Making My ‘Scape

I finally made my ‘scape…. my garlic scape concoction! Hi!! I hope you had a great fourth of July!! My weekend has been quite busy, but I’ve had lots of fun. Here’s a recap!


Having a Friday off is such a lovely thing. I got up, had a leisurely work out, and then I finally got around to mixing up a batch of garlic scape bean dip. You might recall that I bought some garlic scapes at the farmer’s market a long time ago, and I promised to share my favorite recipe. The original recipe was published in the New York Times last year, and the recipe can be found here. I’ve lightened it up a bit by using only 1 Tbsp. of olive oil, and I don’t think it’s missing a thing! The Times also had a very interesting article, that I really enjoyed. You can check it out here if you’d like to read more about scapes.ScapesScapes are the stems that grow out of the top of a garlic bulb, and they are the part of the garlic that would flower if left intact. They have a very strong garlic flavor, and can be used much as you would use garlic. The tips of my scapes had gotten a bit dried out from all of the time spent languishing in the crisper, but otherwise, they were good to go. 

I removed the dried out parts, and then chopped up 1/3 a cup of scapes. Those went into the food processor with 1/2 tsp. of sea salt and 1/4 tsp. of black pepper. The scapes have a pretty serious heat on their own, so it doesn’t take a lot of black pepper to spice it up. I also added the juice of a lemon. I whirred it around in the food processor until the scapes were pretty finely chopped.

BlitzThen, I added a can of great northern beans that I had drained and rinsed. I didn’t have cannellinis in the pantry, and I knew that these white beans would work just fine. Hooray for the pantry!!

BeansI continued to puree the mixture. When it was pretty well blitzed, I drizzled in 1 Tablespoon of olive oil with the processor still running and continued to puree until it was smooth.

Mmmm....I love this stuff and eat it as I would eat hummus! The scent of garlic really hits you when you take off the lid. Scapes are amazing!! If you can’t find scapes, you could make a similar mixture with a few cloves of garlic in place of the scapes. 

I put some scape dip into a La Tortilla Factory wrap (I was so excited to finally try these!!), along with some sliced cucumbers and Cabot 75% Reduced Fat Cheddar, and voila! I had  a tasty wrap to take to a little pre-National’s game tailgate. 

It's A Wrap!

I was wearing a new dress, and you can see part of it in the photo. It loved it because it had a lot of crazy colors, but… it might look like a tablecloth. 🙂 

I also made a batch of butterscotch blondies (sitting in the chair in the above photo), using a recipe from an old Cooking Light cookbook, “Low-Fat Ways to Cook Family Favorites,” and took some to share with my friends. Sadly, the recipe isn’t on-line and it isn’t my own, so the best I can do is tell you about the cookbook. It’s a good one, by the way!

Butterscotch BrowniesThe Nat’s lost to the Braves, but the game was still fun. The racing President’s are always a highlight.

Poor Teddy!Poor Teddy Roosevelt never gets a break. At least he keeps trying! Way to be a role model, Teddy!


Saturday morning, I went for a walk with my friend, Mrs. W, and then she and I went to the farmer’s market. I loaded up on berries this week, as well as cherries, summer squash, cucumbers, tomatoes, and some chive cheese. Yum.

After our walk and our visit to the market, we lunched on leftover gratin, garlic scape and white bean dip, farmer’s market cucumbers and tomatoes, and some Berry Cherry “Ice Cream.” It was a tasty lunch. I love having leftovers that I feel good about serving to a good friend. She happens to be a vegetarian too, so it was awesome that I had my vegetarian gratin to share. Yum!

Last night, I had another friend, MG, over for dinner. I “griddlered” a farmer’s market pork tenderloin, basted in a bit of barbecue sauce, along with some zucchini and yellow squash. I made some oven fries– both sweet and regular potatoes, and boiled up a couple of ears of corn.

Happy Fourth!It was a healthy dinner, but I think it had a fourth of July feel to it. Oh, Griddler. I love you! Did you eat something festive on the fourth?? I forgot to get watermelon, and I was bummed about it!

For dessert we had more blondies and more Cherry Berry “Ice Cream.” Then, we headed up to the roof of my building to watch the fireworks on the National Mall. There is a clear view of the mall and the monuments from our rooftop, and it’s fun to see all of the smaller displays along the banks of the Potomac as well. I wanted to show you my view, but I never figured out how to take a good photo. This should give you some idea:

Boom!!Directly below the fireballs, you can kind of make out the Washington Monument and the Capitol Building if you try. We have a great view, just not an awesome photographer. Ahem. 

