Garlic Scape Kabob Skewers

Garlic Scape Kabob

Garlic Scape Kabob

Wondering what to do with those garlic scapes you are getting?  Why not try using them as kabob skewers?  Cut the stem end of the garlic scape at a sharp angle.  Push on your favorite kabob ingredients.  Place on the grill and cook until done.  Eat the whole kabob, including the skewer!

White Beans and Cabbage

White Beans and Cabbage topped with Oven Roasted Tomatoes

This is a recipe I modified from Heidi Swanson’s Super Natural Every Day cook book. I highly recommend making the Oven Roasted Cherry Tomatoes to add at the end. They add a lot of flavor to the dish. I recommend using bacon ends as they’re cheaper. I’ve used pinto beans, but really any bean you favor will likely be good in this recipe.

8 oz. bacon ends, chopped
Oil leftover from making the oven roasted cherry tomatoes or olive oil
4 oz.  potatoes, unpeeled, scrubbed, and cut into tiny cubes
Kosher or sea salt
2 cloves minced garlic
Corn cut from 2 uncooked cobs of corn (optional)
1 large shallot (or onion) thinly sliced
2 cups cooked and cooled white beans or 1 15 oz. can white beans, rinsed and drained
3 cups (8 oz.) finely shredded green cabbage
Oven Roasted Cherry Tomatoes (optional but so very good!)
Parmesan cheese, for grating over the finished dish

Place a large pot over medium heat and cook the bacon ends (lower the heat if they are cooking to quickly/burning).
Once the bacon ends are cooked remove them from the pot and set aside.
Increase heat on pot to medium-high.
There should be no more than 2 tablespoons of rendered bacon fat in the pot, but if there is less than 2 tablespoons then add either some of the leftover juice/oil from making the oven roasted cherry tomatoes or some olive oil.
Add the potatoes to the pot and a pinch of salt and cook until cooked through (5 to 8 minutes), scraping the pan and tossing the potatoes once or twice to lightly brown all over.
After the potatoes have been cooking for approximately 3 minutes add the garlic.
Once potatoes are cooked stir in the corn (optional), shallot, and the beans.
Cook the beans in a single layer for a couple minutes allowing them to brown a bit, then scrape up and toss around and cook an additional couple of minutes.
Stir in the cabbage and cook for a minute or two, until the cabbage begins to wilt.
Serve topped with freshly grated Parmesan cheese and the optional cherry tomatoes.

Serves 4

Curried Coconut Noodles with Early Summer Vegetables

This is a recipe I modified from the book From Asparagus to Zucchini.  Other veggies can be easily switched out based on what you have.  You can use either regular or light coconut milk and the dish still works.

8 ounces egg noodles
1 1/2 tablespoons olive oil
1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end)
1/2 cup carrot, julienned
1 cup cut up green beans or broccoli cut into florets
1 tablespoon minced garlic (or 5 garlic scapes, sliced)
1 tablespoon minced fresh ginger
1 teaspoon cumin
1/2 – 1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and pepper
1 cup peas (or sugar snap peas or snow peas, cut in half)
1 cup sliced zucchini (cut lengthwise, then slice into half moons & cut in half)
1 can (14 ounces) coconut milk – shake well before opening
juice of 1 1/2 limes (or 1 lime and 1/2 lemon)
1/2 cup basil leaves, pile up the leaves and slice into strips (chiffonade)
garnish: lime wedges, additional basil strips, and sliced green tops from onions

Cook noodles in salted water until barely tender (do not overcook).
Drain noodles, rinse with cold water, and shake off excess water.
Heat a large ceramic coated heavy pot or a wok over a high flame for about 1-2 minutes.
Add the olive oil, swirl to coat the pan, and heat until very hot but not smoking.
Add onions, carrons, and green beans or broccoli, stir fry until they begin to soften, about 3 minutes.
Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste.
Continue stir frying 1-2 minutes.
Add peas, zucchini, coconut milk, and lime juice.
Boil mixture until sauce thickens and vegetables are barely tender, about 10-12 minutes.
Add noodles and basil and stir until all the noodles are coated.
Heat through, stirring gently.
Taste for seasoning and add salt if needed.
Serve immediately and garnish with lime wedges, basil strips, and sliced green tops from the spring onions.

Makes 4-6 servings

Stir-Fried Beef with Snow Peas and Cashews

When stir-frying, we use a nonstick skillet, which puts more surface area in direct contact with the burner than a traditional wok. This translates to a hotter pan and better browning. Placing the raw flank steak in the freezer for 15 minutes makes it easy to slice the meat thin. Serve with steamed rice.  From Cooks Illustrated

Serves 4


1 1/4 pounds flank steak, sliced thin (see note)
2 tablespoons soy sauce
1/3 cup Hoisin sauce
1/3 cup water
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons peanut oil or vegetable oil
8 ounces snow peas, stem ends trimmed
4 cloves garlic, minced [Editor’s Note: How about diced garlic scapes?]
1 tablespoon minced fresh ginger
1/2 cup roasted unsalted cashews, chopped


Combine steak and soy sauce in medium bowl, cover, and refrigerate while preparing other ingredients.  Whisk Hoisin sauce, water, and pepper flakes together in small bowl.

Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking.  Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute.  Toss steak until browned around edges, about 30 seconds.  Transfer to clean bowl.  Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.

Add remaining 2 teaspoons oil to now-empty skillet and heat until just smoking.  Add snow peas and cook, stirring once or twice, for 2 minutes.  Clear center of pan and add garlic and ginger.  Cook, mashing garlic mixture with back of spatula, until fragrant, about 45 seconds.  Stir garlic mixture into snow peas, then toss in steak. Whisk hoisin sauce mixture to recombine, pour into pan, and cook until thickened, about 1 minute.  Stir in cashews and transfer to platter.  Serve.

Garlic Scape, Radish and Chicken Stir-fry Recipe

This is a super simple way to use this early week CSA share of garlic scapes (what the heck are they!?) and radishes.  Adapted from a recipe from Chicken Thistle Farm.

garlic scapes cut into 1″ long pieces
radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces)
2c. optional –snow peas, sugar snap peas, broccoli or even a stir fry mix
boneless pieces of grass-fed chicken
½ to 1 whole bottle of  beer
1/4c. soy sauce
2 TBS Worcestershire sauce
1 1/2 t. onion and garlic powder, each
2T. sesame oil
pinch or 3 of optional hot pepper flakes
1/2 T. corn starch
coconut oil


To a large zip-top bag, add the beer, soy, Worcestershire, onion and garlic powders and mix.  Then add sesame oil and pepper flakes.  Marinate the chicken pieces in the sauce for 1- 3 hours.

Heat skillet on medium-high and sauté the chicken pieces on both sides. Place cooked chicken on plate and cover.

Pour about 1/2 the marinade juice into a sauce pan and bring to a simmer.  Cook marinade for 5-8 minutes.  You want to let this cook down.

In a large skillet add oil and heat.  When the oil shimmers add the garlic scapes and cook for about 2 minutes.  Add sliced radishes and any of the optional veggies you may have and toss.  While this is cooking, slice chicken pieces into thin strips and add them to the skillet – toss.  Turn skillet heat down to low.

In a mixing cup, mix corn starch and about 1T cold water.  Stir until it’s a thin paste – pour that into the simmering, cooked-down marinade and whisk to mix.  The mixture should bubble with the heat and start to thicken.  Pour the mixture into the skillet.  Toss the fresh veggies and chicken together to coat well.  Throw in the small torn radish leaves and toss again.

Serve with brown rice and a spring green salad.  Break out the chopsticks and enjoy! 

Garlic Scape Pesto

If you like the taste of garlic, you will love this recipe.  Some find it too strong.  It can always be cut with basil or kale.  And if you have too much you can freeze it for future use.  Add it to your favorite pasta sauce or wherever you want to add a nice garlic flavor.


½     lb     Garlic Scapes
1      c      Olive Oil
1/4   c     Pine nuts
2      c      Parmesan Cheese – grated

In a blender or food processor, combine the scapes and pine nuts until well chopped.  Add olive oil while continuing to mix. Pour mixture into bowl and blend the cheese in by hand.  Serve over angle hair or your favorite pasta.

Szechuan Noodles

This pasta features a variety of flavors, including garlic, ginger, tahini (sesame paste), sherry and sherry vinegar, and more.  The dish is finished off with grated fresh carrot on the top, mimicking fresh grated cheese on top of an Italian pasta dish.  A nice salad with Tahini Asian Dressing works well as a side to this dish.  (I modified this dish from Barefoot Contessa Cookbook, cutting much of the oil and adding more spice and the grated carrot.)

3 to 6 garlic cloves, roughly chopped (depending on your love for garlic)
2 tablespoons fresh ginger, peeled and chopped
2 tablespoons olive oil
1/4 cup tahini
1/4 cup peanut butter (smooth or chunky)
1/4 cup low sodium tamari (good quality soy sauce)
2 tablespoons sherry (if you store your ginger in sherry as mentioned here, use that sherry)
2 tablespoons sherry vinegar
2 tablespoons honey
1/2 tablespoon crushed red pepper flakes (optional, use more if you like it spicy)
1 tablespoon dark/toasted sesame oil
Fresh ground black pepper
Pinch of ground cayenne
1/2 pound spaghetti or spaghettini
1/2 cup reserved water from cooking the pasta
1 to 2 red, yellow, or orange bell peppers (depending on size), julienned
2 green onions (any color), sliced or 2 garlic scapes, sliced
1 carrot

