Roasted or {Grilled} Garlic Scapes with Sea Salt

Ingredients: 

• 1 bunch garlic scapes
• olive or coconut oil
• sea salt

Preheat oven to 400 degrees.

Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.

To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.

For more information and recipes from Sherrie visit her blog, With Food + Love

Sauteed Garlic Scapes & Summer Squash

Ingredients:
1 zucchini
1 yellow summer squash
1-2 garlic scapes
extra virgin olive oil
sea salt & coarse ground pepper to taste

1. Wash and thinly slice squash into medallions. I sliced my about 1/8 inch thick. Whatever thickness you cut them, make sure it is uniform so they cook at the same speed.

2. Heat a good drizzle of olive oil in a large saute pan over medium-low heat.

3. Once the oil is warmed, add in the squash and cook for 2-3 minutes while flipping every so often.

4. While the squash is cooking prepare your scapes. Make a cut just under the base of the flower and discard. Cut the scapes into 1-2 inch long sections. Toss the scapes in with the squash, give the pan a good shake to mix in the scapes well. Add a splash more olive oil if necessary. Season with a pinch of salt and pepper. Cook for another 5-7 minutes. The squash should be tender [browning a bit] and the scapes should turn bright green. Sauteing scapes is similar to cooking asparagus. You don't want to overcook it, or it'll become stringy.

Tip: I put leftovers of this saute into the refrigerator and for lunch the next day I discovered it to be fantastic as a cold summer salad. I sprinkled on a handful of freshly chopped mint from my garden and and dug in. Yum!

LIVING SIMPLY GLUTEN FREE

Cumin Roasted Fennel & Cauliflower

Ingredients:

1 head of cauliflower

1 large fennel bulb

1 TBS. extra virgin olive oil

1 tsp. cumin

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. crushed red pepper

sea salt to taste

Preheat your oven to 400 degrees.

1. Wash and cut cauliflower into florets. Wash and cut fennel into quarters. If you are unfamiliar in working with fennel, watch this helpful and quick video, now.

2. In a large mixing bowl combine all of your ingredients. Toss together with your hands until each piece of cauliflower and fennel is coated well with the spices and olive oil.

3. Roast in the oven at 400 degrees for about 40 minutes. Once it is cooked about half way through flip it to its other side and continue to roast until each side is golden brown.

Serves: 4-6

Total time: 50 minutes

LIVING SIMPLY GLUTEN FREE