I’ve got a big, beautiful batch of one of my favourite local treats — garlic scapes — courtesy of Peter McClusky of the Toronto Garlic Festival. These delicious veggies — the central stems of young garlic plants that are cut to encourage the development of the garlic bulb — make an amazing, garlicky pesto, but also become mild when cooked, like a cross between asparagus and green beans with a hint of sweet roasted garlic. I’ll be featuring them three ways in this lovely light summer dinner, made with our great, fresh, local organic eggs from Sweda Farms.
Frittatas — Choice of:
garlic scape, zucchini, goat’s cheese, sundried tomatoes & olives (vegetarian)
garlic scape, potato, Portuguese smoked chouriço sausage, chard & parmesan
Served with a salad of organic baby greens and fresh tomatoes, a garlic scape pesto crostini and a garnish of pickled scapes.
#vegetarian #GF options
Dessert: Strawberry-Rhubarb Custard Trifle
Organic local rhubarb lightly stewed with strawberries, served with custard, whipped cream and GF lemon-lavender cookie crumble
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.