One of my favorite things to make with green garlic is a simple pesto. Green garlic has a milder flavor than mature garlic cloves, so it forms the backbone of the pesto, as opposed to a supporting note in the traditional recipe.
Lactofermenting green garlic really enhances the aromatic qualities of the green garlic, while abating some of the sharpness. It's delicious on their own, but makes an excellent addition to stir-fries, tagines and pastas.
A crunchy green garlic pickle. Enjoy these pickled green garlic stocks as a quick pickle snack, or use them as you would green onions or garlic, noting that it is stronger than the former but milder than the latter.