White Bean and Turnip Salad with Roasted Garlic Scapes

Photo of lima beans from Marina Leonova from Pexels

White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes. With a handful of ingredients and simple assembly, you can create a delightful salad that is both satisfying and vibrant. The creamy white beans, crunchy turnips, and charred garlic scapes come together in a harmonious blend of textures and flavors. Whether enjoyed as a refreshing side dish or a light lunch, this salad offers a delightful balance of tastes that will tantalize your taste buds.

Photo of lima beans from Marina Leonova from Pexels

White Bean and Turnip Salad with Roasted Garlic Scapes

Valerie from Very Vegan Val
White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes.
Print Recipe Pin Recipe
Course Salad

Ingredients
  

  • 6 Hakurei turnips
  • 12 garlic scapes
  • 1.5 cups white beans (about 1 can)
  • 1/2 cup baby arugula
  • 1/4 cup finely chopped parsley
  • 1/4 cup slivered almonds
  • 1 lemon (juice of)
  • 1 Tbsp olive oil
  • 1 tsp chopped fresh thyme
  • Salt and pepper (to taste)

Instructions
 

  • Preheat the oven to 375°F (190°C). Place the garlic scapes on a baking sheet anddrizzle with olive oil and season with salt and pepper.
  • Bake for 10 minutes, flip, and bake for another 10-15 minutes.
  • Let your roasted garlic scapes cool for a coupleminutes until they can be handled, and chop off any parts that have become overlycrispy.
  • Cut the remaining scapes into pieces, and place them in a bowl. Add the beans,drained and rinsed if using canned. Add the arugula, chopped a little if the leavesare larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serveright away or chill until serving

Notes

This recipe came from the Very Vegan Val blog.

Stuffed Zucchini Blossoms

Photo of zucchini blossoms from Paul Asman and Jill Lenoble from Wikimedia Commons

Stuffed zucchini blossoms are a delicate and delightful appetizer that celebrates the beauty of zucchini flowers. With minimal ingredients and careful preparation, you can create a culinary masterpiece that combines the subtle sweetness of the blossoms with a flavorful filling. The delicate flowers are carefully stuffed with a mixture of cheese, herbs, or other delicious fillings, and then lightly battered and fried to crispy perfection. Whether enjoyed as an elegant appetizer or a unique addition to a meal, stuffed zucchini blossoms offer a delightful blend of textures and flavors. Embrace the artistry of preparing these edible blooms and savor the exquisite taste with each delightful bite.

Photo of zucchini blossoms from Paul Asman and Jill Lenoble from Wikimedia Commons

Stuffed Zucchini Blossoms

Chef Dennis Littley
Stuffed zucchini blossoms are a delicate and delightful appetizer that celebrates the beauty of zucchini flowers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Servings 12 blossoms

Ingredients
  

Stuffed Zucchini Blossoms

  • 12-15 zucchini blossoms
  • 1/2 cup ricotta cheese
  • 1 oz Romano cheese (grated)
  • 1 oz Mozzarella cheese (shredded)
  • 1 egg (lightly beaten)
  • sea salt (to taste)
  • black pepper (to taste)
  • A pinch granulated garlic
  • cooking oil (as needed)

Egg Batter

  • 2 whole eggs
  • 1/4 cup milk
  • 1/4 cup flour
  • 1/4 cup Romano (grated)
  • 1 Tbsp basil or Italian parsley (chopped)

Instructions
 

Blossom Stuffing

  • Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
  • Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
  • Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

Egg Batter

  • Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
  • Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan.
  • Dredge Zucchini blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
  • Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
  • Place finished blossom on paper towels to drain off any excess oil. Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Notes

This recipe is courtesy of Chef Dennis Littley from Ask Chef Dennis.

Fresh Herb Bread

Photo of homemade bread with herbs
Baking fresh herb bread at home is a delightful and fulfilling endeavor. With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal. The process is surprisingly easy, and the result is a crusty exterior with a soft, tender crumb bursting with the essence of fresh herbs. Whether you choose rosemary, thyme, or a combination of your favorite herbs, the aroma that fills your kitchen while baking is simply intoxicating. Indulge in the satisfaction of homemade bread and savor the delectable taste of herbs in every bite.
Photo of homemade bread with herbs

Fresh Herb Bread

New Flavours Bread Machine Recipes
With a handful of aromatic herbs and a simple bread dough, you can create a fragrant and flavorful loaf that will elevate any meal.
Print Recipe Pin Recipe
Course Side Dish

Ingredients
  

  • 10 Tbsp water (1 cup + 2 Tbsp)
  • 2 Tbsp margarine or butter
  • 3 cups bread flour
  • 1/4 cup fresh parsley (chopped)
  • 1 Tbsp fresh oregano leaves (chopped)
  • 2 tsp fresh sage leaves (chopped)
  • 2 tsp fresh thyme leaves (chopped)
  • 1 tsp fresh basil leaves (chopped)
  • 3 Tbsp dry milk
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1.5 tsp yeast

Instructions
 

  • Place all the ingredients in the bread machine (adding liquids first, followed by the dry ingredients and herbs, and the yeast going in last).
  • lSect the basic white cycle. Use a medium or light crust.
  • It is recommended to use a bread pan with 9 cups or larger for this 1.5 lb loaf.