Currently viewing the tag: "scallions"
This is a great combination of flavors that all support and play off each other. Romano cheese is a classic pairing with early season favas, so if this is being used with pasta or as a dip add some grated or crumbled romano. This mélange is great for fish, grilled chicken, sandwiches of fresh mozzarella and salumi, or toss it with orecchiette pasta or some chunks of summer squash that have been grilled or pan seared.
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Use these as a side or appetizer, or use Portobello mushrooms in lieu of the button mushrooms for a first course or main. This recipe calls for scallions because they are in the box this week, but if you don’t have them to hand, use white or yellow onions, or even shallots. These can be assembled ahead of time, with the exception of the bread crumb topping which should be added only at the last moment or it will be soggy. When choosing mushrooms, look for those that are still fairly closed and the gills have not darkened yet. Dark gills on button mushrooms are a sign of age, and they are bitter when cooked. If you have your heart set on this dish and the mushrooms all have dark gills, scrape out the gills with a spoon before beginning.
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Another salad from the Tour Du Fridge Department, or, what leftovers can be transformed into dinner? Leftover farro and lots of peppers led to this. You can use other chewy grains such as wheat berries or barley of you don’t have farro handy. Serve this as a side or part of a mezze/antipasto/appetizer spread.
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Tagged with: bell peppers • Corno di Toro peppers • farro • Hungarian hot wax peppers • lemon • parsley • peppers • scallions
This stock first occurred one spring after market when I opened the refrigerator and found it full of whole and partial bits of green garlic and young garlic, leeks, scallions and spring onions as well as the tops I had saved, not to mention the halves of white and yellow onions. Everything was in great shape, but I needed room for the next batch of produce. So, I made stock. This recipe is sized down for the average kitchen.
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Tagged with: alliums • broth • green garlic • leeks • parsley • scallions • soup • spring onions • stock
Based on a dish I had out recently. You can adjust the ginger to your liking, and if you run hot water over the ginger if will mitigate some of the heat while leaving the gingery flavor behind. Although the recipe looks long, it is a quick and flexible dish to make. Add beef or tofu to the sauté if you wish, and serve with rice.
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Although it says “Creamy” in the title, there is no cream, just a bit of yogurt for the smooth texture. You can, of course, skip the yogurt and the soup will still be quite good, if a little sweeter perhaps. The tomato adds acid and brightens the flavors of the soup, while adding liquid as well. As to seasoning, this soup is amenable to so many different herbs it makes this a truly versatile dish. The vegetable garnish is optional, so this can be a quick and simple dish as well.
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Although if pressed I’d call this a salad, but it is also pretty much a meal in itself. Lots of crunchy textures, sweet and savory flavors, fruity top notes (tomato) and earthy nuttiness (pepitas), all swathed in refreshing mint and parsley. Add some cheese, cold chicken, cold cuts, or pressed tofu to make it even more substantial.
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Tagged with: carrots • Italian parsley • nuts • salad • savoy cabbage • scallions • summer squash • tomatoes
These are inspired by Indian koftas, but they are more of a croquette in that they use egg and flour, not chickpea flour as many kofta recipes do. The bell pepper usage resulted from having halves in the refrigerator, and I think cooling bell peppers, mint, and yogurt make a wonderful contrast to the hot zucchini fritters. Serve these hot or room temperature, but be sure the yogurt is cold.
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Although this dressing was concocted for a cabbage slaw, it would be great with a salad of sturdy leaves like romaine or Little Gems, or kale. It would make a quick sauce for pork chops or grilled steak as well.
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Tossing the fennel and carrot into the cold water helps to crisp them up. If you cannot shave the summer squash really thin, a little salt will help tenderize the squash so it won’t break. Using a Ben-Riner or mandolin is best for this recipe. When shaving the carrots and squash, shave it super fine, but you want to have complete slices, not raggedy looking partial slices.
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This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as soups, stews, and braises, as well as seafood, along with an emphasis on umami flavoring. This dish hits all those points. The chicken version is another dish that uses a store bought roasted chicken or left-overs. This dish goes together pretty quickly.
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This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to this dish. A Ben-Riner or other fixed blade slicer makes this dish a lot easier to prep. Thin slices help keep cooking time down.
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The “Sweet and Sour” in this dish comes from the apple cider and cider vinegar employed to sauce the greens. This is a fairly quick dish to cook, and the flavors go well with richer dished or will cut through the fog of a head cold also. The sweetness of the dish is cut by the sharpness of the greens themselves, and the acid of the Granny Smith apples and the vinegar.
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Although any pretty much any carrot will work, big Chantenay carrots are great here. Chantenay become sweeter and seem to be tenderer as they get larger, and for slow cooking, as in this recipe, they are perfect. The nuts added at the end add crunchy contrast to the tender vegetables, and the nutty flavor adds depth to the dish.
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Slow cooking the Romano beans brings out the sweetness of the bean and leaves them meltingly tender without getting that furry feeling that over cooking these beans in water can yield. The scallions add the bass line to this dish, and the sweetness of the fennel adds top end. Once this dish gets going, resist the urge to stir it, or even open it, for at least 30 minutes.
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This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
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Tagged with: apples • Carnival squash • farro • grains • Kabocha squash • kale • mushrooms • scallions • scotch kale • winter squash
Inspired by a Caprese Salad crossed with a favorite salsa where everything is charred a little. There are a couple variations listed, so this is like two recipes in one.
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Tagged with: basil • bell peppers • cheese • cilantro • Corno di Toro peppers • lettuce • nuts • peppers • roasted • salad • scallions • tomatoes • vinaigrette
Although this salad is known to many as Israeli salad, it seems it is more commonly called Arab salad in Israel. No matter what it is called, a variant of this exists in most places throughout the Middle East, and in Israel- a country of immigrants-there are hundreds of versions all based on family heritage or personal preference.
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Tagged with: bell peppers • cilantro • Corno di Toro peppers • cucumbers • mint • parsley • peppers • salad • scallions • summer squash • tomatoes
This sauce walks a fine line between charred and simply burnt. The flavor hits something primal-earthy, funky, yet sweet. Some people are taken aback or put off by the first taste, but feel compelled to try it again, and then they slather on whatever they are eating. The sauce seems to bring flavors out of whatever it is with-steak tastes more beefy, yet gains sweetness. Salmon tastes more of the sea. Used with roasted winter squash and you get more nutty and sweet characteristics, and a gorgeous plate. It keeps well and is great to have on hand for adding to sandwiches, eggs, or dipping carrots into.
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This recipe takes its inspiration from Crab Louis salad, but the dressing is a lightened version made with oil infused with shrimp shells. This oil is very aromatic and wonderfully evocative of the sea. This oil is a great flavor booster for pasta dishes, seafood soups, bouillabaisse, or light sauces for seafood such as a red pepper coulis.
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