So about a week ago, my aunt dropped off some of these…
Garlic scapes…hmmm. I had never heard of them. Surely I can find a way to use them-challenge accepted.
Garlic scapes are these funky, twisty shoots that grow on garlic and can be plucked off the plant and used when cooking-who knew?!
They kind of remind me of scallions, but uh…taste like garlic! A brighter, fresher version of one of my most favorite flavors.
After adding a few of my own ingredients to the mix, here is the final product…
It goes perfect over a fresh summer salad.
I’m pretty glad these funky little spirals showed up on my porch one morning.
- 2 tablespoons garlic scapes, chopped
- 1/4 cup canola oil
- 3 tablespoons plain Greek yogurt (or sour cream)
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/2-1 teaspoon honey
- 1/4 cup feta cheese
- 1/4-1/2 cup milk
- Place chopped garlic scapes in food processor, pulse to puree scapes.
- Add all remaining ingredients, except milk. Puree until smooth.
- Slowly add milk until dressing reaches desired consistency.
- Keeps up to one week.
Next, I might toss a few chopped scapes in some olive oil for a deliciously infused oil.
How would you use your scapes?