Place the garlic and ginger in a food processor.
Add the olive oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, red pepper flakes, fresh ground black pepper (about 1/8 teaspoon), and cayenne.
Puree the sauce.  Set aside, allowing the flavors to mingle.
Bring a large pot of water to a boil.  Add a large handful of kosher salt to the boiling water.
Add the pasta to the pot and boil until al dente, following the package instructions.  Before straining the pasta, carefully scoop 1/2 cup of cooking water.
Strain the pasta, add 2 tablespoons of the reserved cooking water to the bottom of the pan, and return hot pasta to the pan.
Immediately add sauce to the pan and toss with the pasta.
Add the julienned peppers and scallions or garlic scapes and toss.  Add more of the reserved pasta water if it’s too thick.
Using a cheese grater or Microplane style grater, grate the carrot over the top of the pasta like cheese.

Serves 4

Tahini Asian Dressing

This recipe calls for 1 inch of fresh ginger, but I like to keep peeled pieces of ginger in the fridge in a jar filled with Sherry.  Fresh ginger, with a subtle hint of gingery sherry, is always available and keeps for months.  The ginger infused sherry can be used for other recipes.  But buy your sherry at the liquor store.  Cooking sherry is foul.

1 inch fresh ginger, peeled and chopped
3 cloves garlic, chopped
1/4 cup olive oil
2 tablespoons low sodium tamari (good soy sauce, if not using low sodium then use about 1 tablespoon)
2 tablespoons tahini (you could try peanut butter as an alternative)
1/4 cup sweet onion (Vidalia or similar)
1 tablespoon rice vinegar or juice of 1 medium sized lemon
Red pepper flakes (optional)

Put ginger and garlic in a small food processor and cover with the oil.
Blend ingredients to a fine paste.
Add remaining ingredients to the processor and blend until thick and combined.

Makes about 1/2 cup.

Apple Cider Vinegar Dressing

This dressing is wonderful with the Kohlrabi and Carrot Salad, but can also be used to dress up any lettuce based salad.  Use a high quality, preferably organic, apple cider vinegar.  The better quality vinegar you choose, the better tasting dressing you’ll produce.

2 tablespoons organic apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 -1/2 teaspoon minced garlic or 1 garlic scape thinly sliced (if you love garlic use more, if not then use less)
1 medium green onion – bulb diced small, green ends sliced (or whatever color “green” onion you have)
4 tablespoons olive oil

Put the apple cider vinegar, the Dijon mustard, and the honey in a small jar and shake until thoroughly mixed.
Add the garlic, the diced onion bulb, and the olive oil to the jar.
Shake all ingredients until mixed.
Sprinkle the sliced green ends on your salad of choice and dress with the dressing.

Makes about 1/2 cup.

Kale and Basil Pesto

One way to make a larger quantity of pesto is by including other greens, which also ups the nutritional value.  This recipe includes Kale, but you could try broccoli or another leafy green such as spinach.  If you don’t have walnuts or pine nuts, unsalted roasted peanuts are a budget friendly alternative.  Tip: you can make the pesto and put in the freezer in ice cube trays.  Once the pesto is frozen, pop the cubes into a freezer bag and keep in the freezer for use.

1/2 bunch fresh kale or spinach greens (6-8 ounces before removing hard stems).  Approximately 4-6 oz broccoli or spinach may be substituted.
1 1/2 – 2 cups fresh basil leaves, packed
4 garlic scapes, sliced (optional)
2-4 garlic cloves (depending on your love of garlic and use of garlic scapes)
2/3 cup toasted walnuts (pine nuts or unsalted peanuts may be used – add less salt if using salted peanuts)
3/4 teaspoon salt or more to taste
3/4 teaspoon ground black pepper or more to taste
1/3-1/2 cup extra-virgin olive oil (use enough for the consistency you prefer)
12-16 ounces pasta of choice  (depending on your sauce to pasta ratio preference)
1/2 cup reserved liquid from cooking pasta
1/4 pound Grana Padano or Parmigiano Reggiano, grated

Rinse and dry the greens well. Remove the thick stems from the Kale or Broccoli and coarsely chop remaining leaves or broccoli.
Pulse garlic in a food processor until chopped.
Add nuts, salt, pepper and about a third of the greens (kale, basil, and garlic scapes).
Pulse, adding remaining greens in batches until finely chopped.
With food processor running, slowly add oil to your desired consistency.  Set prepared pesto aside.
Cook pasta and reserve 1/2 cup cooking liquid prior to draining cooked pasta.
Turn off stove, drain pasta and return the hot pan to the stove.
Pour a little (about 1/8 cup) of the reserved cooking liquid into the hot pan and return the hot pasta to the pan.
Toss the pasta with prepared pesto and grated cheese, thinning with reserved liquid as needed.
Note: the heat from the pasta and pan should heat the pesto without turning the stove back on.