Drizzle with a little extra coconut vinegar and some slivered
scallions if desired.
Garnish with
scallions if desired.
Serve your cauliflower fried rice garnished with extra fresh basil and finely sliced
scallions if you feel fancy.
Garnish with grated chocolate and
scallions if desired.
Remove from heat and sprinkle with
scallions if desired.
Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few slices of
scallion if you'd like.
Not exact matches
I love to add some chopped
scallions, spirulina, cherry tomatoes, basil, cilantro, dill, and
if I'm really in the mood extra hot peppers, and garlic.
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)
Serve the noodle soup in bowls and top with sliced
scallions, red pepper flakes and black sesame seeds,
if you like.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more
if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch
scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
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 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium
scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water,
if using yogurt
You can try adding more things too
if you want other than
scallions!
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup sliced
scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more
if you like it spicy!)
If you can't find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.View Recipe: Ginger - Soy Chicken Thighs with
Scallion Rice
** Tip: You can also just chop some fresh flat - leaf parsley and use that instead
if you don't like
scallions.
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.
Ginger, garlic, and
scallion whites are your friends, but so are shallots or leeks
if that's what you have.
I wonder
if it's also a good way to replicate the flavor set of Chinese
scallion pancakes (which I have recently fallen in love with)?
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 whole
If you make this agrodolce
scallions & whipped ricotta toast, we'd love to hear how it turned out.
Sprinkle the reserved
scallions and serve hot, with some cracked black pepper
if desired.
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.
Garnish with almonds
if desired and
scallions.
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
Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2
scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil,
if you have them — some or all
The soup is now ready, you can absolutely eat this hot too, or chilled garnished with cilantro,
scallions, jalapeños or Thai chilies
if you like it really spicy!
If you're looking for the perfect chocolate scone, strawberry rhubarb oatmeal scone, cheddar
scallion scone and many more, look no further than the scone recipes listed below.
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)
Add parsley, onions, celery,
scallions and,
if using, the hard boiled egg, carrots, and red bell 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.
Broiled Salmon and
Scallions — Bon Appetit —
If you don't want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.
* 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.
In a medium bowl, combine the chicken, enchilada sauce,
scallions and chilies
if using.
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 Package
Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke,
if using, and
scallion.
Sprinkle some sliced
scallions, chopped peanuts and pepper flakes,
if you like.
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
Garnish with
scallions and almond slivers,
if using.
Top
if off with some fresh
scallions, a few sesame seeds and fresh cilantro and you have a beautiful and super delicious meal to feed your family.
(especially
if you already have leftover chicken) And the ginger
scallion dressing?
1 cup farro 4 tablespoons olive oil 2 tablespoons lemon juice [can use red wine vinegar or balsamic vinegar
if you don't have any lemon] 1 — 2 tomatoes, seeded and chopped roughly 4 - 6 radishes, thinly sliced 4
scallions, chopped 1 bell pepper, seeded and chopped roughly Salt and pepper to taste
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!
Sprinkle with
scallions and peanuts; serve with lime wedges,
if desired.
Add the cooked quinoa, chickpeas, hot sauce, garlic,
scallions, and cayenne pepper (
if using).
Serve with Asian Chicken Meatballs on large pieces of leaf lettuce, top with additional
scallions and sesame seeds
if desired.
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered,
if large 2
scallions thinly sliced 2 tablespoons chives
Assemble the salad by mixing the cooked kaniwa, with the roasted beets, corn, pomegranate arils,
scallions, cilantro, and chopped avocado with some baby greens, and the cooked beet greens (
if using).