Kale & Garlic Scape Fritatta

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 2 cups packed kale, rinsed, drained, and finely chopped

• 3 garlic scapes (or 2 scallions + 1 garlic clove), chopped

• 8 eggs

• ¼ cup whole milk

• ½ teaspoon salt

• Freshly ground pepper to taste

• ¼ cup feta cheese

PREPARATION:

1. In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted cooked down quite a bit. Add the scallions and continue to cook for another couple of minutes.

2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the greens. Cook on medium heat for 2-5 minutes, until starting to set. Sprinkle with feta.

3. Broil for 1-2 minutes, until golden. Watch carefully as it can cook quickly and you don't want to overcook it.

Lemon Garlic Scape Chicken

INGREDIENTS:

• 4 chicken thighs

• 1 cup garlic scapes, chopped

• 1 Tbsp. olive oil

• 1 lemon, sliced

• 1 cup unsalted chicken stock

• 1/2 cup dry white wine

• salt & pepper

PREPARATION:

1. Preheat oven to 400 degrees.

2. Heat oil in a large skillet over over medium-high flame. Carefully place the chicken, skin side down, and sear until both sides are golden brown, 2-3 minutes per side.

3. Remove the chicken from the pan. Add garlic scapes and sauté for a couple of minutes. 

4. Deglaze the pan with the white wine and let simmer for two minutes. Add lemon and chicken stock and cook for about 5 minutes until liquid has reduced to half. Place chicken back in the pan, skin side up, and spoon sauce over it.

5. Place pan in the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees, about 20-25 minutes. Check if chicken is done by slicing through the center. If juices run clear, chicken is done.

Garlic Scape Hummus

INGREDIENTS:

• 1/4 - 1/3 cup chopped garlic scapes

• 2 cups cooked chickpeas

• juice of 1 lemon

• 1/3 cup extra virgin olive oil

• 1/2 tsp salt plus more to taste

• 2 tbsp fresh chopped herbs (dill, parsley, etc.)

PREPARATION:

1. In a food processor, pulse garlic scapes, lemon juice and salt.

2. Add chickpeas and blend until smooth adding olive oil as you go.

3. Top with herbs and spices such as dill, parsley, etc.

Fettuccini with Zucchini, Garlic Scapes and Lemon

INGREDIENTS:

• 4 small zucchini, julienned

• 1 pound fettuccine

• 3 tablespoons olive oil

• 10 cloves garlic, peeled and finely chopped

• 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish

• 1 bunch garlic scapes, thinly sliced

• 1/4 cup Pecorino Romano cheese, plus more for serving

• Juice and zest of 1 lemon

• Kosher salt

• 1/4 cup bread crumbs

• 4 sprigs mint, leaves only, torn

• Freshly cracked black pepper

PREPARATION:

1. With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.

2. Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).

3. As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.

4. Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Add the cheese and toss once more. If needed, add more pasta water to loosen the pasta.

5. Stir in the lemon juice and zest. Taste and adjust the seasoning with salt if desired. To serve, evenly divide the pasta among four bowls. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes.

Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes

INGREDIENTS:

• 8 ounces of cream cheese (you can substitute ricotta if you like)

• 1/4 cup finely diced garlic scapes

• 1 teaspoon sweet basil chopped as finely as possible

• Salt and pepper to taste

• 1 baguette

• 2 to 4 small tomatoes sliced thinly (you can substitute cherry tomatoes if you like)

PREPARATION:

1. Preheat the grill to a low heat.

2. Slice baguette thinly.

3. Chop the garlic scapes and basil by hand, or use a food processor.

4. Toss the cream cheese in a mixer or food processor, toss in garlic scapes and basil, pulse first, then mix until combined.

5. Spread the cream cheese mixture over top of the bread slices. Place each one on a rimmed cookie sheet. You could also use a pizza or grilling stone for this recipe

6. Top with tomatoes.

7. Place the cookie sheet on the grill, place the lid down and allow to cook for about 2 to 4 minutes. You just want to toast the bread, and slightly melt the cheese.

8. Alternately you could grill the bread first then top after. Personally I like the cheese a bit melted.

9. Remove from grill and plate.

10. Serve immediately.