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I cut some scapes off the leeks that are growing on my balcony garden yesterday.

And here’s what I’m planning on doing with them…

White Bean and Leek Scapes Dip

Adapted from Red Acre Farm

4 Leek Scapes

2 cups Cannellini Beans

1/2 cup of Kalamata Olives

Juice and zest of one Lemon

2-4 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

In a little bit of olive oil saute scapes on medium-low heat until soft, about 3-5 minutes. Pit the olives. In a food processor or blender blend scapes with lemon juice and zest until finely chopped. Add the other ingredients and blend until smooth. Add some water or additional lemon juice to the puree if it is too thick and blend until it reaches the desired consistency. Enjoy!