I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.
Wednesday, June 29, 2011
garlic scape season is really short...want a recipe for white bean & garlic scape dip?
many people discard the garlic scapes when harvesting...if you grow garlic do not let this happen. they are an amazingly tasty vegetable that can be used wherever you use garlic, green onions or chives. they taste like a milder version of fresh garlic with a bit less bite while still retaining tons of flavor. they can be chopped up and added to stir-fry, frittata, pasta or sautéed and added as a topping for pizza or bruschetta. you will find many ways to use...
if you google garlic scapes, you will find loads of recipes for pesto. trust me...pick one...any one. then make it and serve with pasta or spread on toast/bruschetta. garlic scape pesto is delicious but i did not think the world needed another version....so instead of my pesto, i decided to share a recipe for a dip made with scapes, white beans, extra virgin olive oil and seasonings. easy, quick, delicious, healthy and versatile...how great is that?
6-8 garlic scapes, cut in large pieces
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil, plus additional for drizzling
1/2 tsp red pepper flakes
freshly cracked black pepper
add the scapes to the bowl of a food processor and pulse until roughly chopped. add the beans, lemon juice, half the olive oil and the red pepper flakes. pulse until chopped and mixed. with machine running, slowly pour the remaining oil in through the tube, stopping when you reach your desired texture (i.e. stop when still a bit chunky if you like texture...or keep whirring away until very smooth...whatever you like). add a pinch each of salt and pepper...taste and adjust seasonings as needed. place in a serving bowl and drizzle with additional extra virgin olive oil.
serve with pita chips, tortilla chips, crackers and/or a crudités platter. delicious spread on bruschetta. try as a sandwich spread with roast beef or chicken.
what is your favorite "gone in a blink of an eye" fruit or vegetable? asparagus? garlic scapes? fava beans? something else? please share with me in the comments section...and tell me your favorite way to prepare...
napa farmhouse 1885™
"live a green life of style™ "
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