Last fall, I planted a hardneck variety of garlic in the herb garden. You can read about that here. The scapes have grown and are curling which means it’s time to harvest them. They have a lovely mild garlic flavor when cooked, but I’m using them raw in one of this week’s recipes for a punch of garlic flavor. Don’t worry, they’re not as strong as cloves of garlic.
We’ve been busy in the Arthurized Home Test Kitchens and I’m loading you up with four new recipes this week. Because, why the heck not? Let’s get to it:
Just Peachy Oatmeal Breakfast Bake – New Recipe! To make this nutrient dense breakfast bake, I adapted a dessert recipe from Kroger’s My Magazine.
Just Peachy Oatmeal Breakfast Bake
Gluten-free, easy and satisfying breakfast. If you’ve got fresh fruit, adjust the recipe based on what’s in season. Serve with a dollop of Greek yogurt or a splash of milk.
- ½ cup (1 stick) plus one teaspoon unsalted butter
- 3 cups rolled oats
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/3 cup chopped pecans (reserve some for the top)
- 1 cup milk (I use almond or coconut)
- ¼ cup pure maple syrup
- 2 eggs, beaten
- 12 oz. bag frozen peaches, thawed, cut into ½ inch pieces (reserve some for the top)
- Optional toppings: Greek yogurt or milk of your choice
- Preheat oven to 350°F. Grease a 3 quart baking dish using one teaspoon of butter. Melt the remaining stick of butter.
- In a large mixing bowl, combine the dry ingredients. Add melted butter, maple syrup, milk and eggs to the dry ingredients and mix well. Gently fold in peaches.
- Pour mixture into baking dish and spread evenly. Sprinkle reserved peaches and pecan pieces on top. Bake uncovered for 45 minutes or until set.
- Let cool slightly. When serving, top with Greek yogurt or a splash of milk as desired. Refrigerate or freeze any leftovers.
Chop Chop Fresh Veggie Salad – Cool, crunchy and little bit tart, this salad is a warm weather favorite.
Fresh Corn Salad – New Recipe! I like this best using white corn, but if you’re in the middle of a global pandemic with only yellow corn available, yellow corn it is! This dressing would be great on most any garden salad.
Fresh Corn Salad
This gluten-free, dairy-free and vegetarian salad is perfect for your summer cookouts. The dressing is simple, tangy and light.
- 4 cups fresh white corn (or frozen, thawed – approximately 24 oz.)
- 2 medium slicer tomatoes, chopped
- 1 large English cucumber, chopped
- ½ of one green bell pepper, chopped For the Dressing:
- 1/3 cup white wine vinegar
- 2 Tablespoons olive oil
- 2 teaspoons Dijon mustard
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 2 cloves garlic, minced
- In a large mixing bowl, combine the first four ingredients.
- Place the dressing ingredients in a mason jar. Cover, and shake vigorously to combine.
- Pour the dressing over the corn mixture and toss to coat. Serve.
15 Minute Cowboy Butter Chicken with Zucchini Noodles – Easy peasy! Quick dinners leave more time for enjoying the outdoors in the evening.
Garlic Butter Salmon and Red Potatoes – No muss, no fuss and dinner is on the table in minutes.
Amazing Apricot Chicken – New Recipe! Company worthy chicken! We use 1 tsp. of chicken stock concentrate.
Garlic Scape Pesto – New Recipe and so versatile! Try this on pasta, with roasted peppers, kalamata olives and a sprinkle of parm. Or just have it as a dip or spread. We’ll nosh on this with gluten-free crackers and carrot sticks.
Skinny Chocolate Fruit Dip for One – Or do what I do: double the batch and make enough for two! We like a sprinkle of Lily’s chocolate chips. This dip is delicious with strawberries or orange slices.
I hope your week is off to a great start and filled with all good things!
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