Category: Green Onions (Scallions)

This is a quick and flavorful dish. You can you use leftover flank steak or even substitute other meat, leftover or cooked for this purpose. The vegetables, and ratio of vegetables to meat are up to you. In this version, I used cabbage, carrots, and scallions (reserving most of the scallion tops for garnish).   Variations  Most any vegetable (except for tomatoes and maybe winter squash), chopped finely, will work such as kale, bok choi, broccoli, turnips, peppers, etc. You can use bavette, skirt or round steak in place of the flank or substitute the steak, all together, for chicken or shrimp. ... Read more »

This sauce came about in a typical cook-with-what-you-have moment. I was racking my brain for what to make for dinner. I had half a can of coconut milk, lots of herbs and some fresh ramen noodles. You could use spaghetti or soba noodles instead of ramen noodles. Cooked chicken would be a delicious addition.... Read more »

  This is a good template to use: whatever broth or stock you have, noodles of choice (ramen, soba, Chinese wheat or egg, spaghetti), fresh herbs, and if you don't have salmon, tofu is delicious as well.   This is my go-to meal when suffering from a cold, often skipping the salmon and adding more garlic and ginger and green onion and herbs. [caption id="attachment_17589" align="aligncenter" width="630"] Here I skipped the noodles and added lots of sauteed Brussels Sprouts and leftover salmon.[/caption]... Read more »

A friend introduced me to Chimayo Chile powder from New Mexico and it's a product worth seeking out and keeping in your spice drawer. These chilis have a fascinating history, were almost extinct, and now are thriving again in the village of Chimayo at about 7000 feet, in New Mexico where they have been cultivated for nearly 400 years. And they have unbelievable flavor and complexity and are not terribly hot. ... Read more »

If you have a grill, fire it up for this one or just use your broiler. Both work well and will enable you to get this beautiful plate of food on the table quickly. Serve over rice and make a little extra sauce and top with a fried egg and you have a meal. Substitute savoy or regular green cabbage if you'd like but slice the wedges a little thinner if you do.  And have a steak knife ready at the table to cut up those pretty wedges or eat them with your hands and make a mess and have fun.   Miso varies in pungency and strength and typically the darker the miso the stronger the flavor, so use a bit less if you only have red miso on hand. The sauce will be quite strong but the cabbage is very plain so the combination is lovely. ... Read more »

Light, bright and tender. . . these are such a treat. I typically serve mizuna raw in salads or added to soups at the very end. In this preparation they stay really fresh despite the quick visit to the pan.  ... Read more »

  This combination of sauteed bok choy and scallions with fresh herbs, roasted peanuts, rice noodles and a fish-sauce based dressing can be a light meal-in-one. You can substitute different vegetables--carrots, peas, zucchini, tat soi, or mustard greens would all be good. ... Read more »

Substitute carrots or snap peas or asparagus for the turnips, if you'd like. This sauce is nice to have on hand to enhance anything from chicken to eggs to pasta or any grain or vegetable. Feel free to halve the sauce recipe if you’d like but you'll need a mini food processor in that case because the volume won't be quite enough for a regular one.... Read more »

  The mint or some tender herb makes this salad vibrant and the yogurt dressing adds a refreshing tang. Scale this as you’d like. If you have a big crowd use a whole head of cabbage.   Serves 4-6  ... Read more »

  I was inspired by the famous Zuni Café roast chicken to create a riff on the bread salad served with the chicken. So if you feel like roasting a chicken this would be a lovely accompaniment. My ratio of bread to greens is the opposite of the Zuni one but feel free to invert it.  ... Read more »

  Over the years I've come to use scallions/green onions and spring onions (above) regularly. These lovely, long elegant onions that show up at the markets and CSA shares in late spring deserve to be made the center of a dish like in these very quick to make pancakes. And market/CSA scallions and spring onions tend to come with all the tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb and green stalk.  ... Read more »

--inspired by Cooking in the Moment by Andrea Reusing (this book is a great investment!)   There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex than the Italian-style salsa verde I frequently make. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you'd like.   You can chop everything by hand (as I did above) or process in a food processor, it will be saucier/looser if you process. I kept the above version a bit drier (less oil) so I could use it as a sandwich spread as well. I usually use the processor but my knives had just been sharpened and it was a joy to chop all those herbs!   This makes a lot of sauce but I doubt you'll have trouble finding ways to use it.  It is particularly good with poached, baked or roasted fish, boiled potatoes and/or carrots, turnips, summer and winter squash, etc.... Read more »

The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough.  This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.   You can also add carrots or substitute carrots for some of the squash.... Read more »

This is delicious served simply with good corn chips or crusty bread or you can serve it with fish tacos or pork dishes of any kind. It’s a nice alternative to the much more ubiquitous dessert recipes for rhubarb. Yields about 4 cups... Read more »

Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.   The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil.  Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE Portland) a few years ago which inspired me to create this one. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.   This is another CSA Heavy Hitter recipe in that you can adapt the salad and sauce ingredients to suit your taste/what you have in the fridge and pantry. You can make the sauce spicier, you can add different vegetables, and so on and so forth.... Read more »

  This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or cooked chicken.   This makes a lot of salad so feel free halve the recipe. I load mine up with herbs—mint, parsley, cilantro, chives and thyme. The more the better!... Read more »

[caption id="attachment_3965" align="aligncenter" width="678"] The above version includes a some canned Oregon Albacore, which his a lovely addition.[/caption] I love green onions and especially the greens, so I use them liberally here. You can cut back if you’re not as much of a fan. The chili oil, of which you’ll have some leftover, is wonderful on any salad or meat or roasted vegetable.  ... Read more »

This is the loveliest platter of food—blanched chard and roasted chicken are dressed with the same, lemony, minty green onion vinaigrette. You can also roast the potatoes and cook the chard and use perfectly cooked hard-boiled eggs (cover eggs generously with cold water, bring to a boil, turn off heat and let sit in hot water for 8-9 minutes, drain and rinse in cold water) instead of chicken or you could use canned Oregon Albacore. The dressing is really what ties all together.  ... Read more »

This is best with small, young, tender pods. ... Read more »