Alfresco Dip

I found this recipe in a pamphlet from Whole Foods market. So yummy.

1 cup pitted green olives (about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/4 - 1/2 tsp crushed red chile pepper
3 ripe tomatoes (about 1.25 lbs), cored, chopped & drained
1/3 cup sour cream (or vegan sour cream)
crostini, toast, cucumber slices or other dippers

In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes. Set aside to let flavors meld for 30 minutes, then transfer to a serving bowl. Spoon sour cream into the center and serve with crostini (or other things) for dipping.

Roasted Potatoes with Garlic Scapes

2 lb potatoes, cut into 1-1.5 inch chunks
8-10 garlic scapes
1/2 tsp salt, or to taste
2 Tbsp extra virgin olive oil
freshly ground black pepper, to taste

Heat oven to 375.
Toss all ingredients together in a bowl.
Spread on a foil-covered cookie sheet.
Bake potato mixture for 45-60 minutes (to your desired level of crispness), stirring every 15 minutes or so, to prevent sticking.

Marinated Kale with Radish and Pine Nuts

Here's another kale recipe inspired by my CSA share. This one involves BOTH kale and radishes, two thing you MAY not know what to do with. This one is from Dr. Alejandro Junger's book, "Clean."

MARINATED KALE WITH RADISH AND PINE NUTS
2 cups shredded ale, ribs removed
4 radishes, quartered
2 Tbsp pine nuts
olive oil to taste
juice of 1/2 lemon
sea salt to taste

Combine all ingredients in a bowl and marinate for 20 minutes or so. Serve at room temperature.