• Recipes by Chef Dan

  • Makes about 1 cup

    ½  cup   Parmesan Cheese, grated
    2 Tbsp.  Lime or Lemon Juice, fresh squeezed
    ¼ lb.   Garlic Scapes (approx. 8 scapes)
    ½ cup   Extra Virgin Olive Oil
    1/3 cup Walnuts (optional)
    to taste  Sea Salt

    Puree scapes and olive oil in a food processor until smooth (and walnuts if desired). Stir in parmesan and lime or lemon juice and season to taste.

    Makes 4 servings 

    6-8 each Garlic Scapes, bulb removed, ends trimmed and cut into 2-inch pieces
     2 cups  Sugar Snap Peas, trimmed and sliced the long way
    1each  Sweet Onion, chopped
    1 Tbsp  Extra Virgin Olive Oil

    Heat the oil in a large frying pan over medium heat. Toss in the onion and the scapes.  After 3 minutes or when the onion becomes translucent, toss in the peas and cook for a few more minutes. Season with sea salt and fresh ground pepper, remove from heat and eat up!

    You can also chop up garlic scapes and use them for seasoning, just like regular garlic.
    Garlic scapes can be dehydrated, or preserved as a pesto. They also freeze well for future use.
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