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
- Wash the garlic scapes and cut off the flower tips so you are left with just the crisp, curly stem part. Chop them coarsely.
- 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.
- Put the “pesto” into a small bowl and mix in the Greek yogurt.
- 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
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.
- Preheat oven to 375°F.
- Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
- 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.
- Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.