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Garlic and Garlic Scape Recipes
“Tomatoes and oregano make it Italian;
Wine and tarragon make it French.
Sour cream makes it Russian;
Lemon and cinnamon make it Greek.
Soy sauce makes it Chinese;
Garlic makes it good.”
~Alice May Brock
Available in June, garlic scapes are
the flower stalk of the garlic. The entire stalk and flower are
edible. With mild garlic flavor and aroma they are wonderful
additions to stew, roasts, marinade, salads, sandwiches, sauces,
bread, pasta, pesto, stir-fry, roasted, or even steamed and eaten as
a vegetable. The possibilities are endless!
We have tried many of the following recipes using garlic cloves or scapes
(and many more!),
although a few use scapes specifically for their size and color. If
you don't have scapes, use a few cloves of garlic and see how it
Oh, and before you cook with garlic next time, check out
this video to learn
"How to peel a bulb of garlic in 10 seconds" because it does
More to come! Feel free to send your recipe for inclusion here...
Scapes can be frozen whole, or diced and bagged for freezing!
Simply wash, mince (you can even use the tip (flower), or can cut it
off if desired), bag, and freeze.
Dips/Sauces/Dressings Just Scapes
Garlic Monkey Bread
Mix the dough in a bread machine for ease, or try tubes of biscuit
dough from the grocery store instead of homemade bread. I've not
used the biscuit tubes, but they work for cinnamon Monkey Bread,
and might work if you aren't a homemade bread baker.
1 cup milk
1/2 cup mozzarella cheese
3/4 cup whole wheat flour
2 1/4 cups bread flour
4 tsp sugar
4 tsp fresh oregano, OR 1 1/2 tsp dried oregano
3/4 tsp salt
1 tsp active dry yeast
Add ingredients to bread machine and set on dough cycle. When
finished, place dough on lightly floured surface and pat to 1/2+
inch thickness. Cut dough into about 32 pieces.
Garlic Butter Mixture:
1/4 cup butter or margarine, melted
Diced garlic or chopped garlic scapes to taste (we like a LOT of
Dip dough chunks into the garlic/scape mixture and place them
butter-side down in a greased bundt pan. Continue dipping and
layering dough with butter side down until all dough is in the bundt
Bake at 375 until brown (15 to 25 minutes, depending upon the size
of the cake pan). Invert onto a serving dish and serve warm...maybe
with some additional garlic butter to dip the pieces in!
Veggie and Chicken Pizza with Scapes
Pizza crust (I used half of a bread recipe and added garlic and
diced scapes to the dough)
1 block cream cheese, softened
1/3rd bottle of Ranch salad dressing
Veggies of choice (asparagus, spinach, broccoli, red peppers,
zucchini, etc.), sautéed or cooked
Bleu cheese crumbles, optional
Cooked shredded or diced chicken, optional
Garlic scapes (minced, whole, or chopped)
Make crust and partially bake. Poke holes with a fork around the
crust, except for the outer 1" edge.
Mix the veggies with the cream cheese and Ranch dressing.
Salt/Pepper to taste. Spread on crust.
Top with chicken, bleu cheese, and scapes, then mozzarella cheese.
Bake at 350 degrees until the cheese bubbles and it's hot!
Summertime Herbed Chicken and Pasta
An easy, colorful, and healthy main dish using
fresh herbs, and vegetables…perhaps from your own garden.
cooked diced boneless chicken breast – grilled or baked
Penne Pasta or Mini Penne Pasta
extra virgin olive oil
zucchini - diced
red or orange pepper – diced
carrots – thinly sliced
garlic scapes – chopped - optional
onion – slivered or diced
quartered cherry tomatoes
large garlic cloves* – chopped or pressed (or you could go for it
and use the entire bulb!)
fresh basil* – finely chopped
fresh oregano* – finely chopped – optional
fresh thyme* – finely chopped – optional
fresh rosemary* – finely chopped – optional
Parmesan and / or Romano Cheese
Rosemary or oregano sprigs – optional
pasta as directed, drain, return to pan, and cover.
pasta is cooking, heat diced chicken breast in approx 2 tablespoons
of olive oil in a skillet.
chicken, set it aside, and cover.
approx 2 tablespoons of olive oil to skillet and turn heat to medium
onion, peppers, carrots, scapes, and garlic until slightly tender.
chicken, vegetable mixture, and pasta.
remaining olive oil.
and pepper to taste.
Place in serving dish. Top with freshly
cracked pepper and grated cheese. Garnish with rosemary or oregano
Serve with homemade garlic bread topped with
garlic scape butter.
Serves a hungry family of 4
*You can use store bought pesto in place of the
fresh herbs. Substitute approximately 3 heaping tablespoons of
pesto for herbs. More or less subject to taste.
