Meanwhile,
slice scallion greens into long slivers and place them into a bowl filled with cold water.
Thinly
slice scallion greens and set aside separately for serving.
Top with
sliced scallion greens and serve.
Top the whole thing with toasted sesame seeds, thinly
sliced scallion greens, and a bunch of the crumbled bacon, and serve over rice or another grain.
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Not exact matches
Ingredients 2 cloves garlic 3
scallions, white and light
green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into
slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling
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)
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
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.
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!)
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
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.
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
Thinly
slice the
scallions, discarding the dark
green parts.
1 bunch
scallions, ends trimmed, white parts finely
sliced, dark
green tops cut across into 2 - inch ribbons
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
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2
scallions, bias -
sliced (white and light
green part only) 2 (or more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red onion, minced 1 tablespoon minced Thai basil
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large
green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
Korean
Green Bean & Scallion Pancakes 2 oz green beans 2/3 cup all - purpose flour 1/2 cup brown rice flour 1 large egg, beaten 1 cup cold water 1 tsp toasted sesame oil peanut oil 4 scallions, sliced into thin strips 1/2 red bell pepper, cut into s
Green Bean &
Scallion Pancakes 2 oz
green beans 2/3 cup all - purpose flour 1/2 cup brown rice flour 1 large egg, beaten 1 cup cold water 1 tsp toasted sesame oil peanut oil 4 scallions, sliced into thin strips 1/2 red bell pepper, cut into s
green beans 2/3 cup all - purpose flour 1/2 cup brown rice flour 1 large egg, beaten 1 cup cold water 1 tsp toasted sesame oil peanut oil 4
scallions,
sliced into thin strips 1/2 red bell pepper, cut into strips
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.
Ingredients: Marinated
sliced tempeh (see recipe blow), blanched
scallion greens, raw bean sprouts, julienne - peeled carrots, fresh coriander, and blanched cabbage leaves.
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2
scallions, white and
green parts,
sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
* 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.
Ingredients 4 soft shell crabs 1 cup milk 1 cup flour 2 tablespoons oil 1 tablespoon butter 1 teaspoon chili flakes 1 pound fresh squid ink (or regular) linguine 2 shallots, thinly
sliced 1 bunch
scallions (about 8), thinly
sliced, white and
green parts divided 1 head Napa or Chinese cabbage, thinly
sliced (about 4 cups) 1 cup cilantro ginger pesto
3/4 cup brown rice flour 1/4 teaspoon salt 1/4 teaspoon turmeric 1 cup water 1/4 cup thinly
sliced green onions (
scallions) 1 tablespoon sesame oil (not toasted)
1 cup crème fraîche 1/2 cup sour cream 1 teaspoon finely grated shallot (using a Microplane) 1
scallion, white and light
green parts only, trimmed and thinly
sliced 2 1/2 teaspoons finely chopped dill fronds 3/4 teaspoon granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons white vinegar Potato chips, for serving
Go
green to ramp up the health factor by stuffing your bread with a serious serving of wilted spinach, kale, and / or arugula, and play up the fresh herbs like thinly
sliced scallions, parsley, rosemary, oregano, and thyme.
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1
green bell pepper, quartered 1 medium red onion, quartered 4
scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2
slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
Meanwhile, remove
green tops from
scallions and very thinly
slice; set aside.
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly
sliced 3
scallions,
sliced 6 - 8 large pitted
green or black olives,
sliced 2 carrots, thinly
sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly
sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup
sliced scallions (keep white and
green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...
Divide
greens among four plates, and top with
sliced avocado, cucumber,
scallions, dressing and peanut clusters.
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves,
sliced crosswise 5 to 6 ounces fresh baby spinach 4
scallions,
green and white parts,
sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup
sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
Ingredients: 2 normal people / 4 Gwyneths 1/2 cup uncooked quinoa 1/2 cup cooked chickpeas, crushed 1 clove garlic, minced 4
scallions, white and light
green parts only, thinly
sliced 1/4 cup Italian parsley, finely chopped Zest of 1 lemon (Use a Microplane grater!)
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2
scallions, white and light
green parts only, thinly
sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
Divide tofu onto mayo layers of half of your bread
slices, then top with
greens cucumbers,
greens and
scallions.
Slice your
scallions, too, including the crisp part of the
green.
For salad 5 ounces mixed baby
greens 1 cup pomegranate seeds 1
scallion, thinly
sliced 1/2 cup walnuts, roughly chopped 1 tablespoon chives 2 ounces goat cheese, crumbled
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small
green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2
scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2
scallions,
green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
3 Tablespoons Vegetable Oil, Divided 1/2 Pound Shrimp, Cleaned & Coarsely Chopped 5
Scallions, Chopped, White &
Green Parts Separated 1 to 1 1/2 Cups Chopped Kimchi 1 to 2 Tablespoons Gochujang (Korean Chili Paste) 4 Cups Cooked Brown Rice 1 Teaspoon Sesame Oil 2 Teaspoons Soy Sauce Salt & Pepper 4 Eggs, Scrambled Optional Topping: Finely
Sliced Seaweed
2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of
scallions (
green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms,
sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
Diagonally cut
scallion greens into thin
slices, reserving white parts for another use.
Cut
scallions (white and about 4 inches
green) into 1 - inch - long
slices on diagonal.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus more to garnish) 3
scallions (finely
sliced, whites and
greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
Ingredients 4 tablespoons butter 1 medium yellow onion, diced 8oz cremini mushrooms, thinly
sliced 4
scallions, white and
green parts separated, thinly
sliced 1 teaspoon soy sauce 1/4 cup white wine 3 tablespoons flour 2 cups chicken stock 1 cup whole milk 5oz tuna packed in olive oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)