We haven't tried all these recipes, so we can only say they look good.

These recipes were found on the web site of Dakota Farms http://www.dakotagarlic.com and are used here with their permission.

The picture at right is of garlic scapes that have matured to the bulbil stage.

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, garlic bread: 2 or 3 cubes thawed works great as a substitution for the oil component of bread.

Spinach & Garlic Scape Pesto
10 0z. frozen chopped spinach, thawed, well drained or 3 cups packed fresh spinach leaves
½ cup parsley leaves
2/3 cup grated parmesan cheese
½ cup walnuts
10 chopped garlic scapes
2 Tbs. basil
1 cup extra virgin olive oil

Process until smooth, then 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.

Scape Dip
1 cup mayonnaise
1 cup sour cream
5 garlic scapes finely chopped
1½ Tbs. dried dill (optional)
2 Tbs. white vinegar (optional)
Mix all ingredients, thin to desired consistency by adding milk.

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.

Sautéed 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 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.

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

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& sauté 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 for 3 minutes. Place in oven and bake uncovered 10 minutes or until top is set. 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 the sauce over chicken. Serves 4.

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].

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 Scapes
For beef combine using 2 Tbsp. oil. *
1½ lb. boneless sirloin cut ¼ slice
1/3 cup soy sauce
2 Tbs. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbs. fresh ginger chopped or 1/8 tsp. dried
1 Tbs. fresh thyme chopped or 1/8 tsp. dried
¼ cup water, 5 Tbs. vegetable 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-Tbs. oil. Stir-fry the 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-Tbs. cornstarch with 4-Tbs. water. Add to marinade. Stir marinade slowly into wok. Add beef and stir until sauce thickens. Serve with rice. Serves 4 generously.

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.

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.

Baked Scape/Veggie 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. Serves 4.

Grilled Scapes
1 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. Bundle up the foil & grill for about 10 minutes or until soft & golden.

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.

Fried scapes

Cut scapes to green bean size and sauté them in butter and salt for 6 to 8 minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar. They are good and amazingly simple.

Pickled scapes

1 pound or more of scapes, whole

3 cups vinegar

5 cups water

¼ cup kosher salt

1 tbsp curry powder in each quart jar (if desired)

other herbs to taste: basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste

Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, 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. Makes 3 quarts

Other ideas

Steam and serve in dishes instead of asparagus. Add to quiche or omelets. Stir fry with vegetables. Add raw to salads. Combine with mayonnaise to add zip to sandwiches

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.