Bulgur Vermicelli with Lemony Garlic Scape Pesto, Feta and BBQ Whole Tomatoes

It finally feels like summer and our farm harvest is in full bloom. What's in season now and an abundance, it's Garlic Scape. What are garlic scape,  the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes make a wonderful addition to a flower bouquet, and they are delicious to eat! Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe. In this recipe, I have used them to make a lemony pesto that I adapted from Karen at The Art Of Doing Stuff. Karen is a regular visitor at the Dundas Farmers Market and a Local supporter. I have paired it with a traditional Greek Cypriot dish I grew up with, bulgur and vermicelli. This dish is true farm to table as it features our garlic scape, basil, green onions and fresh parsley. Our tomatoes are not quite ready yet but let me reassure you these are definitely local green house ones that are BBQ'd to bring out a juicy smoky flavour.

This dish is a perfect summer side or meal as it can be served warm or cold.

Enjoy and Happy Summer Everyone!

Ingredients

2 cup bulgur and vermicelli mix

3 1/2 cup low sodium vegetable broth

5 green onions, thinly sliced

1/2 cup Italian flat leaf parsley leaves, chopped

 Sheep or Goat Milk Feta

4 whole tomatoes on the vine

2 tbsp olive oil

1/2 tsp salt

1/2 tsp fresh ground black pepper

Lemony Garlic Scape Pesto

https://www.theartofdoingstuff.com/lemony-garlic-scape-pesto-the-only-pesto-you-need/

Preparation:

Preheat grill to medium heat. Place tomatoes whole with their wine in a medium cast iron skillet. Drizzle with olive oil and season with salt and pepper. Place on grill and close lid, let cook until tomatoes have slightly wilted and softened releasing some of their juices, about 20-25 minutes.

To make the bulgur, bring the vegetable stock to a boil in a medium pot. Add bulgur and vermicelli mix, cover and reduce heat to simmer. Let simmer for approximately 10 minutes until liquid has evaporated. Remove from heat and take off lid. Cover top with tea towel and place back lid. This helps for a fluffier bulgur. Let stand for 10 minutes, fluff with fork and place in large bowl or platter. Add green onions, parsley and toss with pesto. Top with feta and BBQ'd tomatoes and enjoy!

SERVINGS 4-6 | PREP & COOK TIME 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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