While MG was over, I also made an overly gooey batch of brownies to repay him for watering my plants while I was in Alaska. I do have my kitchen flops, from time to time, and I shouldn’t have tried to do a minor tweak to a previously untested recipe! Silly junior mints. The brownies tasted good, but a spoon might not be a bad choice of utensil. 😦 Sorry, MG. I say– microwave them and top with with ice cream. Yes. I’d eat that for sure!


I woke up with a serious hankering for French toast. I haven’t had it in ages! I mixed 1/4 cup of eggbeaters, 1 1/2 T. of unsweetened vanilla almond breeze, 1/4 tsp. of sugar and 1/8 tsp. of vanilla extract together. I soaked two slices of multi-grain bread in the eggbeater mixture, and then I cooked the slices in a nonstick skillet coated with butter flavored cooking spray. I had some lovely raspberries that I bought at the farmer’s market yesterday as my side dish, and there was a little bit of maple syrup on the top. I love that I could taste the vanilla in the egg mixture. I didn’t completely drench it in syrup, the way I would have back in the old days, and I like that it stayed a bit crisp as a result. It really hit the spot!

French ToastAfter my special breakfast, I decided to take Coby out for a ride on the Custis Trail. Get ready for a quick switch from French toast to feet. I thought I’d warn you. There was no good segue that I could think of for this one! 

Along the way, I did something rather ungraceful while turning abruptly onto a little wooden bridge on the trail. Yes. My toenail is purple. Coby is fine, and the rest of me escaped unscathed, but I’m just not sure what this purple toe is going to do. I guess we will wait and see. I strongly suspect the toenail will not be with me much longer. Ewww, right? I hope I didn’t gross you out too much. At least I didn’t post a photo. I thought about it. 🙂

Ok, back to food…

I wanted to use the rest of my garlic scapes as well as two eggplants I bought at the farmer’s market so I decided to make a quick stew for dinner. I had to improvise a bit to avoid taking my purple toe to the store, so I used things from the pantry. Here’s what I came up with:

Din Din“Not Going to the Store” Garlic Scape, Eggplant and Red Lentil Stew


1 tsp. olive oil

1 tsp. cinnamon

1 1/2 tsp. chili powder

2 tsp. cumin

1/2 tsp. salt

cooking spray

1/2 medium sized onion, chopped

1/4 cup of garlic scapes, chopped

2 medium sized eggplants, cut into 1/2 inch cubes

1 14.5 ounce can diced tomatoes (undrained)

1/3 cup dried red lentils

1 1/2 cups of water

Salt to Taste


Heat the olive oil in a deep sided skillet. Add the cinnamon, chili powder and cumin, and heat the spices, while stirring, for thirty seconds. They should become fragrant. Add the onions, garlic scapes and a few sprays of cooking spray. Cook over medium high heat for seven minutes, or until the onions start to soften.

Add the eggplant to the pan, along with 3/4 tsp. of salt, stirring well to incorporate the onions, and let the mixture cook down for eight minutes, stirring occasionally. Add the can of tomatoes, the lentils and the water. Stir well. 

Increase the heat as needed to bring mixture to a boil. Cover, and reduce heat to low. Simmer, covered, for 20-25 minutes, testing to be sure the lentils are tender. If the lentils need longer, make sure that there is still some liquid in the pan, adding a splash more water if necessary, and let it simmer a bit more. Mine were done in 20 minutes.

Give it a nibble and add extra salt, if needed, to suit your tastebuds.

Red lentils are key in this dish when it comes to using dried lentils. They cook the fastest of all of the lentils, and they will get tender in the time it takes for your veggies to nicely stew. If you wanted to substitute any other lentils, I would recommend cooking them first. If you decide to do that, I would reduce the water in the stew to 3/4 a cup.

Makes approximately 6 one cup servings

FinThis stew made a yummy dinner atop a bowl of rice, and my apartment smells amazing!! I’ve used the rest of the scapes, and my eggplants have been saved from a few more days in the crisper drawer. Hooray!

I worked out with my trainer this evening, despite the purple toe, and I think I may need to put some ice on it now. The pain wasn’t bad during class, but now it is not feeling so happy. I’m off to find an ice pack.

Thanks for making it to the end of this very long post. I had a lot to tell you about!

