Monday, June 13, 2011

Garlic Scapes in Tuna Melts and Salad

Today we decided to use some of our generous lettuce portion--as well as a sliced garlic scape, some chive blossoms from our own garden, and leftover blue cheese--in a salad.

Steve also added another sliced garlic scape to the tuna and mayonnaise he mixed up for our tuna melts. Then he sprinkled some dill on top of the cheese before broiling the melts. (Side note: I think the key to a good tuna melt is toasting the bread beforehand.)

The tuna melt on the top right is Liam's; he requested no dill.

The week-and-a-half-old dill is really doing well in the plastic-bag-covered glass of water! I wonder if changing the water every day is the trick.

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