Garnish with a drizzle
of scallion oil.
Drain the scallions in a colander set over a heatproof bowl; reserve 2 tablespoons
of the scallion oil.
Not exact matches
To make the shrimp, combine the shrimp, 3 tablespoons
of the
oil, the sugar, 1/3 cup
of the rice flour, the baking soda,
scallions, and pepper and mix well.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons olive
oil 2 leeks, white part chopped 4
scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic,
scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch
of sesame
oil, and black garlic.
The sesame
oil and fresh chives (instead
of scallions) helped.
Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté
of onion and garlic, a simmering
of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness
of the miso paste, so I instead drizzled some toasted sesame
oil on it (which is, frankly, like crack to me) and scattered some thinly sliced
scallions.
Next, I added a mixture
of fish sauce, sesame
oil, garlic - chili paste, rice vinegar, and honey to the rice and topped it off with kimchi, pickled carrots, radish slices, sunflower sprouts,
scallion, and cilantro.
I often find carrot soups too sweet - but this one is perfectly balanced with the miso, and with the garnish
of sesame
oil and pickled
scallions, the taste is very sophisticated.
Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive
oil, a bit
of curry powder, allspice, golden raisins or craisins,
scallions, and toasted almonds.
Set a frying pan over medium heat, add a splash
of oil and the chopped
scallions.
Add half
of scallions and 3 tablespoons olive
oil.
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower
oil 1 small bunch
of scallions, thinly sliced (~ 8
scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
A bed
of spinach (getting my calcium anywhere I can), a drizzle
of olive
oil, a sprinkle
of fresh herbs and
scallions, and an egg white omelet packed with herbs.
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive
oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered almonds Salt 4
scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
I replaced the fish
oil with soya sauce, added coconut sugar instead
of regular one, some zocchini, asparagus, spinach and
scallions leaves..
2 Tablespoons olive
oil 3 cloves
of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4 cup
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1 Tbsp chili - garlic sauce 1 tsp toasted sesame
oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola
oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2
scallions, thinly sliced
In a skillet, melt the coconut
oil and toss in the
scallions along with 3 cloves
of garlic that have been grated.
2 tablespoons canola
oil 2 cups mushrooms (shiitake or cremini work well) 4
scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce
In a skillet, melt 3 tablespoons
of coconut
oil and toss in the
scallions along with 3 cloves
of garlic that have been grated.
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.
Combine the
scallions, serrano pepper, olive
oil, and a couple pinches
of salt in a small saucepan.
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame
oil squirt
of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1
scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
The dressing was made from the juice
of two limes, low sodium soy sauce, toasted sesame seeds,
scallions, ginger, Melinda's extra hot sauce and a touch
of sesame
oil.
4 cups cooked quinoa, cooled veggies
of your choice (I used broccoli, cherry tomatoes,
scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive
oil juice
of 1 to 1 1/2 lemon (s) salt and pepper to taste
At its most basic, I simply cooked the oatmeal in some chicken broth with a slice
of ginger, topped it with a poached egg, drizzled a little soy sauce and sesame
oil on top, and added a sprinkling
of chopped
scallions.
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped
scallions, for garnish.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut
oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped
scallions or spring onions for garnish
I use my slow - cooker to soak the beans, (with a quartered lemon, a handfulmof
scallion bulbs, salt, and a splash
of toasted sesame
oil in the water) on high for an hour, and then on warm for.
for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green
scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle
of sesame
oil splash
of rice vinegar
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive
oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes, sliced in half 1 Cup
of golden tomatoes, sliced in half 5
Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
When the
oil is hot, add the white parts
of the
scallions, carrot, and baby corn.
Add the chopped
scallions, chopped ginger, green chili, 2 tablespoons
of olive
oil to a food processor and process until you get a coarse green paste.
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped
scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive
oil pinch
of nutmeg sea salt to taste citrus pepper to taste
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3
scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable
oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame
oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice
of a lime sesame seeds
scallions (chopped green onion)
1 tablespoon olive
oil 1 yellow onion, chopped 1 bunch
of scallions, chopped to white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice
of 3 limes 1/2 cup extra-virgin olive
oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6
scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
* 3 Tablespoons vegetable
oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4
scallions, thinly slices
I spread the edamame, corn and chopped peppers on a baking sheet and added a finely diced
scallion, chopped garlic, a pinch
of salt, a pinch
of black pepper and a drizzle
of olive
oil.
I then top the rice with the veggies and tofu, a healthy drizzle
of sesame
oil and topped with
scallions.
Now that its warmer, our go - to summer dinner is a salad
of mixed greens,
scallions, fresh sweet corn off the cob, any other veggies from the farmers market that needs to be eatten up, and fresh dressing
of garlic, half a lemon and olive
oil with salt and pepper (more lemon than
oil).
I usually serve it with a crunchy salad
of cabbage, cucumbers, mango, lime juice, soy sauce,
scallions, and sesame
oil.
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4
scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive
oil (for the cooked noodles)
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped
scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole
Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable
Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
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.
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped
scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest
of one organic lemon 1 cup extra-virgin olive
oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional