Garlic Scape Dip & Dressing Recipe

Ingredients 

1 1/2 cups of Greek Yogurt 

6- 8 Garlic Scapes - remove the flower ends

1 tablespoon of Olive Oil - 2- 3 tablespoons for dressing

1 teaspoon of Red Wine Vinegar - 2- 3 tablespoons for dressing

1 teaspoon of Maple Syrup - 1 tablespoon for dressing

Salt and Pepper to taste 

(Optional; Depending on what I have available I will add a handful of fresh herbs like, basil, tarragon, summer savoury or even a little bit of ginger / turmeric root.) 

In a food processor or blender add in garlic scapes and process for a minute or until all the scapes become small pieces, add the the olive oil slowly as it blends to make it easier. After that add all the other ingredients and mix on low until everything is incorporated. Taste, season and then let it chill in your fridge for 30 minutes before serving.This will last in your fridge for weeks and can be put on many different dishes. Salads, burgers, dip vegetables, chips, fries or onions rings. 

Photo; Our first broccolini harvest was enough for a family dinner. None of us were huge broccoli fans and KK and I almost never ate it growing up. That all changed once I tried broccolini. Texture was spot on, cooked or raw. It doesn't leave a chalky feeling in your mouth and is packed with a sweet, mild and peppery flavour. This veg has a skinny stem which always has the perfect juicy bite every time.

We sautéed the broccolini with lemon juice, olive oil, salt and pepper for a couple of minutes. I feel you should always leave broccolini al dente when cooking. We air fried a whole fresh chicken with our dried herbs left from last year and shoved a lemon in the butt for more flavour too. We created a veggie fritter made with grated carrots, kohlrabi, purple and white daikon radish, purple scallions, and celery. Fried until golden brown in bacon fat for extra flavour. Topped them with our homemade garlic scape dip.