1 pound garlic scapes
1 cup grated parmesan cheese
A good quality Olive oil (about 1/2 to 1 cup)
Pine nuts or walnuts

Chop the garlic scapes into 2-3 inch long pieces. Place in the food processor and process until pureed. Add the parmesan and nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store pesto in an air-tight jar in the refrigerator.

If you pick up some of those cheap ice cube trays you can freeze it in little blocks to be taken out on a cold winter day and added to a pot of soup for a great summer memory and flavor boost. Use this pesto anywhere you like pesto and garlic! Add to mayonnaise and use as a spread on your favorite sandwich.

Top or fill a cheese omelette with spicy greens sauteed (caramelized) with garlic and small tomato halves in olive oil. The longer the tomatoes cook the sweeter they'll be which is a nice contrast to the greens so let them get a little black on the outside. I cook the vegetables in a cast iron pan and cover the tomatoes but if they're really small the probably don't need to be.

Maria

Spread a baguette slice with soft butter and top with chopped radishes. Sprinkle with a little sea salt and enjoy! Wasa Light'n'Crisp also make a nice base for this.

Maria

1 pound fresh spinach
1 pound mixed greens (sorrel, dandelions, mustard greens, watercress) -I actually used the spicy green mix, beet greens & Swiss chard
1/2 cup olive oil
2 medium leeks, finely chopped (white part with 2 inches of green)
1 cup chopped scallions
1-1 1/2 tsp. minced fresh chili pepper or 1/3-1/2 tsp. dried red pepper flakes (I used the latter)
1 1/2 cups crumbled feta
1 1/2 cups shredded kefalotyri, Parmesan or pecorino cheese (I had Parmesan)
2 eggs, lightly beaten (optional) - I used them
1 cup chopped fresh dill
1 cup chopped fennel or finely sliced fennel bulb
1 cup raisins
sea salt
olive oil, for brushing
16 sheets of phyllo dough, defrosted (read directions on box about handling the dough or Google)

Wash the spinach and other greens thoroughly, drain and coarsely chop. Heat about 1 cup of water in a heavy skillet and add half the spinach and greens. Cover and cook for 5 to 10 minutes, or until the greens are wilted and tender. Add the rest of the greens, stir and cover. When all are soft, transfer to a colander and let drain. Press with your fingers to extract most of the liquid, then chop the greens.

Preheat the oven to 375.

Pour half the olive oil in the the skillet and saute the leeks and scallions over medium heat until soft and translucent, about 5 minutes. Add the remaining oil and saute the greens and the chili pepper for 3 minutes. Let cool for 5 minutes and add the cheese, eggs, dill, fennel and raisins. Mix well with a wooden spoon and season with salt taking into consideration the saltiness of the cheese.

Brush a 15-inch round baking dish with oil (I used and 9x14 rectangular dish). Lay a piece of phyllo on the bottom, brush with oil, repeat 7 more times. Spread the greens mixtures on the phyllo and top with another 8 sheets of phyllo brushed with oil. You might have to trim the dough depending on the brand (Athens brand is already 9x14).

Bake for 40-45 minutes or until golden brown. Let cool 15 minutes before serving.

Prepping the Tomoatoes (15-20 medium size)

Get the peels off by making an x in the bottom of the tomato and then placing it in boiling water for 1 minute. Use gloves to quickly slip off the peel

Cut tomatoes in quarters and put in a large pot that already has on the bottom:

1/8 cup of olive oil
2 cloves minced garlic
tsp each (basil, oregano, thyme, salt, sugar, white pepper)
2 small green peppers chopped
2 small onions chopped

Bring the whole thing to a boil until you can smell the herbs, then reduce down and cook for 6 hours. Cover on blends flavors, cover off reduces liquid. Mash with potato masher to make more 'saucelike' after a few hours of cooking.

ENJOY!