/p. Taste and adjust flavors. (I like mine more in the vinegar side then the sweet side).

Cover and refrigerate before serving.

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Grill Roasted Chicken

 FairHaven Farm now offers free-range chicken!! Trust me this chicken is some of the best I have had! Meaty (you could feed an army with it!), skin that actually crisp beautifully when roasted, and yums (pan drippings) are just fantastic for a stock. Of course after you pick the bird clean, you save the carcass for stock making! I got 3 good meals from one bird, not counting making stock from the carcass!

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Why free range, grass fed organically raised? Well,  1) it is the best life for a chicken, 2) you can see the difference, there is more meat and less fat, 3) just the taste alone makes it worth buying. This is what chicken should taste like! I used very little flavoring and oil when I made this chicken (and the oil was only so that the spice would stick!). Since I have been eating this type of chicken, I find I eat less, because there is an actual flavor of chicken, so I am more satisfied! I always encourage people to roast a free range chicken, they stay moist, have full flavor but I also say to slow down when you are eating, enjoy it, savor it!! You worked hard for the money you spend on shopping, you deserve the best and have earned the right to enjoy flavorful food!

1 FairHaven free range chicken (I had a 6 lb bird)**
4 scallions
1/2 tsp ground fennel
1/2 tsp dried marjarom
1/2 tsp lemon grated lemon peel (fresh or dried)
1/2 tsp dried thyme
s/p
2 tbsp olive oil

Preheat the grill on high (or preheat oven to 450 degrees F). My grill has three burners in a row.

Make sure the bird is thawed, rinse in cold water inside and out. Pat dry with paper towel (pat the inside as well).

Place in a cast iron fry pan (or roasting pan) Stuff the scallions in the bird cavity. Rub the bird with 2 tbsp of oil, sprinkle with herb mixture, salt and pepper.

Place pan on grill, turn off center burner and turn the outer two to med. Close lid. Cook for about 2-2 1/2 hours. ** 20 minutes per lb cooking time, so adjust to your size bird.

If you are oven roasting, Place pan in oven, roast for 20 minutes, then lower heat to 350 degrees F. Continue to roast for 2 hours and 10 mintues.

If the drumstick moves freely when wiggled, and the juices run clear the bird is cooked. Remove from the grill/oven and let rest for 20 minutes before carving.

Meal # 1

I carved half the bird, cut the breast into 6 thick chunks, drumstick, thigh and of course the wing in my house is the chef's sample! I served this with Isreali coucous, sauted spinach from the Guardi Farm and fresh strawberries (from Lapps Produce) salad, recipe to follow...

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Isreali Couscous Salad

1 c Isreali couscous (find in the international aisle of grocer)
2 1/2 c water
1 tsp kosher salt
1 bag Guardi Spinach
1 qt strawberries, (fresh or frozen, or any fruit that you like) cleaned and hulled
2 scallions, diced
1 tbsp olive oil
2 tbsp honey


Bring 2 1/2 c water to a boil. Add in couscous. Cover and reduce heat to a simmer, cook for about 15 mintues. Check to make sure all the water has been asborbed, remove from heat, leave covered for 5 mintues.

In a large skillet saute scallions in oil over medium heat until soft, about 5 minutes. Meanwhile, rinse the spinach and give it a rough chop. When onions are soft, add in the spinach and allow to wilt, season with s/p. Add in couscous, stir to combine. Add in berries, and gently stir. Drizzle with honey and let warm through for about 5 minutes.

Meal # 2 Garlic Scapes, tomatoes, cheese and Chicken

If you tried FairHaven Garlic scapes thursday and you bought some, you will want to try this. Cooking the scapes this way, actually changes the flavor! They have more of a green bean sweetness to them!

2 handfuls of Scapes
Left over chicken, about 1 1/2 c shredded
8 oz of stewed tomatoes, drained
1 tsp dried basil
1 tsp dried oregano
2 tbsp olive oil
1 tbsp butter
1/2 c cubed fresh mozzerella (or your favorite cheese, a Jones Family Farm cheddar would be nice)
1/2 c toasted walnuts, diced (optional)


Rinse the garlic scapes, remove the bulb.

Bring about 4" of water to a simmer in a large pot. Place scapes in a strainer (one the fits the pan), place over water and cover. Let steam for about 20 minutes. Remove from steam and set aside.

Melt the butter in the olive oil in a large skillet pan. Add the scapes and toss to coat. Add tomatoes, and spices. Let cook together for about 5 minutes, then add in chicken. Heat through. Add in cheese, remove from heat and let stand for about 5 minutes, cheese will just start to melt.

Place in a platter and sprinkle with walnuts.

Meal #3 Chicken and sweet pea salad

Left over cooked chicken

Mayonnaise

Honey Mustard Dressing (optional).

s/p

1/2 c cooked Sweet peas

4 hard boiled eggs, peeled and chopped

lettuce

Fine chop chicken (do in a food processor if you like), place in a large bowl. Add in sweet peas. Add desired amount of mayo and about 1/8 c honey mustard. Stir to combine. Adjust seasonings. Gently fold in egg. Chill until ready to serve.

Serve over lettuce with bread slices. This would also be good in hollowed out tomato, as sandwich, served with chilled cantaloupe and melons (my favorite time of the year).

Each meal here can easily feed 4 people each!

Meal #1 $2.25 per person

Meal # 2 Cost $2.69 per person

Meal #3 Cost: $1.62 per person!