Meet garlic scapes, the curly green stalks that pack a punch of mild garlic flavor and are only available for a few precious weeks each spring. Whether you’re whipping up quick weeknight dinners, seasonal favorites, or comforting dishes, these versatile gems are about to become your new kitchen obsession. Ready to get cooking? Dive into our roundup of 18 flavorful recipes for every occasion!
Garlic Scape Pesto Pasta
Viral-worthy and ridiculously easy, this garlic scape pesto pasta transforms summer’s fleeting bounty into a vibrant meal. Vibrant green sauce clings to every noodle with bold, garlicky flavor that’s surprisingly mellow. Seriously, your taste buds will thank you.
Ingredients
– 8 ounces dried linguine (I always keep De Cecco in my pantry for perfect al dente texture)
– 1 cup chopped garlic scapes, roughly 10-12 scapes (look for bright green, tender ones without woody ends)
– 1/2 cup extra virgin olive oil (my go-to California olive oil for fruity notes)
– 1/3 cup grated Parmesan cheese (freshly grated melts so much better than pre-shredded)
– 1/4 cup toasted pine nuts (toast them yourself for deeper flavor)
– 1 tablespoon fresh lemon juice (brightens everything up)
– 1/2 teaspoon fine sea salt (I prefer this over table salt for even distribution)
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add linguine to boiling water and cook for 9 minutes exactly for perfect al dente texture.
3. While pasta cooks, combine garlic scapes, Parmesan, pine nuts, salt, and pepper in a food processor.
4. Pulse ingredients 8-10 times until roughly chopped, scraping down sides once with a spatula.
5. With processor running on low, slowly drizzle in olive oil over 30 seconds until emulsified.
6. Add lemon juice and pulse 3 more times to incorporate.
7. Reserve 1/2 cup pasta water before draining cooked linguine.
8. Immediately transfer hot pasta to a large mixing bowl.
9. Pour pesto over pasta and toss vigorously with tongs for 1 minute.
10. Add 1/4 cup reserved pasta water and continue tossing until sauce coats every strand.
11. Serve immediately in warm bowls.
Keep that vibrant green color and creamy texture by serving right away—the pesto clings beautifully to each noodle. Knife-sharp garlic flavor mellows into something magical against the nutty Parmesan and bright lemon. Try topping with extra toasted pine nuts or serving alongside grilled shrimp for a complete meal that feels fancy but comes together in minutes.
Grilled Garlic Scapes with Lemon Zest
Perfectly charred, garlicky, and zesty—these grilled garlic scapes are your new summer obsession. Grab those curly green stalks and fire up the grill for a side that screams flavor in minutes.
Ingredients
- 1 pound fresh garlic scapes—look for tender, bright green ones, not woody
- 2 tablespoons extra virgin olive oil—my go-to for that fruity kick
- 1 teaspoon fine sea salt—I always use fine for even coating
- ½ teaspoon freshly cracked black pepper
- Zest of 1 large lemon—trust me, fresh zest makes all the difference
- 1 tablespoon fresh lemon juice—squeezed right before using to keep it bright
Instructions
- Preheat your grill to medium-high heat, around 400°F—you want those clean grill marks.
- Rinse the garlic scapes under cool water and pat them completely dry with a kitchen towel—dry scapes char better, no steam!
- In a large bowl, toss the scapes with olive oil, salt, and pepper until evenly coated.
- Place the scapes directly on the grill grates in a single layer—don’t overcrowd, or they’ll steam instead of sear.
- Grill for 3–4 minutes, then flip with tongs when you see deep char marks and the scapes start to soften.
- Grill another 3–4 minutes until tender-crisp and lightly blistered—poke one with a fork; it should give slightly but not mushy.
- Transfer the grilled scapes to a serving platter.
- Immediately zest the lemon directly over the hot scapes—the heat wakes up the citrus oils.
- Drizzle with fresh lemon juice and toss gently to combine.
You’ll love the tender-crisp bite with smoky, garlicky notes and that zesty lemon finish. Yes, serve them piled high on toasted bread with ricotta or chop them into pasta for an instant upgrade—leftovers? Toss ’em in eggs tomorrow.
Creamy Garlic Scape Soup
Unleash those garlic scapes from your farmers market haul—this creamy soup transforms their quirky curl into pure comfort. Blitz them into velvety goodness that’s rich but not heavy, perfect for a cozy weeknight. Trust me, it’s the ultimate way to use up those seasonal gems.
