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.

Cilantro Black Rice with Roasted Garlic Scapes & Asparagus

INGREDIENTS:

• 1 cup black rice, rinsed

• 1 bunch cilantro, minced (reserve the stems)

• 1 small bunch basil, minced

• 4-5 garlic scapes, sliced thin (about 1/8 inch)

• 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces

• juice + zest from 1/2 a lemon

• 2 tablespoons roasted + salted almonds

• 1/2 teaspoon mild paprika 

• extra virgin olive oil for roasting and topping off

• large grain sea salt + fresh ground pepper

PREPARATION:

1. In a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water.  Bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed.  Remove from heat and let it sit covered for 10 minutes.  When ready to serve, discard cilantro stems and fluff with a fork. 

2. While the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment.  In a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons).  Turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 12-15 minutes, until cooked through, but with some bite left.

3. In a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside.

4. In large serving bowl, combine the rice,  scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly.  garnish with remaining almonds and herbs.  serve and enjoy!