Garlic Scape Aioli


  • 4 roughly chopped garlic scapes
  • ⅛ tsp sea salt
  • 1 egg yolk
  • ½ lemon, juiced (about 1 Tbsp)
  • ⅓ C olive oil
  • ⅓ C vegetable oil


  1. Wash and roughly chop the garlic scapes. Trim off and discard the flower bud. In a food processor finely mince the garlic scapes with the salt.
  2. Add the egg yolk and lemon juice to the food processor and pulse until fully incorporated.
  3. Next, with the food processor running, very, very slowly pour in both of the oils. It’s important to add them slowly so that it emulsifies with the egg. Continue to process until the oil is fully incorporated and the aioli is creamy like mayo.
  4. Serve immediately or store in the refrigerator for up to one week.

Great to use on your sandwiches, burgers, chicken, fish, steak!

Original recipe by Rachel


Grilled Zucchini, Scallions, and New Potatoes


  • 1 pint new potatoes
  • 2 zucchini
  • 2 scallions (remove the large leaves so that the main stalk remains)
  • 2 tablespoons olive oil
  • coarse salt and freshly ground pepper to taste
  • 1 tablespoon thyme leaves


  1. Heat the grill. Slice the unpeeled potatoes into one-eighth-inch-thick rounds. Slice the zucchini into half-inch rounds. Toss the potatoes, zucchini, and whole scallions with olive oil. Season with salt and pepper.
  2. Grill potatoes, zucchini, and scallions turning once until they are tender and golden brown, about eight to twelve minutes.
  3. Slice the scallions into two-inch pieces. Combined the grilled vegetables in a bowl and correct the seasoning. Add the thyme, toss and serve warm or at room temperature.

Note: Double the recipe if desired (Original by Moira Hodgson)


Additional Recipes

Garlic Scape Pesto and Green Goddess Pesto Pasta

Stuffed Cousa Squash

Zucchini Patties with Dill Dip

Parmesan Zucchini Rounds

Zucchini and Swiss Chard Garlic Noodles

Zucchini Bread

Lemon Lavender Zucchini Bread

Cucumber-Zucchini Salad

Roasted Carrots with Feta and Parsley


Choice table recipes/Recipes for if you have leftover veggies from the previous weeks

Roasted Broccoli and Kale with Lemon Pasta

Broccoli Cheese Bake

Broccoli with Parsley Butter

Ramen Noodle Cabbage Stir Fry

Turnip and Garlic Scape Pizza

Roasted Beetroot Salad