Culinary/Table Gourmet Garlic Variety Packs

Garlic Recipes

Some of our favorite dishes have garlic as one of the main spices. Unfortunately, in regards to creating and sharing recipes, we tend to cook using the open refrigerator/cupboard method and rarely use an actual recipe or write anything down. This has lead to some awesome, never to be repeated recipes. So please find below some suggested dishes for you to experiment with and cook to suit your own palette. Let us know if you come up with anything new and exciting that you would like us to share.

Some Uses for Nana’s Scape Flakes

  • Add to fish fry batter
  • Add to favorite potato soup
  • Add to baked potato with sour cream
  • Create a dip using sour cream or cream cheese
  • Add to salads
  • Add to batter when making homemade cheese straws or breads

More on Garlic Scapes

The ideal garlic scape is tender and not woody. Wash the scape and cut or break off the ends similar to prepping asparagus.  Scapes should be sautéed or grilled until they are tender and have a mild nutty/garlic flavor. Raw or undercooked scapes are typically too strong for most people’s palette but can make an interesting addition to a dish if that is the flavor you are looking to add.

organic garlic scapes

Nana’s Scape Crisps


1 cup of shredded Asiago Cheese

1 Tbsp. Nana’s Scape Flakes

1/8 tsp. Susanville Garlic Powder

Preheat you oven to 350 degrees.


Gently mix the Asiago Cheese with Nana’s Scape Flakes and the Susanville Garlic Powder.

Drop by the Tablespoon full onto a sheet pan lined with parchment paper, using your fingertip spread the mixture thinly into a circle. (This makes for a very lacy crisp. Place them about an inch apart. This will make 6-7 large crisps. Use a teaspoon if you want smaller crisps. Bake for 6 to 8 minutes, till cheese is melted and lightly brown. You must keep an eye on these because they will easily burn. Cool on a wire rack on the parchment paper. These crisps do not even make it to the plate in my house. The recipe can easily double or tripled for extra crisps.

These can be made with Parmesan cheese and the blend of Parmesan/Regina cheeses. If you want a little more garlic bite, in lieu of adding the powder to the cheese/scape mixture you can gently sprinkle any of the assorted Gourmet Garlic powders directly on the uncooked crisps prior to baking. Try them broken apart on your Caesar Salad or dipped into mashed potatoes.

Serves 2

Scape Hummus


  • 1 can drained and washed chick peas
  • 2 cloves of fresh garlic scapes/dry scape flakes
  • Splash of Lemon Juice
  • 1 tablespoon of extra virgin olive oil
  • To taste- fresh ground pepper and sea salt
  • Hand Full Sundried Tomatoes (Optional)


In food processor, combine washed and drained chick peas, olive oil, and a splash of lemon juice. Add fresh scapes/dried scape flakes and salt and pepper to taste. Sun dried tomatoes are also another yummy addition.

Garlic Scape Pesto


  • 8 to 10 garlic scapes, chopped
  • 1/3 cup freshly chopped parsley
  • 1/2 cup freshly grated Parmesan Cheese
  • 1/2 cup freshly grated Asiago cheese
  • 1 tablespoon fresh lemon or lime juice
  • 1/3 cup pine nuts or almonds
  • 3/4 to 1 cup extra virgin olive oil
  • Kosher salt and fresh ground pepper to taste


In food processor, combine fresh washed garlic scapes and olive oil. Add parmesan cheese, salt and pepper to taste.

Crockpot Garlic Chicken


  • Diced fresh or gourmet powdered garlic
  • 1 /2 cup melted butter
  • 3-4 lb whole chicken
  • 1-2 cup white cooking wine
  • 3 tablespoons of olive oil
  • 1/3 cup fresh or dried garlic scapes
  • Salt and pepper to taste


Drizzle some olive oil in the crockpot. Add prepped chicken. Mix melted butter and fresh diced or powdered gourmet garlic (I prefer Mother of Pearl). Add mixture between skin and meat over the breast of the chicken. Pour 1 to 2 cups of white cooking wine over chicken and into crockpot. Cook until the chicken meets the appropriate temperature on the meat thermometer.

Crockpot Garlic and Marsala Venison Roast


  • Diced fresh or gourmet powdered garlic
  • Diced fresh or dehydrated onion
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 3 lb venison roast
  • 1-2 cup marsala cooking wine
  • 3 tablespoons of olive oil
  • 1/3 cup fresh or dried garlic scapes


Drizzle some olive oil in crockpot. Add venison roast, some marsala cooking wine, fresh or powdered gourmet garlic (I like Italian Easy Peel or Persian Star), fresh or dehydrated onion, some Italian seasoning, and cut carrots and potatoes on top. Cook until roast meets the appropriate temperature on the meat thermometer.