Garlic Scape & Basil Pesto Recipe!

garlic scape pesto

The weekly CSA pick up included garlic scapes this week…. say what?! Curious, I cut a bite to try and it tasted surprisingly spicy! I added some to eggs and didn’t even notice them…. hmmm… what to do with these new foreign ingredients?

A quick search on the web led me to experiment with a pesto recipe. It turned our great so I had to throw it on the blog to share with you.

There’s a nice, soft kick of spice at the end of this recipe that’s fantastically fresh tasting. I hope you enjoy the recipe as much as I do.


  • ¼ c. toasted pine nuts
  • ¼ c. fresh basil
  • ½ C chopped garlic scapes
  • ½ lemon squeezed and zested
  • Salt
  • Fresh cracked pepper
  • ½ c olive oil
  • ¼ C grated Parmigiano-Reggiano

Toast the pine nuts in a small, dry pan until they begin to change color (about 4 minutes). Pay attention, you don’t want to run to the store for more! Let cool.

In a food processor, combine pine nuts, garlic scapes, basil, lemon juice, lemon zest and salt and pepper (1/2 tsp. each or so). Pulse until mixed well.

Slowly pour in the olive oil while the processor is running. Pour into a bowl and mix in the Parmesan

Voila! Pesto chango!

I enjoyed my batch over zucchini noodles, but this would be GREAT on crackers, bread, or even just by the spoonful! Love it!

Thanks for reading,


Yum-o Organic Energy/Protein Bites

Energy Bites -

A few months ago, a co-worker brought these healthy snacks into work to share her delicious discovery.  They were so good I immediately requested her source and put them on my “to make” list.  The great thing about these amazing bites is that they are no-bake, easy to make, and kids love them!

This versatile recipe can include a plethora of different ingredients, whether it’s dried fruit replacing the chocolate chips or honey replacing the syrup.  I left out the coconut flakes and added in hemp hearts.  Below is my version of the recipe using all available organic ingredients.

The Ingredients (makes 20 balls):

  • 1 C. Old-Fashioned Oats
  • ½ C. Peanut Butter
  • ½ C. Ground Flaxseed
  • ½ C. Chocolate Chips (next time I’ll use mini chips)
  • 1/3 C. Maple Syrup
  • ¼ C. Hemp Hearts (additional information)
  • 1 T. Chia Seeds (additional information)
  • 1 tsp. Vanilla extract

Mix everything together well, place in the refrigerator for about 30 minutes, and then roll into 1” bites.  Store them in the refrigerator and they will keep for up to a week!



Quick Spinach and Cheese Quiche with Onions and Garlic – MmmMmmm

Spinach and Cheese quiche recipe -

Yesterday I thawed out a package of frozen, chopped spinach but didn’t have time to make what I wanted to with it. On the carton is says that once thawed, do not re-freeze, so I decided to make a Quiche for the morning. Since it turned out well, I decided to share the recipe with you:


  • 10 oz frozen, chopped organic spinach
  • 1 frozen pie crust (optional)
  • 1 tablespoon olive oil
  • 5 organic eggs
  • 2 garlic cloves, chopped
  • 1 whole onion, chopped
  • 1.5 cups of grated cheese of choice (I used 1 cup Monterey Jack and half a cup of Parmesan)
  • Salt and pepper to taste

Heat the olive oil over medium heat and sauté the onion and garlic for 3-5 minutes, until fragrant and translucent. Then add in the spinach and season with some salt and pepper. Cook until heated thoroughly.

Pre-heat the oven to 350 °.

In a bowl, beat the five eggs together and then add in the cheese and mix that in as well. Then combine the spinach mixture with the egg and stir together.

At this point you can either pour the mixture into a frozen pie crust or just pour it directly into a lightly oiled pie pan. Cook for 30-35 minutes and remove when the center of the Quiche seems firm to the touch and the edges slightly begin to brown. Let the Quiche sit for 5-10 minutes before cutting into.

This was super easy to make and it tasted great. Other cheese options are Cheddar, Muenster or Feta.

What is your favorite kind of quiche?

