Garlic Scapes

If you have never had these, make sure they make your list of new things to try!! Wonderful, curly stems of the garlic are milder in flavor compared to the garlic clove. Here is a site that has several recipes using garlic scapes!


  http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html



I like to make dressing as well. It is great as sandwich spread, or add to scrambled eggs!

 

2 garlic scapes, coarsely chopped

4 tbsp chives, chopped fine

1 teaspoon honey

1tsp Dijon mustard

1/8 c house vinegar (red wine vinegar)

Zest and juice of half of a lemon

pinch kosher salt

 fresh ground black pepper, to taste

1/2 cup extra virgin olive oil

In a blender or food processor combine the garlic scapes, chives, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.

Try this dressing with:

3 beets (golden are great any will do) leaves removed but short stems intact

2" piece of fresh ginger, finely grated

salad greens

1/4 c dressing

1/2 c toasted chopped walnuts

Preheat oven to 400 degrees F. Wash and dry beets, place in roasting pan. Drizzle with oil an season with s/p. Roast in hot oven for 50-60 minutes (depending on size of beets). When tender, able to pierce easily with a paring knife, allow to cool slightly.

If you don't want your hands to stain (more so with the red beets) wear gloves. Carefully rub the skin off the beets. Dice into bite-size pieces.

Mix together the dressing with ginger. Drizzle on salad greens, top with beets. Drizzle additional dressing on beets. Sprinkle with walnuts.