How many of you shop at your local farmer’s market on a weekly basis or belong to a CSA? I love stopping by the big greenmarket in Union Square and just looking around at what is fresh and in season. I never go in with a list to buy, whatever looks good is what inspires me to cook with. In the summer and fall though, I tend to mostly look than buy since I’m overrun by produce from my CSA. I’m not the only lover of fresh markets, many of our #SundaySupper contributors love shopping at them too and we have a great list of seasonal recipes to share today!
If you don’t cook seasonal, may I suggest a challenge to shop at your local market one weekend morning? You will discover a world of difference when your produce is picked fresh that morning and sold just a few hours later. Not only does it taste better, but it lasts much longer!
Speaking of things that are a little past their time. . . I might be bringing you a recipe that has to wait until next year. ooops. . . I made this dip about a month ago when I received my first batch of garlic scapes. I love garlic scapes, they are the tops of hard neck garlic and the flavor profile is garlicky with a hint of greenness. Think of it as a much more pungent scallion.
Scape season doesn’t last that long and I kept putting off my dip, however I loved it so much that I still wanted to share it with you today. If you grow your own hard neck garlic you might still have some scapes laying around and depending where you are located the season may be different from mine. I did a little research and turns out you can buy scapes frozen in Asian markets. Do I advocate this? Not really, but if you really want to try this dip now, I guess that’s okay!
- 6 garlic scapes, bulb end removed
- ¼ cup fresh basil, tightly packed
- 1½ cups low-fat Greek Yogurt (such as Fage 2%)
- juice and zest from 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- In your food processor place the garlic scapes and basil. Process until the scapes are finely chopped.
- Transfer to a medium bowl and mix together with the Greek yogurt, lemon juice, zest, salt and pepper.
- Taste and adjust seasoning as needed.
- Serve immediately with pita chips or refrigerate in an airtight container for up to 3 days.
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.