Garlic Scape + Roasted Tomato Guacamole

After sauteeing the garlic scapes worked so well for the last blog post I decided to add sauteed garlic scapes to guacamole. Cooking the garlic scapes helps to mellow the flavor slightly and roasting the cherry tomatoes gives them a wonderful flavor complemented nicely by the garlic scapes in this guacamole. My CSA pick-up starts again in August so new recipes will be coming soon! 

If you're looking for other cooked garlic scape recipes  Try: Linguine with Garlic Scape Pesto and Peas or Garlic Scape Pesto + Zucchini Sandwich or Garlic Scape + Goat Cheese Stuffed Poblanos. 

A Vegetarian + Cooking original.

Ingredients: 
-2 avocados

-1 small shallot, minced

-15 cherry tomatoes
-5 garlic scapes, thinly sliced

-1 lime, juiced 
-Salt and pepper

Preheat the oven to 375, then drizzle the tomatoes with olive oil and season with salt and pepper. I cut 11 cherry tomatoes in half and left 4 on the vine but you can leave them whole if you'd like. Roast for 20-25 minutes or until the tomato skin has split and they are starting to blister.

While the tomatoes are roasting, heat a small skillet coated with cooking spray or a small amount of olive oil over medium heat. Add the garlic scapes and cook for seven minutes or until the garlic scapes have softened and are starting to caramelize slightly.

Mash the avocados in a bowl with the lime juice to desired consistency (I like my guacamole a little chunky). And then fold in the minced shallots, roasted cherry tomatoes, sauteed garlic scapes, and season the guacamole with salt and pepper.