Sentences with phrase «scallion greens»
"Scallion greens" refers to the long, slender green part of a scallion or green onion. It is the leafy section of the vegetable that is typically used as a garnish or added to dishes for flavoring. Full definition
Ladle into bowls and serve topped with scallions greens.
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It adds a salty, funky, and fermented note that's great with chopped scallion greens.
Mix in scallion greens, parmesan and re-season to taste.
Meanwhile, slice scallion greens into long slivers and place them into a bowl filled with cold water.
Divide fried rice between plates and top with reserved scallion greens.
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
Set scallion greens and cilantro leaves aside.
Diagonally cut scallion greens into thin slices, reserving white parts for another use.
Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
Combine scallion greens, garlic, cilantro, bell peppers, jalapeño, 1/4 teaspoon salt, ginger, lime juice and oil in a large bowl.
Flavorful, fresh artichoke hearts are complemented by rich roasted garlic, Hungarian sweet paprika and a pinch of fresh scallion greens.
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.
Ingredients: Marinated sliced tempeh (see recipe blow), blanched scallion greens, raw bean sprouts, julienne - peeled carrots, fresh coriander, and blanched cabbage leaves.
Top that bowl of noodle - y goodness with some slivered scallion greens and toasted sesame seeds, and blam: Dinner is served.
Top Dutch baby with remaining shredded cheese, sauteed Canadian bacon and curled scallion greens.
Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens.
2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4 tsp finely chopped scallion greens 1 tsp finely chopped fresh thyme 1/2 tsp fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked
Stir in scallion greens and 1/4 tsp.
Top with sliced scallion greens and serve.
Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.
Add scallion greens to bowl, along with zest and juice of lemon half.
1 1/4 cups apple cider vinegar 3/4 cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup chopped scallion greens
Fluff the rice with a fork and gently stir in the olives and scallion greens.
3 lb sweet potatoes 2 Tbsp unsalted butter, melted 1 1/2 tsp finely grated orange zest 2 Tbsp lemon juice 2 Tbsp orange juice 1 Tbsp minced garlic 1/2 tsp allspice 1/2 c whole wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion greens 2 Tbsp finely grated Parmesan
Transfer to blender with oil, lime juice, honey, cilantro, parsley, scallion greens, and garlic.
Top each bowl with Sriracha, red pepper flakes, toasted sesame seeds, crumbled nori, togarashi, scallion greens, etc..
Top with the scallion greens and cilantro.
In each jar, layer the ingredients in the following order: 1/2 cup spinach leaves, 1/4 cup shredded carrots, 1/2 cup tofu or chicken, 1/2 tablespoon miso paste, 1 teaspoon soy sauce, one nest of softened noodles, 1 tablespoon bouillon powder and, finally, scallion greens to taste (at least 2 tablespoons).
Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens.
Finely chop the scallions; set the scallion greens aside in a small serving bowl.
Prepare the stir - fry sauce by whisking together soy sauce, ginger paste, garlic paste, brown sugar, vinegar, paprika and half of the scallion greens in a bowl.
If you can't get seeds, try using a regular onion — plant it or just let it spoil and it will grow green tops which are good to eat and they'll be even more tender than scallion greens!
Divide the rice between your bowls and top with the mapo tofu, bok choy, and scallion greens.
Season with salt and garnish with scallion greens and cilantro leaves, then serve.
Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
Sprinkle with the scallion greens and cilantro and serve with the lime wedge.
Serve the fish topped with some of the sauce, breadcrumbs, and scallion greens.
Serve the noodles topped with the peanuts, scallion greens, and cilantro, with Sriracha and lime wedges on the side.
Top with reserved toasted sesame seeds and scallion greens.
Ingredients 2 (about 1 1/4 pounds) all - purpose or Yukon gold potatoes, peeled 2 large eggs, room temperature 1 medium white onion, finely grated 8 scallion greens, finely slivered Salt and freshly ground black pepper Vegetable oil, for frying
Transfer the slices to a serving plate and sprinkle with the scallion greens (if using) and serve warm or at room temperature, with additional hoisin sauce drizzled over the top.
Add noodles and scallion greens to soup; season with salt and pepper.
Top with miso broth, tofu, delicata squash, and scallion greens.
Pour in the hot miso broth and top with mint, Thai basil, scallion greens, sliced jalapeño, and hemp seeds.