It’s finally scape season…and I’ve been waiting for week. I mean literally…WEEKS. It may not sound long, but to me it feels like forever, and when I got to the farmer’s market this week and was literally surrounded by the scapes, I was in HEAVEN. When I picked up 12 for a dollar, I was feeling even better. (In defense, the 12 for $1 scapes weren’t huge, but I think the smaller ones are tastier anyway, and 12 was MORE than enough for a happy sauce.) I normally go with a straight up pesto application when I have scapes, but this time I decided to build the ‘pesto’ into a tomato base to round out my flavors a bit.
The entire sauce for this came together in a blender, so it couldn’t have been easier, and per usual, I estimated amounts for everything that went in…use your own flair when repeating.
Approx 12 small garlic scapes, roughly chopped
palmful sunflower seeds
10-12 leaves fresh basil, chopped
3 tbs extra virgin olive oil
1 tbs lemon juice
1 can tomato soup
1. Combine all ingredients well in a blender, being sure to scrape down the sides as you go. Pour over cooked pasta and enjoy!
I mean seriously…does it get easier than that?
And now some news of a different type. I’m leaving…not forever, but for awhile. I am going off to be a staff member at an amazing program for young adults in which I participated 6 years ago. In some straight up self-promotion, if you are Jewish and between the ages of 18-26 (and will be within those constraints next summer, we’re full this year) you should definitely look at the promotion video for BCI:
In the meantime I will miss you all (and cooking for myself, although the food there is AMAZING) and I’ll be back at the end of July. Here’s wishing everyone a great summer, and lots of amazing meals!