From Marla Vargas-Mundey at LAJ Foods:
Creamy Basil and Garlic Scape Vinaigrette
While picking up my farm share last week, I saw these weird looking things called garlic scapes. They’re the stalks of garlic plants in which the bulby seed head forms, and they are just as garlicy and wonderful as the bulb. I picked up a few to play with and ended up with a super-tasty dressing. This recipe uses sunflower seeds for creaminess, but really any seed or nut will do. I like pumpkin seeds and cashews since I feel they have a lot of fat content and make for a creamier dressing. Almonds have a nice flavor but can be gritty. Walnuts and pecans leave a distinct flavor, and sometimes that’s a good thing! So don’t just reach for dairy next time you want to add some richness.
5 garlic scapes
5 basil leaves (sub dill, parsley or cilantro)
½ cup olive oil
¼ cup apple cider vinegar
zest of ½ lime (if you sub lemon only use zest from ¼)
juice of 1 lime
¼ – ½ cup of water
¼ cup sunflower seeds
1. Add 1 tsp of oil to a pan and heat scapes until soft – this mellows the garlickyness.
2. Add all the ingredients to a food processor – an emersion blender will work also. Run until
3. If the mixture is too thin, then add 1 tablespoon of water at a time until it loosens.
4. I did not add any salt or pepper to this but feel free to add away.
This recipe comes from my husband who was a bartender back in his day. He and I love to relax and be outside with fun cocktail.
4 basil leaves
3 oz citron vodka
2 oz elderflower liqueur
1 oz limoncello
2 oz sour mix
1. Muddle basil leaves in a shaker
2. Add in 2 cubes ice
3. Add in all the liquors
4. Shake until ice melts
5. Serve in 2 iced martini glasses