Meet garlic scapes—the curly, vibrant green stalks that emerge from hardneck garlic plants each spring. If you’ve ever wondered how to use these seasonal gems, you’re in for a treat! From quick pestos to grilled delights, this roundup is packed with 20 uniquely delicious recipes that celebrate their mild garlic flavor. Ready to get cooking? Dive in and discover your new favorite dish!
Grilled Garlic Scapes with Lemon Zest
Perfectly coiled and vibrantly green, garlic scapes offer a delightful seasonal treat that bridges the gap between delicate scallions and robust garlic cloves. When kissed by the grill’s smoky heat and brightened with fresh lemon zest, these curly wonders transform into an elegant side dish that celebrates early summer’s bounty. Their unique shape and mild garlic flavor make them both visually striking and wonderfully versatile for any alfresco meal.
Ingredients
- 1 pound garlic scapes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon
Instructions
- Preheat your grill to medium-high heat, approximately 400°F, and brush the grates clean with a grill brush to prevent sticking.
- Rinse 1 pound of garlic scapes under cool running water and pat them completely dry with paper towels to ensure proper oil adhesion.
- Place the dried scapes in a large bowl and drizzle with 2 tablespoons of olive oil, tossing gently to coat each scape evenly.
- Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper over the oiled scapes, tossing again to distribute the seasonings uniformly.
- Arrange the seasoned scapes in a single layer on the preheated grill grates, laying them perpendicular to the grates to prevent falling through.
- Grill the scapes for 3-4 minutes until grill marks appear and the bottoms become slightly charred, then flip them using tongs.
- Continue grilling for another 3-4 minutes until the scapes are tender-crisp and have developed light charring on both sides.
- Transfer the grilled scapes to a serving platter using tongs, arranging them in a single layer to prevent steaming.
- Zest the entire lemon directly over the hot scapes, catching the fragrant oils as they release onto the dish.
- Cut the zested lemon in half and squeeze the juice from one half evenly over the scapes, reserving the other half for optional extra acidity.
Just off the grill, these scapes offer a satisfying crunch that gives way to a tender interior, with smoky char notes balancing the bright citrus zing. The lemon zest provides bursts of fresh aroma that elevate the mild garlic flavor, making each bite complex yet refreshing. Serve them alongside grilled meats or fold them into grain bowls where their curled shapes create visual interest and textural contrast.
Creamy Garlic Scape Soup
Fragrant and velvety, this elegant soup transforms the fleeting garlic scape—that whimsical spring curl—into a sophisticated puree that balances pungent aromatics with creamy indulgence. Perfect for welcoming the warmer months, its vibrant green hue and smooth texture make it an impressive starter or light lunch that celebrates seasonal produce at its peak.
Ingredients
– 2 tbsp olive oil
– 1 cup chopped yellow onion
– 1 lb chopped garlic scapes
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup crème fraîche
– 2 tbsp chopped chives
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 cup chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent but not browned.
3. Stir in 1 lb chopped garlic scapes and cook for 8 minutes until softened and fragrant.
4. Pour in 4 cups vegetable broth and bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 20 minutes until scapes are completely tender.
6. Carefully transfer the soup in batches to a blender, filling only halfway to prevent splattering.
7. Blend each batch on high speed for 1 minute until completely smooth and vibrant green.
8. Return all pureed soup to the pot and stir in 1 cup heavy cream.
9. Season with 1 tsp salt and ½ tsp black pepper, then heat over medium-low for 3 minutes until warmed through.
10. Ladle the soup into bowls and garnish each with a dollop of crème fraîche and a sprinkle of 2 tbsp chopped chives. While the soup’s silken texture coats the spoon luxuriously, the gentle garlicky notes—mellowed by cream—linger with a fresh, grassy finish. For an elegant presentation, swirl in a thread of basil oil or serve alongside crusty sourdough crostini to highlight its vibrant spring character.
Garlic Scape and White Bean Dip
Radiantly green and wonderfully aromatic, garlic scapes transform this humble white bean dip into an elegant seasonal offering. Their gentle garlic essence, less pungent than mature bulbs, creates a sophisticated flavor profile that celebrates early summer’s bounty. This creamy, versatile spread captures the fleeting magic of scape season in every silky spoonful.
