Add in just
the white sliced green onions.
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2
onions, chopped 1
green (or slightly ripe) mango,
sliced 1 cup
white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek,
white and pale
green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Slice remaining
green onions and reserved
white parts.
Ingredients: 10
slices of soft,
white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped
green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of
white wine vinegar 3
green onions,
white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped
green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek,
white and light
green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
9 ounces frozen
green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4
green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3 cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3 cup and 1 cup
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2
onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion
greens 4
white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini
onions, quartered (recipe below) 2 Tbsp
white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Crust 1 1/2 cups cooked rice (brown or
white) 1/4 cup of cheese of choice (I used a creamy havarti) 1 egg, beaten 1/2
green onion,
sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)
1/4 cup / 1.5 oz / 45 g sesame seeds (
white / black mix) 3 tablespoons toasted almond
slices / slivers, chopped 1/4 cup / 4 tablespoons minced
green onions
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of
green onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of
white wine (or any cooking
white alcohol) And freshly grounded pepper
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the
green chile queso: 16 ounces
white American cheese, cubed 1 small can
green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
I cup naturally vegan cornbread mix (I use Martha
White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped
green chilies, mild, drained 2
green onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar),
green beans cooked with tomatoes and
onion, very thick pureed
white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
14 ounces new potatoes 4 eggs 6
green onions,
white and light
green parts only, thinly
sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped
7 cups thin
sliced cucumbers 3 med
onion sliced 1
green pepper, chopped 2 cups Sugar 1 cup vinegar (
white) 1/2 teaspoon celery seed 1 tablespoon salt
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon grated orange zest 2 minced
green onions (tops and
white parts) 1 teaspoon freshly grated ginger root 1 orange, thinly
sliced for garnish
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups finely chopped
onion 1/2 cup finely chopped
green bell pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed
white rice, for serving Instructions 1.
1 Tbsp olive oil 6
green onions, thinly
sliced,
white and
green parts separated 1/2 pound ground beef (for a healthier option ground turkey would also work!)
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
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas,
White Corn, Grande 1 cup Canola oil 1/2 yellow
onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch
green onions, thinly
sliced 1 (56 - ounce) can
sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
salt pork or bacon, cut into 1/2 ″ pieces 1 large leek,
white and pale
green parts only,
sliced 1 large
onion, diced 1
green pepper, diced 2 celery ribs,
sliced 1 jalapeño pepper, minced 1/4 — 1/2 tsp.
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.
I've been making this nonstop for the last couple of weeks: salad
greens (not iceberg, ugh), chopped red
onion, chunks of extra ripe mango, shredded carrots, chopped avocado,
sliced cucumbers and feta, drizzled with a bit of a honey +
white wine vinegar with the tiniest drop of sriracha and a healthy helping of black pepper.
Tuna Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2
green onion stalks, thinly
sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup
white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to taste
Salad: 6 large ears fresh corn, husks and silk removed 2 tablespoons extra-virgin olive oil 1 large or 2 medium red bell peppers 4
green onions,
green and
white parts,
sliced
1 tbsp canola oil 12 oz button mushrooms,
sliced 4 oz fresh shiitake or oyster mushrooms,
sliced 4 oz cremini mushrooms,
sliced 1 medium yellow
onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry
white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground
white pepper 1/3 lb
green beans, trimmed and cut into 1 - inch pieces
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks,
white and light
green parts only, halved and thinly
sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet
onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry
white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large
white onion, peeled and
sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (
green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4
green onions, thinly
sliced,
white and
green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro, chopped 1 tbsp lime juice tortilla strips *
3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly
sliced green onions, (
white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantro
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks —
white and light
green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry
white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
3 tablespoons dwenjang (fermented soy bean paste) or red miso 2 1/2 tablespoons gochujang (red chile paste) 2 tablespoons mirin wine or sherry 2 teaspoons roasted sesame seeds 1 teaspoon sesame oil 1/2 cup thinly
sliced green onions,
white and
green parts, about 4 medium
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
Slice four
green onions, separating the
white ends from the
green ends.
Slice the
green onions, separating the
white ends from the
green ends.
After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the
white ends of the
sliced green onions.
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large
onion, halved lengthwise and thinly
sliced 1/2 cup dry
white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons
sliced Spanish
green olives (optional) Sherry vinegar and olive oil, for drizzling
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic
onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and
greens sliced 1/2 — 1 cup
white wine (Chardonnay worked well.
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (
white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3
green onions,
green part finely
sliced and divided 1/4 cup oil 4 oz
sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup
sliced red
onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (
white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (
white and
green parts) 1 cup cooked red quinoa Handful -LSB-...]
bottle of beer, divided 1 very large
white (or yellow)
onion, thickly
sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted
green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red
onions, for garnish
Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch pieces 4
green onions, in 1 1/2 - inch pieces 1/2 large
onion, 1/2 - inch
slices 1 small zucchini, halved lengthwise, cut across in 1/2 - inch
slices 1 small carrot, cut diagonally in 1 / 8 - inch
slices 6 large
white or brown mushrooms, 1/4 - inch
slices
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)
1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch
green onions,
white and light
green parts, thinly
sliced
4 tablespoons olive oil 2 large
onions, peeled and
sliced into rounds 1/4 inch thick 1-1/4 cups
green or brown lentils, sorted and rinsed 1 cup long - grain brown or
white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley