I was so excited to get garlic scapes this week. I always make an easy spread with some of them. Just put white beans, olive oil, lemon juice, coarse sea salt, fresh ground pepper, and garlic scapes in the food processor; all to taste.
We ate it with some of the sugar snap peas and radishes from this week's distribution and spread on multigrain toasts.
Tonight we used more scapes and the arugula in a modified version of this favorite recipe from Jaime Oliver. We usually refer to this dish as "the world's greatest dinner." It's that good!
And then there was the first pie of the season! A classic strawberry rhubarb. I make a lot of pies and swear by the Joy of Cooking Flaky Crust with 1/2 shortening, 1/2 butter. I also never deviate from serving it a la mode!