Ingredients
- 2 tablespoons extra virgin olive oil (my go-to for sautéing)
- 1 pound garlic scapes, chopped into 1-inch pieces (snag the freshest ones you can find)
- 1 medium yellow onion, diced (I like sweet onions for a mellow base)
- 4 cups vegetable broth (low-sodium lets you control the salt)
- 1 cup heavy cream (go for the good stuff—it makes the soup luxe)
- 1 teaspoon kosher salt (adjust later if needed)
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter (for that final swirl of richness)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers.
- Add diced onion and sauté for 5 minutes, stirring often, until translucent and fragrant.
- Tip in the chopped garlic scapes and cook for 8 minutes, stirring occasionally, until they brighten in color and soften.
- Pour in 4 cups vegetable broth and bring to a boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 20 minutes until the scapes are completely tender.
- Carefully transfer the hot mixture to a blender and blend on high for 1 minute until completely smooth. (Tip: Hold the lid tight with a towel to avoid steam explosions.)
- Return the pureed soup to the pot and stir in 1 cup heavy cream.
- Season with 1 teaspoon kosher salt and ½ teaspoon black pepper, then simmer for 5 minutes over low heat to meld the flavors. (Tip: Taste and adjust salt now—it’s easier before adding the butter.)
- Turn off the heat and swirl in 2 tablespoons unsalted butter until melted and incorporated. (Tip: This last-minute butter adds a silky finish—don’t skip it!)
The texture is velvety-smooth with a subtle garlicky kick that’s mellowed by the cream. Serve it hot with a crusty baguette for dipping, or chill it for a refreshing cold soup on a warm day. Either way, it’s a seasonal star that feels fancy without the fuss.
Garlic Scape and White Bean Dip
Whip up the most addictive dip of the season in under 10 minutes. Grab those curly garlic scapes before they disappear and transform them into this vibrant, creamy spread. Your crackers, veggies, and pita chips will thank you.
Ingredients
- 1 cup garlic scapes, roughly chopped (those curly green stalks pack serious garlicky punch)
- 1 can (15 oz) cannellini beans, drained and rinsed (I always give them a good rinse to reduce sodium)
- 1/4 cup extra virgin olive oil (my go-to for that fruity, peppery finish)
- 3 tbsp fresh lemon juice (about 1 large lemon – fresh squeezed makes all the difference)
- 1/4 tsp salt (start here and adjust after blending)
- 1/4 tsp black pepper (freshly cracked adds nice flecks)
- 2 tbsp water (for that perfect dip-able consistency)
Instructions
- Roughly chop 1 cup of garlic scapes into 1-inch pieces to help your food processor break them down evenly.
- Add chopped garlic scapes to your food processor bowl and pulse 8-10 times until they’re finely minced, scraping down the sides once with a spatula to ensure even processing.
- Pour in drained and rinsed cannellini beans, 1/4 cup extra virgin olive oil, and 3 tbsp fresh lemon juice directly over the minced scapes.
- Season the mixture with 1/4 tsp salt and 1/4 tsp black pepper before blending to distribute seasoning throughout.
- Secure the food processor lid and blend on high speed for 45-60 seconds until the mixture becomes mostly smooth but still has some texture.
- While the processor is running, slowly stream in 2 tbsp water through the feed tube to create a creamier, more spreadable consistency.
- Stop the processor and scrape down the sides thoroughly with a spatula to incorporate any unblended ingredients.
- Blend for another 30 seconds on high until the dip reaches your desired consistency – it should be smooth but with visible green flecks.
- Taste the dip and adjust seasoning if needed, adding more salt in small pinches if desired.
- Transfer the finished dip to a serving bowl and let it rest for 5 minutes to allow the flavors to meld together.
Zesty, creamy, and packed with garlicky goodness that mellows as it sits. The texture is luxuriously smooth with satisfying green flecks throughout. Serve it with crispy pita chips, spread it on grilled bread, or use it as a vibrant sandwich spread that’ll upgrade any lunch.