Ingredients
– 1 cup garlic scapes, chopped
– 2 cups canned cannellini beans, rinsed and drained
– 1/4 cup extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons water
Instructions
1. Trim the tough flower bud ends from 1 cup garlic scapes and chop the remaining tender stalks into 1-inch pieces.
2. Combine the chopped scapes, 2 cups rinsed cannellini beans, 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor.
3. Pulse the mixture 10 times until roughly combined, then scrape down the sides with a spatula to ensure even blending.
4. Add 2 tablespoons water to the processor and process continuously for 2 minutes until completely smooth and pale green.
5. Taste the dip and adjust seasoning with additional salt if needed, remembering the flavors will meld as it rests.
6. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to develop fully.
7. Drizzle with additional olive oil and garnish with reserved scape curls before serving at cool room temperature.
Now the dip achieves its signature velvety texture, where the subtle garlic notes beautifully complement the creamy beans without overwhelming the palate. Serve it alongside crisp radishes and crusty bread for contrasting textures, or use it as an elegant sandwich spread that elevates simple lunch fare.
Garlic Scape Butter Roasted Chicken
There’s something truly magical about transforming humble ingredients into a showstopping centerpiece, and this garlic scape butter roasted chicken achieves exactly that. The vibrant, gently garlicky scapes mingle with rich butter to create an aromatic paste that permeates every bite of juicy chicken, while the high-heat roasting method ensures impossibly crisp, golden skin.
Ingredients
- 1 whole chicken (4-5 pounds)
- 8 garlic scapes
- 1/2 cup unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon
- 2 tablespoons olive oil
- 1 cup chicken broth
Instructions
- Position oven rack in the center and preheat oven to 425°F.
- Pat the 4-5 pound chicken completely dry inside and out with paper towels to ensure crisp skin.
- Trim the garlic scapes by cutting off the tough flower bud ends, then finely chop the remaining tender stalks.
- Combine chopped garlic scapes, 1/2 cup softened unsalted butter, 2 teaspoons kosher salt, and 1 teaspoon black pepper in a small bowl, mashing with a fork until fully incorporated.
- Carefully loosen the chicken skin over the breast and thighs by gently sliding your fingers between the skin and meat.
- Spread half of the garlic scape butter mixture evenly underneath the loosened skin, directly onto the meat.
- Rub the remaining butter mixture all over the outside of the chicken, covering every surface.
- Cut the lemon in half and place both halves inside the chicken cavity.
- Truss the chicken by tying the legs together with kitchen twine to promote even cooking.
- Place chicken breast-side up in a roasting pan and drizzle with 2 tablespoons olive oil.
- Roast at 425°F for 50-60 minutes, until the skin is deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Transfer chicken to a cutting board and let rest for 15 minutes to allow juices to redistribute.
- While chicken rests, pour 1 cup chicken broth into the roasting pan and scrape up all the browned bits to create a simple pan sauce.
- Carve the chicken and serve with the pan sauce drizzled over top.
Nothing compares to the crackling texture of that herb-infused skin giving way to impossibly moist, flavorful meat. The garlic scapes impart a subtle, sophisticated garlic essence that’s less pungent than traditional cloves, making this roast chicken elegant enough for special occasions yet simple enough for Sunday supper. Consider serving it alongside crusty bread to soak up every last drop of the buttery pan juices.
Pickled Garlic Scapes with Spices
Wandering through farmers’ markets in early summer, one discovers the elegant curl of garlic scapes—those whimsical green shoots that offer a milder, more nuanced garlic flavor than their bulbous counterparts. Preserving them with aromatic spices creates a sophisticated condiment that elevates everything from charcuterie boards to grilled meats, capturing the fleeting essence of the season in each crisp bite. This quick-pickling method balances the scapes’ natural pungency with warm, fragrant spices, resulting in a versatile preserve that matures beautifully over time.
Ingredients
– 1 pound fresh garlic scapes
– 1 ½ cups white vinegar
– 1 ½ cups water
– 2 tablespoons granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon black peppercorns
– 1 teaspoon coriander seeds
– ½ teaspoon red pepper flakes
– 2 bay leaves
Instructions
1. Rinse 1 pound fresh garlic scapes under cool running water and pat completely dry with clean kitchen towels.
2. Trim the tough, woody ends from the scapes and cut them into 4-inch lengths that will fit vertically in your jars.
3. Sterilize two 16-ounce canning jars and lids by submerging them in boiling water for 10 minutes, then carefully remove with jar lifters.
4. Pack the trimmed scapes tightly into the sterilized jars, arranging them vertically to maximize space.
5. Combine 1 ½ cups white vinegar, 1 ½ cups water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt in a medium saucepan.
6. Add 1 teaspoon black peppercorns, 1 teaspoon coriander seeds, ½ teaspoon red pepper flakes, and 2 bay leaves to the vinegar mixture.
