Whole Food Wednesdays – Garlic Scape Pesto and Stepping Outside Your Comfort Zone

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

It can be challenging when a person is faced with something you’ve never cooked with before, or a vegetable that you’ve never even heard of before. My husband recently told me about a passage that was written in a professional development book that I thought I would share with all of you today.

It’s a concept that can be applied to all aspects of life.  In short, and I’m not quoting, to reach our goals we have to step out of our comfort zone.

This is how I  interpret it.

What we seek or desire is just a small step outside of our comfort zone.

I’ve been thinking about that a lot lately as it relates to all aspects in my life. If I want the career advancements I desire, I need to step outside of my comfort zone and do the things that are scary.

For example, I have a phobia of speaking in front of a group of people. Teaching my first cooking class 2 years ago was one of the most frightful things I’ve ever done. To this day I still get a serious case of the nerves before hand (2 months before and everyday until the big day and agonize over the outcome for days), but if I truly want to help people take the steps to healthful eating, this is something I NEED to do.

Though I am far more adventurous than I have ever been in my food choices, I still stretch myself to step outside of my comfort zone and try new things. For example, I didn’t always know how to cook wheat berries. If I hadn’t pushed myself to try something new and scary for ME at the TIME, I would not have ever made this salad. That would have been sad indeed. This is only one of my many food adventures. Sure they don’t always work out fantastic, but I pushed myself to try something new which stretches my imagination as to what is possible.

If I want to body that I desire…

The marriage I desire…

The friendships I desire….

These things WILL require work and my willingness to try something new and most likely will be…

SCARY.

Most often, once you’ve tried it you realize it wasn’t scary at all, like the time I did this.

So, if you’ve been seeing garlic scapes at your market lately and never tried them, I encourage you to take the steps to try a new recipe and a new vegetable that is amazing for your health.

Garlic Scape and Arugula Pesto

Tonight we had Garlic Scape and Arugula Pesto (from mature arugula leaves which can be a bit too spicy for a lot of people when eaten in a green salad), on Kamut pasta with roasted veggies. What a great way of enjoying the seasons bounty without the waste. Left over pesto has been placed in the freezer in small individual containers for fast easy meals all summer long (a batch of pesto take 10 minutes to put together).

Our recipe (no photos) was inspired by Jeanette of Jeanette’s Healthy Living’s recent recipe. Don’t worry about the ingredients so much, they are fairly interchangeable. I subbed out arugula for the chard and cilantro and added half a cup of raw almonds and 1 cup of Grana Padano cheese. Be flexible and adventurous and make up your own fabulous pesto using garlic scape and your favorite spicy greens.

I’d love to hear from any one that has tried a beet green pesto. It’s something I’m excited to try.

I should also mention, I’m on a one week holiday visiting family and I am fortunate enough to get all this bounty from the garden just outside the back door. Thank you Julienne and Tyler for putting all the work and LOVE into making such a beautiful garden that offers so much joy to my taste buds. Two hours after dinner and my tongue is still singing.

What thing or dish are you going to make that’s outside of your cooking comfort zone? Let me know in the comments!

Whole Food Wednesdays

Welcome to Whole Food Wednesdays! The Rules:

1. Follow Beyond The Peel on Facebook,  Twitter, and Pinterest.  It’s very easy to do and there are also buttons at the bottom of this page to do so.

2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.

3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.

4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.

5. Less of a rule but more a suggestion: Retweet,  Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.

6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!

7. Please visit some of the links below. After all, that’s how we’ll get to know each other.

Now it’s your turn to share your whole food recipes and ideas!

I’m sharing this with Mangia Monday, Monday Mania, My Meatless MondaySlightly Indulgent Tuesday, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Fight Back Friday, and Foodie Friday.

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45 Responses to Whole Food Wednesdays – Garlic Scape Pesto and Stepping Outside Your Comfort Zone

  1. Debbie @ Easy Natural Food July 4, 2012 at 5:16 am #

    I’m sharing my Warm Stir-Fried Chicken Salad – a modification of a recipe from a Wagamama’s cookbook. Thanks for hosting!

  2. Jeanette Chen July 4, 2012 at 5:34 am #

    France, it is so true, not easy, but true. I have had to step out of my comfort zone a lot lately, and with each step, I have been rewarded and realized that it is so worth it. With each step out of my comfort zone, not only has it given me the confidence to step out even further, but it has made me realize that even the smallest step can make a difference for someone else. Thank you for creating this recipe inspired by a recipe I came up with when I stepped out of my comfort zone. I just got some arugula in my CSA Box today and will have to try it in pesto.

    • beyondthepeel July 4, 2012 at 4:10 pm #

       It’s true that one step outside of one’s comfort zone leads to another, and another helping us grow with every step. Thank you for your inspiration Jeanette.