Garlic Scape Butter for Bread
Make your bread jealous with this garlic scape butter that transforms ordinary slices into crave-worthy creations. Mince those curly green stalks into a compound butter that packs serious flavor punch—perfect for slathering on crusty baguettes or melting over grilled corn.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature for easy mixing
– ½ cup finely chopped garlic scapes, the curly green tops that deliver mild garlic flavor
– 1 tablespoon fresh lemon juice, squeezed right from the fruit to brighten everything up
– 1 teaspoon flaky sea salt, my favorite for that satisfying crunch
– ½ teaspoon freshly cracked black pepper, because pre-ground just doesn’t compare
Instructions
1. Place softened butter in a medium mixing bowl.
2. Finely chop garlic scapes into ¼-inch pieces using a sharp chef’s knife.
3. Add chopped garlic scapes to the butter bowl.
4. Squeeze 1 tablespoon of fresh lemon juice directly into the mixture.
5. Sprinkle in 1 teaspoon flaky sea salt and ½ teaspoon black pepper.
6. Use a rubber spatula to thoroughly combine all ingredients for 2-3 minutes until evenly distributed.
7. Transfer the butter mixture onto a 12-inch sheet of parchment paper.
8. Shape the butter into a log approximately 6 inches long and 2 inches in diameter.
9. Roll the parchment tightly around the butter log, twisting the ends to secure.
10. Chill the wrapped butter log in refrigerator for at least 2 hours until firm.
11. Unwrap and slice into ½-inch rounds when ready to serve.
Once chilled, this butter develops a creamy yet spreadable texture that melts beautifully on warm bread. Outstanding garlic flavor shines through without overwhelming, while the lemon adds just enough zing to cut through the richness. Try spreading thick slices on sourdough toast or melting a round over grilled steak for an instant flavor upgrade.
Garlic Scape Stir-Fry with Tofu
Grab those curly garlic scapes from your farmers market haul—this stir-fry transforms them into something magical. Toss in firm tofu cubes and a savory sauce for a plant-based meal that comes together in under 20 minutes. Get ready for serious flavor fireworks in your skillet.
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed for 30 minutes—this removes excess water so it crisps up beautifully
– 1 cup chopped garlic scapes, cut into 1-inch pieces (I look for the tender, bright green ones)
– 2 tbsp avocado oil, my high-heat favorite for stir-frying without smoking
– 3 tbsp soy sauce, use tamari for gluten-free
– 1 tbsp rice vinegar, that tang balances the richness
– 1 tsp sesame oil, just a drizzle at the end for aroma
– 1/2 tsp red pepper flakes, adjust if you like more heat
– 2 cloves garlic, minced fine—because you can never have too much garlic
Instructions
1. Press tofu between paper towels with a heavy pan for 30 minutes, then cut into 1-inch cubes.
2. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add tofu cubes in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
4. Flip tofu and cook another 3 minutes until all sides are crispy and golden.
5. Add garlic scapes to the skillet and stir-fry for 2 minutes until bright green and slightly tender.
6. Push ingredients to one side and add minced garlic to the empty space, cooking for 30 seconds until fragrant.
7. Pour soy sauce and rice vinegar over everything, stirring immediately to coat.
8. Sprinkle red pepper flakes and continue stir-frying for 1 minute until sauce reduces slightly.
9. Remove from heat and drizzle with sesame oil, tossing to combine.
The crispy tofu contrasts perfectly with the snappy scapes, while the savory-sweet sauce clings to every bite. Serve it over jasmine rice or stuff into warm tortillas for a quick wrap—either way, that garlicky punch will have you making this weekly.
Pickled Garlic Scapes
A game-changer for your condiment game—these pickled garlic scapes transform any dish from basic to brilliant. Snappy, tangy, and packed with flavor, they’re the crunchy upgrade your fridge needs. Trust me, once you try them, you’ll wonder how you ever ate without them.
Ingredients
– 1 pound fresh garlic scapes, trimmed and cut into 4-inch lengths (I look for firm, bright green ones—no wilting!)
– 1 cup distilled white vinegar (this gives the cleanest tang)
– 1 cup filtered water (tap water can sometimes cloud the brine)
– 2 tablespoons granulated sugar (just enough to balance the acidity)
– 1 tablespoon kosher salt (I prefer Diamond Crystal for its fine dissolve)
– 1 teaspoon whole black peppercorns (for a subtle kick)
– 1/2 teaspoon red pepper flakes (optional, but I always add them for heat)
– 2 bay leaves (fresh if you can find them)
Instructions
1. Rinse the garlic scapes thoroughly under cool running water to remove any dirt.
2. Trim off the tough, woody ends of each garlic scape using a sharp knife.
3. Cut the trimmed scapes into uniform 4-inch lengths to ensure even pickling.
4. Combine the distilled white vinegar, filtered water, granulated sugar, and kosher salt in a medium saucepan.
5. Place the saucepan over medium heat and stir continuously until the sugar and salt fully dissolve, about 2–3 minutes.
6. Add the whole black peppercorns, red pepper flakes, and bay leaves to the brine mixture.
7. Bring the brine to a gentle boil, then immediately reduce the heat to low and simmer for 5 minutes to infuse the flavors.
