Recipe of the Week: Zucchini Pizza Boats


  • 6 medium zucchini, washed, sliced lengthwise, scoop out flesh from center withZuchBoats spoon & chop into smaller pieces
  • 1 cup tomato sauce
  • 1/2 cup chickpeas
  • 1/4 cup bread crumbs
  • 1/3 cup parmesan cheese
  • 2 tsp Italian seasoning
  • 2 cups shredded mozzarella
  • Black Pepper


  1. Preheat oven to 425 degrees F. Lay scooped out zucchini halves on a baking sheet.
  2. Put chopped zucchini in a bowl. Combine with tomato sauce, bread crumbs, parmesan cheese, chickpeas, black pepper, and italian seasoning.
  3. Fill zucchini halves with prepared mixture. Top with mozzarella cheese.
  4. Put in oven, bake for 20 minutes, until cheese has melted and is
    brown. Serve hot.


Recipe of the Week: Balsamic Glazed Peaches

Ingredients Roasted BalPeaches

  • 6 medium sized ripe peaches
  • 4 TB Butter, melted
  • 4 TB Balsamic Vinegar
  • 1 TB Brown Sugar
  • Salt & Black Pepper
  1. Place large saute pan on medium heat and melt butter. Add sliced     peaches. Saute on medium heat until peaches are golden, about 5- 10 minutes or to your desired firmness.
  2. Stir in balsamic vinegar, brown sugar, salt, and black pepper to coat peaches. Continue to cook until balsamic and brown sugar thickens creating a glaze, about 2-5 minutes. Serve hot or cold.


  • Serve warm over vanilla ice cream.
  • Serve on a bed of mesclun greens or baby spinach, topped with goat cheese or parmesan cheese and crush nut of choice.
  • Add to your favorite roasted pork or roasted chicken recipe.


Recipe of the Week: Roasted Broccoli Parmesan

Roasted Broc


  • 1 head of broccoli
  • 1 TB olive oil
  • 2 TB parmesan cheese
  • pinch of nutmeg
  • salt & black pepper
  1. Preheat oven to 400 degrees F.
  2. Cut the broccoli lengthwise keeping the stalk and broccoli florets together.
  3. Using a vegetable peeler on the thick broccoli stems, peel the tough skin from the bottom portion.
  4. Place broccoli on a baking sheet. Add olive oil, nutmeg, salt, and pepper. Toss until all broccoli is coated.
  5. Roast until caramelized, 15-20 minutes.
  6. Sprinkle with parmesan cheese.
  7. Cook until parmesan cheese melts, about 5 minutes. Serve hot.




Recipe of the Week: Crunchy Chinese Chicken Salad


Ingredients (Print 8×11 PDF)

1 head (2lbs) cabbage, rinsed, dried thoroughly, sliced thinly

2 carrots peeled, shredded or grated

4 green onions, sliced

1 pkg (3oz) uncooked ramen noodles, crushed, discard seasoning & oil packs

1/2 rotisserie chicken (2 cups chopped)

Freshly cracked pepper


1/4 Cup canola or vegetable oil

3 TB vinegar

1 1/2 TB honey

1 tsp soy sauce

1/2 tsp ground ginger

1/8 tsp garlic powder

Option: Crushed Peanuts or Sesame Seeds


Combine all dressing ingredients either in a jar with lid or whisk in a large bowl until combined. Place all salad ingredients in same bowl with dressing. Mix until everything is evenly coated. Let sit for 30 minutes before serving.                                                                                                                                         

Recipe from Budget Bytes adapted by Edmondson Village Farmers Market

scapes at Edmondson Village Farmers Market in Baltimore

Garlic Scape Season is Here, Get Them While They Last

Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic. When they’re young and tender, they look like curly green stalks with tightly closed buds on top. Raw scapes are crunchy like green beans or asparagus.They’re much more mild in taste than the garlic bulb, and you can eat scapes raw or cooked.

The season for scapes is short, and the demand is high, so you have to be on the lookout for them. Our farmers have been selling out. If you see them, grab a big bunch. Garlic scapes will keep for weeks in a plastic bag in the refrigerator.

Prepping scapes is super easy.  Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. Here are links to a few garlic scape recipes:

Garlic Scape Pesto



1 cup garlic scapes, buds removed and chopped
1 cup extra virgin olive oil
1/2 cup walnuts
1 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon salt

Place all ingredients in a food processor or blender and puree until smooth.
Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.

Pickled Garlic Scapes – Quick and Easy Refrigerator Method



1 quart water
1 quart white wine vinegar
1 cup sugar
2 tablespoon salt
2 bay leaves
1 teaspoon each peppercorns, coriander seeds, mustard seeds, fennel seeds
2 sprigs fresh thyme
4 dried cayenne peppers (my addition; I put one in each pint jar)
1 pound garlic scapes, washed, cut into 2 inch lengths or just coiled up whole scapes.

Bring everything but the scapes to a boil, simmer 15 minutes, pour over scapes. Cool and store in the fridge for as long as they last. This makes approximately 4 pints or 2 quarts.