Stir-Fried Beef with Garlic Scapes
For beef
Combine using 2 Tbsp. oil*
1? lbs. boneless sirloin cut ? slice
1/3 cup soy sauce
2 Tbsp. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbsp. fresh ginger chopped or 1/8 tsp. dried
1 Tbsp. fresh thyme chopped or 1/8 tsp. dried
? cup water
5 Tbsp. 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
Tbsp. oil. Stir fry 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 1? Tbsp.
cornstarch with 4 Tbsp. water. Add to
marinade. Stir marinade slowly into wok. Add
beef and stir until sauce thickens. serve with
rice. Serves 4 generously.
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.

Rosemary and Garlic Burgundy
4-5 sprigs of rosemary
4 cloves garlic, peeled and halved
1 ? cups Burgundy
Place rosemary and garlic in a 1 pint jar.
Pour wine over and cover. Store in a cool, dark
place for at least 2 weeks before testing flavor.
Use ? cup with 3 Tbsp olive oil, 1 Tbsp lemon
juice and 1 tsp freshly ground black pepper as a
marinade for beef. (Herbed-Wine Cuisine.)

Indonesian Chicken with Garlic and Peanut
Butter Sauce
3-4 lb frying chicken
2 Tbsp peanut oil
1 small onion
3 large garlic cloves
1 tbsp soy sauce
juice of ? lemon
2 tsp sambal oeulek
1 cup warm water
? cup smooth, natural peanut butter
Cut the chicken into serving pieces.
Saut it in a large skillet, in the oil, over
moderately high heat for 15 minutes, turning
frequently. Remove the skillet fro the heat and
transfer the chicken to a platter. Finally mince
the onion and garlic and saut them in the
chicken skillet, over low heat, for 5 minutes.
Add the soy sauce, lemon juice, and sambal to
the skillet. Stir well and cook for 55 minutes.
Add the water and peanut butter to the skillet
and stir well to make a smooth sauce. Return
the chicken to the skillet and cook, covered,
over moderately low heat for 20-30 minutes.
Stir occasionally to prevent the sauce from
sticking. Transfer to a heated serving platter
and serve immediately. (Cooking with Herbs)

Garlic Rosemary Potato Chips
3 lbs potatoes, scrubbed but do not peel
8 cloves garlic, peeled & put through a press
4 Tbsp fresh rosemary leaves
? cup olive oil
salt & coarse grind black pepper
Cut the washed and scrubbed potatoes
into ? thick slices. Into a food processor, put
the garlic, rosemary and olive oil. Pulse on &
off to chop the rosemary and garlic finely.
Line a baking sheet with foil and brush lightly
with the rosemary flavored oil. Then lay the
potato slices in one layer on top of the foil.
Brush again with the rosemary-garlic oil.
Sprinkle with salt & pepper. Turn and do the
same thing to the other side. Bake in a 350
degree oven for 15 minutes turn the potatoes
and bake until they are lightly browned.
Remove from oven and drain potatoes on paper
towels. Serve while still warm. (Mad for
Garlic)

Earthy Garlic Soup
2 heads garlic
8-10 oz day-old country style white bread
1 Tbsp olive oil
kosher salt and freshly ground pepper
1 Tbsp chopped, fresh flat-leaf parsley
Separate the garlic cloves and smash,
peel and coarsely chop them. Remove and
discard the bread crusts, and cut the bread into
1-inch pieces. Put it in a saucepan with the
garlic and 5 cups water. Cover and bring to a
boil. Reduce the heat to a simmer, and cook
for 20-30 minutes, until the bread starts to
disintegrate. Transfer the mixture to a food
processor. Add the olive oil and process until
smooth, about 2 minutes. Season to taste with
salt and pepper, garnish with parsley and serve
hot. (Tonics)

Garlic Ice Cream
3 cups whole milk
? tsp finely chopped garlic
1 vanilla bean, split in half
1 cup heavy cream
1 ? cups sugar
9 egg yolks
Put milk, garlic and vanilla in a
saucepan. Bring to a boil and remove from
heat. Blend the cream, sugar, and egg yolks in
a mixing bowl. Strain the scalded milk into the
egg and sugar mixture, stirring constantly.
Return the combined mixture to the pan and stir
continuously over moderate heat until it coats
the back of a spoon, about 10 to 15 minutes.
Cool in an ice bath and freeze until firm. Serves
4