8. Tip: Don’t boil vigorously—it can make the brine too harsh.
9. Pack the prepared garlic scapes tightly into a clean, 1-quart glass jar, leaving about 1/2 inch of headspace at the top.
10. Carefully pour the hot brine over the scapes in the jar, ensuring they are completely submerged.
11. Tip: Use a chopstick to release any air bubbles trapped between the scapes for even pickling.
12. Seal the jar with a tight-fitting lid and let it cool to room temperature on the counter, about 1–2 hours.
13. Transfer the cooled jar to the refrigerator and let the scapes pickle for at least 48 hours before tasting.
14. Tip: Wait a full week for the flavors to fully develop—patience pays off here!
Firm and crisp, these pickled scapes deliver a garlicky punch with a vinegary zing that mellows over time. Toss them into grain bowls for crunch, chop them into potato salad, or layer them on burgers for an instant flavor boost. They’re the versatile condiment you’ll reach for again and again.
Garlic Scape and Potato Frittata
Forget boring breakfasts—this garlic scape and potato frittata brings serious flavor with minimal effort. Fresh from the farmers market, those curly scapes add a mild garlic punch that’ll wake up your taste buds. Perfect for lazy weekends or meal prep that actually excites you.
Ingredients
– 6 large eggs (I prefer room temp—they whip up fluffier)
– 1 cup diced Yukon Gold potatoes (skin-on for extra texture)
– ½ cup chopped garlic scapes (snag these at the farmers market in early summer)
– ¼ cup grated Parmesan cheese (the good stuff, not the shaky can)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– ½ tsp kosher salt (it dissolves better than table salt)
– ¼ tsp black pepper (freshly cracked, always)
– 2 tbsp whole milk (a splash makes the eggs extra creamy)
Instructions
1. Preheat your oven to 375°F—this ensures even cooking from stovetop to oven.
2. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until edges are golden and tender when pierced with a fork.
4. Toss in chopped garlic scapes and sauté for 2–3 minutes until fragrant but still bright green.
5. Crack 6 eggs into a medium bowl and whisk vigorously with 2 tbsp milk until frothy—this incorporates air for a lighter frittata.
6. Stir in ¼ cup Parmesan, ½ tsp salt, and ¼ tsp black pepper until fully combined.
7. Pour the egg mixture evenly over the potatoes and scapes in the skillet.
8. Cook undisturbed on the stovetop for 4–5 minutes until edges are set but center is still slightly jiggly.
9. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the top is puffed and golden brown.
10. Let rest for 5 minutes before slicing—this allows the layers to set cleanly. Creamy potatoes and grassy garlic scapes create a texture that’s both sturdy and tender. Serve it warm with a drizzle of hot sauce or at room temperature for a picnic—it’s just as good cold.
Garlic Scape Hummus
A creamy dream you’ll want to dip everything in—garlic scape hummus brings fresh, green garlic flavor to your snack game. Blend it up in minutes for the ultimate veggie-packed spread that’s seriously addictive.
Ingredients
– 1 cup cooked chickpeas (I love using canned for speed, just rinse well)
– ½ cup chopped garlic scapes (snip off any tough ends)
– ¼ cup tahini (stir it first—the oil separates)
– 3 tbsp extra virgin olive oil (my go-to for rich flavor)
– 3 tbsp fresh lemon juice (about 1 large lemon, squeezed)
– ¼ tsp salt (fine sea salt works best here)
– 2–3 ice cubes (secret trick for ultra-creamy texture)
Instructions
1. Add chickpeas, garlic scapes, tahini, lemon juice, and salt to a food processor.
2. Pulse for 30 seconds until roughly chopped.
3. With the processor running on low, slowly drizzle in olive oil over 20 seconds.
4. Add ice cubes one at a time while blending—this prevents overheating and makes it creamier.
5. Scrape down the sides with a spatula to incorporate any unblended bits.
6. Blend on high for 1 full minute until completely smooth and pale green.
7. Taste and adjust salt if needed, but avoid over-blending after this point.
8. Transfer to a bowl and let rest for 10 minutes so flavors meld.
What a vibrant, velvety spread you’ve made—the garlic scapes give it a mild kick without overwhelming sharpness. Try smearing it on grilled flatbread or as a dip for rainbow carrots; it’s so fresh, you’ll forget store-bought hummus exists.