7. Bring the brine to a boil over medium-high heat, stirring occasionally until the sugar and salt fully dissolve.
8. Reduce heat and simmer the brine for 3 minutes to allow the spices to infuse their flavors.
9. Carefully pour the hot brine over the packed scapes, ensuring they are completely submerged and leaving ½-inch headspace at the top of each jar.
10. Gently tap the jars on the counter to release any air bubbles and add more brine if needed to maintain full coverage.
11. Wipe the jar rims with a clean, damp cloth to remove any residue that could prevent proper sealing.
12. Secure the lids firmly and allow the jars to cool to room temperature on a wire rack for 2 hours.
13. Refrigerate the pickled scapes for at least 48 hours before tasting to allow the flavors to fully develop.
Achieving the perfect balance between crisp texture and aromatic infusion, these pickled scapes develop greater complexity over several weeks. Their subtle garlic essence, brightened by vinegar and warmed by spices, makes them exceptional chopped into grain salads or draped over seared steak. The gentle heat from red pepper flakes and earthy coriander creates layers of flavor that transform simple dishes into memorable culinary experiences.
Garlic Scape Stir-Fry with Shrimp
Zesty and vibrant, garlic scapes bring their elegant curl and mild garlic essence to this sophisticated stir-fry, where plump shrimp meet crisp vegetables in a harmonious dance of textures. This quick-cooking dish transforms humble ingredients into an impressive weeknight meal that feels both refined and approachable, perfect for those seeking restaurant-quality flavors at home.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 cup garlic scapes, cut into 2-inch pieces
- 1 red bell pepper, sliced into thin strips
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 2 green onions, sliced
Instructions
- Pat the shrimp completely dry with paper towels to ensure a proper sear.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
- Transfer the shrimp to a clean plate, leaving any oil in the skillet.
- Add the garlic scapes and red bell pepper to the hot skillet and stir-fry for 3 minutes until slightly softened but still crisp.
- Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil, stirring to coat the vegetables evenly.
- Sprinkle 1/2 teaspoon of red pepper flakes over the mixture for a subtle heat.
- Return the cooked shrimp to the skillet and toss everything together for 1 minute to combine and reheat.
- Remove from heat and stir in the sliced green onions just before serving.
Marvel at the contrasting textures—the firm, juicy shrimp against the crisp-tender scapes and bell peppers—while the umami-rich soy and nutty sesame oil create a deeply savory base. For a creative twist, serve this stir-fry over jasmine rice or alongside chilled soba noodles to highlight its bright, aromatic qualities.
Garlic Scape and Potato Frittata
Nestled between spring’s bounty and summer’s warmth, garlic scapes offer their elegant curl and mild garlic essence to this sophisticated frittata. Paired with creamy potatoes and rich eggs, this dish transforms humble ingredients into a brunch-worthy centerpiece that celebrates seasonal produce at its peak. The result is a beautifully golden, satisfying meal that feels both rustic and refined.
Ingredients
– 2 tablespoons olive oil
– 1 cup diced Yukon Gold potatoes
– 1 cup chopped garlic scapes
– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
3. Add 1 cup diced Yukon Gold potatoes and cook for 8-10 minutes, stirring occasionally, until potatoes begin to soften and develop golden edges.
4. Add 1 cup chopped garlic scapes and cook for 3-4 minutes until slightly tender but still vibrant green.
5. Meanwhile, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl until fully combined and slightly frothy.
6. Pour the egg mixture evenly over the potatoes and garlic scapes in the skillet.
7. Sprinkle 1/2 cup shredded Gruyère cheese evenly across the surface.
8. Cook undisturbed on the stovetop for 4-5 minutes until the edges begin to set.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and the top is golden brown.
10. Remove from oven and let rest for 5 minutes before slicing.
Delightfully textured with creamy potatoes and tender garlic scapes nestled within a fluffy egg base, this frittata offers subtle garlic notes without overwhelming sharpness. Serve warm slices alongside a crisp arugula salad for contrast, or present at room temperature for an elegant picnic addition that travels beautifully.
Garlic Scape Hummus with Tahini
Years of culinary exploration have taught us that the most memorable dishes often emerge from seasonal treasures. Garlic scapes, with their elegant curls and mild garlic essence, transform classic hummus into something truly extraordinary. This vibrant green dip captures the fleeting magic of early summer in every creamy bite.