Garlic Scape Carbonara
This pasta is fantastic as a meal
served with a big garden salad and some crusty bread. If desired,
add a half-cup of fresh, lightly cooked peas to the mix for a little
added nutrition (and sweetness).
1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
Set a pot of water to boiling on the stove and cook the
campanella pasta (or desired shape).
While it’s cooking, cook the bacon over medium heat until
browned. Remove the bacon pieces with a slotted spoon and add the
garlic scapes. Cook until soft (2-3 minutes). Remove from the pan
with a slotted spoon. (Drain both the bacon and the garlic scapes on
a paper towel).
Whisk together the eggs, salt and red pepper flakes.
When the pasta is done, quickly remove it from the stove and set
a different burner to low heat. Drain the pasta and add it back to
the pot, on the burner set to low. Stir in the garlic scapes and
bacon. Add the egg mixture and stir feverishly for 3-4 minutes until
sauce is thick and creamy. Don’t let it overcook or it will be
gloppy. Sprinkle the romano cheese in, a little at a time, and stir
to combine. Don’t add it all at once or it won’t mix through out the
pasta as well (since it will clump).
Dips, Sauces, Dressings
Garlic Scape Pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
2 Tbls lemon juice (optional)
½ cup Walnuts (optional)
Chop the garlic scapes
into 3 inch lengths. Put it in the food processor and process until
pureed. Add the parmesan and walnuts and process until smooth. Add
lemon juice then slowly add the olive oil as the food processor runs
and continue until all the oil is combined into the garlic. Store in
an air-tight jar in the refrigerator for up to 2 weeks or freeze.
Pesto is wonderful on
bread, sandwiches, pasta, foccacia, or on meat such as chicken and
White Bean and Garlic Scape Dip
sliced garlic scapes (3 to 4)
tablespoon freshly squeezed lemon juice, more to taste
teaspoon coarse sea salt, more to taste
black pepper to taste
(15 ounces) cannellini beans, rinsed and drained
extra virgin olive oil, more for drizzling.
food processor, process garlic scapes with lemon juice, salt and
pepper until finely chopped. Add cannellini beans and process to a
motor running, slowly drizzle olive oil through feed tube and
process until fairly smooth. Pulse in 2 or 3 tablespoons water, or
more, until mixture is the consistency of a dip. Add more salt,
pepper and/or lemon juice, if desired.
Spread out dip on a plate,
drizzle with olive oil, and sprinkle with more salt. Serve with
bread, tortilla chips, etc.
Simple Garlic Vinaigrette
1 cup vegetable oil
1/3 cup apple cider vinegar (or be creative...try red wine vinegar
or white vinegar)
3 tablespoons honey
2 small to medium-sized cloves garlic (or one large clove), minced
Optional: sea salt, pepper, dill to taste
In a container, combine oil, vinegar, honey, and garlic. Cover, and
shake until blended. Set aside for 45 minutes, to allow flavors to
combine. Shake again before serving.
Once the vinaigrette is a couple weeks old, it should no longer be
used on salad. Pour the left-over vinaigrette over chicken breasts
and marinate all day. Bake in a casserole dish for extremely moist,
tender, and tasty chicken!
Emeril's Roasted Garlic Vinaigrette
2 large heads of garlic
Olive oil, for drizzling
¼ teaspoon salt, plus more for seasoning
¼ cup red wine or balsamic vinegar
1 tablespoon chopped parsley
1 ½ teaspoons honey
½ cup olive oil or leftover tuna poaching oil
1/8 teaspoon ground black pepper
Preheat the oven to 350 degrees. Cut about 1/2-inch off the top of
the garlic heads. Place on a sheet of foil and drizzle with a bit of
olive oil and season with salt. Wrap the foil into an "envelope" and
place on a baking sheet. Transfer to the oven and cook until soft,
about 1 hour. Remove from the oven and set aside to cool and then
Combine the garlic, vinegar, parsley and honey in a blender and
puree until smooth. With the motor running, slowly add the oil in a
steady stream until emulsified. Season with the ¼ teaspoon salt and
pepper. Alternately, combine the ingredients in a medium sized
mixing bowl and whisk until emulsified.
Yield: ¾ cup.
Monty's Secret Garlic White Sauce
1 Cup Canola
4-5 crushed garlic cloves
1 Tsp salt or less
Juice from 1/3 of a lemon
1-2 egg whites
With a hand blender blend the first 4 ingredients for 1.5 minutes,
use a tall sided container so it does not splatter. Add 1 egg white
and blend for 20 seconds add the second egg white if it does not
solidify. It should be the thickness of margarine.
Serve with meat or use as a sandwich spread.
