Garlic Scapes - remove the stalk tip above the pod before using.  Do not overcook, scapes tend to get tough and/or loose flavor if overcooked, so start simple.  Try scapes sauteed, chopped into stirfries, with eggs, grilled, added to salads, lightly steamed as you would asparagus, as a tasty cocktail swizzle, or as a hearty staple for any soup base.
Storage: Garlic Scapes – keep them in the refrigerator for approximately 1 month, though fresh-cut is always the best.

Great E-Scapes Pesto
Ingredients: 1 cup tender scapes – cut in about 1” pieces (can substitute green garlic)
  1 cup fresh sage
  2/3 cup canola oil
  1/3 cup grated parmesan cheese
  1/3 cup chopped walnuts
Preparation: Blend all ingredients until even consistency in blender.  Store in fridge for short term use, or in freezer to keep longer.  This pesto is very versatile and can be used in many recipes.  Try tossed with cooked pasta.

Garlic Scapes &  Mashed Red Potatoes
Purée your scapes in a food processor. Add some chopped scapes for crunch.
Ingredients: 2 lbs red potatoes, peeled, cut into 1-inch cubes
  1/4 cup unsalted butter
  2 tbsp olive oil
  ½ to 1 cup puréed garlic scapes
  3 scapes, chopped
  1/4 to ½ cup hot milk, to taste
  Salt + pepper to taste
Preparation:
1.Add potatoes to large saucepan of salted water. Bring to boil over high heat. Cook until just fork-tender, about 15 minutes. Drain; return to pot. Mash.
2. Meanwhile, in skillet, melt butter and oil over medium-high heat. Add puréed and chopped scapes. Sauté 3 minutes or until fragrant. Stir into potatoes. Add milk to taste. Season with salt and pepper.

Garlic Scape and Potato Salad

Ingredients: 1 cup finely chopped scapes 
  10 new red potatoes
  3 ribs celery, chopped
  1 tbsp extra-virgin olive oil
  ½ cup finely chopped red onion.

Dressing:   2/3 cup buttermilk
  1/4 cup light mayonnaise
  3 tbsp chopped fresh dill
  1 tbsp Dijon mustard
  3/4 tsp each salt/peper

Preparation: In a saucepan of boiling salted water, cover and cook potatoes until tender, about 10 min.  Drain and place in large bowl.  Add celery.
Meanwhile in a nonstick skillet, heat oil over medium-high heat; cook garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes.  Add to potatoes.
Dressing: In a small bowl, whisk together buttermilk, mayonnaise, 2 tbsp of dill, mustartd, salt and pepper; pour over potato mixture and toss to coat.  Add more buttermilk for moister salad, if desired.  Garnish with remaining dill.