Ingredients
– 1 cup garlic scapes, chopped
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 1/4 cup extra virgin olive oil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3 tablespoons ice water
– 2 tablespoons extra virgin olive oil (for garnish)
– 1/2 teaspoon smoked paprika (for garnish)
Instructions
1. Trim the tough ends from 1 cup of garlic scapes and chop them into 1-inch pieces.
2. Combine the chopped garlic scapes, 1 (15 oz) can of drained and rinsed chickpeas, 1/4 cup tahini, 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor.
3. Pulse the mixture 10 times to break down the ingredients, then process continuously for 2 minutes until roughly combined.
4. Scrape down the sides of the food processor bowl with a spatula to ensure even blending.
5. With the processor running on low speed, slowly drizzle in 3 tablespoons of ice water through the feed tube over 30 seconds.
6. Continue processing for another 2 minutes until the hummus becomes completely smooth and creamy.
7. Transfer the hummus to a serving bowl and use the back of a spoon to create swirls on the surface.
8. Drizzle 2 tablespoons of extra virgin olive oil over the hummus in a circular pattern.
9. Sprinkle 1/2 teaspoon of smoked paprika evenly across the surface as garnish.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. What makes this hummus particularly special is its vibrant green hue and the subtle garlic flavor that permeates each creamy spoonful. The texture remains luxuriously smooth while the garlic scapes provide a gentle crunch that elevates the experience beyond traditional hummus. Consider serving it alongside grilled flatbread or as an unexpected accompaniment to roasted vegetables for a sophisticated twist on casual entertaining.
Garlic Scape and Mushroom Risotto
Vibrant and sophisticated, this garlic scape and mushroom risotto celebrates the fleeting beauty of spring’s most elegant produce. Tender garlic scapes lend their mild, garlicky sweetness to earthy cremini mushrooms, all enveloped in creamy Arborio rice. Each spoonful delivers a comforting yet refined experience perfect for transitioning seasons.
Ingredients
– 1 tbsp olive oil
– 1 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 6 garlic scapes, chopped
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken broth, warmed to 180°F
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1/4 tsp black pepper
Instructions
1. Heat olive oil and butter in a large saucepan over medium heat until butter melts completely.
2. Add sliced mushrooms and cook for 6-8 minutes until golden brown and moisture evaporates.
3. Stir in chopped garlic scapes and cook for 2 minutes until fragrant but still bright green.
4. Add Arborio rice and toast for 1 minute, stirring constantly until grains become slightly translucent at edges.
5. Pour in white wine and cook while stirring until liquid is fully absorbed, about 2 minutes.
6. Ladle in 1/2 cup warm chicken broth, stirring continuously until broth is completely absorbed before adding next ladleful.
7. Continue adding broth in 1/2 cup increments, stirring constantly and waiting for full absorption between additions, for 18-20 minutes total.
8. Test rice for doneness – it should be al dente with a slight bite and creamy consistency.
9. Remove from heat and stir in Parmesan cheese, parsley, and black pepper until fully incorporated.
10. Let risotto rest for 2 minutes off heat to allow flavors to meld before serving.
Keeping its luxurious texture, this risotto boasts a velvety creaminess punctuated by the subtle garlic essence and earthy mushroom undertones. Consider garnishing with additional shaved Parmesan and a drizzle of truffle oil for an extra layer of decadence, or serve alongside grilled asparagus for a complete seasonal meal.
Garlic Scape Chimichurri Sauce
Zestful and vibrant, garlic scape chimichurri sauce transforms the humble green curl into an Argentine-inspired masterpiece. This emerald-hued condiment balances the mild garlic flavor of fresh scapes with bright herbal notes and a subtle kick of heat. Perfect for elevating grilled meats or roasted vegetables, it brings sophisticated flair to any summer table.
Ingredients
– 1 cup fresh garlic scapes
– 1 cup fresh parsley leaves
– 1/2 cup fresh oregano leaves
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– 1 tsp red pepper flakes
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup fresh garlic scapes under cold running water and pat completely dry with paper towels.
2. Trim and discard the tough flower bud ends from the garlic scapes using a sharp chef’s knife.
3. Roughly chop the trimmed garlic scapes into 1-inch pieces to ensure even processing.
4. Combine the chopped garlic scapes, 1 cup fresh parsley leaves, and 1/2 cup fresh oregano leaves in a food processor bowl.
5. Pulse the herb mixture 8-10 times until coarsely chopped, scraping down the sides with a spatula between pulses for uniform texture.
6. Add 1/4 cup red wine vinegar, 1 tsp kosher salt, and 1/2 tsp black pepper to the food processor.
7. Process the mixture for 15 seconds until the ingredients are finely minced but not pureed.
8. With the food processor running on low speed, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube over 30 seconds to create a stable emulsion.
