Garlic Scape and Green Onion Aioli

4 garlic scapes, chopped, discard buds

1 green onion, chopped green part only

2 tablespoons white Italian vinegar

3/4 cup prepared mayonnaise

Place all ingredients into a blender and process until the green parts are well blended into the mayonnaise. Place in a jar and refrigerate until ready to use.

Goes well as a salad dressing, dip, or a sauce in a bowl dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an online recipe

Rhubarb Chutney

1 lb rhubarb, chopped

1 small red onion, finely diced

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/4 cup raisins

2 tablespoons fresh ginger, grated

2 cloves garlic, minced

1/2 teaspoons red pepper flakes

1 teaspoon prepared mustard

1/4 teaspoon cinnamon

In a medium saucepan, combine all ingredients.

Bring to a simmer over medium heat, stirring occasionally.

Reduce heat to low and cook for 30 to 40 minutes or until thickened, stirring often.

Taste and adjust seasoning (more chili for heat, more sugar if too tart).

Cool and store in a jar in the fridge for up to 2 weeks.

Perfect with cheese, grilled meats, on toast, or as a condiment.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an AI recipe.