Makes 2 cups (500 mL).
There’s a myriad of recipes for using the beautiful garlic scape—from pesto to grilled side dishes, whirled into hummus, tossed into a stir-fry, spun into a soup, or used as an artful garnish. Scapes look and taste delicious and don’t have the harsh bitter or zingy garlic overtone. The season for scapes is short, so this little scape vinegar recipe is perfect for giving you a few extra months of cherished scape flavours. It’s perfect for a salad pick-me-up or splashed onto a stir-fry.
Many recipes come alive with a splash of garlic vinegar. Whisk with a little honey and drizzle over your favourite salad, stir-fry, or delicious stew.
Wash garlic scapes and thoroughly pat dry. Trim into pieces just long enough to be completely submerged in vinegar when bottle is filled. Wash herbs and thoroughly blot dry, if using.
In 2 cup (500 mL) sterilized bottle with cork or plastic snap lid, place lemon peel and peppercorns. To release more garlic aromatics when marinating in vinegar, gently press stem ends of scapes with the flat side of a large knife or use a rolling pin to bruise. Tuck scapes into bottle along with herbs, if using.
Add rice vinegar to completely cover scapes and herbs, making sure no tips are uncovered; if left uncovered they will decay, spoiling the results. Tightly seal and refrigerate, or set in a cool, dark place.
During the next couple of days, check and top up with more vinegar, as needed, to keep scapes completely submerged. Allow scapes to infuse for up to 2 weeks before using.
For optimal storage, strain flavoured vinegar into clean bottle and continue to store in cool, dark place, preferably in the refrigerator. Use within 4 months. If mixture becomes cloudy or the odour too strong, discard for safety reasons (although itu2019s doubtful it will be around for that long!).
This recipe is part of the For the Love of Garlic collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.