9. Add 1 tsp red pepper flakes and pulse 3-4 times just to incorporate, preserving some texture in the finished sauce.
10. Transfer the chimichurri to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld.
A vibrant emulsion with flecks of green herbs and red pepper flakes creates visual appeal in every spoonful. The sauce delivers a bright, tangy flavor with gentle garlic undertones and a subtle heat that builds gradually. For an elegant presentation, drizzle it over grilled flank steak or use as a dipping sauce for crusty artisan bread at your next dinner party.
Garlic Scape and Goat Cheese Tart
Vibrant and sophisticated, this garlic scape and goat cheese tart celebrates the fleeting beauty of early summer produce. With its buttery crust and elegant filling, this dish transforms humble ingredients into a stunning centerpiece worthy of any gathering. The gentle curl of garlic scapes creates visual poetry against the creamy canvas of goat cheese.
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter
– 1/4 cup ice water
– 1 lb garlic scapes
– 8 oz goat cheese
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a food processor. 2. Cut 1/2 cup cold unsalted butter into 1/2-inch cubes and add to the flour mixture. 3. Pulse the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. 4. Gradually add 1/4 cup ice water while pulsing until the dough just comes together. 5. Turn the dough onto a floured surface and gently knead into a disc. 6. Wrap the dough in plastic wrap and refrigerate for 30 minutes until firm. 7. Preheat your oven to 375°F. 8. Roll the chilled dough into a 12-inch circle on a floured surface. 9. Transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the edges. 10. Trim any excess dough hanging over the pan edges. 11. Prick the bottom of the crust all over with a fork. 12. Line the crust with parchment paper and fill with pie weights or dried beans. 13. Bake the crust at 375°F for 15 minutes until the edges are lightly golden. 14. Remove the parchment and weights and bake for 5 more minutes until the bottom appears dry. 15. Trim 1 lb garlic scapes to 6-inch lengths, discarding the tough flower ends. 16. Blanch the garlic scapes in boiling water for 2 minutes until bright green and slightly tender. 17. Immediately transfer the scapes to an ice water bath to stop the cooking process. 18. Whisk together 8 oz goat cheese, 2 large eggs, and 1/2 cup heavy cream until smooth. 19. Stir 1/4 teaspoon salt and 1/8 teaspoon black pepper into the cheese mixture. 20. Arrange the blanched garlic scapes in a spiral pattern over the pre-baked crust. 21. Pour the goat cheese mixture evenly over the arranged scapes. 22. Bake at 375°F for 25-30 minutes until the filling is set and the top is lightly golden. 23. Let the tart cool in the pan for 15 minutes before removing the outer ring. 24. Allow the tart to cool completely on a wire rack before slicing. Flaky and golden, this tart offers a delightful contrast between the crisp crust and velvety filling. The garlic scapes provide a mild, garlicky sweetness that perfectly complements the tangy goat cheese, while the elegant spiral pattern makes it almost too beautiful to eat. Serve warm or at room temperature with a simple arugula salad for a complete seasonal meal.
Garlic Scape Compound Butter
Savor the fleeting elegance of garlic scapes, those whimsical green curls that appear briefly each spring, transformed into a sophisticated compound butter that captures their delicate garlic essence with subtle grassy notes. This versatile preparation elevates simple dishes with minimal effort, allowing the seasonal ingredient to shine through its vibrant color and nuanced flavor profile. Perfect for spreading over crusty bread or melting over grilled meats, it brings restaurant-worthy polish to home cooking.
Ingredients
– 1 cup unsalted butter
– 1/2 cup garlic scapes
– 1 tbsp fresh lemon juice
– 1/2 tsp sea salt
– 1/4 tsp black pepper
Instructions
1. Remove 1 cup of unsalted butter from refrigeration and let it soften at room temperature for 45 minutes until pliable but not melting.
