Red Bell Peppers stuffed with Bulgur, Artichokes, Scapes and Red Onion, Romaine Salad with Smoked Tomato Dressing, Scape Pesto over Fusilli Pasta
Red Bell Peppers stuffed with Bulgur, Artichokes, Scapes and Red Onion
(smoked red bell peppers, smoked red onion, artichoke, stir-fried scapes, lemon juice, olive oil, salt and pepper)
Romaine Salad with Smoked Tomato Dressing
Scape Pesto over Fusilli Pasta
No ovens were used in the making of this dinner ;)
Although we did break out the smoker box -- our local roadside stand had some tomatoes and onions, so we smoked those in alder wood (along with the red bell pepper) for the salad dressing. Liz loves it (pureed smoked tomatoes, red onion, sherry vinegar, olive oil, salt and pepper) so much, that she says she could eat it as a soup.
The bulgur was a nice change of pace, and gladly soaked up all the artichoke, scape and smoked red onion essences and looked pretty stuffed in the smoked red bell pepper.
1 bunch of scape bottoms (use the scape tips for the bulgur)
3 tbs. toasted pine nuts (mixed use)
handful of basil (to taste)
salt and pepper (to taste)
cooked pasta (we used fusilli)
Boil the scape bottoms for about 7-10 minutes until softened -- they are very fiberous and need to break down. Add them to the vita-mix/blender with barely enough water to allow them to be pureed. Then add 2 tbs. toasted pine nuts, basil, salt and pepper and begin to puree again, slowly drizzling the olive oil into the blender until an emulsion forms.
In a pan large enough to hold the pasta, heat the pesto slightly, add the cooked pasta and turn to coat. Garnish with additional 1 tbs. toasted pine nuts.