Showing posts with label garlic scapes. Show all posts
Showing posts with label garlic scapes. Show all posts

Sunday, June 10, 2012

First Week Goodness!

Hurray for the start of summer and the start of the summer CSA!

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!


Monday, June 13, 2011

White Bean and Garlic Scapes Dip

White Bean and Garlic Scapes Dip
Thanks Erin!

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

From www.nytimes.com