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.
Dice into cubes and toss with 2 T of rice vinegar, 2 T of sesame oil and a handful
of sliced scallions.
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.
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.
Garnish each with 1/4 teaspoon
of sliced scallions.
Not exact matches
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
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.
It had pretty much everything: grilled pork, shrimp on sugarcane, meatballs, grilled
scallions, pickled carrots, chopped peanuts, and even a
sliced spring roll all on top
of vermicelli.
You can also garnish with any
of the following if you like: Chopped fresh cilantro Thinly
sliced scallion or green onion Basil chiffonade (or Thai basil if you can find it)
Finely chop four
slices of the ham and place it in a bowl with the bacon, cream cheese, mozzarella cheese, pineapple,
scallions, garlic, and pepper.
Crumble feta on top and add
sliced scallions, which just enhance the taste
of feta.
1
scallion, thinly
sliced 1 tablespoon fresh chives 1/4 cup grated Parmesan Juice
of half a lemon
3 bunches
of scallions, green parts included OR if spring onions are in season, I use about 12
of those, either way
slice into 1 / 3 - inch / 1 cm rounds
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
Garnishes -
sliced scallions, diced red onion, cubed avocado, fresh cilantro or parsley, squeeze
of fresh lime
Use any mix
of basil, mint, cilantro, chopped chives, and thinly
sliced scallions (whites and greens) to liven up the whole dish and add another layer
of big flavor.
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.
thinly
sliced scallions, crumbled roasted nori sheet, mild - flavored fried or baked tofu
of choice, Gochujang Kimchi Sausages (page 38)
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!
COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in
slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so
of minced onion — perhaps
scallions — along with only half the garlic.
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
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
Kale Salad One bunch
of kale Two lemons One bunch
of scallions, finely chopped One cup halved cherry tomatoes One avocado
sliced Pinch
of salt
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
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.
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
To prepare your stir - fry: Put a large pan
of water on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your
scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole
On the walk home, up the stairs, brushing teeth... The image
of a big pile
of, whispy, thinly
sliced scallions kept popping into my head.
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.
oregano squeeze
of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)
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
Serve with a dollop
of yogurt,
sliced scallions, and extra lime wedges, if desired.
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
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (
scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4
slices of lime — to serve
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
Big bowl
of green - broccolini tossed with big croutons, tons
of scallion slices, mozzarella, toasted almonds, and a hit
of serrano pepper.
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper,
sliced scallions or chopped purple onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place
of dip, if desired.
Add a
slice of tempeh, some carrots, crunchy bean sprouts, a couple blanched
scallions, and a few springs
of coriander to the cabbage leaf.
I sautéed
sliced Anaheim peppers with onions and garlic and blended everything with a bunch
of cilantro,
scallions, a bit
of acid and a touch
of honey.
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
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch
of green onions /
scallions, cut to approximately same length as carrots and peppers * 12 oz.
Season with 2 to 3 teaspoons salt - free all - purpose seasoning blend or any other kind
of seasoning you enjoy, then stir in about 1/4 cup chopped fresh parsley and, if you like, a couple
of thinly
sliced scallions.
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
I
sliced the kernels off the cob and made a grilled zucchini corn salad with plenty
of scallions and Parmesan.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6
scallions,
sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade