Sage and Honey Cornbread
Note: Recipe from by Laura Frerichs of Loon Organics; adapted from epicurious.com.
• 1 c. cornmeal
• 1 c. flour (we use all whole wheat with good results)
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 2 tsp. chopped fresh sage, plus 12 leaves
• 1 c. milk or dairy substitute
• 1/2 c. honey
• 1 egg
• 1/2 c. (1 stick) butter
Preheat oven to 400 degrees. Heat a 10-inch cast-iron skillet in the oven for 10 minutes.
Meanwhile, in a large bowl, whisk together cornmeal, flour, baking powder, salt and 2 teaspoons chopped sage.
In a medium bowl, whisk together milk, honey and egg and blend.
Remove skillet from oven; add 1/2 c. butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
Add egg mixture to cornmeal mixture; stir until just combined. Pour batter over sage leaves in skillet. Bake until browned around the edges and a knife inserted into center comes out clean, about 22 minutes. Invert onto plate; each slice of cornbread will have a whole sage leaf on top.
Variation: If you don't have a cast-iron skillet, you could use a regular glass baking pan. Melt butter on the stove and add to baking pan, then proceed as directed.
Note: Garlic scapes are the flower of the garlic plant, which is in season in June and early July. Recipe from by Laura Frerichs of Loon Organics; adapted from food.com.
• 1 c. packed fresh cilantro leaves
• 1/2 c. almonds (or other nut of your choice)
• 4 garlic scapes or 1 large garlic clove
• 1/4 c. grated Parmesan cheese
• 1/4 c. olive oil
• 1 tbsp. lemon juice
• 1/2 tsp. salt
Combine the cilantro, almonds and garlic scapes in a blender or food processor and purée until smooth. Add the Parmesan, oil, lemon juice and salt and purée to a smooth paste.
Uses: Stir into hot pasta or the grain or vegetable of choice and serve. Or use the cilantro pesto in place of tomato sauce in pizza, in lasagna, enchiladas, on shrimp or other seafood.
To freeze: Leave out cheese and fill ice cube trays with pesto. When frozen, pop frozen cubes out into gallon zip-top bag, label, and store in freezer. Frozen cubes can be added to grain salads, pasta or dishes throughout the winter.