Pickled Garlic Scapes

INGREDIENTS:

• 1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)

• 1 cup vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)

• 1 cup water

• 2 tablespoons canning & pickling salt

• 1 tablespoon pickling spice mix

• 2 cloves garlic, split

PREPARATION:

1. Trim the ends of the scapes, both the blossom end and the straighter end near the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar and lid.  Once the jar is sanitized, place the pickling spice mix in the jar. Pack the trimmed scapes and garlic into the jar.

2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes, adjusting for altitude if necessary. Check for seal after 24 hours. Lids should not flex up and down when the center is pressed. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after the initial seal is broken.

NOTES: All the parts of the scape can be used, even the blossom section for pickling, however, because scapes are naturally curly they can be difficult to wrangle into a jar, so trim the lower section, which is the straightest part of the scape for pickling. Chop up the remainder curly sections and use those for stir fry. 

Double-Dutch Mac and Cheese with Chard

INGREDIENTS:

• 6 tablespoons (3/4 stick) butter, divided

• 1 cup chopped onion

• 2 garlic cloves, minced

• 1/4 cup unbleached all purpose flour

• 3 cups reduced-fat (2%) milk

• 2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)

• 2 cups (packed) coarsely grated Edam cheese, divided

• 1/4 teaspoon cayenne pepper

• 1/8 teaspoon ground nutmeg

• 1 large bunch Swiss chard, stems and center ribs removed

• 12 ounces elbow macaroni

• 1 cup fresh breadcrumbs made from crustless sourdough bread

• 1 teaspoon cumin seeds (optional)

PREPARATION:

1. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

2. Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.

3. Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

4. Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

5. Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

Sautéed Kale with Kohlrabi

INGREDIENTS:

• 1 1/4 pound kohlrabi, bulbs peeled

• 1/2 teaspoon grated lime zest

• 2 tablespoons fresh lime juice

• 1/4 cup extra-virgin olive oil, divided

• 2 pounds kale (2 bunches), stems and center ribs discarded

• 5 garlic cloves, finely chopped

• 1/3 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

PREPARATION:

1. Very thinly slice kohlrabi with slicer.

2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

3. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Cheesy Delicata Squash and Kale Casserole

INGREDIENTS:

• 1/2 cup apple cider vinegar

• 1 cup golden raisins

• 1 large delicata squash (about 2 1/2 pounds), cut into 1/4" half-moons

• 5 sprigs thyme

• 3 garlic cloves

• 4 tablespoons extra-virgin olive oil, divided, plus more for pan

• 1 3/4 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper

• 1/2 cup hazelnuts, coarsely chopped

• 8 ounces ricotta

• 3/4 cup heavy cream

• 8 ounces low-moisture shredded mozzarella, divided

• 1/2 cup panko (Japanese breadcrumbs)

• 1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced

PREPARATION:

1. Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

2. Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

3. Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

4. Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.

5. Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

6. Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.

7. Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.

Kale and Mushrooms with Creamy Polenta

INGREDIENTS:

• 6 kale leaves, stemmed, cut into 1-inch pieces

• 4 cups whole milk

• 3 1/2 cups water

• 2 cups polenta

• 1/2 teaspoon salt

• 3/4 teaspoon ground black pepper

• 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped

• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced

• 4 tablespoons extra-virgin olive oil, divided

• 1 garlic clove, minced

• 1/2 cup low-salt chicken broth

• 2 tablespoons chopped fresh thyme

• 1 tablespoon grated lemon peel

• 4 tablespoons unsalted butter

• 2/3 cup freshly grated Parmesan cheese

PREPARATION:

1. Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

2. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

3. Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

4. Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.