| Share your's with us here's mine. We don't have scapes yet but I enjoyed green garlic last night for supper. I expect my first scapes in early MAY 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.
Spinach & Garlic Scape Salsa with Salmon
If scapes are not available from a specialty shop or farmer's market, substitute with 1/2 cup of basil pesto. Serve with rice & roasted baby beets for a beautiful colour
SALSA
2 cups spinach, rinsed & dried (preferably baby)
1/2 cup chopped garlic scapes
1/4 cup parmesan cheese
1/4 cup olive oil
2 tablespoons butter
salt & freshly ground black pepper
SALMON
2 lbs salmon fillets, on the skin
1 tablespoon olive oil
4 servings : 20 minutes 15 mins prep
1. Place spinach, scapes& parmesan in food processor and pulse until mixture is chunky.
2. With machine running, pour in olive oil.
3. Process until mixture is smooth.
4. Add butter, salt& pepper& mix.
5. If you didn’t ask the fish monger to slice the salmon into scallops (LONG SLICES) then do it yourself by placing a carving knife at a 45 degree angle and slice down through the raw salmon to the skin but NOT through it.
6. Now place your knife at a 45 degree angle& remove the scallops from the skin; discard the skin.
7. Place the scallops on a plate& cut each long slice into 2 inch pieces.
8. Heat oil in nonstick skillet.
9. Season salmon& place flesh side down; fry 1 side only for 1 minute or until browned.
10. Flip salmon onto baking sheet, browned side up.
11. Spread some salsa on top of salmon.
12. Bake in preheated 450F oven for 1 or 2 minutes – just until white juices begin to appear.
Chicken With Garlic Scapes & Capers
2 whole skinless boneless chicken breasts, halved
4 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1½Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.
Stir-Fried (general method)
Scapes work well with any stir-fry. The easy way to insure they're uniformly cooked is to chop them into 2" lengths, boil for 2 minutes, then add to the stir-fry mix during the last minute of preparation. Stir-Fried Beef with Garlic Scapes
For beef Combine using 2 Tbsp. oil.*
1½ lbs. boneless sirloin cut ¼ slice
1/3 cup soy sauce
2 Tbsp. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbsp. fresh ginger chopped or 1/8 tsp. dried
1 Tbsp. fresh thyme chopped or 1/8 tsp. dried
¼ cup water, 5 Tbsp. veg. oil*
4 garlic scapes chopped
1 lb. broccoli cut into flowerets
Marinate beef for 30 minutes. Heat a wok or skillet over high heat. Add remaining 3 Tbsp. oil. Stir fry beef in batches for 1 minute. Transfer to plate. Stir fry scapes, add broccoli and stir fry for 1 minute. Add water and steam covered for 2 minutes. Combine 1½ Tbsp. cornstarch with 4 Tbsp. water. Add to marinade. Stir marinade slowly into wok. Add beef and stir until sauce thickens. serve with rice. Serves 4 generously. Beef & Garlic Scape Stir Fry
Garlic scapes appear in many Chinese dishes. If you don't grow garlic or can't buy scapes at a country market, substitute with green onions or green beans.
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 cloves garlic, minced
1/2 teaspoon pepper
1 lb grilling top sirloin steaks
3 cups garlic scapes, 1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup beef stock
4 servings : 30 minutes 20 mins prep
1. Whisk first 6 ingredients together in a bowl.
2. Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
3. Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
4. Drain again, pat dry& set aside.
5. Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
6. Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
7. Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
8. Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute. Green Garlic Mayonnaise
Scape burgers
Fold a tsp of raw chopped scape into each patty. Scapes retain texture and taste but don't overpower when eaten with the meat. Green Garlic Mayonaise
2 green garlic stalks or scapes
1 egg yolk
3/4 cup olive oil
1 Tbsp lemon juice
salt and freshly ground pepper
Trim the garlic stalks, remove the outer layer, and slice very thin.
Put the garlic, egg yolk and lemon juice in a food processor. Add the oil in a very thin drizzle with the machine running until the mayonnaise has emulsified. Season with salt and pepper, and more lemon juice, if desired, to taste.
Raw Scape Pesto
Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.
½ lb. scapes (chopped into 1" sections)
1½ c. olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later - this applies to the other pestos, dips, and dressings as well. Wrap cubes individually with plastic wrap, place in a freezer bag and return to freezer. Use all year for making bruschetta, with pasta or pizza.