Additional similar recipes and more information:
Garlic Sauce Recipe and Instructions Includes an egg-free
Toum (Lebanese Garlic Sauce) Detailed instructions about how to
get the best texture/consistency for your sauce/spread
Sautéed Garlic Scapes
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced
Heat the oil in a sauté pan and add sugar. Stir to caramelize the
sugar for about 2-3 minutes and add the scapes. Cover and sauté
over medium-high heat for no more than 3 minutes, occasionally
shaking the pan to prevent scorching. After 3 minutes, add the
tomatoes and wine. Stir, then cover and reduce heat to low; continue
cooking 5-6 minutes or until scapes are tender but not soft. Season,
then add the parsley and haloumi. Serve warm or at room
Haloumi Cheese Note: Haloumi cheese is a goat and/or sheep cheese
made in Cyprus. It can be sliced and grilled or fried in a skillet,
and it doesn't melt. Other salty cheeses such as cheddar or aged
chevre can be substituted.
Grilled Garlic Scapes
Grilled scapes are sweet with a mild
garlic/onion flavor. Even our children love them!
Wrap scapes in tinfoil with a little bit of olive oil. Some
people just lay tinfoil on the grill, add oil, and grill uncovered.
Grill until tender.
Salt if desired, and enjoy!
of Garlic and Scapes
Homemade Garlic Powder
The garlic powder you buy in the store may contain dehydrated and
bleached shucks, stems, etc. so the actual amount of true garlic in
store-bought garlic powder may be minimal. Homemade garlic powder is
so superior...a must have item in our kitchens!
Shuck the garlic and peel cloves. (Polish White makes a nice,
fine-textured powder, and German Red is full-bodied)
Mince in a food processor
Dehydrate the minced garlic (don't dehydrate whole cloves
unless you have a very strong food processor, as they
become too hard to powder if left whole)
Process again after dehydrating until the correct consistency of
Store in an airtight container, and enjoy!
Pickled Garlic Scapes
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
¼ cup kosher salt
Fresh Basil Leaves
Boil the water,
vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh
basil leaf, a pinch of chili flakes (depending on your spice
tolerance) and then the brine. Put on lids, place in a hot water
canner and boil for 45 minutes. Leave at least 2 weeks before
serving to get best flavor.
Garlic Scape Soup
From Super Natural Cooking,
by Heidi Swanson
2 tablespoons clarified butter or
extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded
and green shoots chopped
3 large russet potatoes, unpeeled and cut
into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)
Heat the butter in a large saucepan over
medium heat, then add the scapes and sauté for 2 minutes.
Add the potatoes and stock, cover,
and simmer for about 20 minutes, or until the potatoes are cooked
through and beginning to break down.
Remove from the heat, add the spinach, and
puree using a hand blender. (If you must use a conventional blender,
be careful; the hot liquid can burst out the top and make a huge,
potentially painful mess. Try leaving the lid slightly ajar to allow
steam to escape. Cover the top with a kitchen towel and blend in
batches at low speed.)
Season with the lemon juice, salt,
and a few grinds of pepper.
Whisk in the cream for a silkier
If the soup tastes flat, add salt a
few big pinches at a time until the flavors really pop.
Serve garnished with the chive
Serves 4 to 6.
From Two Creek Farms Botanical Sanctuary,
I use jelly jars and about 4 bulbs separated and peeled; use 1 third
cup Tamari sauce, 1 third honey, and 1 third water; let it stay in
the fridge for a month at least. I use the marinade to stir fry when
the garlic is gone, and I like to bake chicken with the cloves, as
they get caramelized. You can use larger jars for your own use but
the jelly jars make nice gifts. Enjoy!
A simple but wonderful
garlic scape spread or dip can be made by chopping some scapes up
and mixing them with softened cream cheese (or sour cream) and dill.
You can add garlic
scapes to mayonnaise to make an aioli. When combined with
mayonnaise, the flavor of chopped garlic scapes becomes milder and
the savory notes are more apparent. (eHow.com)
You can also make a
nice garlic scape dressing with sour cream to add to salads, use as
a dip for crackers, toast points, and pork rinds or to spoon over a
nice salad. (eHow.com)
You can also chop up
garlic scapes and use them for seasoning, just like regular garlic.
Octopus with Fingerlings and Garlic Scapes at
Grilled Garlic Scapes at
Pickled Dilly Garlic Scapes at
Becky and the
Chop scapes in one inch pieces, sauté in
brown butter and add fresh sweet corn.
Use as you would
asparagus. I bet you saw that coming.
Add to an omelet or
a frittata, a.k.a. the ultimate
Makes salads and
pasta a bit more interesting. It has “secret ingredient”
Grill, roast, or
broil with olive oil and salt.
sautéed in butter are excellent with mashed or lightly browned
diced potatoes for a quick side dish.
garlic scape soup
Korean recipe for pickled whole garlic
Puree with your
favorite dips to give it a subtle garlicky punch and a cool shade
Stir-fry with rice,
noodles, vegetables, or meats.
Deep-fried with a
light tempura-like batter
Add finely chopped
garlic scapes to
Dips Just Scapes
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