I hope you have a great week!! Ciao for now, y’all. 🙂


Filed under Cooking Light, D.C., Farmer's Market, Fitness, Food, Recipes, Uncategorized, Vegetarian Recipes, Washington, Weight Loss, Weight Loss Success Story, Weight Watchers

23 responses to “Making My ‘Scape

  1. I’ve never used scapes, though they’re fascinating to me!!!

  2. Oh, I love that “stew!” Looks absolutely deliciuos and totally something I’d eat. Funny to think you just whipped it up so you didn’t have to go to the store!

  3. Perfect timing! I got some “garlic scape” in my organic delivery- and I didn’t know what it was, so thanks! I’m definitely going to try your delicious looking dip. 🙂

  4. That dip looks so good! Hopefully I’ll get some scapes in my CSA delivery. I need a new experiment 🙂

  5. What a holy-delish load of garlic scape recipe ideas! I def will be on the lookout for those!

  6. Wow this post was jam-packed with great things. I especially appreciated the info on scapes, I didn’t know those were edible! 🙂

  7. I’ve never seen scapes in this neck of the woods; however I used green onion tops in much the same way you use scapes–in stir fry or fresh salads.

    I’ve noticed you use lots of fresh veggies and fruits. Thought I would mention my successful use of DebbieMeyers green bags. I’ve kept iceberg lettuce for 3 weeks .

    A friend report nearly two months. She left it in its original wrap and placed in side a green bag.

    Strawberries life is also extended. The only disappointment I’ve had is bananas.

    The secret to success is not washing until use. And following package directions .

    I am a big fan of these things. I quit buying lettuce of any kind because never used it up. I had been buying prepackaged small amounts which certainly is expensive.

    This afternoon I’m off to Springfield Mo.for 4 days.

  8. maggieapril

    I always enjoy your posts! I love that you find joy in the simple things life has to offer – so important – and something so many overlook.

    maggieapril from

  9. Yum Yum Yum!! I love cooking and I love your creative recipes. I love the name ‘not going to the store stew.’ I do a lot of cooking like that!

    Really like your french toast recipe. I will have to bookmark that. Same thing–only crave it once in a blue moon, but it brings back fond memories. My dad used to fix it for us on Saturday mornings.

  10. the ice cream you made is beautiful! what a great idea.

    i have never seen garlic scapes here, but your recipes using them look great.

  11. Wow, great use of what you had at home to come up with that eggplant dish!

    I’ve never tried garlic scapes, but I keep hearing about them! Thanks for all the great ideas!

  12. Garlic scape looks awesome! I don’t think I’ve ever had it before, but it sounds delicious.

    I hope your toe feels better!

  13. Looks like I wasn’t the only one visiting the farmers market on the saturday… 🙂 I would have loved to find scapes though but still no where to be found. Not even in the specialty stores in Amsterdam! Ridiculous but true. I’ll keep trying! Love the ‘hummus’ you made with it!

  14. Erin

    Aww, sorry about your toe. I did something similar sounding a few years ago. Sorry to say, mine didn’t stay with me, but it’s not nearly as bad as it sounds!
    At least you have been eating deliciously!

  15. The Garlic Scape sound delicious! Hope you enjoyed your 4th of July weekend 🙂

  16. I never knew that the onion like stalks growing out of garlic were edible. I always thought that the sprouted garlics meant they went bad, and threw them out. I also learned recently that potatoes that have sprouted can be replanted in dirt, and more will buds will grow. Do you know if that is the same with the garlic?

    Thank you for enlightening your readers.

  17. I’ve never heard of scape, but it looks pretty darn good! Of course, anything on top of rice and I’m IN!!

  18. Wow, I think I would like to come over and eat some of your food, it looks absolutely delicious!

  19. Great idea to use the almond milk in french toast! I gotta do that this weekend 🙂

  20. This is the second blog posting I’ve seen in the last two days about garlic scapes. I haven’t seen these in the stores yet, but I think I’m going to make a point of checking out my favorite market, called Cosentino’s Vegetable Haven. If they don’t have it, maybe we don’t have them on the West Coast yet. 😉

  21. brownies… blondies… griddler dinner… garlic dip…and french toast??? OMG.. sounds like my kind of weekend! ok minus the toenail incident!!!

    i think its so fun when i watch a baseball game and remember someone on a blog saying they were going to it.. i watched this game lol FUN FUN

  22. sarahdbelle

    Your hummus-like dip looks so, so good. In fact, everything looks wonderful. Glad you had a nice holiday!

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