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top flowery part removed, cut

into ¼-inch slices

⅓ cup walnuts

¾ cup olive oil

¼ to ½ cup grated Parmigiano-

Reggiano cheese

½ teaspoon salt, or to taste

Ground black pepper

HERE’S WHAT YOU DO:

Place the scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated. With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmigiano-Reggiano and the salt and pepper to taste.

Keeps for up to one week in an airtight container in the fridge. Also freezes well; add the cheese after the pesto has thawed.

Makes about ¾ cup

Pesto Pasta Supper

1 (1-pound) package short pasta

(penne, fusilli, farfalle)

1 tablespoon salt, plus more

to taste

¼ cup garlic scape pesto

Optional add-ons: ½ cup cherry or

grape tomatoes, sliced in half;

¼ cup fresh parsley, chopped

finely; ¼ cup Parmigiano-

Reggiano cheese

Ground black pepper

HERE’S WHAT YOU DO:

Bring 3 quarts of water and the 1 tablespoon of salt to a boil in a large pot. Add the pasta and cook until al dente, about 10 minutes. Stir occasionally to keep from sticking. Drain the pasta and transfer to a wide, shallow bowl.

Stir in the pesto until the pasta is well coated. If using, add the tomatoes, parsley, and/or Parmigiano-Reggiano. Taste for salt and pepper and season as you see fit.

Serve immediately.

Makes 4 servings

ROMAINE & BALSAMIC-GINGERY STRAWBERRIES

INGREDIENTS

1 head romaine lettuce

(about 8 cups), washed

thoroughly, dried, and trimmed

2 cups (1 pint) strawberries,

hulled and sliced into halves

or fourths, depending on size

1 tablespoon balsamic vinegar

1 teaspoon sugar

1 teaspoon peeled and minced

fresh ginger

½ medium-size red onion, sliced

very thinly

¼ teaspoon salt

Olive oil, for drizzling

HERE’S WHAT YOU DO:

Tear the romaine into bite-size pieces and place in a large salad bowl.

Place the strawberries in a medium-size bowl. In a small mixing bowl, combine the vinegar, sugar, and ginger, whisking with a fork until the sugar is dissolved. Pour over the strawberries and add the onion, stirring until well combined. Allow the strawberries to bathe in the liquid for about 15 minutes.

Sprinkle the salt all over the lettuce and toss until well distributed. Drizzle with the olive oil and toss again. The lettuce should glisten slightly from the oil. Stir in the strawberry mixture.

Makes 4 servings

Chickpea “Crab Cakes” ★ Yogurt Rémoulade ★ Cocktail Sauce ★ Corn Kernel Salad

CHICKPEA “CRAB CAKES”

True story: Less than two weeks before this manuscript was due, with most recipes edited and determined fit for public consumption, I pan-fried a batch of my falafel patties (featured on page 48) for me and my husband, Russ. He took one bite into his falafel-on-a-bun and looked at me with all seriousness. “This falafel looks and eats likes a crab cake.”

He was right. With thirty combined years of living in Washington, D.C.—crab cake central—we could both see that this chickpea patty had Chesapeake potential.

With the wild eyes of a mad scientist, I immediately went to work, replacing Middle Eastern falafel spices with Old Bay, the iconic Maryland seafood seasoning that’s had a cult following for three generations. Out with the tahini, in with a yogurt rémoulade and horseradishy cocktail sauce that transport you from the Mid-East to the Mid-Atlantic.

The result: Downright crab-shacky.

KITCHEN NOTE : As with the falafel, dried chickpeas are a must for this recipe; the canned version are simply too soft and patties will fall apart.

INGREDIENTS

1 cup dried chickpeas

1½ cups finely chopped onion

(not quite 1 large onion)

2 cloves garlic, crushed

½ cup fresh cilantro or parsley, or

¼ cup each, chopped

½ teaspoon baking powder

2 teaspoons Old Bay seasoning

⅛ teaspoon cayenne

½ teaspoon dry mustard

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup vegetable oil

8 soft hamburger buns or English

muffins

HERE’S WHAT YOU DO:

Cover the