Prosciutto-wrapped Stuffed Chicken Breasts
I just got word that our first week of the CSA will have garlic scapes! I remember LOVING this recipe when I got them a couple years ago, so I am reposting it for everyone that doesn’t know what to do with them. ;)
Cilantro & Garlic Scape Pesto
- 1 bunch of cilantro, ends removed
- 2 garlic scapes
- handful of chives (or garlic clove or more scapes)
- 2 handfuls of walnuts
- 1/4 cup olive oil (or more depending on how creamy you want it)
- 2 pinches of salt
- pepper to taste
- few good shakes of crushed red pepper flakes (these happened to be homemade from last year’s dried chili’s)
Put the cilantro, garlic scapes, chives, walnuts in the food processor and pulse until they are a coarse meal. Put in the salt, pepper, red pepper flakes, and run a stream of olive oil in while its processing until you get a chunky/creamy texture. Serve on top of any meat, mushroom caps, eggs, etc.
Pesto is so versatile and easy to freeze. It helps dress up any boring meat easily. I chose to grilled up some grassfed flank steak and serve pesto on top. I put it on top of the salad blend I got from the CSA. Absolutely fabulous. This is what I love about the CSA. I didn’t know what a garlic scape was and I had definitely never cooked with them. Forced me out of my comfort zone and now I know just how much I like them! I hope we get more next week because I have thought up a million more way to use them!!!
Pesto and Caramelized Onion Pizza
I have posted a pizza recipe before with a different crust. All crust that is grain-free has a different texture. So, in my opinion, you are just searching for the most desirable characteristic for your taste. If you like it thin, crispy, with a slight chew, then this may be your crust. I don’t make pizza often, but if you do, then here’s my recommendation, find 4 different recipes and every Friday night for a month, make a new one and find out which one your family likes best! I will say this one is nice because you can pick it up and eat it just like pizza, and not all grain-free options can say that.
I did not want to leave the house, and that forced me to look through what I had. I settled on basil pesto as the sauce because I had that in the freezer from summer. I also had three onions and couldn’t resist caramelizing them as my topping addition. That’s it. No cheese, no meat, and I didn’t miss them either. You could easily use whatever topping you’d like though, so play with them!
Pizza Crust (adapted from Ancestral Table)
- 2 cups tapioca flour
- 1/4 cup canned coconut milk
- 2 Tbsp grassfed butter
- 1/2 tsp salt
- 1 tsp dried oregano
- pinch of white pepper
- 1 egg, beaten
Preheat oven to 500F. On the stovetop, over medium-low heat add the coconut milk, butter, and salt. Stir to combine and let it heat until it just starts to boil. Add the mixture into a bowl with the tapioca starch. Mix in the oregano and white pepper. Let rest for a few minutes to lower the temp of the mixture. Then add the egg. Use your hands to knead the dough together. If it is glue-like, sticky and runny, add more tapioca flour until it forms a workable dough. Place half the dough on a cast iron skillet, pizza stone, or baking sheet and spread it thin with your finger tips. Bake in the oven for 8 minutes. Get the pizza out, add the toppings and bake for another 10 minutes.
Chicken Basil Pesto
It’s time to sign up for the CSA again! Whenever I get that form in the mail, I always have a Christmas moment thinking about all the stuff I still have in the freezer! Then it’s a rush to use it all before I start getting my fresh produce again. Basil pesto is one of those things that you just have to do in the summer and freeze. Fresh basil is way too expensive in the store and you barely get any! However, you can’t keep up with it in the summer! So, I freeze mine into pesto ice cubes so that I can use one for a single dish over lunch or I can thaw out a few to make an entire dinner. I made a spaghetti squash and has leftover chicken from a whole chicken the other night. Top that with some pesto and it’s like you slaved away when really, it’s all basically leftovers! When I opened the container of pesto cubes I literally smelled summer. 2014 must’ve had some dynamite basil! I still have tomato sauce, blueberries, applesauce, several kinds of soup, and several herb blends in the freezer, too! I told you it felt like Christmas! That’s what happens with a chest freezer. All that deer meat covers up your summer bounty for a few months!
I will be doing my weekly recipes again corresponding to my basket of produce from the CSA. So, if you want to have healthy, cheap veggies and someone coaching you through how to use them, jump on the Rise Up Farms bandwagon. 22 weeks of local, organic, vibe ripened produce. What more could you ask for?! A half share is $310 which is $14/week.