Here’s something about me: I love garlic scapes and capers. I mean, I really love them by themselves, let alone in delicious concert. And, if this blog is any indication, I enjoy cooking quite a bit. But we were really close to just ordering a pizza today. But we resisted the temptation and wound up making a lovely, well-balanced meal, with a salad with lettuce, chard, shallot greens, carrots, and (yes!) a handful of capers. We adapted a chicken recipe from Edible Chesapeake (here) and half-adapted the potato recipe from one of our favorite sites, Cooking for Engineers (here)

Chicken w/ Scapes & Capers


1 whole skinless boneless chicken breast, halved
2 tablespoons unsalted butter (R.’s homemade recipe!)
1 tablespoon extra virgin olive oil
2 tablespoons sherry
2 tablespoon lemon juice
3 chopped garlic scapes
2 tablespoon drained capers


Between sheets of plastic wrap, slightly flatten chicken. In a large heavy skillet, heat 1 tablespoon of butter and the oil over medium high heat. Add chicken and sauté until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, sherry, lemon juice, and garlic scapes and bring mixture to a boil. Stir in capers and salt and pepper to taste. Spoon sauce over chicken and serve. Serves 4.

Oven Roasted Potatoes


2 large potatoes
2 tbsp olive oil
1 large sprig fresh rosemary
sea salt and fresh ground pepper, to taste

Preheat oven to 500 degrees. In a glass baking dish, combine the spices. Chop potatoes into bite-sized pieces. place into baking dish and mix to cover evenly. Tent aluminum foil and bake for 15 minutes. Turn potatoes, remove foil, and bake for 15 more. Easy peasy.