Garlicscapespotatosalad Recipes

GARLIC SCAPE PESTO

Garlic Scape Pesto image

The star of this pesto is the garlic plant's underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you're serving right away, add the basil and lemon juice. If not, hold back on the basil for now - otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

Provided by Jeff Schwarz And Greg Kessler

Categories easy, quick

Time 3m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon

Steps:

Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process on high for 15 seconds.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil and lemon juice, and process until reaching the desired consistency.
Add salt to taste and serve immediately.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 49 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 219 milligrams, Sugar 2 grams

PASTA WITH GARLIC SCAPES

Pasta with Garlic Scapes image

Garlic scapes are edible and very yummy. We love to eat them fresh with pasta. This dish is ready in under 20 minutes and is super easy to make.

Provided by gartenfee

Categories Main Dish Recipes Pasta

Time 27m

Yield 2

Number Of Ingredients 6

Ingredients

1 (8 ounce) package dried spaghetti
½ cup extra-virgin olive oil
4 garlic scapes, tops trimmed and stems finely chopped
3 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
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.

Nutrition Facts : Calories 977 calories, Carbohydrate 94 g, Cholesterol 2.2 mg, Fat 58.6 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 8.6 g, Sodium 130.7 mg, Sugar 3.5 g

NEW POTATOES WITH GARLIC SCAPES

New Potatoes with Garlic Scapes image

When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

Ingredients

2 pounds new potatoes, such as Norland, scrubbed
Coarse salt and freshly ground pepper
3 cups garlic scapes, roughly chopped
1 tablespoon extra-virgin olive oil, plus more if needed
2 tablespoons salted butter, plus more if needed

Steps:

Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.