Habanero Chicken Salad Lettuce Cups Ingredients ½ cup plain Greek yogurt½ teaspoon curry powder2 Tablespoons Habanero Carrot Curry Sauce1 Tablespoon lemon juice½ teaspoon Kosher salt½ cup seedless grapes, Quartered2 celery stalks, chopped1 cup cooked chicken, choppedSalt and Pepper to Taste1 head of butter lettuce1 tablespoon chopped herbs (cilantro, parsley, or green onion) Instructions In a medium bowl, whisk together yogurt, curry powder, Habanero carrot curry sauce, and lemon juice, until the mixture comes together. Add grapes, celery, chicken, and season with salt and pepper. Mix until well combined. Serve with washed separated lettuce leaves, top with fresh herbs. Garlic Scape White Bean Spread Ingredients 3 medium garlic scapes1 (15.5 ounce) can butter beans, drained1/3 cup Marshall’s Spicy Tahini¼ cup fresh lime juice2 teaspoons Kosher salt3 tablespoons Olive Oil1 teaspoon thinly sliced garlic scape blossom4 circles of pita bread, toasted Instructions Remove the fibrous ends of the garlic scapes. Cut the scapes into ½ inch pieces. In a food processor, pulse the scapes until they break up a bit. Place butter beans, spicy tahini, lime juice, and salt into the food processor. Process on low, drizzling in the olive oil. Process on high until smooth, scraping down the sides, until desired consistency. Taste, and season with salt if necessary. Transfer to a bowl, sprinkle with garlic chive blossom. Serve with pita bread.
