The red peppers and scapes look remarkable together. Serve with any kind of sautéed or grilled poultry or meat.
* 16 oz (1kg) garlic scapes
* 1 tbsp (15 ml) olive oil
* 1/2 red pepper, julienne sliced
* Salt and freshly ground pepper
* 1 tbsp (15 ml) balsamic vinegar
Trim garlic scapes and remove and seed pods. Cut in pieces approximately the same size as a bean. Blanch for 2-3 minutes. Drain and cool in cold water.
Heat oil in skillet on medium heat. Add scapes and red peppers for 4 minutes. Toss together, cover skillet and cook for another 3-4 minutes, or until tender.
Uncover and season with salt, pepper and balsamic vinegar.