Ingredients:
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed *
3 tablespoons unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 teaspoons fresh thyme leaves, more for garnish
3/4 teaspoon kosher salt, more to taste
Ground black pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half-and-half or whole milk
2 teaspoons freshly squeezed lemon juice, or to taste
Freshly grated nutmeg.
Directions:
1. Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
2. Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
Yield: 4 servings.
*If you're not finding green garlic in the market anymore, you could improvise with a few garlic cloves and a handful of a pungent spring green like arugula or watercress.
Time: 45 minutes
Recipe: Melissa Clark, New York Times, June 18, 2008
http://www.nytimes.com/2008/06/18/dining/185arex.html?ref=dining
As found on the Serious Eats blog. http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
Photo from Fresh 4 Five blog.
Ingredients:
3 garlic scapes, rinsed and chopped a few times to break up
1 ½ cups of my 3-minute parmesan cheeze **
Juice of 1/2 a fresh lemon (approx 2 tbsp)
1/4 cup extra virgin olive oil
handful of fresh spinach
Directions: Make the 3 minute vegan parmesan cheeze, by toasting 1.5 cups of sesame seeds in the oven until lightly golden in colour and then throw seeds, nutritional yeast, and salt into a blender. Process for 30-60 seconds. Parmesan cheese is complete! Remove cheese from processor and set aside.
Now throw in the garlic scapes and fresh lemon juice and process until fine. Add the vegan parmesan slowly in 1/2 cup increments, alternating with the extra virgin olive oil. Process until smooth or desired consistency.
As a final step take your rinsed spinach and throw in and process. It will turn into a lovely green colour. Serve and enjoy!
** Can also use Parmesan cheese.
Makes 1 ½ - 2 cups.
Recipe and photo from Oh She Glows blog.
http://ohsheglows.com/2010/06/12/easy-vegan-garlic-scape-pesto/
Salad:
INGREDIENTS
Salad:
Dressing:
¼ cup olive oil
1 Tbsp. lemon juice
½ tsp. minced garlic
1 tsp. stone-ground mustard
¼ tsp. each salt and pepper
INSTRUCTIONS
Combine salad ingredients in a medium bowl.
Place dressing ingredients in the bowl of a food processor and buzz until the dressing is
emulsified; or, combine in a bowl and whisk until mixture thickens and blends. Pour dressing over salad ingredients then toss.
If desired, add 4 oz. feta cheese, crumbled, on top.
Makes about 4 light servings.
***I brought this salad to a party on Saturday and we loved it so much that on Sunday I made another batch into a dip by zipping all ingredients (except lettuce) in the food processor.
Recipe and photo from Cold Cereal and Toast blog.
http://coldcerealandtoast.com/2010/06/09/easy-green-white-bean-and-radish-salad/