Take care, Stephanie

Yummy Tummy Organic Ricotta Cheese Pancakes with Blueberries

Organic Ricotta Cheese Pancakes -


I’ve always read that protein is the MOST important part of breakfast, but with kids it’s not always so easy to come up with a protein-packed breakfast that they will eat.  This recipe has been a much favored staple in our breakfast diet since my son was first turned to solids.  I don’t remember where I found the recipe years ago, but it’s easy enough to whip up on a weekday and the left overs can easily be reheated in the toaster for an even quicker breakfast the next morning!

Ingredients (makes 4 pancakes):pancakeingre
I use all organic ingredients.

3 T. Whole Wheat Flour

1 Heaping tsp. sugar

1 tsp. Baking Powder

1 Egg (beaten up a bit)

1/2 Ricotta Cheese

1/4 C. frozen berries  – I typically use blueberries or raspberries or both!

Butter for the griddle


Mix the dry ingredients together, add the egg and cheese, stir until mixed, fold in the berries.  On a well heated, buttered griddle (med-high) plop 4 balls of mix and let cook untiil they are ready to flip.  Flip and then mash down with the back of spatula.  Flip again and mash a little again.  Keep going until they look delicious and enjoy!

We serve these with maple syrup or honey (depending on the request of the day).


Batter is plopped in balls onto the griddle.

Batter is plopped in balls onto the griddle.

Flip and then smash into a proper pancake.

Flip and then smash into a proper pancake.

Roasted Organic Chickpeas with Homemade Montreal Steak Seasoning

Roasted Chickpeas -

If you are the type that likes to snack on crunchy flavorful treats from time to time then I have something for you to try!  I found myself snacking on these over at my grandparent’s house today and when I realized what they were, I just had to share it on my blog.

You can find chickpeas (also known as garbanzo beans) either dried or in the can.  For this recipe, my mother soaked her dried beans over night but  if you are looking for a quick snack then use what you have on hand.  The Eden Organic brand does not use BPA in the lining of their cans so I feel it is a safe alternative if time is limited.


  • Chickpeas – 4 cups (or 2 cans)
  • 2-3 tablespoons of oil (I’d suggest organic olive oil or avocado oil)
  • Spices of choice


Heat oven to 375°F. Rinse and drain chickpeas and transfer to a large bowl. Drizzle oil over the beans and mix with your hands until evenly coated.  Sprinkle spices of choice over chickpeas and mix again, then spread beans onto a baking sheet into an even layer. Lining the baking sheet with parchment paper makes clean up a snap. Bake for 40-50 minutes, could be longer depending on the oven/desired crunchiness. Stir chickpeas every 10 minutes after the 30 minute mark.

This is a snack the entire family will enjoy!

Homemade Montreal Steak Seasoning

My grandma made this recipe she found over at Foodie With Family’s blog and it turned out great! Here is their recipe:


  • 4 tablespoons salt (I used Kosher)
  • 1 tablespoon black peppercorns
  • 1 tablespoon dehydrated onion
  • 1/2 tablespoon dehydrated garlic
  • 1/2 tablespoon crushed red pepper flakes
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon dried rosemary leaves
  • 2 teaspoons fennel seed


Blend for several seconds till well ground. Store in an air-tight container.

Take care, Stephanie

My New Favorite Breakfast – Eggs with Garlic, Spinach and Feta

Eggs with spinach, garlic and feta -

My new favorite breakfast was inspired by my new favorite “Dinner-on-the-fly” recipe that I posted recently.  The morning after I made the orzo with garlic, shrimp, feta and spinach dinner, I was debating what to make for breakfast and that’s when I created this delectable breakfast idea.  Here’s how I made it…

Ingredients — serving: 3

  • 6 organic eggs
  • Frozen Organic spinach, chopped – about 3 ounces
  • 3 garlic cloves, chopped
  • 2 tablespoons Milk
  • 1-2 tablespoons Olive oil
  • Feta cheese – 4 ounces or so
  • Salt & pepper to taste

Directions:   Heat olive oil and sauté the chopped garlic for a of couple minutes. Add in the (thawed) spinach until heated thoroughly, stirring often.  While spinach is sautéing, crack 6 eggs into a bowl, add 2 tablespoons of milk, add salt and pepper as desired and mix together.  Once the spinach and garlic mixture is done, add the eggs to the pan and scramble the eggs. Once the eggs are cooked, add the feta cheese and mix together until heated through. This is such an easy breakfast to make and it is beyond delicious.

Take care, Stephanie

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