Garlic Scape Chimichurri with Grilled Vegetables

Ingredients:

Garlic Scape Chimichurri Sauce:

• 2 garlic scapes, chopped (or 2 garlic cloves, minced)
• 2-3 cups loosely packed cilantro (you can also use an assortment of parsley, oregano, cilantro, chives, and/or mint)
• 1/4 tsp red chili flakes or 1 jalapeno or red chili
• 1 tsp lemon juice
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp salt
• fresh cracked pepper, to taste

Grilled Vegetables:

• 1 large platter of assorted seasonal vegetables (ex. peppers, zucchini, carrots, radish, kohlrabi, white turnips, etc.)
• 2 tbsp olive oil
• salt, to taste

Preparation:

Garlic Scape Chimichurri Sauce:

1. Roughly chop garlic scapes. In a food processor, pulse scapes until they're coarsely minced. Add all remaining chimichurri ingredients to the food processor. Process the sauce for about 1 minute, scraping down the sides in the middle if necessary. They should still look rustic and not completely pureed.
2. Allow to sit 15-30 minutes before serving. Garnish with finely sliced red chilies or a sprinkle of red chili flakes if desired.

Grilled Vegetables:

1. Turn the barbecue to medium-high, around 400-450°F.
2. Chop vegetables into large pieces and place on a large platter. Small vegetables, like radishes, can remain whole. Drizzle oil over the top of the vegetables and toss to coat. Sprinkle with a bit of salt.
3. Grill vegetables for 4-5 minutes per side, flipping once nice char marks appear. Turn BBQ heat up or down as necessary.
4. Serve grilled vegetables on a large platter with a bit of chimichurri sauce drizzled over top, leaving the rest of the sauce on the side. Enjoy!

bakespace.com

Pickled Ramps (Garlic Scapes)

Ingredients:

• 8 ounces ramps
• 2 dried red chiles
• 2 bay leaves
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1 cup white wine vinegar
• ½ cup sugar
• 1 tablespoon kosher salt

Preparation:

•  Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.
• Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
• Do Ahead: Ramps will keep 2 weeks.

bonappetite.com

Garlic Scape Hummus

 

Ingredients:

• 1 15.5-ounce can of chickpeas, drained and rinsed
• ½ cup thinly sliced garlic scapes OR 4 medium garlic cloves, chopped
• ¼ cup freshly squeezed lemon juice
• 6 tablespoons extra-virgin olive oil
• ¾ teaspoons fine sea salt
• ½ teaspoon sweet Hungarian paprika

Preparation:

1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.
2. Blend until completely smooth.
3. If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing it with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).

https://www.umamigirl.com

Grilled Garlic Scapes with Sea Salt

 

Ingredients:

• 1 pound garlic scapes
• 1 tablespoon olive oil
• sea salt, to taste
• black pepper, to taste

Preparation:

1. Heat the grill to a medium flame.
2. Wash and dry the garlic scapes. Trim the ends and leave whole.
3. Massage the scapes with oil and sprinkle them with salt and pepper.
4. Toss them on the grill and brown both sides. They're done with they are soft on the inside and golden brown and bright green on the outside. 
5. Serve the garlic scapes hot off the grill with salt if desired.

https://withfoodandlove.com/grilled-garlic-scapes-with-sea-salt/

Spring Salad with Garlic Scape Herbed Croutons

Ingredients:

Croutons

• 2 garlic scapes, roughly chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2  teaspoons dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 baguette, cut into 3/2 inch cubes

Dressing

• 1/2 teaspoon freshly grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced dill
• cracked pepper

Salad

• 1-2 heads lettuce, leaves separated and washed
• 3-4 radishes, thinly sliced
• 2 salad turnips, thinly sliced
• 1/4 cup fresh dill, roughly chopped
• 4 hard cooked eggs, peeled and sliced in half
• flakey sea salt
• Black pepper

Preparation:

1. Preheat the oven to 350F. In a small saucepan heat the garlic scapes, herbs, salt, and the oil and simmer the mixture for about 5 minutes. Discard the garlic scapes. In a large bowl toss the bread cubes with the oil/herb mixture. Place on baking sheets and bake in the oven until golden brown and lightly crisp, about 12-15 minutes. Toss the bread halfway through cooking.
2. Whisk together all the ingredients for the dressing and set aside.
3. In a large salad bowl toss the lettuce leaves, radishes and turnips with the dressing. Add the croutons, dill and eggs. Sprinkle with flakey sea salt and fresh black pepper and enjoy.

