 Recipe by Anna Gill
Makes 1 ½ cups ⅓ cup coarsely chopped garlic scapes (about 4 small) 1 tablespoon freshly squeezed lemon juice, more to taste ½ teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 15 oz. can cannellini beans, rinsed and drained ¼ 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. Adjust levels of salt, pepper and lemon juice, as needed. 3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve.
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Directions 1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender. 2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes. 3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted 4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine. 5. Reduce heat to low and simmer until wine is almost completely absorbed. 6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot. Ingredients 1.5 lb rutabaga (about 3 small rutabaga) 2 tablespoon olive oil 3 tablespoon maple syrup salt 1 teaspoon dried thyme black pepper 1 tablespoon fresh thyme or chives (for garnish - optional) Instructions
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Yogurt Sauce
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Servings: 8
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Squash, Leek, Mushroom Casserole
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1.Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out. Cut into 1.5" chunks. 2.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender - about 10 minutes. 3.Remove from heat and use a stick blender to blend until smooth. 4.Season to taste with salt and pepper, stir through cream, 5.Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Ingredients
1. Dice the beets. 2. Remove the beet greens from the stems and chop. Discard the stems. 3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes. 4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute. 5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes. 6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed. 7. Serve hot with a drizzle of olive oil on top. Ingredients
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