Soul Food—A Weekly Locavore Post
Today at the farmer's market, I found the ultimate ingredient: garlic scapes! I know it's officially summer when these delectable, unopened flower buds arrive. Garlic scapes are the best of what this vegetable has to offer: mild garlic flavor that is just slightly sweet. I like to use them in salad dressing, hummus, pesto, and this fantastic pilaf. Everything else is from the market, too.
Here's what you need:
½ cup cooked millet ½ cup cooked quinoa
1 small onion 1 zucchini 3 carrots, any color 1 ear of corn 3 garlic scapes
Fresh parsley, a bunch Salt, to taste
Here’s how to make it:
Cook the millet and quinoa beforehand.
Prep all of the vegetables. Dice the onion and zucchini. Cut the carrots into rounds. Cut the kernels of corn off the cob. Thinly slice the garlic scapes. Chop the parsley.
Heat a nonstick skillet. Add the onions and either water or oil and sauté until softening. Add the zucchini and carrots and toss around. Add the corn and garlic scapes and cook until everything is bright and just tender.
Add salt, to taste, and transfer to a serving dish. Sprinkle with fresh parsley. Enjoy!
Lisa Dawn Angerame is a wife, mom, vegan, and yogi. She lives in New York City with her husband and son where she teaches yoga and writes her vegan food blog Lisa’s Project: Vegan.
