Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...

Escarole and White Bean Soup

From Giada De Laurentiis,  a quick and delicious vegetable soup with carrots, escarole and white beans simmered with Parmesan. It freezes well too! Serves 6 Ingredients 2 tablespoons olive oil 2 garlic cloves (or garlic scapes), chopped 2 carrots, peeled and...

Cooking with Garlic Scapes: Stir Fry

Garlic scapes may look a little unusual, but they are nothing to be feared. They have a slightly milder, grassier flavor than garlic, and can be used raw in pestos, dressings and dips, or anywhere you would use garlic in a recipe.  (When I brought mine home from...

Chicken Lettuce Wraps and Moo Shu Vegetables

These two recipes (serve with rice if you like) make a meal. Adapted from The Clean Food Club blog, by sharer Alice Kathryn Richardson. Makes four servings 4 large eggs, lightly beaten 2 chicken breasts 1 head of lettuce 1 bunch garlic scapes, sliced thin 1 bunch of...