Tag Archives: sundried tomatoes

Pesto, goat cheese and sundried tomato palmiers

Puff pastry is the after-work-cocktail-hour-hostess’s best friend. Simply roll it out, cover it in things you like, fold up, slice and bake. At a small get-together recently, I made Ina Garten’s savory palmiers to go with Grant’s grilled chicken and ginger-infused vodka cocktail.

Using my friend Tonya’s homemade pesto and some goat cheese, sundried tomatoes and pine nuts, these really do make a wonderful and easy little appetizer. They look like little elephant ears.

Pesto, Goat Cheese and Sundried Tomato Palmiers


  • 1 sheet puff pastry, rolled out to 9×12 inches
  • 1/4 c. pesto
  • 1/4 c. goat cheese crumbles
  • 1/4 c. toasted pine nuts
  • 1/4 c. sliced sundried tomatoes packed in olive oil

Cover puff pastry with pesto, then sprinkle on cheese, nuts and tomatoes. Starting on short ends, roll the opposite ends halfway to the middle, then roll them over again to meet at the center. Then, roll one half on the other, pressing down lightly. Cover in plastic wrap and chill for 45  min. or overnight.

Preheat oven to 400. Slice dough in 1/4-inch pieces and place 1 inch apart on baking sheet. Bake for 14 min. or until golden brown. Serve warm.

Enjoy, friends! xoxo


Garlic scapes!

Garlic scapes, straight from the garden

Whoever thought it was a good idea to try and eat those curly green tendrils that grow atop garlic bulbs deserves an award. Sauteed in a little butter, these light garlicky bites are like an improved chive. A mix between a spring onion and garlic – without the hot garlic bite, but with all the flavor.

As I remarked to my roommate, they taste the way garlic smells, if that makes sense. She replied that that is why they are great in eggs: “Nobody wants garlic breath first thing in the morning.” Well put.

Mom gave me a whole big bag of garlic scapes when I visited her in the NW. I’m not one of those people who buys these at the farmers’ market, because I actually haven’t seen them at the farmers’ market. Plus, I wouldn’t have known how to use them. Now I know.

Use garlic scapes anywhere you would use garlic. In eggs, in soups, in pastas and, of course, in pesto (recipe to come). I used them recently in a simple egg scramble with sundried tomatoes and feta cheese. It was simple and surprisingly wonderful in texture and flavor. The scapes don’t break down like a green onion, so expect a nice bite, but a delicate flavor.

Eggs with garlic scapes, sun-dried tomatoes and feta

(serves 1 – but multiply as you wish!)


  • 9 garlic scapes, buds trimmed, coarsely minced
  • 2 T sun-dried tomatoes in oil, chopped
  • 2 T feta cheese, crumbled
  • 2 eggs, beaten with 2 T cream and S&P to taste

Heat medium skillet over medium-high heat. Add 1 T butter. When melted and foaming, add garlic scapes and saute 7-10 min., or until softened. Add tomatoes and saute another minute. Add eggs and reduce heat to low. Scramble eggs until almost done but still wet. Add feta and stir until eggs are done as you like them.

Serve and enjoy, friends! xoxo