Fun with Scapes!

It’s scape season. Here are two deliciously garlicky recipes I’ve made recently with the curly greens.

Creamy, Nutty Garlic Scape Dip
from Victory Garden Vegetables

  • 10 garlic scapes
  • 1/4 cup roasted almonds
  • 2 tbsp. sunflower seeds
  • 1/4 cup freshly grated parmesan cheese
  • 2 tbsp. olive oil
  • salt and pepper
  • 1/2 cup Greek yogurt
  • a few tbsp. sour cream and/or mayonnaise
  1. Wash the garlic scapes and cut off the flower tips so you are left with just the crisp, curly stem part. Chop them coarsely.
  2. Add the scapes, almonds, sunflower seeds, and parmesan cheese to the food processor. Process for a minute or so. Then add the olive oil and pulse until you have a pesto-like consistency.
  3. Put the “pesto” into a small bowl and mix in the Greek yogurt.
  4. Finally, mix in a few tablespoons sour cream and/or mayonnaise. You can vary these to your tastes. I like a bit of both.

This dip keeps well in the fridge for 4-5 days.


Garlic Scape and Kale Pesto Stuffed Chicken wrapped in Prosciutto
from Sweeter Salt and Chef at Home

Garlic Scape and Kale Pesto

2 cups of chopped, raw kale
4 garlic scapes
1/4 cup chives (or other herbs such as basil or parsley)
1/4 cup olive oil
1/4 cup grated parmesan cheese
1/4 tsp. black pepper
1/4 tsp. salt, or more to taste
water to combine

1.) Place all ingredients, except water and parmesan cheese, into the bowl of a food processor. Pulse until roughly chopped.

2.) Add a few tablespoons of water at a time, until you reach a thick, but spreadable consistency. I probably added a 1/4 cup or so.

3.) When it is totally combined, pulse in the parmesan cheese until mixed. Taste test, you might need a pinch more salt.

4.) Top with additional olive oil or cheese if desired. Store in the fridge up to two weeks.

The Chicken

  1. Preheat oven to 375°F.
  2. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
  3. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
  4. Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.

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