Garlic Scape and Mushroom Risotto
Perfect your risotto game with this garlic scape and mushroom masterpiece. Packed with earthy flavors and creamy texture, this dish transforms simple ingredients into restaurant-worthy comfort food. Prepare to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup arborio rice (the short-grain star that creates that signature creaminess)
– 4 cups chicken broth, warmed (I always heat mine first for smoother cooking)
– 1/2 lb mixed mushrooms, sliced (cremini are my favorite for their meaty texture)
– 8 garlic scapes, chopped (these curly green wonders pack milder garlic punch)
– 1/2 cup dry white wine (I prefer sauvignon blanc for its crisp acidity)
– 1/2 cup grated parmesan cheese (freshly grated melts so much better)
– 1 small yellow onion, finely diced
– 3 tbsp unsalted butter (divided for cooking and finishing)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup heavy cream (the secret to extra creaminess)
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Heat chicken broth in a saucepan over medium heat until it reaches 180°F.
2. Melt 1 tablespoon butter with olive oil in a large Dutch oven over medium heat.
3. Add diced onion and cook for 4 minutes until translucent.
4. Stir in sliced mushrooms and cook for 6 minutes until golden brown.
5. Add chopped garlic scapes and cook for 2 minutes until fragrant.
6. Pour in arborio rice and toast for 1 minute, stirring constantly.
7. Add white wine and cook until completely absorbed, about 2 minutes.
8. Ladle in 1 cup of warm broth and stir continuously until absorbed.
9. Continue adding broth 1/2 cup at a time, stirring after each addition until absorbed.
10. Cook rice for 18-20 minutes total until al dente with creamy sauce.
11. Remove from heat and stir in remaining 2 tablespoons butter.
12. Mix in grated parmesan cheese until melted and incorporated.
13. Stir in heavy cream until the risotto becomes luxuriously creamy.
14. Season with kosher salt and black pepper, then let rest for 2 minutes.
15. Serve immediately in warm bowls.
Nothing beats the creamy texture with that subtle garlic kick from the scapes. The mushrooms add earthy depth that pairs beautifully with the rich, cheesy base. Try topping with extra parmesan shavings and fresh herbs for that perfect restaurant-style finish.
Garlic Scape Chimichurri Sauce
Craving something fresh with serious garlic punch? Chop those curly green scapes and let’s whip up a vibrant chimichurri that’s ready in minutes. This sauce brings the zing to everything from grilled steak to roasted veggies.
Ingredients
– 1 cup garlic scapes, roughly chopped (those curly green stalks pack a milder garlic kick)
– ½ cup fresh parsley leaves, packed (flat-leaf parsley is my go-to for its bright, clean flavor)
– ¼ cup extra virgin olive oil (I always use a good-quality EVOO for the best fruity notes)
– 2 tbsp red wine vinegar (this adds the perfect tangy balance)
– 1 tsp red pepper flakes (adjust if you like more heat)
– ½ tsp fine sea salt (don’t skip—it helps blend the flavors)
Instructions
1. Roughly chop 1 cup of garlic scapes into 1-inch pieces to make blending easier.
2. Pack ½ cup of fresh parsley leaves into your measuring cup for maximum flavor.
3. Combine the chopped garlic scapes and packed parsley in a food processor.
4. Pulse the mixture 5–7 times until the ingredients are finely chopped but not puréed.
5. Add ¼ cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp red pepper flakes, and ½ tsp fine sea salt to the food processor.
6. Pulse again 3–4 times until the sauce is well combined but still slightly chunky.
7. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
8. Transfer the chimichurri to a small bowl and let it sit for 10 minutes to allow the flavors to meld.
Makes a vibrant, herbaceous sauce with a pleasant crunch from the scapes. The garlicky kick mellows slightly as it rests, making it perfect for slathering on grilled chicken or stirring into quinoa for a flavor boost.
Garlic Scape and Bacon Flatbread
Nailing that perfect weeknight dinner just got easier. Grab those garlic scapes from your farmer’s market haul and transform them into this crispy, savory flatbread that comes together in under 30 minutes. Seriously, your taste buds will thank you.
Ingredients
– 1 lb pizza dough (I always let mine sit at room temp for 30 minutes—it stretches way easier)
– 4 slices thick-cut bacon, chopped (go for the good smoky stuff)
– 1 cup chopped garlic scapes (about 8-10 scapes, trimmed of their tough flower buds)
– 1/2 cup shredded mozzarella cheese (the low-moisture kind gives the best melt)
– 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/4 tsp sea salt
Instructions
1. Preheat your oven to 475°F and place a baking sheet inside to heat up—this gives you a crispy crust.
2. Cook the chopped bacon in a skillet over medium heat for 6-8 minutes until crispy, then transfer to a paper towel-lined plate.
