Garlic Scape Suggestions
Grilled: Sprinkle with olive oil, salt & pepper. Put on direct heat for a minute, flip them, grill another minute. Sprinkle again with kosher salt or sea salt. Spritz with lemon juice if desired.
Skewered: Cut lengths of the bottom of the scape and use the scape as a skewer for kabobs or satay. (Poke hole with rigid skewer first, remove skewer, replace with scape.) Use upper portion that you cut off to flavor a marinade for your meat, or in a yogurt or peanut sauce or in a salad dressing.
Roasted: Heat oven to 450ºF. Sprinkle with olive oil, salt & pepper. Roast for 30 minutes or until tender.
Compound Butter: Mince grilled or roasted scapes and combine with thyme or other aromatic herbs to your taste. Add a little bit of lemon juice if you want. Mix with soft butter. Spread on warm crusty bread or allow to melt onto cooked fish or steaks.
Flavor Vinegar: Make your own garlic vinegar by putting cut lengths of scapes into distilled white or white balsamic vinegar.
Flavor Soups, Sauces & Stir-fry : Add some cut scapes into soups or sauces for a touch of garlic flavor. Scapes mellow quickly when heated, so you may need to use more than you expected.
Pizza topping for a white pizza: cut scapes into small pieces and layer them between the sauce and the cheese on a white pizza.
Pesto: Replace garlic with garlic scapes in your favorite pesto recipe.
Raw: Scapes can be added to salads or sprinkled sparingly over a pasta dish.
Hint: A quick par-boil will ensure a more tender scape if you intend to cook the scape by any method mentioned above.