Type what you have

Ingredients

• ✓ garlic scape
• butter
• onion
• ham
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion, ham, and garlic scapes; cook until onion is tender, about 5 minutes.
2. 2 Beat eggs, milk, salt, and black pepper together in a bowl; pour into the skillet. Cook, and stir continually, until eggs are nearly set, but still moist. Add ¼ cup cheese; cook and stir until eggs are completely set, about 5 minutes. Top with remaining ¼ cup cheese.

By Soupster

Ingredients

• ✓ garlic scape
• lemon
• white wine vinegar
• kosher salt
• olive oil
• canola oil
• walnut

Instructions

1. 1 Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ garlic scape
• kohlrabi
• red potato
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a small pot of lightly salted water to a boil. Add kohlrabi; cook until soft, about 15 minutes. Drain.
3. 3 Microwave potatoes until soft, about 10 minutes.
4. 4 Beat kohlrabi, potatoes, and garlic scapes together in a bowl with an electric mixer until smooth; transfer to a 1-quart casserole dish. Top with cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes.

By Exarkahn

Ingredients

• ✓ garlic scape
• venison
• canola oil
• soy sauce
• hamburger bun
• cheddar cheese

Instructions

1. 1 Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
2. 2 Preheat grill fitted with fine grate grill topper to medium heat.
3. 3 Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
4. 4 Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.

By wldbear

Ingredients

• ✓ garlic scape
• parmesan cheese
• olive oil
• lemon juice
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Blend garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

By amandajo

Ingredients

• ✓ garlic scape
• red potato
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
2. 2 Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
3. 3 Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.

By VRCOOK

Ingredients

• ✓ garlic scape
• parmesan cheese
• asiago cheese
• lemon juice
• pine nut
• olive oil
• salt
• pepper

Instructions

1. 1 Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.

By lrob96

Ingredients

• ✓ garlic scape
• goat cheese
• cream cheese
• lemon
• garlic
• salt
• pecan

Instructions

1. 1 Combine goat cheese, cream cheese, 5 garlic scapes, lemon zest, lemon juice, garlic, and salt in a bowl with a fork until blended. Transfer to a bowl; garnish with remaining 1 garlic scape and pecans.

By Matt Wencl

Ingredients

• ✓ garlic scape
• spaghetti
• olive oil
• parsley
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, occasionally stirring, until tender yet firm to the bite, 9 to 11 minutes. Drain.
2. 2 Heat olive oil in a deep skillet until hot. Remove from heat and add garlic scapes; let stand for 3 minutes. Mix in parsley. Season with salt and pepper. Serve over drained spaghetti sprinkled with Parmesan cheese.

By Allrecipes Member

Ingredients

• ✓ garlic scape
• morel mushroom
• salt
• black pepper
• halibut fillet
• butter
• thyme
• canola oil
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
3. 3 Sprinkle halibut fillets with salt and black pepper on both sides.
4. 4 Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
5. 5 Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
6. 6 Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
7. 7 Open the heart shapes; brush right sides of the hearts with canola oil.
8. 8 Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
9. 9 Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
10. 10 Leave about 1/4 inch of the bottom point unfolded.
11. 11 Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
12. 12 Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
13. 13 Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
14. 14 To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

By doch83

Ingredients

• ✓ garlic scape
• chicken broth
• quinoa
• olive oil
• onion
• chicken breast
• zucchini
• tomato
• feta cheese
• basil
• lime juice

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.
3. 3 Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

By kmo1070

Ingredients

• ✓ garlic scape
• spinach linguine
• grape tomato
• parmesan cheese
• olive oil
• basil
• sun-dried tomato
• lemon
• salt
• black pepper
• cooking spray
• baby spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, place grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil, sun-dried tomatoes, and lemon juice in the bowl of a food processor; pulse until smooth. Season with salt and black pepper.
3. 3 Coat a large skillet with cooking spray; place over medium heat. Add spinach leaves; cook until slightly wilted, about 3 minutes. Add linguine and pesto; stir to coat with sauce. Cook until hot, 2 to 3 minutes.

By jenndoll

Ingredients

• ✓ garlic scape
• green onion
• olive oil
• lettuce
• rainbow chard
• kale
• vegetable broth
• savory
• marjoram
• salt
• black pepper
• greek yogurt
• italian seasoning

Instructions

1. 1 Puree green onions and garlic scapes in a food processor.
2. 2 Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
3. 3 Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
4. 4 Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

By Bleuberet

Ingredients

• ✓ garlic scape
• vegetable oil
• green onion
• garlic
• extra-firm tofu
• fermented black bean
• oyster mushroom sauce
• water
• rice vinegar
• tamari sauce
• ginger
• shiitake mushroom
• spinach

Instructions

1. 1 Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir in the green onions, garlic, and garlic scape; cook and stir until the vegetables have softened, about 30 seconds. Stir in the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and bring to a boil. Cook 3 minutes.
2. 2 Stir in the remaining water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute in the sauce while cooking) and top with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are tender, about 10 minutes.

By CT Kelly