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White Bean and Garlic Scape Dip
White Bean and Garlic Scape Dip
Love garlic but hate that bitterness that sometimes comes along with a great garlicky dish? If so, you will really enjoy garlic scapes. They have a similar taste to garlic but a bit less bite! Here are two seaprate recipes from Serious Easts that really showcase how great scapes taste!
INGREDIENTS
• 1 15 oz. can garbanzo beans, rinsed and drained
• 1/3 cup chopped garlic scapes
• Juice of 1 lime, about 3 tablespoons
• 1/3 cup chopped cilantro
• ¼ cup macadamia nuts
• 3 tablespoons olive oil
• 3 tablespoons mayonnaise
• Salt to taste
DIRECTIONS
Combine all ingredients in the base of a food processor fitted with blade. Pulse until smooth and all ingredients are incorporated. Add salt to taste. That’s it. Simple!
(see Grilled Scapes for the second recipe)
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Tomato, Mozzarella and Pesto Panini
Tomato, Mozzarella and Pesto Panini
Sandwiches can be fun, but sandwiches that are warmed (aka Panini) are fantastic! We love the Barefoot Contessa, at Home cookbook and this recipe, taken from this book, is an easy way to make a delicious vegetarian sandwich.
INGREDIENTS
• 1 pound vine tomatoes or 2 Large ripe tomatoes or handful of smaller vine tomatoes
• 1 (16 oz.) ball of fresh mozzarella
• 12 slices bakery white bread, sliced ½ inch thick
• 1 cup arugula pesto
• Kosher Salt
• Unsalted butter at room temperature
DIRECTIONS
Preheat a Panini grill (or grill pan or frying pan). Core the tomatoes and slice the tomatoes and mozzarella ¼ inch thick. If using smaller vine tomatoes slice them into three mini slices.
Place bread slices on work surface. Spread each slice evenly with pesto (recipe below). Place a layer of mozzarella (about 2 slices) on the half of bread and cover with layer of tomato. Sprinkle with salt. Place remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches for 2-3 minutes until the cheese oozes. If using a grill or frying pan try to weight the sandwich down with a plate. Cut in half and serve warm.
Pesto:
• 2 cups packed fresh arugula leaves
• 2 cloves garlic
• 1/4 cup pine nuts (I like them toasted first)
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino (or Romano or parmesan) cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
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Squash Risotto
Squash Risotto
One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down…a little tip from the creators of this recipe at the Food Network.
INGREDIENTS
• 4 cups turkey or chicken stock, divided
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 3 cups arborio or carnaroli rice
• 2 cups puréed leftover squash (steamed and pureed)
• 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
In a medium-size saucepan over high heat, bring turkey or chicken stock to a boil; then reduce heat to low and bring to a simmer. In a separate medium-size saucepan over medium-high heat, melt butter and sauté onion gently until translucent, about 5 minutes. Add rice and stir well to coat. Cook, stirring often, about 3 minutes, being careful not to brown rice or onion. Add about 1-1/2 cups hot stock to rice/onion mixture and stir until most of the liquid is absorbed. Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with another 1 cup hot stock until the rice is barely al dente. Add squash purée and about 1/2 cup remaining stock. Cook 1 minute. Add cheese and stir until well incorporated.
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