CSA Week 1 - Recipes

Grilled Escarole

1 large head Escarole
1 tablespoon extra-virgin olive oil
Salt and pepper

Turn on grill to medium-high heat.

Leaving the head intact, clean escarole thoroughly. Next, slice the
escarole “long-ways,” resulting in two identical halves. Lightly drizzle the
olive oil over the halves, trying to cover all outer surfaces. Season with
salt and pepper.

Place escarole on the grill, browning one side quite well before flipping
and grilling the opposite side (about 2-3 minutes on either side).

Using a large sharp knife, remove the root end of the halves and chop
grilled leaves to desired size. Dress as desired.


Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].