Category: Green Onions (Scallions)

I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »

The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.    Variations: Use whatever bean or chickpea you have (in the above case, it's black chickpeas) Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano Omit the cheese or use a different kind such as feta or diced sharp cheddar Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)  ... Read more »

This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.   Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »

These savory patties are a delicious light lunch or dinner - topping with a fried egg would make them even more substantial. Feel free to mix up the herbs or use a different type of cheese.   Makes 10 fritters  ... Read more »

These Brussels sprouts are made on the stovetop and cook quite quickly. The sauce is delicious and could be easily made with tahini in place of the peanut butter.... Read more »

This dish is similar to the filling of an egg roll, with cabbage and carrots stir-fried with garlic/ginger, soy sauce and sesame oil. If you want it to be even closer to a real egg roll, feel free to use ground pork or any ground meat in place of the tofu. If you're vegan, just use a vegan mayo for the sriracha mayo or skip it entirely (although I highly recommend it!).   I've also made this with blanched collard greens instead of the cabbage and it's delicious.  [caption id="attachment_21852" align="aligncenter" width="660"] The collard green version.[/caption]   Makes 3-4 servings  ... Read more »

This bowl uses bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles made with mung bean starch, as its foundation. The sauce is a light one that you'll also use to marinate the tofu.... Read more »

This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs. [caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption] Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.  ... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

This is a very flexible dish. You can make it with just a few pieces of chicken, bone-in or boneless or with all 8-10 pieces of a whole cut up chicken. Yogurt tenderizes the meat and you only have to let it marinate for 20 minutes but can leave it for up to 24 hours. You can vary the spices too.   You can roast this chicken on a sheet pan instead of cooking on the stove top and finish under the broiler to crisp the skin.   ** It can be tricky to get nicely browned skin so you start with skinless thighs if you don't have a really big, heavy skillet where all the chicken can be easily in one layer.... Read more »

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »

Using up random bits of things (and freeing up fridge space) AND making something delicious with said bits is one of my greatest pleasures. These quick rice patties came about one Saturday when we returned, very hungry, from a soccer game. And this template of a recipe is yet another reason to cook more rice than you think you'll need so that you can make these on the fly a day or two later.   You can make these with nothing but leftover rice, a couple of eggs, and a few herbs or spices but there are so many options! And ratios and quantities are totally up to you and what you're needing to use up. This batch included about 2 tablespoons of leftover Green Sauce (the simplified version w/out egg). Just be sure to add more eggs and/or cheese if you increase the amount of rice so that the patties stick together.... Read more »

This is a wonderful template for vegetables you can grate or thinly slice. Make sure your dressing has enough acidity to balance the sweet vegetables and seeds. This is very similar to this carrot and radish slaw.  ... Read more »

I had a bowl of the last of the season's tomatoes on the counter and some fresh ramen noodles in the fridge and 30 minutes later this dish materialized. It's a keeper! I have not tried this with canned tomatoes but aim to test it and add notes about that option.... Read more »

Whole grains (rye, barley, farro, spelt, wheat, etc. ) take about an hour to cook (if not soaked ahead of time) but the are versatile, flavorful, and nutritious, not to mention a very affordable staple. 2 cups of dry whole grains will yield about 4 1/2 cups cooked grains that can be used in salads, soups or for breakfast with fruit, nuts and a little honey.   In this recipe you steam the vegetables with the already cooked grains.  ... Read more »

A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.   Variations: Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems. 1 stalk green garlic or 2-3 cloves garlic, minced Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time. Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time. ... Read more »

In the spring farmers markets and CSA shares in the Pacific Northwest feature lots of alliums like green or new garlic, garlic scapes, spring onions, and leeks. You can mix and match the garlic and onion and ratios thereof based on what you have. It's very forgiving. The combination of these alliums, gently cooked with some thyme and/or sage and then layered with stale bread, broth and a bit of cheese is amazing. You can add a few handfuls of leafy greens if you have them. This is very similar to this kale panade and this chard and onion panade. ... Read more »

I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.   Variations: Mix and match your vegetables Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo. Substitute 1/3 cup toasted seeds or nuts for the feta. ... Read more »

This dip is a riff on this one and is also inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi, but employs the nuts in the dip instead of as a garnish and adds lots of fresh herbs to give it its own place in the collection.  Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful or serve it as a side with meat or fish.  ... Read more »

This is a bright, springy dish that can be a light supper with some good bread or another vegetable or salad. You can omit the lentils. I happened to have some previously cooked little black lentils (which hold their shape beautifully--much like French Green lentils) on hand and like the color contrast with the white beans but the dish doesn't need them to succeed.   You can change the ratio of chicken to beans/herbs using either half a chicken breast or a whole one. A whole one will give you lots of meat per person. You can also substitute thighs for the breast if that's what you have or use up leftover cooked chicken.... Read more »