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.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.