Mustard Green and Sweet Onion Frittata

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large sweet onion, diced
• 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
• 16 large eggs, beaten
• Kosher salt and freshly ground pepper
• 1/3 cup grated Parmigiano-Reggiano

Instructions:

• Preheat the oven to 350. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
• Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
• Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

foodandwine.com/recipes/mustard-green-and-sweet-onion-frittata

Pink Lemonade Lavender Thyme Sorbet

Ingredients:

• 4 cups naturally-flavored Pink Lemonade (non-sparkling)
• ½ cup granulated Sugar
• 6 small sprigs of fresh Thyme
• 1 teaspoon of dried (culinary) Lavender
• 2 tablespoons Citronage (or equivalent orange liqueur), optional
• Suggested garnish: edible flowers

Instructions:

• Combine the lemonade, thyme, lavender and sugar in a heavy small pan. Bring to a light simmer, stirring to dissolve the sugar. Allow to simmer for 2-3 minutes. Turn off heat, allow to cool for 5 minutes, cover and refrigerate until chilled or overnight.
• Strain mixture (discarding the thyme and lavender), stir in the Citronage if using and process in an ice cream maker until frozen. Place in a sealed container in the freezer until fully set or overnight. Garnish if desired and serve!
• Note: if you do not own an ice cream maker, you can freeze the sorbet according to the non-machine method used for Plum Rosemary-Gin Sorbet

boulderlocavore.com/pink-lemonade-lavender-thyme-sorbet/

White Bean and Garlic Scapes Dip

Ingredients

• 1 (15.5 oz) can Cannellini beans, rinsed and drained
• 1/3 cup sliced garlic scapes (from about 3-4 scapes)
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• ¼ cup extra virgin olive oil
• additional lemon juice, salt and freshly ground pepper, to taste (optional)
• additional sliced garlic scapes for serving (optional)

Instructions

• Add white beans, garlic scapes, lemon juice, salt and pepper to the bowl of a food processor. Process to combine.
• With motor running, slowly add in olive oil. Continue to process until combined and mixture has the texture of a rough puree (similar to hummus).
• Season with additional lemon juice, salt and freshly ground pepper to taste, blending to combine.
• Spoon dip into a serving bowl or plate, top with a drizzle of extra virgin olive oil and additional sliced garlic scapes, if desired.

Notes

• This dip is wonderful served with toasted flatbread triangles and assorted crudité.
• The garlic flavor really comes through in this dip, if you prefer a less strong garlic flavor, start with 1 garlic scape, taste and then add more if desired.

joylovefood.com/white-bean-and-garlic-scape-dip/