Brie Baked with Garlic
2 whole heads garlic
? cup olive oil
2 lb wheel Brie cheese, or 4 small wheels (4 ?
oz each), chilled
? cup whole Greek olives, pitted and quartered
4 tsp parsley, finely chopped
apple wedges or warm French or sourdough
bread
Place whole garlic heads in a heavy
saucepan. Add oil. Cook and stir over medium
heat for 5 minutes. Cover and reduce heat to
medium-low for 15 minutes, or until garlic is
soft. Remove garlic and drain on paper towels.
Cool. Preheat oven to 400 degrees. Carefully
slice the thin rind off one of the flat sides of the
Brie and place on a baking sheet, cut side up.
Separate and peel the garlic cloves. Make
parallel slices in each clove, being careful not
to cut through the root end. Gently press cut
cloves into fans. Arrange garlic fans and olive
pieces on top of the cheese. Bake, uncovered
for 10-12 minutes, until Brie is warm and
slightly softened. Sprinkle with parsley and
carefully transfer to a plate. Serve with apple
wedges or sliced French bread. (The Wild
Onion Cookbook)

For cats: Tigger s Tomato & Turkey Jerky
1 lb ground turkey
2 Tbsp tomato paste
? tsp garlic powder
2 tsp brewer s yeast
Preheat oven to 120F or the lowest
setting. Combine all the ingredients and mix
well. Line a jelly roll pan with foil and spread
the meat mixture in it. Using your hands
flatten the mixture to about ? thick. Place the
meat in the oven and prop the oven door open a
crack using a wooden spoon, so the moisture
can escape. Bake for about 2 hours, until the
meat is quite dry. Remove the meat from the
oven and place another sheet foil over it.
Grasping both sheets of foil, flip the meat over
and peel the foil from the top. Place the meat
back in the oven with the door propped open,
and bake for another 1-2 hours. The meat will
be red and dry, like jerky. (Cat Nips! Feline
cuisine)

Dog Biscuits
2 Tbsp margarine, lard or bacon fat, softened
1 tsp brown sugar
1 egg, slightly beaten
? cup dry milk powder
? cup chicken broth
1 cup all-purpose flour
1 cup whole wheat flour
? cup wheat germ
? tsp salt
8 large cloves of garlic, crushed
Cream margarine and brown sugar in
mixer bowl until light and fluffy. Beat in egg,
dry milk and broth. Add flours, wheat germ
and salt; knead until soft dough forms. Shape
into a ball. Let stand, covered, for 30 minutes.
Roll ? inch thick on lightly floured surface.
Sprinkle with garlic; pat lightly into dough.
Cut with 3-inch bone-shaped cookie cutter.
Place on lightly greased baking sheet. Bake at
325F for 30 minutes or until browned and crisp.
Cool on wire rack. Store in airtight containers.
(Along the Garden Path)
Using Garlic Scapes

Spinach & Garlic Scape Salsa with Salmon
Salsa
2 cups spinach, rinsed & dried (preferably
baby)
? cup chopped garlic scapes
? cup parmesan cheese
? cup olive oil
2 tablespoons butter
salt & freshly ground black pepper
Salmon:
2 lbs salmon fillets, on the skin
1 tablespoon olive oil
Place spinach, scapes and parmesan in
food processor and pulse until mixture is
chunky. With machine running, pour in olive
oil. Process until mixture is smooth. Add
butter, salt& pepper& mix. Slice the salmon
into scallops by placing a carving knife at a 45
degree angle and slice down through the raw
salmon to the skin but NOT through it. Now
place your knife at a 45 degree angle and
remove the scallops from the skin; discard the
skin. Place the scallops on a plate& cut each
long slice into 2 inch pieces. Heat oil in
nonstick skillet. Season salmon& place flesh
side down; fry 1 side only for 1 minute or until
browned. Flip salmon onto baking sheet,
browned side up. Spread some salsa on top of
salmon. Bake in preheated 450F oven for 1 or 2
minutes just until white juices begin to
appear. 4 servings

Garlic Scape Potatoes
1? lbs yukon gold potato
? cup butter
? cup garlic scapes, very finely chopped
1/3 cup whipping cream
Cook potatoes in salted boiling water until
tender. Melt butter & saut the scapes for about
5 minutes. Remove from heat and stir in cream.
Drain potatoes& mash. Add garlic mixture&
combine well.

Beef & Garlic Scape Stir Fry
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 cloves garlic, minced
? teaspoon pepper
1 lb grilling top sirloin steaks
3 cups garlic scapes
1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup beef stock
4 servings | 30 minutes 20 mins prep
Whisk first 6 ingredients together in a
bowl. Slice beef across the grain into thin
strips, add to bowl& toss to coat; let stand for
15 minutes. Cook garlic scapes in a pot of
boiling salted water until tender-crisp, about 2
minutes; drain& refresh under cold water.
Drain again, pat dry and set aside. Wearing
rubber gloves, cut hot pepper in half
lengthwise, deseed& finely slice. Heat 1 tbsp of
the oil in a wok or deep skillet over high heat.
Stir fry beef in batches, using remaining oil as
necessary, until browned but still pink inside,
about 2 minutes; transfer to a bowl. Stir fry hot
pepper and salt for 1 minute; return beef, any
accumulated juices, scapes and stock to wok
and stir fry until hot, about a minute.
Green Garlic Mayonnaise Scape Burgers
Fold a tsp of raw chopped scape into each
patty. Scapes retain texture and taste but don't
overpower when eaten with the meat.

