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.
Recipe by Anna Gill
Serves: 3 or 4
3-4 garlic scapes, diced
¼ to ½ cup chopped ham
2 medium tomatoes, diced
4 stalks asparagus, sliced into ½ inch pieces
2 tablespoons melted butter
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
⅓ to ½ cup shredded Swiss cheese
1 -9 to 10 inch ceramic/glass quiche dish or pie plate
1. Preheat oven to 375.*
2. Spread the melted butter around the dish.
3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes.
4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish..
5. Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.*
6. Bake for another 15 to 25 minutes or until center is puffed up and set.
* If the cheese is put on too early it sinks to the bottom and stays there.
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