Top each cup with
scallions for garnish.
Not exact matches
In addition to the
scallions, I sauteed shiitake mushrooms in the toasted sesame oil
for the
garnish.
Here's the plated ribs with
scallions and toasted sesame seeds added
for garnish.
jar borscht or beet juice 1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard salt and pepper, to taste
scallions or chives,
for garnish
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
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
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons
scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs
for garnish
In a salad bowl, mix together the vegetables, noodles, and cashews, reserving a few
scallions and cashews
for garnish.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2
scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
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
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.
You can substitute other varieties of chiles (or bell peppers
for a less spicy result) in this recipe and experiment with additional ingredients, such as a
garnish of chopped
scallions, cilantro, or parsley.
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more
for garnish 1/2 ounce Parmesan, grated, plus more shaved
for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2
scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
I used: powdered lemongrass
for the bottled, onions
for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste
for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles
for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok)
for the peas, twice as much cilantro, an equal amount of chopped
scallions, and an equal amount of chopped peanuts as a
garnish.
1 head cauliflower, stem and thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove garlic, minced 2
scallions, sliced, plus more
for garnish 2 teaspoons coconut aminos Salt to taste 2 eggs, lightly beaten
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5
scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan,
for garnish (opt) fried shallots,
for garnish (optional)
Pass chopped
scallion and sesame seed
for garnish.
ingredients FRIED CHICKEN WINGS: canola oil (
for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2 tablespoons sesame seeds (to
garnish) 1 bunch
scallions (light green and white parts only, thinly sliced, to
garnish) Kosher salt and freshly ground pepper (to taste) SESAME WING SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted butter
ingredients SWEET POTATO CROQUETTES: vegetable oil (
for frying) 1 1/2 cups all - purpose flour (divided, plus more
for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to
garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leave
garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO
GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leave
GARNISH: 2 tablespoons
scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves only)
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a
scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional,
for garnish) grated Parmesano - Reggiano (optional,
for garnish)
ingredients
FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tas
FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch
scallions (root end removed, thinly sliced, to
garnish) 1 bunch cilantro plooms (to
garnish) 3 limes (cut into wedges,
for serving) Kosher salt and freshly ground pepper (to tas
for serving) Kosher salt and freshly ground pepper (to taste)
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch
scallions, thinly sliced + 2 avocados, pitted, peeled and sliced + 8 T toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more
for sprinkling + wasabi - flavored toasted nori sheets, crumbled,
for garnish (optional)
Garnish with more
scallions and sesame seeds and some crumbled wasabi nori
for extra flavor.
can pinto beans, drained and rinsed (or 1 1/2 cups cooked pinto beans) 1 c. chicken or veggie broth, divided 1/4 cup salsa Shredded cheese and sliced
scallions,
for garnish (optional)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large
scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (
for frying) 1 bunch fresh cilantro (leaves only, to
garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (
for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water
for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra
for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water
for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced
scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
Stir in the
scallions (reserving a few
for garnish) and season with salt and pepper.
Garnish with peanuts and
scallions, and serve, or allow a couple hours
for flavors to marinade before
garnishing.
I subbed kale
for the chard, and
garnished with radishes in addition to cashews and
scallions.
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped
scallions,
for garnish Cooked rice,
for serving Tabasco sauce,
for serving
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons
scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs
for garnish
Serve, passing the sour cream, hot sauce, cilantro and
scallions for guests to
garnish as they like.
6 shallots, unpeeled 1 can (13.5 oz) light coconut milk 2 c reduced - sodium chicken broth 1 1/2 lbs butternut squash, peeled and cut into 1/2» cubes 1/2 c packed fresh cilantro + 1 Tbsp chopped,
for garnish 1/2 tsp salt 2 Tbsp fish sauce 1/4 c minced
scallions, green parts only Ground black pepper
Canola oil
for deep frying, about 12 ounces 2 large eggs 1/2 cup cornstarch 1 medium cauliflower, trimmed and separated into florets 2 — 3 cloves garlic, thinly sliced 3/4 cup ketchup 1/2 teaspoon cayenne 1 tsp salt 2
scallions, green and white parts, thinly sliced (
garnish)
Ingredients: 1 tablespoon extra-virgin olive oil 1/4 cup diced onion 1/2 teaspoon salt 1/8 teaspoon pepper 4 ounces smoked salmon, cut into 1 / 4 - inch pieces 6 large eggs 8 large egg whites 1 tablespoon half - and - half 3 tablespoons 1 % milk 3 ounces 1 / 3 - less - fat cream cheese, cubed 2 tablespoons
scallions, thinly sliced,
for garnish
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2
scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds
for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chop
for garnish (optional)
For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chop
For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped
minced chives or
scallions,
for garnish
Stir in a touch of minced jalapeño and / or lime zest; Top with an Herb Tangle (page 76) of minced
scallions, cilantro, Thai basil, and mint; Toss on some peanuts
for garnish; Top with Tofu «Noodles»