  3. Heather @Gluten-Free Cat July 4, 2012 at 11:46 am #

    Good morning, France!  Thanks for an inspiring post.  We don’t grow if we don’t step outside our comfort zones.  I stepped outside my comfort zone with collard greens this week.  Living in the South, I think I’m the only person who doesn’t swear by them.  Still not sure about them as they were pretty tough.  They were a little grainy in the green smoothies too.  I still have a half bunch to experiment with today.  Any suggestions?

    I’m linking up a no-bake raw mango banana pie this week!

    • beyondthepeel July 4, 2012 at 4:12 pm #

      NO bake Banana Mango Pie, Oh MY!
      Thank you for sharing what you’ve done to step out of your comfort zone this week. I’ve only cooked with collard greens a few times, and to be honest I”m not completely sold either. I’m working on it :)

  4. phoward336 July 4, 2012 at 11:55 am #

    Thanks for posting!  Great reminder that new isn’t always bad.  I shared my super simple fruit salad – it just takes a few minutes, is healthy and perfect for a hot summer day!

  5. MJ's Kitchen July 4, 2012 at 4:11 pm #

    It is hard to step out of our comfort zones, but it’s good for us!  I think it makes us stronger is so many ways. For me the trick is to not be afraid of making a mistake or not knowing everything. Thirty years in education taught me that you can sometimes learn more from the people you are teaching than they can learn from you.  Oh I’d love the find some garlic scape right now!  Have a wonderful day and thanks so much for hosting!

  6. Vicky Rockcliffe July 4, 2012 at 4:51 pm #

    Very interesting – I am scared to step outside my comfort zone but get such a sense of achievement when I am forced to do so!

    This week I shared a grain free Peach Pudding Cake and Muffin recipes!

    Have a lovely week!

  7. Amber H July 4, 2012 at 5:02 pm #

    Hi France,

    What  great post.  I always enjoy your insights.  Sometimes stepping out of your comfort zone also means scaling back.  For me, that’s about letting go of some control.  This can feel so incredibly scary to me, but I must do it and practice being okay with others taking care of things.  :-)

    I’m looking forward to your new link party on Thursdays.  

    This week I am sharing a chicken mole dish, homemade macadamia nut milk, and steamed baby broccoli with lemon and garlic.

    Have a great rest of your week France.

    Hugs,
    –Amber 

    • France Morissette July 5, 2012 at 3:15 pm #

      That’s a great one Amber. Releasing some control is scary for a lot of people. Thank you for your insights and a reminder that most of us should practice relinquishing a little control from time to time.

  8. Ca4ole July 4, 2012 at 8:43 pm #

    thanks for hosting this link up.  Have a good week.

  9. Koko July 5, 2012 at 1:02 am #

    Garlic scapes are such a treat, I love them! And it IS scary to step outside your comfort zone…I am often anxious and worried about things outside my comfort zone…but almost 100% of the time, if I push myself to do them, I gain a positive experience! For example…today I drove my boyfriend’s car to work- this is a big deal because it’s standard and I drive automatic and am just learning standard….but success ensued, and I now have a new skill, that I feel more confidant in. Woohoo!

    • France Morissette July 5, 2012 at 3:14 pm #

      Good for you. I drive an automatic but my true love of driving comes from driving stick for so many years.

  10. Barb @ Frugal Local Kitchem July 5, 2012 at 6:05 pm #

    I’m getting ready to go to BlogHer in August which is definitely outside my comfort zone. Thanks for the inspiration.

  11. Miz Helen July 6, 2012 at 9:23 pm #

    Great Post!   Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  12. The Café Sucré Farine July 6, 2012 at 10:53 pm #

    Have a wonderful holiday! I love you dinner, sounds delish1 I made a spinach pesto today which I will blog about next week, really fabulous with a ton of spinach! 

  13. Beth @ Aunt B's Kitchen July 9, 2012 at 7:50 pm #

    Nice post, and a good recipe too.  Thanks.

    I’ve linked my post about making whole wheat bread in a slow cooker.  Enjoy.

    • France Morissette July 11, 2012 at 10:22 pm #

      Very cool. Bread in a slow cooker!

  14. Kristy Gardner July 11, 2012 at 5:53 pm #

    garlic scapes are all over the place right now on Vancouver Island! I’ll be honest – i have yet to cook with them. but i’m working on it :) i ADORE the idea of using them in a pesto.

    I am co-hosting a new linky party called Fresh Foods Wednesday – i
    would love it if you’d come share this post (or any other CSA
    collections, farmer’s market hauls, garden harvests, seasonal recipes or
    related food rants) with us. Hope to see you there!

    http://www.gastronomicalsovereignty.com
     
    xo!

  15. Shelley Alexander July 11, 2012 at 10:56 pm #

    Hi France, nice pesto recipe! Garlic scapes are so tasty. Today I shared a fermented sauerkraut recipe that is so easy to make and it great for healing your digestive system. Have a fantastic week!
    XO, Shelley

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