ALSO, in garlic bread: 2 or 3 thawed scape/oil cubes works great as a substitute for the oil in baked bread.
Spinach & Garlic Scape Pesto
1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
4 flat anchovy filets
4 chopped garlic scapes
1 Tbsp. dried basil
1 cup extra virgin olive oil
Process until smooth. While motor is running drizzle in oil. Makes 2 cups. Walnut/Scape Pesto
1 cup tender scapes - cut in about 1" pieces
1 cup fresh sage
2/3 cup canola oil
1/3 cup grated parmesan cheese
1/3 cup chopped walnuts Blend all to an even consistency in blender.
Store in refrigerator for short term use, or in the freezer to keep longer.
Peanut/Scape Pesto
10 scapes
equal volume raw peanuts
3 Tsp olive oil
Salt or tamari sauce to taste
Process or blend until finely chopped. Serve on crackers or with pasta.
Sunflower Seed/Scape Pesto
6 Garlic Scapes, tips
1 cup extra virgin olive oil
1 small head of leaf lettuce, chopped
¼ cup parsley
¼ cup sunflower seeds
½ cup grated Parmesan cheese
salt & freshly ground pepper, to taste
Chop the scapes into small pieces. Blend briefly with ½ cup of the olive oil. Add lettuce and parsley. Process until blended. Gradually add remaining oil. Transfer mixture to a small bowl; stir in sunflower seeds, cheese, salt & pepper.
Garlic Scape Dressing or Dip
1 cup mayonnaise
1 cup sour cream
4—5 garlic scapes finely chopped
1½ Tbsp. dried dill
2 Tbsp. white vinegar
Milk to thin
Mix all ingredients, thin to desired consistancy. Use on salad or vegetable dip.
OR
½ cup yogurt
½ cup mayonnaise
½ tsp. Dijon mustard
1 garlic scape
Variation: for a salad dressing, add 2 tbsp. apple cider vinegar. Sautéd Scape Dressing
1 medium onion, chopped
2 cloves garlic, minced
1 inch chunk fresh ginger, minced
6 garlic scapes, rough chopped
1½ tsp coriander
1 tbsp sea salt
2 tsp chili flakes
1/2 cup pure olive oil Sauté’ onions in olive oil for one minute then add the rest of the ingredients. Continue until onions are soft. Place in blender and add:
2 cups lemon juice
½ cup mirin (a Japanese sweet rice liqueur)
2 tsp sea salt
1 cup extra virgin olive oil (or more)
Blend all ingredients, adding olive oil until desired consistency is reached. Chill before serving. Scape Hummus
2 cans of chick peas (garbanzos) drained
1 c. raw sesame seeds or tahini
2 Tbsp. olive oil
1/2 c. lemon juice
1/2 c. or more fresh chopped garlic scapes
Place the ingredients in a blender on high until done. Salt to taste. Optional: add your favorite curry to taste. Makes 3 cups Scape Soup
7 scapes of green garlic
3 small potatoes, chunked, with skins
2 Tbs butter
3 cups of chicken broth
2-3 Tbs white wine vinegar
Cut the scapes into thin rounds. Sauté in butter for about 10 minutes at low heat. Place the potatoes and sautéed garlic in a sauce pan and add chicken broth. Cook covered for about 30 minutes. In small batches in your blender, puree the soup until it is smooth. Return soup to the saucepan and add more broth if it is too thick. Add salt and pepper to taste, reheat. When hot, add white wine vinegar and serve.
Serves 2. Garlic Scape Tortilla
1½ cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a skillet with 1 tsp. oil, ¼ cup water and a pinch of salt. Cook about 5 minutes covered over med. high heat until tender. Drain well. Beat eggs together with salt and pepper. Add remaining oil to skillet. When oil is hot, spread greens evenly and add eggs. Cover and cook over med. low heat for 2-3 Minutes. Serve hot. Serves 2.
Scapes & Green Beans
While the red pepper adds color, the beans & scapes are look-alikes that fill this dish with taste surprises! Serve with sautéed or grilled poultry or meat.