Green Garlic Mayonaise
2 green garlic stalks or scapes
1 egg yolk
3/4 cup olive oil
1 Tbsp lemon juice
salt and freshly ground pepper
Trim the garlic stalks, remove the outer
layer, and slice very thin. Put the garlic, egg
yolk and lemon juice in a food processor. Add
the oil in a very thin drizzle with the machine
running until the mayonnaise has emulsified.
Season with salt and pepper, and more lemon
juice, if desired, to taste.

Raw Scape Pesto
If this pesto is too strong for your taste, add
mayonnaise or sour cream to dilute by 1/1 or
even 2/1.
? lb. scapes (chopped into 1" sections)
1? 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. 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.

Spinach & Garlic Scape Pesto
1 Pkg. [10 0z.] frozen chopped spinach,
thawed, well drained or 3 cups packed fresh
spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
4 flat anchovy filets
4 chopped garlic scapes
1 Tbsp. dried basil
1 cup extra virgin olive oil
Process until smooth. While motor is
running drizzle in oil. Makes 2 cups.
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.

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
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. Saut in
butter for about 10 minutes at low heat. Place
the potatoes and saut ed 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.

Spinach & Scape Frittata
3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (? lb)
? cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
? cup finely chopped Garlic Scapes or Garlic
Greens
Salt
Pepper
Preheat oven to 350? 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 saut until
tender on med. heat (about 5 minutes). Pour
egg mixture in skillet with garlic and cook over
low 3 mins. Place in oven and bake uncovered
10 mins or until top is set. Cut into wedges and
serve.

Garlic Scape Omelet
1? cups chopped garlic scapes
? cup chopped scallions
? 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, ? 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].

Mushrooms & Spinach Casserole with
Green Garlic
4 stalks of green garlic or garlic scapes
(chopped)
2-4 Shiitake Mushooms (thinly sliced and cut
into small pieces)
1lb Lean ground beef or turkey
3 cups cottage cheese
olive oil
12 oz package of whole wheat wide
noodles/pasta
1 med onion chopped
1 lb spinach (chopped)
? cup sour cream
3 eggs
1 cup Asiago or Romano cheese
Salt & Pepper
Cook noodles according to package
rinse and set aside. In a large pan saut
Green garlic ,onion, in small amount of olive
oil. Add meat and cook till brown and crumbly.
Add Mushrooms & spinach to the pan and cook
until spinach is wilted and bright green. Salt
and pepper to taste Mix in cheeses, eggs and
noodles. Transfer to 13x9 inch baking dish
*Cover with foil . Bake at 350
for 35 40 mins. *at this point the casserole
can be refrigerated and cooked the next day.

Penne with Ricotta and Green Garlic Sauce
1 1/2 cups fresh whole-milk ricotta
1/2 cup finely minced green garlic
2 tablespoons minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese plus
grated Parmesan for the table
Combine the ricotta, green garlic and 1
tablespoon of the parsley in a large bowl;
season with salt and pepper. Bring a large pot
of salted water to a boil over high heat. Add the
pasta and cook until al dente. Just before
pasta is done, remove ? cup of the boiling
water. Whisk enough of the hot water into the
ricotta to make a smooth, creamy sauce. Drain
the pasta and add to the sauce along with the
butter. Toss well. Add ? cup Parmesan
cheese and toss again, adding a little more of
the hot water if needed to thin the sauce. Taste
and adjust seasoning. Serve on warm plates,
topping each portion with some of the
remaining parsley. Pass additional Parmesan at
the table.

Tortellini with Wild Mushrooms and Green
Garlic
2 8-ounce packages fresh tortellini
1 pound wild mushrooms (fresh preferred)
2 tablespoons olive oil
2 tablespoons butter
? cup green garlic, finely chopped
? cup pasta water or white wine
Prepare tortellini according to package
directions. Clean and roughly chop
wild mushrooms. Heat butter and oil to very
hot and saut mushrooms very quickly. Add
green garlic and pasta water or wine and
simmer for several minutes to make the sauce.
Add pasta to pan, toss and cook a minute
longer. Serve in warmed soup plates garnished
with several bits of saut ed mushroom
and a curl of fresh parmesan cheese.

Chicken With Garlic Scapes & Capers
2 whole skinless boneless chicken breasts,
halved
4 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1? Tbsp. drained capers
Between sheets of plastic wrap slightly
flatten chicken. In a large heavy skillet heat 2
Tbsp. of butter and the oil over medium high
heat. Saut until cooked through. Season with
salt and 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. Stir in
capers and salt & pepper to taste. Spoon sauce
over chicken. Serves 4.