2. Trim the tough flower bud ends from 1/2 cup of garlic scapes and discard them.
3. Finely chop the remaining garlic scapes into 1/4-inch pieces using a sharp chef’s knife.
4. Combine the softened butter and chopped garlic scapes in a medium mixing bowl.
5. Add 1 tablespoon of fresh lemon juice to the mixture to brighten the flavors.
6. Sprinkle 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper evenly over the ingredients.
7. Fold all components together with a rubber spatula until fully incorporated and uniformly green.
8. Transfer the mixture onto a 12-inch sheet of parchment paper positioned on a clean work surface.
9. Shape the butter into a 6-inch log by rolling the parchment tightly around it.
10. Twist both ends of the parchment paper securely to form a compact cylinder.
11. Chill the wrapped butter log in the refrigerator for at least 2 hours until firm enough to slice.
12. Store the compound butter in an airtight container in the refrigerator for up to 2 weeks.
Velvety in texture with vibrant green speckles throughout, this compound butter delivers a gentle garlic flavor that mellows beautifully when melted over warm foods. The subtle citrus notes from the lemon juice balance the scapes’ natural pungency, creating a sophisticated spread that transforms ordinary bread or steamed vegetables into something extraordinary. Consider slicing chilled rounds to top seared steak or melting a generous pat over freshly grilled corn for an instant seasonal upgrade.
Garlic Scape and Bacon Flatbread
Delicately curled garlic scapes, those elegant green tendrils that emerge from hardneck garlic plants in early summer, transform this flatbread into a celebration of seasonal abundance. When paired with the rich, smoky depth of quality bacon and the creamy tang of fresh mozzarella, they create a sophisticated yet approachable dish perfect for al fresco dining or elegant entertaining.
Ingredients
- 1 pound pizza dough
- 4 slices thick-cut bacon
- 8 garlic scapes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 475°F and position a rack in the lower third.
- Cut bacon into 1/2-inch pieces and cook in a skillet over medium heat for 8-10 minutes until crisp and rendered.
- Transfer bacon to paper towels using a slotted spoon, reserving 1 tablespoon of bacon fat in the pan.
- Trim the tough flower buds from garlic scapes and chop the remaining stalks into 1/4-inch pieces.
- Sauté chopped scapes in the reserved bacon fat over medium heat for 3-4 minutes until bright green and slightly tender.
- Stretch pizza dough on a floured surface into a 12-inch oval about 1/4-inch thick.
- Brush the entire surface of the dough with olive oil, ensuring even coverage to prevent sogginess.
- Scatter sautéed garlic scapes evenly over the oiled dough, leaving a 1/2-inch border around the edges.
- Sprinkle shredded mozzarella cheese over the scapes, followed by the cooked bacon pieces.
- Top with grated Parmesan cheese, red pepper flakes, and sea salt distributed evenly across the surface.
- Bake on a preheated pizza stone or baking sheet for 12-14 minutes until the crust is golden brown and cheese is bubbly with spotted browning.
- Remove from oven and let rest for 3 minutes before slicing to allow the cheese to set properly.
Your finished flatbread boasts a crisp, chewy crust that yields to the tender garlic scapes and crisp bacon. The subtle heat from red pepper flakes beautifully cuts through the richness, while the combination of melted cheeses creates a luxurious texture. Consider serving it alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal that highlights the sophisticated balance of flavors.
Garlic Scape Vinaigrette Salad Dressing
Perfectly capturing the fleeting magic of early summer, this vibrant vinaigrette transforms the elegant curl of garlic scapes into a sophisticated dressing that elevates simple greens into something extraordinary. With their mild garlic essence and crisp texture, these seasonal gems create a balanced emulsion that clings beautifully to tender lettuces while adding subtle complexity.
Ingredients
- 1 cup chopped garlic scapes
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Trim the tough flower bud ends from the garlic scapes and discard them.
- Chop the remaining garlic scapes into 1-inch pieces until you have exactly 1 cup packed.
- Combine the chopped garlic scapes, white wine vinegar, lemon juice, Dijon mustard, honey, kosher salt, and black pepper in a blender pitcher.
- Secure the blender lid tightly and pulse the mixture 5 times at medium speed to roughly chop the ingredients.
- Remove the center cap from the blender lid and slowly drizzle in the olive oil while blending on medium-high speed for 45 seconds. Tip: This gradual emulsification creates a stable, creamy vinaigrette that won’t separate.
- Stop the blender and scrape down the sides with a rubber spatula to incorporate any unblended ingredients.
- Blend again on high speed for 30 seconds until the dressing becomes smooth and pale green in color.
- Transfer the vinaigrette to an airtight glass jar and refrigerate for at least 2 hours before serving. Tip: Chilling allows the flavors to meld and the garlic scape’s sharpness to mellow beautifully.
- Shake the jar vigorously for 15 seconds before each use to re-emulsify the dressing. Tip: Store the vinaigrette in the coldest part of your refrigerator where it will maintain its freshness for up to 5 days.
