Miz Chef

Cooking Up a Healthy Life


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White Bean Hummus with Garlic Scapes

white bean hummus garlic scapesBecause garlic scapes have such a short season (early summer), I’ve been on a garlic scape kick, using them in as many ways as I can. Last week, I made Lentils with Garlic Scapes and the week before that, I made Beet Greens with Garlic Scapes.

All delicious. But this week I decided to use the scapes in its purest form: raw.Garlic scapes Continue reading

Lentils with garlic scapes


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Lentils with Garlic Scapes

Lentils with garlic scapesGarlic scapes are one of summer’s treasures and if you have a farmers’ market near you, try to find some. They’re available for a short time in early summer. Scapes can be used in many different ways—basically, any way you would use garlic or onions. Last week, I used them with beet greens (very tasty!).

Garlic scapes

For this recipe, I used garlic scapes as the flavor base for lentils. Scapes lend the dish a mellow garlic-like taste but there’s more complexity to it. The addition of fresh herbs really elevate this to a gourmet meal, but the simplicity can’t be beat. The final result is so flavorful and something really special. Continue reading


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Beet Greens and Garlic Scapes

beet greens with garlic scapes

I was just commenting to someone that I sometimes feel that I cook more in summer than in winter. That seems counter-intuitive, but there’s a reason for this. With summer comes all the beautiful vegetables that you can’t get in winter (or they’re not as good in winter), and I definitely want to take full advantage.

One of those things is garlic scapes, which are available for a short while in early summer.garlic scapes

At the farmers’ market this week I found garlic scapes, as well as beets with beautiful lush leaves. Usually I cook beet greens with garlic, so I thought that garlic scapes would work well too. And they do. Continue reading


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Garlic Scapes with Fresh Peas & Israeli Couscous

IMG_5159Garlic scapes come around once a year for a short period of time and I’ve generally only seen them at farmer’s markets. So when I do see them, I make sure to grab some.

The first time I bought garlic scapes, I used them raw in a pesto. It was delicious but incredibly strong. Very garlicky. So after that, I used them only cooked.IMG_5110When I was at the farmer’s market this past week, I not only found garlic scapes, I found fresh peas as well (also quick to come and go at the market). I decided to combine them with some whole wheat Israeli couscous and the result was fabulous.

IMG_5118Here’s the recipe. I guarantee you’ll love it.
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