Currently viewing the tag: "scallions"
An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.
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Tagged with: basil • bell peppers • broccoli • chard • farro • grains • herbs • Italian parsley • mushrooms • onions • parsley • peppers • scallions • swiss chard • tomatoes
While chicken teriyaki applies to any cut of chicken cooked with the sauce, yakitori refers specifically to small bits of chicken that have been threaded onto skewers and grilled. Typically there are pieces of scallion as well, and chicken liver skewers would come with on a separate skewer. The sansho mentioned as garnish is worth seeking out. It has a lovely bright citrusy flavor with a scent to match. It is a perfect foil to soy based sauces, and is great on omelets and grilled fish.
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This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish.
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Tagged with: Bintji potatoes • braise • carrots • collard greens • collards • cranberry beans • cranberry shelling beans • herbs • Italian parsley • parsley • potatoes • scallions • shelling beans • soup • stew • thyme • tomatoes
Tagged with: Bintje potatoes • cauliflower • Desiree potatoes • fish • lettuce • potatoes • red leaf lettuce • romano beans • salad • scallions • Spanish • vinaigrette
This can be eaten on its own as a bowl of “chili”, but it came about as a vegetarian filling for tacos or enchiladas. The inspiration for this came when Hatch and pasilla chilis were spotted at the local farmer’s market. The Green Sauce is not usually spicy, but you can adjust your chilis to make it so.
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This salad is dressed with a variant of Basil Vinaigrette, hence the v.2 appellation. It has no garlic since the scallions provide enough allium “funk”, and uses white wine vinegar rather than white balsamic for a little more snap. Lastly, it uses olive oil in addition or instead of a neutral oil to round out the flavors.
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This is a riff on the Double Cooked Potatoes already on the site. A classic preparation of Pesto calls for tiny potatoes and filet beans to be added to the pasta, and it tastes great. This recipe is inspired by that traditional preparation.
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This dressing is meant to go with Salad of Romaine Hearts with Cherry Tomatoes and Scallions. This dressing would be good as a sauce for pork chops or grilled halibut as well.
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Tagged with: basil • cherry tomatoes • dressing • fish • pork • romaine • salad • scallions • vinaigrette
Potato salad with some extra crunch thrown in. Bintji potatoes are great for this salad, but other starchy spuds will work as well. If your carrots taper to a diameter of less than ¼ inch, cut off the tips and just use the top ends of the carrots, using the tips for another dish.
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Tagged with: Bintje potatoes • carrots • celery • green onions • potato salad • potatoes • radishes • scallions • scotch kale
This dressing is for a green salad with blueberries, almonds, and mozzarella, but would work well with other things as well. Use with cold shrimp or chicken, or a salad of sliced radishes and green onions, slaws, or with fennel, among other things.
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Tagged with: basil • blueberries • chicken • cole slaw • dressing • fennel • green onions • orange • radishes • scallions • shrimp • slaw • vinaigrette
A simple salad of fresh and bracing flavors. Just right to cut through heavier cold weather fare. The light orange dressing adds sweetness that complements the flavors. A mandolin is best for making this salad, especially the Japanese Ben-Riner type with the fine comb for the carrots.
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Tagged with: black spanish radish • carrots • radish • radishes • salad • scallions • vinaigrette • watermelon radish
We offer several members of the allium family in our boxes including spring onions, scallions, purplette onions, leeks and green garlic.
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Tagged with: alliums • green garlic • green onions • leeks • onion • onions • Purplette onions • scallions • spring onions
This is the recipe for traditional miso soup. It includes the recipe for “dashi” (which is the starting point of many Japanese recipes), which is the base of miso soup. There are instant dashi packets out there, but they never taste as good as home made, and are frequently laden with additives such as MSG. Dashi may be frozen for “instant” soup, so do not be put off by the idea of having more than enough dashi if you only want a bowl or two.
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INGREDIENTS:
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
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All those bright green things in the box just look like Spring, don’t they? The “ground bean paste” in the recipe is a Chinese iteration of a dark miso that is finer than most standard miso pastes, and is more liquid, so it mixes into the dish more readily. Miso can be used as well, just thin it with some water until it is slightly pourable. The shrimp are an option of course, but they look pretty against all the greens, and the flavors go well together. To omit them simply start the recipe right after the shrimp get removed from the pan.
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Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only thing to really watch out for is overcooking the peas, so taste one every few minutes, and when they are almost done, add the lettuce to finish off. This recipe is for 2 cups/2 pounds of peas, which gives a good sized portion to each person. The recipe varies easily enough, so base amounts on the volume of peas you have.
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Sort of like mashed potatoes, but with turnips and onions. There are some great tasting yellow fleshed potatoes appearing at market right now and these give a great nutty and sweet flavor to the mash. The potato is there to add texture and to soften the sharpness turnip sometimes has. If you do not have these potatoes, use a russet instead. I like the scallions for their bright flavor and lighter oniony-ness. Feel free to substitute leek or brown onion if you don’t have scallions.
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This is such a lovely and easy recipe for those beautiful chois that we are getting. Bok Choi literally means “white vegetable” and is in the same family as cabbage and turnips. Maybe you still have some green onions from last weeks box.
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This is a mix of herbs, alliums, and citrus inspired by the classic Italian “salsa verde” made of lemon zest, capers, herbs, and garlic-at the very least-and is used in the same way. Top fish, chicken, meat, or tofu with it, use as a marinade for tofu, or use as a dip. It is really good with hot or cold shrimp. Whatever you do with it, use a sharp knife when making it. You want to cut the ingredients, not mash them. This way the individual flavors are bright and stand out, instead of everything forming a muddy mélange over-ridden with onion and garlic.
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INGREDIENTS:
½ bunch scallions, green parts and whites separated and sliced finely 2 cloves garlic, peeled and de-germed and minced 1 leaf of fresh sage, slivered finely 1 cup farro ¼ cup white wine 3 cups liquid (water, stock, a combination) Salt and pepper to taste 2-3 tablespoons olive oilContinue reading »
I like my tabbouleh good and green. I use a lot of mint if I have it, or I just use flat leaf parsley if I don’t. If tomatoes are in season, I use them as well. If not, well-I just don’t use them, but only use good tomatoes as there is nowhere for a lousy tomato to hide here. I find tabbouleh a great way to use up the lemons on my Meyer lemon tree when it goes into overdrive, and tabbouleh keeps for a couple days so it helps when I need something fast. Look for bulghur in bulk bins instead of boxes. It is usually fresher and tends to be a slightly larger grain which I prefer.
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Tagged with: green onions • Italian parsley • lemon • Meyer lemon • parsley • scallions • vegan • vegetarian
This dish is about the sauce, really. Green onions usually wind up in a support role, but here they get to shine and their flavor comes through. This sauce is based on a classic French Sauce Soubise, which is an onion-flavored béchamel-heavier and much more labor intensive. This sauce, by the way, is very popular in the classes I teach to middle-schoolers. Quick and easy, try it with chicken or salmon. It would work with hearty grains such as wheat berries or with braised firm tofu. A combination of grains, mushrooms and tofu would go quite well with this sauce.
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