Flatbreads

Preheat oven to 425°F. Heat 1 tbsp olive oil in small saucepan over medium-low heat. Add just half the garlic and cook until lightly browned and fragrant, 2 to 4 minutes. Add butter beans, ¼ cup water, and a pinch of salt and pepper. Cook, mashing beans with back of spoon until few beans remain and mixture is heated through, 3 to 5 minutes. Stir in lemon zest and season to taste with salt and pepper. Cover to keep warm and set aside. (4-serving meal: use 2 tbsp olive oil, ½ cup water)

Combine remaining garlic, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl. Brush garlic oil over top of each flatbread and bake directly on oven rack until garlic is brown and fragrant and flatbreads are beginning to crisp, 5 to 7 minutes. (4-serving meal: use ¼ cup olive oil)

Combine snap peas, pea shoots, just half the chile flakes, just 2 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Toss and set aside. (4-serving meal: use ¼ cup lemon juice, 2 tbsp olive oil) (TIP: Add more chile flakes if you prefer more spice.)

Divide lemon butter beans between toasted flatbreads. Cut flatbreads into quarters and transfer to serving plates. Top with snap pea salad and sprinkle with parmesan. Dig in!