- Depending on how much you like (or should I say love?) garlic flavor, you can swap the green stalks for half or all of the basil in your go-to pesto recipe. Blitz in a food processor with Parmesan, pine nuts, olive oil, and salt and pepper.
- Fold chopped and sautéed garlic scapes into frittatas, omelets, or our best-ever scrambled eggs.
- Swap thinly sliced garlic scapes for the scallions in your next batch of crispy fried rice.
- Cut garlic scapes into coins and add them to a hot pan to make all sorts of stir-fries.
- Mix finely diced garlic scapes into a vinaigrette or green goddess dressing to instantly upgrade your next salad.
- Blister whole garlic scapes on the grill for a lightly charred snack or side dish to serve at your next barbecue.
- Stir finely chopped garlic scapes, olive oil, and salt into Greek yogurt to make a dip for crackers or crudités. Or, thin the mixture with a spoonful of water and drizzle it over grilled meat or roasted veggies.
- Pickled garlic scapes are a revelation. Cut the green shoots into 6-inch pieces and process them the same as pickled ramps.
- Sauté sliced scapes to use as a homemade pizza topping. Save any leftover oil from the pan in the fridge for your next salad dressing.
- Use the scapes whole in a hearty, warm-weather-friendly braise.
- Add a few diced garlic scapes with the chopped onion the next time you make risotto. Feeling fancy? Save one finely sliced green stalk to garnish each bowl.
- Mix chopped scapes with room-temperature butter and roll it into a log to make a versatile compound butter. Use it on grilled or pan-fried fish, roasted veggies, and garlicky grilled cheese. Or stash it in the freezer and pull it out a few months down the road to make a truly special Thanksgiving turkey.
Outer Aisle FOOD HUB 
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