3. Pour off all but 1 tablespoon of bacon grease from the skillet.
4. Add the chopped garlic scapes to the skillet and sauté for 3-4 minutes until bright green and slightly tender.
5. Stretch the pizza dough into a 12-inch oval on a piece of parchment paper.
6. Brush the dough evenly with the 2 tablespoons of olive oil, going all the way to the edges.
7. Sprinkle the shredded mozzarella cheese over the dough, leaving a 1/2-inch border.
8. Scatter the sautéed garlic scapes and crispy bacon evenly over the cheese.
9. Top with the grated Parmesan cheese, red pepper flakes, and sea salt.
10. Carefully slide the parchment paper with the flatbread onto the preheated baking sheet.
11. Bake for 12-14 minutes until the crust is golden and the cheese is bubbly with browned spots.
12. Let the flatbread rest for 2 minutes before slicing—this prevents the cheese from sliding off.
Bite into that crisp crust giving way to smoky bacon and mellow garlic scapes. The slight heat from the pepper flakes balances the richness perfectly. Try drizzling with a little honey before serving for a sweet-savory twist that’ll have everyone asking for seconds.
Roasted Garlic Scapes with Parmesan
Viral-worthy and utterly addictive, these roasted garlic scapes with Parmesan will transform your side dish game. Grab those curly green stalks and get ready for maximum flavor with minimal effort—your taste buds will thank you immediately.
Ingredients
– 1 pound fresh garlic scapes (look for bright green, firm stalks—they roast up perfectly)
– 3 tablespoons extra virgin olive oil (my go-to for that rich, fruity base)
– 1/2 cup freshly grated Parmesan cheese (the real stuff, not the pre-shaken kind—trust me on this)
– 1/2 teaspoon kosher salt (I prefer the flaky texture for even seasoning)
– 1/4 teaspoon freshly cracked black pepper (freshly ground makes all the difference)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Rinse the garlic scapes under cold water and pat them completely dry with paper towels.
3. Trim off any tough ends from the garlic scapes, cutting them into uniform 6-inch lengths.
4. Place the dried scapes in a large mixing bowl and drizzle with olive oil.
5. Toss the scapes thoroughly until every surface is lightly coated with oil.
6. Sprinkle the kosher salt and black pepper over the oiled scapes.
7. Toss again to distribute the seasonings evenly across all pieces.
8. Arrange the seasoned scapes in a single layer on your prepared baking sheet.
9. Roast in the preheated oven for 12 minutes exactly—this timing gives you that perfect tender-crisp texture.
10. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan over the hot scapes.
11. Return the baking sheet to the oven and roast for another 3-4 minutes until the cheese is melted and lightly golden.
12. Use tongs to transfer the finished scapes to a serving platter immediately.
Keep these beauties warm and watch them disappear—the tender-crisp texture with that nutty, garlicky punch makes them irresistible straight from the oven. Try serving them over creamy polenta or alongside grilled steak for a restaurant-worthy meal at home.
Garlic Scape and Shrimp Scampi
Zesty garlic scapes meet plump shrimp in this lightning-fast scampi that’s ready before your pasta water boils. Grab your skillet—this one’s a weeknight hero with restaurant-level flair. Trust me, you’ll want crusty bread for every last drop of that garlicky butter sauce.
Ingredients
– 1 lb large shrimp, peeled and deveined (I keep the tails on for extra flavor!)
– 8 garlic scapes, chopped into ½-inch pieces (these curly green wonders are milder than bulb garlic)
– 4 tbsp unsalted butter (salted works, but adjust seasoning later)
– 2 tbsp extra virgin olive oil (my go-to for a fruity finish)
– ½ cup dry white wine, like Sauvignon Blanc (skip if you prefer, but it adds brightness)
– ¼ cup fresh parsley, finely chopped (flat-leaf holds up better than curly)
– 1 lemon, juiced (about 3 tbsp—roll it first to get every drop)
– ½ tsp red pepper flakes (adjust if you’re heat-averse)
– 8 oz linguine pasta (or whatever long noodle you’ve got)
– Kosher salt and freshly ground black pepper (I’m generous with both)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Pat shrimp completely dry with paper towels—this ensures a golden sear, not a steam.