http://dishingupthedirt.com/recipes/spring-salad-garlic-scape-herbed-croutons/

Flash Fried Cherry Tomatoes with Garlic Scapes

Ingredients:

• 3 tablespoons extra virgin olive oil
• 8 young garlic scapes – cut on the diagonal in 1/8″ slices (1 cup) (see Cook’s note)
• 1/2 small bunch fresh chives – cut in 1/4″ pieces using kitchen scissors (1/4 cup)
• 1 1/2 lbs (680 g) assorted cherry tomatoes (4 cups) – halved
• 1/2 teaspoon sea salt or to taste
• freshly ground black pepper to taste

Instructions:

1. Heat a large heavy-bottomed skillet over medium-high heat.
2. Add the olive oil and garlic scapes and sauté for 2 to 2 1/2 minutes, until garlic scapes are tender and just begin to turn dark green, stirring frequently.
3. Add the chives, tomatoes, salt and pepper and sauté for 30 seconds shaking the pan vigorously so they warm up evenly (The tomatoes should not cook or the skins will get tough. They should be barely warmed).
4. Remove from heat, transfer to a serving platter and serve immediately, as a side vegetable.

https://foodandstyle.com/flash-sauteed-cherry-tomatoes-with-garlic-scapes-and-chives/

Orzo with Shiitake and Garlic Scapes

Ingredients

• 1 small onion diced
• 5 Tbsp Extra virgin olive oil DIVIDED
• Salt and freshly ground pepper
• 4 cups chicken stock
• 12 oz orzo
• 6 oz shiitake mushrooms
• 3 garlic scapes cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler
• 4 Tbsp butter DIVIDED
• 3 Tbsp heavy cream
• 1/2 cup grated Parmesan cheese plus shavings for garnish
• 3 oz baby arugula 3-4 handfuls

Instructions:

• Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.
• Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.
• While the orzo is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.
• Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.
• To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

https://www.seasonsandsuppers.ca

White Bean and Garlic Scapes Dip

Ingredients

• 1 (15.5 oz) can Cannellini beans, rinsed and drained
• 1/3 cup sliced garlic scapes (from about 3-4 scapes)
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• ¼ cup extra virgin olive oil
• additional lemon juice, salt and freshly ground pepper, to taste (optional)
• additional sliced garlic scapes for serving (optional)

Instructions

• Add white beans, garlic scapes, lemon juice, salt and pepper to the bowl of a food processor. Process to combine.
• With motor running, slowly add in olive oil. Continue to process until combined and mixture has the texture of a rough puree (similar to hummus).
• Season with additional lemon juice, salt and freshly ground pepper to taste, blending to combine.
• Spoon dip into a serving bowl or plate, top with a drizzle of extra virgin olive oil and additional sliced garlic scapes, if desired.

Notes

• This dip is wonderful served with toasted flatbread triangles and assorted crudité.
• The garlic flavor really comes through in this dip, if you prefer a less strong garlic flavor, start with 1 garlic scape, taste and then add more if desired.

joylovefood.com/white-bean-and-garlic-scape-dip/

Greens and Green Garlic

A few chopped green garlic stalks or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the spinach and reduce the greens' cooking time to just 3 or 4 minutes.

The prosciutto is completely optional – vegetarians or people without some extra prosciutto kicking around in the fridge should feel free to leave it out.

Ingredients:

1 to 2 Tbsp. olive oil or other cooking oil
3 green garlic stalks or garlic scapes, chopped
1/8 tsp. salt plus more to taste
2 slices prosciutto, sliced (optional)
1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
Freshly ground black pepper (optional)
Fresh lemon juice (optional)

Preparation:

Heat a large frying pan over medium high heat. Add oil. Swirl the oil to coat the bottom of the pan and add the green garlic and salt. Cook, stirring, until the green garlic is wilted, about 1 minute.
Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.
Add greens, stir to combine, add 2 Tbsp. water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes.
Add salt, pepper, and lemon juice to taste, as you like.

http://localfoods.about.com/od/sidedishes/r/greensgrgarlic.htm

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Source: http://www.mariquita.com/recipes/garlic-scapes.html

Garlic Scape Ideas!

-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.

Grilled Garlic Scapes

Take your garlic scapes and coat them in olive oil. Throw them on the grill until lightly browned and soft. Remove from grill and enjoy!