2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small
handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Not exact matches
The vegetables — in this case
handfuls of chopped
scallions, shitake mushrooms, lacinato kale leaves and radish sprouts — cook a bit when added to the soup, but maintain their freshness and a bit
of crunch.
I've been making various iterations
of this salad for a few weeks now, and when I have them on hand I also like to add thinly sliced
scallions and sugar snaps and a
handful of fresh cilantro leaves.
Add chopped
scallion, sesame seeds, and a
handful of cashews before serving to make it fancy, toss in shredded chicken for a meal.
3 bunches
scallions, trimmed and thinly sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain sea salt 3 big
handfuls of big, rustic croutons a squeeze
of fresh lemon juice.
broth: a very generous
handful of dried shiitake mushrooms a very generous
handful of mushroom stems 1 bunch
scallions, rough chopped 1 stick
of kombu a few celery heads 8 cups water soy sauce or coconut aminos to taste 1 TBL whole black pepper
Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2
scallions (chopped) 2
handfuls of spring mix 4 tablespoons
of vegan basil arugula pesto
Sometimes I will even just simmer some thai curry paste, coconut milk, broth and chopped cilantro stems, then throw in a
handful of noodles, chop some additional cilantro and
scallion over top and make really fast «laksa».
While the cauliflower roasts, whisk together the dijon mustard, apple cider vinegar, and olive oil, stir in most
of the cilantro and
scallions - reserving a
handful for garnish.
Plate up the grilled vegetables, and toss over the raw asparagus /
scallion salad, with a
handful of baby arugula and chopped cherry tomatoes.
I used about a cup
of shredded zucchini, a healthy
handful of thinly shredded cabbage, as well as a carrot,
scallions and chives from the garden.
A few minutes
of simmering will bring those flavors together, then all that's left to do is cook the shrimp until tender and finish the dish with a
handful of chopped
scallions and fresh cilantro.
Garnishes 2
scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large
handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash
of hot sauce Hoisin sauce, sriracha (optional)
1 medium head
of radicchio, romaine, or structured lettuce, trimmed and torn 3 cups
of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2 cup crispy, fried shallots * 1 - 2 big
handfuls of chopped herbs (basil, cilantro, or combination) 4
scallions, thinly sliced
That plus the spoonfuls
of fresh (simple) guac, a good dousing
of my new creamy chipotle sauce, and a
handful of sliced
scallions (pro-tip: wash and slice all
of your
scallions when you get home from the market, place them in a glass jar, cover with filtered water, and seal it up.
Wedge in spoonfuls
of guacamole between the florets, sprinkle with a
handful of sliced
scallions, and drizzle with a generous amount
of creamy chipotle sauce.
topping: big
handful of chopped kale +
scallions tossed with lemon juice, and a bit
of olive oil, finish with a light toss with avocado / / chive flowers (optional)
1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a
handful of baby carrots, shredded or chopped in a food processor 2
scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch
of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
Dice into cubes and toss with 2 T
of rice vinegar, 2 T
of sesame oil and a
handful of sliced
scallions.
grain - free kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a
handful of cilantro leaves + one
scallion, sliced to garnish (optional)
-LSB-...] kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a
handful of cilantro leaves + one
scallion, -LSB-...]
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3
scallions, finely chopped 1 large carrot, julienned 1
handful of mint leaves, finely chopped 2
handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch
of kosher salt
1 tbsp olive oil 1 garlic clove, crushed 1 large
handful (1 lightly packed cup) spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream fine sea salt freshly ground black pepper nutmeg a bit
of finely sliced
scallions
Ingredients 1 block
of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block
of firm tofu a
handful of chopped peanuts (roasted and unsalted) 1
scallion, chopped few pinches
of fresh cilantro leaves fresh lime wedges
1 small serving soba noodles 1 or 2 playing - card sized slices
of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few
handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks
scallion olive or vegetable oil.
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2
handful of microgreens 4 - 6 Romaine leaves, chopped or any greens
of choice 2 c. cooked quinoa or grain
of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4
scallions, thinly sliced diagonally
Another favorite quick dinner: firm or soft tofu steamed until warmed through, then drizzled with soy sauce and toasted sesame oil and topped with a
handful of sliced
scallions and sesame seeds.
The only other thing I did different was toss in a
handful of herbs from my garden... basil and parsley, along with the
scallions.
I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2 small russet potatoes, cut into 1 - inch cubes 2 large carrots, cut into coins, 1 large shallot, thinly sliced 5 garlic cloves, minced 3 dried shiitake mushrooms, rinsed 1 small Napa cabbage, sliced 2
handfuls leftover cooked protein (I had cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt
Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Ins
Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and
scallions into the metal insert of your Ins
scallions into the metal insert
of your Instant Pot.
Example (what I did today): Used butter beans (didn't have great northern); added a
handful of fresh spinach with the carrot; added a garlic clove; a few onion slices (in place
of scallion)-- crushed up crackers in place
of breadcrumbs....
Green Goddess Dressing: 1 cup
of soy - free veganaise 1
handful of fresh dill 1
handful of fresh cilantro or basil 1
handful of fresh parsley 1 bunch
of scallions Juice
of 1/2 lemon 1 tablespoon
of dijon mustard Salt / Pepper to taste
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4
scallions, thinly sliced on the diagonal 8 basil leaves
Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
Adding briefly cooked spinach or chard makes a lovely green version, or sprinkle in a
handful of freshly chopped herbs along with the
scallions.