4. Season shrimp evenly with ½ tsp salt and ¼ tsp black pepper.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled.
7. Transfer shrimp to a clean plate using tongs.
8. Reduce skillet heat to medium and melt butter, scraping up any browned bits from the shrimp.
9. Add garlic scapes and red pepper flakes, sautéing for 3 minutes until scapes are tender-crisp.
10. Pour in white wine and simmer for 2 minutes, letting the alcohol cook off and sauce reduce slightly.
11. Stir in lemon juice and parsley, then return shrimp to the skillet, tossing to coat.
12. Drain linguine, reserving ¼ cup pasta water, and add both to the skillet.
13. Toss everything together for 1 minute until the sauce clings to the pasta, adding a splash of reserved water if needed to loosen.
14. Finish with a final crack of black pepper.Fresh from the pan, this scampi balances tender shrimp with the snappy, mild bite of garlic scapes—all swirled in a silky, lemon-kissed sauce. Serve it straight from the skillet with a extra lemon wedge for squeezing, or pile it high in shallow bowls with a side of arugula salad to cut through the richness.
Garlic Scape Compound Butter for Steak
Viral steak butter? Yes. Garlic scapes bring that fresh, garlicky punch without overwhelming. Transform your next steak night with this compound butter magic.
Ingredients
– 1/2 cup (1 stick) unsalted butter, softened to room temperature for easy mixing
– 1/4 cup finely chopped garlic scapes, the curly green tops add mild garlic flavor
– 1 tbsp fresh lemon juice, brightens everything up
– 1 tsp kosher salt, I prefer this for its clean flavor
– 1/2 tsp freshly cracked black pepper, freshly ground makes a difference
Instructions
1. Place the softened butter in a medium mixing bowl.
2. Add the finely chopped garlic scapes to the bowl.
3. Squeeze in 1 tablespoon of fresh lemon juice.
4. Sprinkle 1 teaspoon of kosher salt over the mixture.
5. Add 1/2 teaspoon of freshly cracked black pepper.
6. Use a fork or spatula to thoroughly combine all ingredients until evenly distributed.
7. Tip: Make sure your butter is truly softened—it should indent easily when pressed.
8. Transfer the mixture to the center of a 12-inch piece of parchment paper.
9. Shape the butter into a rough log shape along the parchment.
10. Roll the parchment tightly around the butter, twisting the ends to secure.
11. Tip: Chill the rolled butter log for at least 2 hours in the refrigerator until firm.
12. Remove the chilled butter log from the refrigerator.
13. Unwrap the parchment paper from the butter.
14. Slice the butter log into 1/4-inch thick rounds using a sharp knife.
15. Tip: For clean slices, briefly dip your knife in hot water between cuts.
16. Place one butter round on top of your freshly grilled steak immediately before serving.
Fantastic flavor explosion—the garlic scapes provide fresh, mild garlic notes while the lemon cuts through the richness. That creamy butter melting over hot steak creates an irresistible sauce. Try spreading leftovers on crusty bread or melting over grilled vegetables tomorrow.
Garlic Scape and Spinach Quiche
Brace your taste buds—this garlic scape and spinach quiche is about to become your brunch MVP. Packed with fresh, seasonal flavors and a creamy, custardy filling, it’s the ultimate make-ahead meal that’s as impressive as it is easy. Trust me, one slice and you’ll be hooked.
Ingredients
- 1 pre-made pie crust (I always keep one in the freezer for emergencies)
- 6 large eggs (room temp eggs blend smoother into the filling)
- 1 cup heavy cream (for that rich, custardy texture)
- 1 cup chopped garlic scapes (fresh from the farmer’s market—so worth it)
- 2 cups fresh spinach (packed tight, it wilts down perfectly)
- 1 cup shredded Gruyère cheese (melts like a dream and adds nutty flavor)
- 1/2 tsp salt (I use fine sea salt for even distribution)
- 1/4 tsp black pepper (freshly ground for the best kick)
- 1 tbsp olive oil (extra virgin is my go-to for sautéing)
Instructions
- Preheat your oven to 375°F.
- Press the pre-made pie crust into a 9-inch pie dish, trimming any excess edges.
- Prick the bottom of the crust all over with a fork to prevent bubbling.
- Par-bake the crust for 10 minutes until lightly golden.
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Sauté the chopped garlic scapes for 3–4 minutes until fragrant and slightly tender.
- Add the fresh spinach and cook for 2 minutes until wilted.
