Two White Bean Dips (Gremolata/ Garlic Scape)/ Farmshare Cooking

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Photo of me with a garlic scape bouquet by Paul Kloss

I am loving my farm share.   I could not really tell in advance if it would work out to be a good deal, but now I am certain that it is an excellent value.  I am enjoying the challenge of figuring out what to cook with a variety of vegetables that I don’t usually buy, and  I am eating more fresh, green food.

I work at a fairly all-consuming job during the summer, so I have been trying to use up my vegetables in the simplest preparations possible.  I have found that canned cannellini beans have been coming in very handy.  A few weeks ago, the escarole was pared with cannellini beans and chicken stock for a simple soup. Last week we got garlic scapes, which I have never used before. I love them!  They are beautiful and delicious.  If my vegetable loving grey tabby cat wasn’t so determined to eat them, I would have kept them as a bouquet for a few days before eating them.  The scapes were pureed with cannellini beans, lemon juice and olive oil to make dip.  This week, a bunch of Italian parsley was minced up with garlic and  lemon zest to make gremolata and thrown in another puree of cannellini beans.  In addition to being easy and versatile, canned cannellini beans are cheap.  If I had more time/money I would totally buy nice dry Royal Corona, Cassoulet, or Ayocote Blanco beans from Rancho Gordo (supplier of the most delicious beans I have ever eaten), but for now it’s cheap cans of Goya cannellini all the way.

FARMSHARE WEEK 4

GREMOLATA WHITE BEAN DIP

  • 1/3 cup minced fresh parsley
  • The grated zest of 2 or 3 lemons
  • 5 small cloves of garlic (fewer if they are larger), peeled
  • 1/2 teaspoon salt, more to taste
  • ground black pepper to taste
  • 1 can ( 15 oz) cannellini beans, rinsed and drained
  • 1/4 cup olive oil
  • a squeeze of lemon juice (optional)
  1. In a food processor, process the parsley, garlic, lemon zest, salt and pepper until it is all finely chopped.
  2. Add cannellini beans and process to a rough purée.
  3. Gradually add the oil to the puree and process until smooth.
  4. Taste and adjust with salt, pepper and lemon juice.

IMG_0211WHITE BEAN AND GARLIC SCAPE BEAN DIP

adapted from The New York Times

  • 1/3 cup sliced garlic scapes (3 to 4)
  • the juice from half a lemon
  • 1/2 teaspoon salt, more to taste
  • Ground black pepper to taste
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1/4 cup olive oil
  1. In a food processor, process the garlic scapes with lemon juice, salt and pepper until they are finely chopped.
  2. Add cannellini beans and process to a rough purée.
  3. Gradually add the oil to the puree and process until smooth.
  4. Taste and adjust salt, pepper and lemon juice.

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

5 comments

  1. Delicious dip recipe! :)

  2. Pingback: Strawberry Shortcake For Haters / Farmshare Cooking | Big Sis Little Dish

  3. Glenda

    I am making this bean dip. I have all the ingredients already. LOVE the photo of you!

  4. Oh, these both look fabulous!!! Although I can’t get garlic scapes where I live…

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