Recipe: Baked Zucchini Fritters

Zucchini is the perfect cross between the firm and meaty squash we eat in the fall and the juicy, tender veggies of the summer. This recipe takes full advantage of those delicious qualities and produces a light tasting yet substantial fritter. With pan-fried fritters I always start out excited to make them and then quickly get bored of standing at the stove flipping individual fritters every 2 minutes. Instead I use that early enthusiasm for fritters to spoon batter into muffin trays and pop them in the oven, where the fritters can all bake simultaneously without needing me to stand around holding a spatula. 
The key to fritters that crisp up and turn golden brown is to thoroughly drain the excess water out of the zucchini before mixing it in the fritter batter. You will be surprised at just how much water a zucchini contains, and when in doubt you should give it another squeeze for good measure to get as much out as possible. These fritters are about as versatile as it gets. Serve hot with something savory like pulled pork or chickpea curry, or have it cold the next day with a chutney or cucumber raita.

- 1 large or 2 medium zucchinis
- 2 scallions
- 3-4 garlic scapes
- 1/2-1 tsp salt
- 2 eggs
- 1 cup flour
- fat or oil to grease the mini-muffin tray


1) Grate zucchini using largest size grater.

2) Place grated zucchini in a strainer and sprinkle lightly with salt to help draw out water. Leave to drain for at least 10 minutes. Before using, squeeze as much water as possible out with your hands or in a cheesecloth.

3) Slice scallions thinly and finely chop garlic scapes.

4) Beat eggs and add drained zucchini (remember to give it several squeezes to thoroughly drain it), scallions, garlic scapes and salt.

5) Stir veggies and egg together until everything is coated in egg, then add the flour and mix well. The end result should have a chunky batter-like consistency.

6) Grease mini-muffin tray and spoon zucchini batter to fill muffin wells completely.

7) Bake at 400F for 20-25 minutes until tops are golden brown and a toothpick in the centre comes out clean. If using regular sized muffin trays you will need to bake for 40-50 minutes.

8) Allow to cool for 5-10 minutes on a rack. Can be eaten hot or cold.

I made the larger size version for dinner tonight heaped with pulled pork on top. Yum!

Recipe: Lettuce and Pea Soup

It may seem strange to cook lettuce and make soup out of it, but chilled soups for hot weather tend to follow different rules than the heavy soups of winter. Here wilted lettuce with sweet shelled peas makes for a light and fresh-tasting lunch on a sweltering July day. If you've grown a bit tired of salads through the leafy spring this cold soup is a refreshing change as we await the meatier (so to speak) veggies of mid-summer.

- 1/2 head of lettuce, chopped
- 1/2 pint of peas, shelled
- 4 garlic scapes, chopped coarsely
- 1 tbsp. butter
- 1 cup vegetable or chicken stock
- 1 cup milk
- salt to taste
- a handful of parsley, chopped
- (optional) a handful of mint, chopped


1) Heat pan on medium-low and melt butter. Add garlic scapes and lettuce and sauté until leaves are wilted, about 1-2 minutes.

2) Add stock and simmer on low for 5 minutes.

3) Add peas, parsley and mint and stir for 1 minute.

4) Remove from heat, add milk and puree. Taste and add salt as needed.

5) Chill and serve cold with a dollop of yogurt and mint garnish. Makes 2 large or 4 small bowls of soup.

Recipe: Creamy Garlic Scape Dressing

The curly green stems that garlic plants send up in June and July have a mild flavour with a hint of garlicky bite. Eaten cooked or raw they are versatile and delicious. You can try a classic garlic scape pesto, throw them on the grill for a summer BBQ or use them wherever you might want a fresher, slightly sweet version of garlic's taste. Here I made a creamy yogurt salad dressing to compliment an early summer salad.


- lettuce
- radishes
- Hakurei turnips

- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp plain yogurt
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/2 tsp salt
- 3-4 garlic scapes, chopped


1) Prepare salad ingredients and set aside in a salad bowl.

2) Coarsely chop garlic scapes and add to blender with other dressing ingredients and puree.

3) Check consistency of dressing while pureeing. If you prefer a creamier dressing, add a bit more yogurt, for a thinner dressing add some water. Extra dressing will keep in the fridge for up to 2 weeks.

Recipe: Wilted Mustard Greens

Wilted Mustard Greens

Peppery mustard greens are spicy and delicious raw but can be wilted like spinach and served warm. Here I decided to use some leftover cooked chicken for a fast and tasty lunch for me and the kids.


- 3 cups mustard greens, ripped into large pieces
- 10 garlic scapes, chopped
- 2 small chicken breasts, cooked and sliced
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp chicken broth
- salt to taste


1. Heat olive and sesame oils on medium. Enjoy the yummy sesame fragrance.

2. Add garlic scapes and cook about 5 minutes or until softened

3. Add mustard greens and chicken broth and stir gently

4. Add chicken and stir all together until greens are thoroughly wilted, about 2-3 minutes

5. Serve and enjoy, ideally with a couple of goofs at the table!

Recipe: Garlic Scape Pesto

Garlic Scape Pesto

The quintessential garlic scape recipe for those new to scapes and not sure what to do with them. I've substituted walnuts for the pine nuts traditionally used in basil pesto because they are less expensive and often easier to find. This recipe can also be done later in the summer when basil is available, but for a true early summer garlic scape pesto we used arugula.


- 1 1/2 cups garlic scapes, trimmed below the flower bulb

- 1 cup arugula

- 1/2 cup chopped walnuts

- 1/2 cup parmesan cheese

- 1/2 cup olive oil

- 3 tbsp red wine vinegar

- salt to taste



1. Add all ingredients except for olive oil to food processor

2. Pulse until finely chopped and thoroughly mixed

3. Run the food processor while pouring the olive oil in a steady stream

4. Continue to mix after olive oil is added for 1-2 minutes until blended into a soft paste consistency

5. Serve with your favorite pasta




Recipe: Wilted Spinach Salad

Wilted Spinach Salad

We're near the end of spinach and this week we're starting to pack tasty garlic scapes into the food boxes. So what to do? Throw the two together with some feta and dried cranberries for a delicious salad!


1 large bowl of spinach
3 garlic scapes
4 tbsp olive oil
2 tbsp balsamic vinegar
50 g feta, crumbled
1/4 cup dried cranberries


1. Wash spinach and set aside in a large bowl.

2. The top part of the garlic scape (the part that looks like a bulb or flower bud and beyond) is the toughest, so I typically cut it off and use the more tender bottom portion.

3. Dice the garlic scapes.

4. Heat 2 tbsp of oil on low-medium and cook garlic scapes for 5 minutes.

5. Add garlic scapes to spinach and mix.

6. Heat the remaining 2 tbsp of oil and add feta, melting and stirring for 1 minute.

7. Add 2 tbsp vinegar and mix quickly, taking the pan off the heat.

8. Add to spinach and garlic scapes and mix thoroughly, wilting the spinach and coating it in the dressing.

9. Sprinkle cranberries (or dried fruit of your choice) on top. Nuts would also be a great addition.

Sylvia is still skeptical about the deliciousness of spinach, but we're working on it!