- Spread the garlic scape and spinach mixture evenly over the par-baked crust.
- Sprinkle the shredded Gruyère cheese over the vegetables.
- In a medium bowl, whisk together the 6 eggs and 1 cup heavy cream until fully combined.
- Stir in 1/2 tsp salt and 1/4 tsp black pepper.
- Pour the egg mixture over the cheese and vegetables in the crust.
- Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing.
Perfectly creamy with a subtle garlic kick from the scapes, this quiche is a textural dream. Pair it with a crisp side salad for a light lunch, or serve it warm at your next brunch gathering. Leftovers? They reheat beautifully for a quick weekday breakfast.
Garlic Scape Fried Rice
Tired of boring leftover rice? Transform those grains into garlicky glory with this vibrant fried rice. Grab those curly green scapes and let’s make magic happen in 15 minutes flat.
Ingredients
– 3 cups cold cooked jasmine rice (day-old works best for that perfect texture)
– 8 garlic scapes, chopped (I love the mild garlic flavor without the harsh bite)
– 2 large eggs, room temp (they scramble fluffier this way)
– 3 tbsp vegetable oil (my go-to for high-heat cooking)
– 2 tbsp soy sauce (I always reach for low-sodium to control saltiness)
– 1 tbsp sesame oil (the good stuff – it makes all the difference)
– 1/2 cup frozen peas (no need to thaw, they cook perfectly in the pan)
– 1/4 tsp white pepper (adds subtle heat without overpowering)
Instructions
1. Heat a large wok or skillet over high heat for 2 minutes until smoking hot.
2. Add 2 tablespoons vegetable oil and swirl to coat the entire surface.
3. Crack both eggs directly into the hot oil and immediately scramble with a spatula for 30 seconds until fluffy curds form.
4. Push eggs to one side and add remaining 1 tablespoon vegetable oil to the empty space.
5. Add chopped garlic scapes and stir-fry for 90 seconds until bright green and slightly tender.
6. Tip: Keep everything moving constantly to prevent burning.
7. Add cold rice, breaking up any clumps with your spatula.
8. Stir-fry for 3 minutes until rice grains are separated and lightly toasted.
9. Sprinkle frozen peas evenly across the rice mixture.
10. Drizzle soy sauce around the edges of the wok for that sizzling caramelization.
11. Add white pepper and toss everything together for 1 minute.
12. Tip: Use a pressing and flipping motion to ensure even seasoning distribution.
13. Remove from heat and immediately drizzle with sesame oil.
14. Toss vigorously for 30 seconds to incorporate the aromatic oil.
15. Tip: The sesame oil goes in last to preserve its delicate flavor.
Keep this vibrant fried rice simple or get creative – top with crispy fried eggs for extra protein or wrap in lettuce cups for low-carb enjoyment. The garlic scapes provide gentle allium notes while the peas add sweet pops against the savory rice base. Leftovers taste even better the next day when flavors have fully melded together.
Garlic Scape and Goat Cheese Tart
Ready to level up your brunch game? This garlic scape and goat cheese tart brings serious flavor with minimal effort. Rustle up this flaky, savory masterpiece in under an hour—your taste buds will thank you.
Ingredients
– 1 sheet frozen puff pastry (thaw according to package directions—I always do this on the counter for 30 minutes)
– 1 cup chopped garlic scapes (snap off the tough flower bud ends first)
– 4 oz goat cheese at room temperature (it spreads so much easier this way)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 1/4 cup heavy cream
– 1 large egg
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Use a fork to prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges.
4. In a medium bowl, whisk together goat cheese, heavy cream, egg, salt, and pepper until smooth.
5. Spread the goat cheese mixture evenly over the pricked area of the pastry.
6. Toss chopped garlic scapes with olive oil in a small bowl.
7. Arrange the oiled garlic scapes in a single layer over the goat cheese mixture.
8. Fold the 1-inch pastry border over the filling to create a rustic crust.
9. Bake at 400°F for 22-25 minutes until the crust is golden brown and puffed.
10. Let the tart cool on the baking sheet for 5 minutes before slicing.
Flaky pastry gives way to creamy tang and garlicky crunch in every bite. Serve warm slices with a simple arugula salad for the perfect savory balance. This tart shines at room temperature too—ideal for picnics or potlucks where you want to impress without stress.
Summary
Deliciously versatile, these garlic scape recipes offer something for every meal and occasion. From simple sides to impressive mains, you’ll find endless inspiration to make the most of this seasonal treasure. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these flavorful dishes too.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
