1. Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add
the garlic scapes and olive oil and process for about 30 seconds.
2. Add the lemon juice, sea salt, and black pepper and process until the dip is
thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive
oil and process. Serve with whole grain crackers or sliced baguette.
Roasted Beet and Sugar Snap Pea Salad
Ingredients
- 3 medium beets, trimmed
- 1/2 pound sugar snap peas, trimmed
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1/4 cup olive oil
- 3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
- 1 1/2 teaspoons sugar
- lettuce to line serving plate
Directions
Preheat oven to 375�F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
Line platter with Lettuce. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop lettuce.
Potato, Squash & Goat Cheese Gratin
Ingredients
2 medium yellow or green squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Directions
Preheat oven to 400�F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish - no need to layer them squash-potato-squash; just spread evenly - then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Mixed Greens with Strawberries, Gorgonzola and Poppy Seed Dressing
Ingredients:
For the dressing:
- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp minced shallots
- 1 1/2 tbsp honey
- 1/2 tbsp poppy seeds
For the salad:
- 5 oz greens (lettuce, kale, dandelion)
- 1/4 cup slivered almond
- 2 cups sliced strawberries
- 1/4 cup gorgonzola (leave out for Paleo)
Directions:
Place all the dressing ingredients in a small jar and shake.
