Garlic Scape Fritatta

• 1 ½ cups chopped garlic scapes
• ½ cup chopped chives
• ¼ cup hot water
• Salt & pepper
• 1 ½ cups chopped collard or other green
• 4 large eggs
• 2 tbsp extra virgin olive oil

Place garlic and green onions in a large skillet with 1 tsp oil, ¼ cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Add the greens stir until wilted, about 1 minute. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set, about 2-3 minutes. Cut into wedges. Serves 2.

Mashed Potatoes with Garlic Scapes

• 2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
• 2 Tablespoons butter (can omit
• 1-2 Tbsp, olive oil
• 1/4 cup finely chopped scapes
• 1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

White Bean and Garlic Scapes Dip

• 1/3 cup sliced garlic scapes
• 1 tablespoon freshly squeezed lemon juice, more to taste
• 1/2 teaspoon coarse sea salt, more to taste
• Ground black pepper to taste
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Garlic Scape Soup

(This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)

• 3 cups garlic spears, cut into 2-inch pieces
• 1 medium onion, chopped
• 1 tbsp olive oil
• 1 tsp thyme leaves or 1/2 tsp dried thyme
• 3 cups chicken broth
• or water
• 1 cup cream

Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.