Sarah Kramer Banana Pancakes with TJ's Maple Syrup for breakfast...
Lunch was the
White Bean and Garlic Scapes Dip that I found on the NYTimes. Here is the recipe so you don't waste one of your 20 clicks on it:
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 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. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
On a toasted Ezekiel English Muffin it was okay, but not as good as Hummus. Perhaps it is better as a dip.
I used up the rest of the Napa Cabbage tonight making more of
this recipe for Napa Cabbage with Soba Noodles In Peanut Sauce.
Gianduia Chocolate from
The Fresh Market with
White Chocolate Peanut Butter for dessert.
Work from depressing cube tomorrow. I foresee WF's hot bar.
