Garlic Scape Dressing
recipe by Diana Rattray, The Spruce Eats
Ingredients:
- 2 garlic scapes (coarsely chopped)
- 2 green onions (coarsely chopped)
- 1 teaspoon honey
- 2 teaspoons Dijon mustard (or similar brown mustard)
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- Dash of salt
- 1/8 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Directions:
- In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth.
- With the blender on low, slowly add the olive oil until well blended. Makes 8 servings.
How to Store: The garlic scape dressing should be stored in an airtight container in the refrigerator; it will last up to one week. Make sure to shake the dressing well before using.
Recipe Variations:
- Creamy Garlic Scape Dressing: Add some plain yogurt, buttermilk, sour cream, or feta cheese.
- Green Goddess Garlic Scape Dressing: Add 3/4 cup plain Greek yogurt or sour cream, 1 1/2 teaspoons anchovy paste, and either 1 cup mayonnaise or 1/2 of ripe avocado.
- Garlic Scape Dressing With Herbs: Add a handful of fresh herbs, such as parsley or tarragon.
Double Garlic Soup
recipe by Melissa Clark, New York Times
Ingredients:
- 3 cups sliced garlic scapes (about 3/4 pound)
- 3 fat bulbs green garlic,* root and green parts trimmed, outer layer removed
- 3 tablespoons unsalted butter
- 1 ½ teaspoons fresh thyme leaves, more for garnish
- ¾ teaspoon salt, more to taste
- Ground black pepper to taste
- 1 large yellow 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:
- 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.
- 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. Makes 4 servings.
*Cook’s Note: If you can’t find green garlic, you can improvise with a few garlic cloves and a handful of a pungent spring greens like arugula or watercress.
For more great ways to use garlic scapes, check out our recipe archive.