Bon Appetit’s 10 Things to Do with Garlic Scapes
Chicken Caesar Salad // Uses Romaine Lettuce, Substitute Garlic Scapes for Garlic Cloves
Garlic Scape Alfredo, Two Ways // Uses Garlic Scapes // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm
(Takes 20 minutes; makes 2 cups of sauce)
2 tablespoons butter
1/4 cup minced garlic scapes, flowers and tough ends removed (if you’ve got more, use them!)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons flour
2 cups whole milk
1 cup finely shredded finely shredded Parmesan
Melt butter in a large saucepan over medium low heat. Add garlic scapes, salt, pepper and red pepper flakes. Saute for 5 minutes until garlic scapes are slightly softened and very fragrant. Add flour and reduce heat to low. Stir until well until incorporated and just slightly golden brown. Add whole milk and cook until thick (about 5 minutes). Add Parmesan cheese and stir until melted. Remove from heat.
Sesame Noodles with Kale and Mushrooms // Uses Garlic Scapes, Kale //Vegetarian
Sesame sauce adapted from Molly Yeh; Recipe from The Leek & the Carrot
Makes 2-4 servings
Takes 20 minutes
2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (I used Udon but would have used Soba if I had any)
Sesame Sauce:
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes
- Heat peanut oil in very large skillet (or wok if you have one) over medium high heat.
- Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.
- Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
- Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
- Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl. Eat warm or cold.
Garlic Scape Soup // Uses Garlic Scapes, Potatoes, Spinach // Vegetarian
Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian
Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo // Uses Garlic Scapes, Rainbow Card, Snap Peas // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm
(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt
1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente.
2. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid.
3. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes.
4. Add additional pasta water to loosen sauce if necessary.
5. Finish with Parmesan cheese and salt. Serve hot.
Spinach and Garlic Scape Pesto // Uses Garlic Scapes, Spinach // Vegetarian
Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian
Middle Fork Farm 