Jen's Journey: For the Love of Food: After a long hiatus...I'm back!

I didn't intend to take a few YEARS hiatus from blogging...eek!!! Life happens, in a very good way. After a long hiatus and with encouragement from friends and a few co-workers...I'm back! I'll be sharing my journeys and joys of my love of food, cooking, recipes/recipes with my Jen'isms and tweaks, kitchen/gardening tips and tricks, and any other related thoughts that cross my mind.

It's summer in Wisconsin, and the Z Garden is in full-swing (with special thanks to my hubby for his hard work...he plants and is the "care giver" and I'm the harvester) and is providing us with some yummy additions to our table. Green goodies, such as spinach and lettuces, abound so far. We have also picked many spicy radishes, and "round two" are peeking through the ground. Color is coming soon (carrots, beets, tomatoes aka schmaters). We partake in a wonderful CSA through our work, as well, so with CSA veggie shares and our garden glory we are able to get creative with "recipes" and meals, which we quite enjoy.

I experimented a bit this past week and was able to create a yummy pesto: Garlic Scape and Cilantro. YUMMMMMMMYYYY!!! Garlic scapes, lemon balm, cilantro from our CSA (and a friend's CSA!) were combined in the food processor with grated parmesan cheese, peeled garlic cloves, and roasted and sea salt pepitas (pumpkin seeds).

I freeze the paste mixture in small containers without olive oil in order to preserve the flavor and texture. The pesto can be thawed out the evening before in the refrigerator, and when it's ready to use, olive oil is added to taste, to desired consistency.

This bright and garlicky pesto will pair nicely with grilled meats/veggies, pasta, even as a salad dressing (in addition to olive oil, just add your favorite vinegar to taste).