Pesto: It's What's for Breakfast

I made some pesto from basil, garlic scapes (both from the share) and some parsley. I have used it for pasta, two pizzas and a delicious breakfast bagel with melted feta and tomato. Yes, it was the first time I'd had pesto for breakfast and I'd do it again. The second pizza had tomato sauce made with many veggies from the share, as well as some thinly sliced eggplant. I'd forgotten to get mozzarella cheese at the store, so the first pizza had feta (from New Jersey) and parmesan and the second one just had parmesan.

Roasted Turnips, Sweet Onions and Zucchini

I never know what to do with turnips, so I just decided to roast them this week, along with some other yummy veggies from our share. They turned out pretty well, but weren't as delicious as the sweet and sour cole slaw, which was a huge hit! Here's my recipe for the roasted veggies:

3-4 lg. Asian white turnips, 1/2 inch dice
3-4 garlic scapes, cut into 2 inch pieces
2 large yellow zucchinis, 1/2 inch dice
5-6 spring onions tops, cleaned and halved
1/4 c. extra virgin olive oil
1/2 t. thyme
salt & pepper to taste
Line a baking sheet with aluminum foil and spread veggies and garlic scapes evenly over the pan. Add olive oil and seasonings on top. Roast for 35-40 minutes at 375 degrees until turnips and zucchini are tender but not mushy. Serve hot or cold.