Garlic Scape Aioli
Ingredients:
- 4 roughly chopped garlic scapes
- ⅛ tsp sea salt
- 1 egg yolk
- ½ lemon, juiced (about 1 Tbsp)
- ⅓ C olive oil
- ⅓ C vegetable oil
Instructions
- Wash and roughly chop the garlic scapes. Trim off and discard the flower bud. In a food processor finely mince the garlic scapes with the salt.
- Add the egg yolk and lemon juice to the food processor and pulse until fully incorporated.
- Next, with the food processor running, very, very slowly pour in both of the oils. It’s important to add them slowly so that it emulsifies with the egg. Continue to process until the oil is fully incorporated and the aioli is creamy like mayo.
- Serve immediately or store in the refrigerator for up to one week.
Great to use on your sandwiches, burgers, chicken, fish, steak!
Grilled Zucchini, Scallions, and New Potatoes
Ingredients
- 1 pint new potatoes
- 2 zucchini
- 2 scallions (remove the large leaves so that the main stalk remains)
- 2 tablespoons olive oil
- coarse salt and freshly ground pepper to taste
- 1 tablespoon thyme leaves
Instructions
- Heat the grill. Slice the unpeeled potatoes into one-eighth-inch-thick rounds. Slice the zucchini into half-inch rounds. Toss the potatoes, zucchini, and whole scallions with olive oil. Season with salt and pepper.
- Grill potatoes, zucchini, and scallions turning once until they are tender and golden brown, about eight to twelve minutes.
- Slice the scallions into two-inch pieces. Combined the grilled vegetables in a bowl and correct the seasoning. Add the thyme, toss and serve warm or at room temperature.
Note: Double the recipe if desired (Original by Moira Hodgson)
Additional Recipes
Garlic Scape Pesto and Green Goddess Pesto Pasta
Zucchini Patties with Dill Dip
Zucchini and Swiss Chard Garlic Noodles
Roasted Carrots with Feta and Parsley