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garlic scapes recipes
White Bean and Garlic Scapes Dip INGREDIENTS Yield: 1½ cups * ⅓cup sliced garlic scapes (3 to 4) * 1tablespoon freshly squeezed lemon juice, more to taste * ½teaspoon coarse sea salt, more to taste * Ground black pepper to taste * 1can (15 ounces) cannellini beans, rinsed and drained * ¼cup extra virgin olive oil, more for drizzling PREPARATION * Step 1 In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. * Step 2 With 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. * Step 3 Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Garlic Scape Pesto INGREDIENTS Yield: About 1 cup 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes) ¼ cup raw sunflower seeds (walnuts, cashews, and pine nuts are good alternatives as well) ½ cup extra virgin olive oil ¼ cup Parmesan cheese ½ cup basil leaves Juice of one lemon Step 1 Place the garlic scapes in a food processor and pulse for 30 seconds. (I’ve also experimented with grilling them first and then adding to the food processor) Step 2 Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl. Step 3 Add the olive oil and process on high for 15 seconds. Step 4 Add the Parmesan cheese and pulse until the ingredients are combined. Step 5 Add the basil and lemon juice, and process until reaching the desired consistency. Step 6 Sea salt and pepper to taste. Step 7 I’ve also experimented with a heat component here (chili oil, chili flakes, jalapeños).
Double Garlic Soup INGREDIENTS Yield: 4 servings * 3fat bulbs green garlic, root and green parts trimmed, outer layer removed * 3tablespoons unsalted butter * 3cups sliced garlic scapes (about ¾ pound) * 1½teaspoons fresh thyme leaves, more for garnish * ¾teaspoon kosher salt, more to taste * Ground black pepper to taste * 1large Yukon Gold potato, peeled and diced * 1quart chicken or vegetable broth * 1cup half-and-half or whole milk * 2teaspoons freshly squeezed lemon juice, or to taste * Freshly grated nutmeg PREPARATION * Step 1 Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes. * Step 2 Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.