Similar Recipes
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Ramp Compound Butter
Ramps are only in season for about a month or two, but there are a few ways to preserve them so you can enjoy their flavor all year long. My favorite is making ramp compound butter.
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Minty Garlic Scape Soup
Packed with the fresh herbal flavors of mint, parsley, and the garlic scapes themselves, this simple soup can be served cold or warm.
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Garlic-Parsley Butter (Beurre Maître d'Hôtel)
A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.
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Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)
Raw pine nuts and manually stirring in olive oil allows for a smoother and sweeter pesto that fully showcases this versatile ingredient that functions as a vegetable, aromatic, and herb all in one.
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Grilled Garlic Scapes
Garlic scapes coated with olive oil, salt, and pepper, then charred on a hot grill.
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Parsley-Shallot Butter From 'Prune'
This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting.
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Parmesan-Basil Butter
A compound butter flavored with Parmesan cheese, basil, garlic, and lemon. Use it on grilled meat, vegetables, or seafood.
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Pickled Garlic Scapes
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.
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Orange Lavender Honey Butter
This is a pretty straightforward use for lavender, but it's such an assertive herb that simple, unfussy recipes seem to do it the most justice. It's also a great way to preserve fresh lavender if you can get it. If...
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Garlic Scape Hummus
A silky, smooth hummus with a mellow garlic flavor.
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A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.
Serve With
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Grilled Herb Skirt Steak With Lemon-Feta Potatoes
Herbs join marinated steak and lemony feta-sprinkled potatoes.
Steak Dinner with Chimichurri, Orzo Salad, & Roasted Broccolini — Ethan
a perfect STEAK and POTATOES dinner for one
Skirt Steak with @acooknamedmatt million layer potato stacks with Calabrian chili chimichurri. This is how to make a steak dinner for one.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Grilled Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme
New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe I can think of, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to'em.
Grilled Ribeye With Soy Butter Glaze
Grilled Ribeye is even better with a glaze of melted butter and soy sauce. It's the ultimate in umami goodness––check out the simple recipe to make at home.
Herbed Citrus Grilled Shrimp and Scallops
The herbed citrus marinade for this grilled shrimp and grilled scallop combination was amazing. Citrus, herb, olive oil and garlic are a winning combination for grilled shrimp or grilled scallops
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Grilled Sweet Potato and Corn Salad
This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
Grilled Steak and Portobello Salad with Mango Lime Dressing
Summer is drawing to a close. It’s true that we must grudgingly accept this fact, but amidst the back-to-school shopping, the community pool closings, and the return to close-toed shoes, why not one last hurrah before you throw that cover over your grill? This grilled steak and portobello salad is another recipe that we made while in Hawaii
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Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette
This all-in-one meal in a salad is perfect for those late summer or early fall evenings. Sweet corn and spice-rubbed flank steak along with bright, crunchy raw tomatillos are tossed in a lime and olive oil vinaigrette with a hint of spicy chili and salty cotija cheese.