What emerges is a dressing with remarkable texture—creamy yet light, with just enough body to coat each leaf without overwhelming delicate greens. The flavor profile balances the garlic scape’s gentle bite with bright acidity and subtle sweetness, creating a versatile condiment that transforms beyond salad to become an exceptional marinade for grilled vegetables or a finishing drizzle over roasted chicken.
Garlic Scape and Asparagus Quiche
Heralding the arrival of spring’s most elegant offerings, this garlic scape and asparagus quiche transforms seasonal produce into a sophisticated brunch centerpiece. With its flaky, buttery crust and vibrant green filling, it captures the essence of farm-fresh ingredients at their peak. Perfect for entertaining or a special weekend meal, it brings garden-fresh flavor to your table with effortless grace.
Ingredients
- 1 9-inch pie crust
- 1 cup chopped garlic scapes
- 1 cup chopped asparagus
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering.
- Sauté 1 cup chopped garlic scapes for 3-4 minutes until bright green and slightly tender.
- Add 1 cup chopped asparagus and cook for another 2 minutes, just until vibrant.
- Sprinkle the sautéed vegetables evenly over the bottom of the pie crust.
- Distribute 1 cup shredded Gruyère cheese evenly over the vegetables.
- Whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk in a medium bowl until fully combined.
- Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper until incorporated.
- Pour the egg mixture slowly over the vegetables and cheese, filling to just below the crust rim.
- Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
- Cool the quiche on a wire rack for 15 minutes before slicing.
Flawlessly balanced between creamy and crisp, this quiche offers subtle garlic notes from the scapes that complement the asparagus’s earthy sweetness. The Gruyère adds a nutty richness that melts beautifully into each slice. For an elegant presentation, serve warm with a simple arugula salad dressed in lemon vinaigrette to highlight the spring flavors.
Garlic Scape Fried Rice with Egg
Zesty and vibrant, garlic scapes bring their unique spiral charm to this elevated fried rice, transforming humble ingredients into a sophisticated weeknight meal. Their mild garlic flavor pairs beautifully with the richness of fried egg and nutty sesame oil, creating layers of texture and taste. This dish celebrates seasonal produce while delivering comforting satisfaction in every bite.
Ingredients
– 2 cups cooked jasmine rice
– 1 cup chopped garlic scapes
– 2 large eggs
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon white pepper
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add chopped garlic scapes and cook for 3-4 minutes until bright green and slightly tender, stirring frequently.
3. Push scapes to one side of the pan and pour remaining 1 tablespoon vegetable oil into the empty space.
4. Crack both eggs directly into the oil and immediately scramble with a spatula for 1-2 minutes until softly set.
5. Add cooked jasmine rice to the pan, breaking up any clumps with your spatula.
6. Cook rice mixture for 4-5 minutes, stirring constantly, until grains are separated and slightly toasted.
7. Drizzle soy sauce evenly over the rice and continue stirring for 1 minute to distribute evenly.
8. Remove pan from heat and stir in sesame oil and white pepper until fully incorporated.
9. Taste and adjust seasoning if needed before transferring to serving plates. Garnishing with a perfectly runny fried egg creates a luxurious sauce when broken over the rice. The garlic scapes maintain a pleasant crunch against the fluffy rice grains, while sesame oil adds depth to each savory bite. Serve alongside grilled chicken or stir-fried vegetables for a complete meal that highlights spring’s bounty.
Garlic Scape and Cheddar Biscuits
Meticulously crafted with the season’s first garlic scapes, these elegant biscuits marry the subtle allium notes of spring with the rich, comforting sharpness of aged cheddar. Their flaky, tender crumb and golden-brown exterior make them an irresistible addition to any table, from a casual brunch to an elevated dinner party. Perfectly balanced and utterly moreish, they capture the fleeting beauty of early summer produce in every bite.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– ½ cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– ½ cup finely chopped garlic scapes
– ¾ cup cold buttermilk
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until fully combined.
3. Add ½ cup cold cubed butter to the flour mixture, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gently fold in 1 cup shredded sharp cheddar cheese and ½ cup finely chopped garlic scapes until evenly distributed.
5. Pour in ¾ cup cold buttermilk and stir with a fork just until the dough comes together and no dry flour remains; avoid overmixing to ensure tender biscuits.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Use a floured 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
9. Gather the dough scraps, gently pat them out again, and cut additional biscuits until all dough is used.
10. Brush the tops of the biscuits lightly with 1 tbsp melted butter for a golden, flavorful crust.
11. Bake for 15–18 minutes, or until the biscuits are puffed, golden brown on top, and sound hollow when tapped on the bottom.
12. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving. Flaky and fragrant straight from the oven, these biscuits offer a delightful contrast of textures with their crisp exterior and soft, cheesy interior. For a creative twist, split them warm and fill with herbed compound butter or use as a base for eggs Benedict with a drizzle of hollandaise.
Garlic Scape and Lemon Roasted Salmon
Gracefully bridging the gap between elegant entertaining and effortless weeknight cooking, this garlic scape and lemon roasted salmon transforms humble ingredients into a sophisticated centerpiece. Glistening with citrus and aromatic garlic scapes, it emerges from the oven with perfectly crisp edges and tender, flaky flesh. Gather your ingredients for a dish that promises to impress without demanding hours in the kitchen.
Ingredients
- 1 ½ pounds salmon fillet
- 8 garlic scapes
- 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry white wine
Instructions
- Preheat your oven to 425°F and position a rack in the center.
- Pat the 1 ½ pounds salmon fillet completely dry with paper towels to ensure crisp skin.
- Trim the tough ends from 8 garlic scapes and slice them into 2-inch pieces on a diagonal.
- Thinly slice 1 lemon into rounds, removing any seeds with the tip of your knife.
- Arrange the lemon slices in a single layer on a parchment-lined baking sheet to create a bed for the salmon.
- Place the salmon skin-side down directly on top of the lemon slices.
- Drizzle 2 tablespoons olive oil evenly over the salmon, rubbing it gently into the flesh.
- Sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper evenly across the salmon.
- Scatter the sliced garlic scapes around and partially over the salmon.
- Pour ¼ cup dry white wine around the edges of the baking sheet, being careful not to pour directly over the salmon.
- Roast at 425°F for 12-15 minutes until the salmon flakes easily with a fork but remains slightly translucent in the center.
- Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute.
Perfectly balanced between rich and bright, this salmon boasts a buttery texture that contrasts beautifully with the crisp-tender garlic scapes. Present it atop the roasted lemon slices for an elegant plating, or flake it over a bed of quinoa to soak up the fragrant pan juices. The subtle garlic flavor lingers pleasantly without overwhelming the delicate fish.
Garlic Scape and Herb Focaccia
Heralding the fleeting beauty of early summer, garlic scapes bring their gentle garlic essence to this artisanal focaccia, where fresh herbs and olive oil create a canvas of rustic elegance. This bread transforms simple ingredients into a fragrant masterpiece with a tender crumb and crisp golden crust that sings of the season. Each slice offers a harmonious balance of aromatic garlic and earthy herbs, making it equally perfect for elegant entertaining or everyday indulgence.
Ingredients
– 3 ½ cups all-purpose flour
– 1 ¼ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon honey
– 1 ½ teaspoons kosher salt
– ½ cup extra virgin olive oil, divided
– 8 garlic scapes, thinly sliced
– 2 tablespoons fresh rosemary, chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon flaky sea salt
Instructions
1. Combine warm water (110°F), yeast, and honey in a large bowl and let stand for 5 minutes until foamy.
2. Add flour, kosher salt, and ¼ cup olive oil to the yeast mixture, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
5. Press the dough into a 9×13-inch baking pan coated with 2 tablespoons olive oil.
6. Dimple the dough surface deeply with your fingertips, creating characteristic focaccia pockets.
7. Drizzle remaining 2 tablespoons olive oil over the dough, ensuring it pools in the dimples.
8. Evenly distribute sliced garlic scapes, rosemary, and thyme across the dough surface.
9. Sprinkle flaky sea salt over the top and let rise uncovered for 30 minutes.
10. Preheat oven to 425°F during the final 15 minutes of rising.
11. Bake for 20-25 minutes until golden brown with crisp edges.
12. Transfer to a wire rack and cool for 15 minutes before slicing.
An incredibly versatile bread, this focaccia boasts a crackly crust giving way to a soft, airy interior punctuated by the mild garlic flavor of scapes. The herbal notes of rosemary and thyme complement the olive oil’s fruitiness, creating layers of flavor that evolve with each bite. Serve warm alongside soups, tear into chunks for dipping in quality olive oil, or use as a spectacular base for sandwiches with roasted vegetables and fresh mozzarella.
Summary
Zesty and versatile, these garlic scape recipes showcase how this seasonal ingredient can transform your cooking. From pestos to pickles, there’s something delicious for every home cook to discover. We’d love to hear which recipes become your favorites—leave a comment below and share your culinary adventures! Don’t forget to pin this article to your Pinterest boards so you can easily return to these flavorful ideas all season long.
