Filed under: Recipes | Tags: black pepper, cannellini beans, extra virgin olive oil, garlic scapes, lemon juice, sea salt
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.
From the NY Times (June 18, 2008)
Filed under: Recipes | Tags: basil, bass, fish, flounder, garlic, halibut, lemon zest, mahi-mahi, olive oil, red onion, red wine vinegar, summer squash, yellow squash, zuccini
| Name: | Fish with Summer Squash |
| Description: | Easy recipe to use summer squash with a white fish such as mahi-mahi, bass, flounder, halibut etc. |
| Ingredients: | 1 strip lemon zest, cut into thin slivers 2 tbsp extra virgin olive oil 1 lg red onion, chopped 8 oz zucchini, cut into 1/2″ chunks 8 oz yellow squash, cut into 1/2″ chunks 1 clove garlic, minced 4 striped bass or other fish fillets (4-6 oz each), about 1″ thick 1 tbsp red wine vinegar 1 tbsp water 2 tbsp finely chopped fresh basil leaves |
| Directions: | 1. Preheat oven to 400°F. In 13″ X 9″ baking dish, combine lemon zest, 1 tablespoon of the oil, and onion, reserving 1 tablespoon. Spread in even layer. Roast until onion is tender, stirring occasionally, about 15 minutes. 2. Remove from oven. Stir in zucchini, squash, and garlic. Return to oven and roast 10 minutes. Remove from oven. 3. Increase oven temperature to 450°F. Push vegetables to one side and add fish. Spoon vegetables over fish. 4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets. 5. Meanwhile, combine remaining tablespoon oil with vinegar, water, mint leaves, and remaining onion. Spoon over bass fillets and serve. Makes 4 Servings Per Serving: 211 cal, 22 g pro, 8 g carb, 10 g fat, 1.5 g sat fat, 91 mg chol, 2 g fiber, 125 mg sodium Prep Time: 8 minutes Cooking Time: 33-40 minutes |
| Created By: | Chef Keith Snow |
