2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
