Combine the drained wheat berries, roasted squash, and
sliced scallions in a large bowl.
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
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.
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.
Serve the noodle soup
in bowls and top with
sliced scallions, red pepper flakes and black sesame seeds, if you like.
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
1 cup quinoa (soak overnight
in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and
sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes,
sliced in half 3 - 4
scallions,
sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
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.
In a small bowl, combine the kale, chopped cilantro, and
sliced scallion and toss with coconut aminos and sesame oil to taste.
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.
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
INGREDIENTS 2 ramen packs (seasoning packets discarded) 4
slices bacon, chopped into 1 / 2 -
in pieces 2 eggs 1 c. shredded sharp Cheddar 2
scallions,
sliced Sriracha or other hot sauce (optional) 1 tsp.
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
Top with a little more cheese to cover, sprinkle with
sliced scallions, and broil
in the oven until cheese is golden and bubbly, about 3 minutes.
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.
In a large bowl whisk together the
sliced scallions and the next eight ingredients until well combined.
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.
1/2 cup rinsed quinoa 1 medium carrot, cut
in large chunks 6
scallions, thinly
sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly
sliced diagonally
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
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1
scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic,
scallion, chives, dill, parsley, lemon and honey
in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
For the veggies I shredded 1/2 a carrot, snapped some string beans
in half,
sliced some
scallions and quartered a small tomato.
In a small saucepan combine grapeseed oil, 2 thinly
sliced scallions, garlic, star anise pods, crushed red pepper, and ginger.
In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly
Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.
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...
1 cup bean sprouts 6 shiitake mushrooms, stems removed 2
scallions, cut
in 2 - inch
slices Some salt
Rinse, trim, and
slice the celery and
scallions; combine them
in a large bowl.
Toss the sweet potato, red pepper,
scallions and 1 clove garlic, thinly
sliced, with 1 tablespoon olive oil, 1 teaspoon cumin and a pinch of salt
in a large bowl.
Put the bagged coleslaw mix
in a bowl, and
slice the
scallions into it.
Fold
in the
sliced cabbage, carrots and
scallions and stir well.
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.
In a small bowl, combine the charred minced peppers,
sliced grapes, fennel,
scallions, olive oil, lime juice, and salt and cayenne.
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.
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
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)
These vegan cucumber mint sandwiches are made with toast slathered
in creamy cashew cream cheese and stuffed with cucumber
slices, fresh mint and
scallions.
Cut off the green parts of the
scallions and reserve for
slicing later, then finely
slice the white part and add this to the pan slicked with orange oil (this is where I added the bacon fat since my chicken chorizo left no fat
in the pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.
Pin It 1/2 cup rinsed quinoa 1 medium carrot, cut
in large chunks 6
scallions, thinly
sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse... Continue Reading →
Serve rice soup
in large bowls and top with bok choy, remaining chile,
scallions, cilantro leaves, and
sliced basil.
In a medium bowl, combine the cucumbers, sesame oil, black sesame seeds, rice vinegar, edamame, and remaining
sliced scallions.
Pour
in the hot miso broth and top with mint, Thai basil,
scallion greens,
sliced jalapeño, and hemp seeds.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone -
in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch
scallions (root end removed, thinly
sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly
sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
4 to 6
scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not
in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly
sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
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 (optional)
Stir
in sliced red peppers and remaining
scallions and cook for a minute.
To finish the hash off, stir
in those
sliced scallions and chopped parsley.
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (
scallions), thinly
sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes
in a 350 ° f (180 ° c) oven.