At Kootenay Spice, we love bacon nearly as much as we love garlic (but not quite). Naturally, combining the two only seemed to make sense, which brought us to thoroughly enjoy trying out these bacon wrapped garlic scapes!
Although we had made most of ours into garlic scape pesto, we are very happy that we decided to freeze a few full scapes, knowing we would eventually crave that fresh, green garlicky taste that you can only harvest at one time of the year. Of course, frozen is not nearly as good as fresh, but it’s the least we could do to savour that flavour at least a little longer than a couple of months!
Unfortunately, garlic scapes are not particularly easy to come by, especially when they are not in season. Don’t fret, fresh asparagus also works very well for this recipe, as do long green bean or celery stalks.
This recipe will feed 2 people as a side and you will need:
6 8-10 inch garlic scapes
6 pieces of bacon
1 tablespoon Kootenay Spice lemon garlic pepper
Heat a large skillet over medium to high heat.
Tightly wrap each piece of garlic (or asparagus, what have you) in a piece of bacon.
Sprinkle the bacon wrapped scapes with Kootenay Spice Lemon Garlic Pepper.
Cook the bacon wrapped scapes until the bacon is crisp and the garlic scape is soft, about 15 minutes, flipping 3-4 times.
Remove from the pan onto paper towel to absorb some of the moisture. Serve & enjoy!
We absolutely love using spinach in the Kootenay Spice Kitchen. We use it as a replacement for lettuce in many dishes including Caesar salads, on burgers, pizzas and so much more. You may recognize this salad from our salmon steak and spinach salad post a few weeks ago.
To make this hot spinach salad you will need:
1 bag baby spinach (250g/9oz)
2 strips bacon, cooked and chopped
3 mushrooms, sautéed and chopped
½ small red onion, chopped into thin strips
2 tablespoons pine nuts
¼ cup water
When we make our hot spinach salad, we like to mix the cooked spinach with fresh, crisp spinach. It is important to not overcook the spinach, it cooks very quickly.
Heat the ¼ cup of water in a deep frying pan. Put half of the spinach in the pan and cover with a lid for 30 seconds. Stir and cover for another 15 seconds. Repeat if necessary.
When the spinach is just beginning to wilt, remove from the pan and place in a non-metallic bowl. Stir in the remaining spinach, bacon, mushrooms, onions and pine nuts.
Sometimes we also like to add strawberries, pomegranate arils, feta cheese and/or a tablespoon of balsamic vinegar. There are endless options for how you can jazz this one up a bit! Let us know what you like to add to your spinach salad!
Spaghetti is our absolute favourite type of squash to use in the Kootenay Spice kitchen. Not only is it versatile and delicious, it is easy to make too!
We have created a creamy bacon ranch sauce that makes a savoury topping that is fabulous baked with spaghetti squash and anything else you want to try it on!
1 large spaghetti squash
2 cups milk
1.5 Tbsp butter
3 Tbsp flour
2 Tbsp Kootenay Spice Ranch Dressing Mix
4 strips of bacon
drizzle of olive oil
1 cup shredded cheddar
Cook the bacon in a medium pan. Once cooked, remove the bacon and set the pan aside. Do not drain the bacon drippings; we will use them later to cook the roux. Let the bacon cool and chop into bite size pieces.
Preheat your oven to 375˚F. Cut the squash in half lengthwise, remove the seeds and place it cut side down on a baking sheet. Bake for 30 minutes. Remove and let cool. Once it is cool enough to handle, use a spoon to scrape the meat from the squash into a baking dish. Drizzle lightly with olive oil, mix and set aside.
Whisk the Kootenay Spice Ranch Dressing Mix into the milk.
In the pan we used for cooking the bacon, make a roux out of the butter and flour by melting the butter in the pan and whisking in the flour. Continue whisking about 3 minutes, until you can start to smell the flour cooking. Slowly pour in the ranch seasoned milk. Whisk about another 3 minutes, until the sauce starts to thicken. Stir in the bacon pieces.
Pour the bacon ranch sauce over the spaghetti squash and sprinkle with shredded cheddar.
Bake for 20-25 minutes, until the cheese is browning and beginning to bubble.
Let cool at least 5 minutes before serving. Enjoy!