8 ounces green beans
6 ounces garlic scapes
1 tablespoon olive oil
½ red pepper, diced salt, & freshly ground pepper
1 tablespoon balsamic vinegar
1. Top& tail green beans.
2. Boil a large pot of salted water; add beans& blanch for 2 – 3 minutes or until crisp-tender.
3. Drain & refresh with cold water until beans are cold.
4. Trim garlic scapes & remove any seed pods.
5. Cut into pieces about the same length as the beans.
6. Blanch for 1 – 2 minutes; drain& refresh with cold water.
7. Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
8. Add beans & red peppers.
9. Toss together, cover skillet & cook for 2 minutes longer or until scapes are crisp-tender.
10. Uncover & season with salt, pepper & balsamic vinegar. Garlic Scape Potatoes
1½ lbs yukon gold potato
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat& stir in cream.
4. Drain potatoes& mash.
5. Add garlic mixture& combine well.
Mashed Potatoes with Garlic Scapes
2½ lb. russet potatoes, peeled and cut into 1" pieces.
½ stick butter
2 Tbs., olive oil
¼ cup finely chopped scapes
¼ cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
Spinach & Scape Frittata
3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (½ lb)
½ cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
½ cup finely chopped Garlic Scapes or Garlic Greens
Salt
Pepper
Preheat oven to 350º In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat (about 5 minutes). Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins or until top is set. Cut into wedges and serve.
Baked Scape/Vege Frittata
¼ cup chopped cooked vegetables
1 cup chopped cooked scapes
½ cup dried bread cubes or seasoned croutons.
4 eggs
¼ cup 2% milk
½ cup grated cheese
pinch dried basil
Preheat oven to 350°F (180°C).
Combine vegetables and bread cubes. Sprinkle mixture evenly over bottom of 8" square greased baking pan.
Wisk eggs, milk, salt & pepper. Pour over vegetable mixture. Sprinkle with cheese & basil.
Bake in preheated oven for 20 minutes, or until knife inserted in center comes out clean. Garlic Scape Omelet
This omelet has a mildly garlic taste with asparagus-like crunchiness
1½ cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
Salt & Pepper
4 large eggs
2 Tbs. extra virgin olive oil
Place garlic and scallions in a 10-inch skillet with 1-tsp. oil, ¼ 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].
Deep-Fried Battered Scapes
1 lb garlic scapes
3-4 tbsp. brown rice flour
salt, pepper
1 cup brown rice flour
1 egg
1 tbsp. cornstarch
¾ - 1 cup flat beer
canola oil for deep frying
1. Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice flour, seasoned with salt and pepper.
2. Beat together the cup of rice flour, cornstarch and egg with enough beer to make a thick batter.
3. Fill a deep-sided pot with about two inches of oil. Heat the oil until hot, but not smoking. Dip the scapes in batter, one at a time, and lower into the hot oil. Flip once and remove when golden brown.
Serve hot with tamari dipping sauce.
Deep fried Scapes
Fish or beer batter
Oil at 350F
Individually drop scapes in the oil to prevent sticking together.
Leave in oil for 2 minutes or to taste
Grilled Scapes
½ lb garlic scapes
olive oil
salt
pepper
1. Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap.
2. Sprinkle liberally with olive oil; season to taste with salt& pepper.
3. Loosely fold the foil & grill for about 10 minutes or until soft & golden.
Beware of folding the foil so tightly that the scapes steam rather than grill. Steamed scapes have very little taste or texture.
Scape Sauté
1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.
Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.
Roasted Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the loaded and covered pan in a hot (400°F) oven for 30 to 45 minutes or until they are just beginning to turn brown on the bottom. Serve as a side or main dish. Tastes like roasted garlic but creamier.
Spinach & Garlic Scape Frittata
3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (1/2 LB)
½ cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
½ cup finely chopped Garlic Scapes or Garlic Greens
Salt
Pepper
Preheat oven to 350* In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 mins).Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins. or until top is set. Loosen bottom with spatula and cut into wedges and serve. Chicken With Garlic Scapes
2 whole skinless boneless chicken breasts, halved
4 Tbs. Unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon sauce over chicken. Serves 4. Spinach & Garlic Scape Pesto
1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
8 chopped garlic scapes
2 Tbs. basil
1 cup extra virgin olive oil
Process until smooth. While motor is running drizzle in oil. Makes 2 cups.
Garlic Scape Dressing or Dip
1 cup mayonnaise
½ cup sour cream
4—5 garlic scapes finely chopped (in a food processer)
Mix all ingredients, thin to desired consistency. Use on salad or vegetable dip. |
