SCALLION RECIPES
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Recipes A-Z from our farm |
How to store Green Onions/Scallions (two names same vegetable): fresh green onions store best in a plastic bag in the fridge: try to use up within a week.
Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters
Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.
from Marcella, a CSA member:
One of our favorite ways to enjoy scallions is as a vegetable side dish.
Scallions and Carrots
1 bunch scallions, roots trimmed and white part cut into a 4" length
2 medium carrots, peeled and cut into sticks
1 T olive oil
1 T butter
1/4 t sugar
2 T soy sauce
Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.
Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff
1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste
garnish: toasted pine nuts or walnuts
Trim the chard, discarding tough stems, and coarsely chop.
In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.
Chinese Scallion Pancakes
recipe by Elsa Chen
Ingredients:
2 1/2 cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
A bunch of green onions, green and white parts, chopped medium-fine
A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)
Directions:
Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a "snake."
Cut the "snake" crosswise into 8 - 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don't flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they'll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional).
Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.
Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.
Green Onion Pancake by Stella Fong
2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes
SCALLION AND ANISE PITA TOASTS
Can be prepared in 45 minutes or less.
1 tablespoon unsalted butter
1 scallion, minced
1/4 teaspoon aniseed, crushed
two 6-inch pita loaves, halved horizontally
Preheat broiler.
In a small saucepan, heat butter over moderate heat until foam
subsides. Add scallion and aniseed and
cook, stirring until scallion is slightly softened. Arrange pita halves, rough
sides up, on a baking sheet
and brush with butter mixture. Season pita halves with salt and pepper. Broil
pita halves about 4
inches from heat 30 seconds, or until golden. Transfer pita toasts to a cutting
board and immediately
cut each into 6 wedges.
Makes 24 toasts. Gourmet February 1995
TUNA DIP WITH LEMON AND CAPERS
two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice
Accompaniment: crackers or assorted crudites
In a bowl stir tuna with a fork until finely flaked. In another
bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and
pepper. Serve dip with
crackers or crudites.
Makes about 3 cups. Gourmet July 1995 The Last Touch
CARROT SCALLION FRITTERS
3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying
In a bowl combine well the carrot, the scallion, the egg, the
bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F.
on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters
for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them
drain. Serve the fritters as
hors d' oeuvres or as a side dish.
Makes about 10 fritters. Gourmet November 1990
SCALLION GOAT CHEESE MUFFINS
1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions
Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.
In a small bowl stir together 2 tablespoons milk and goat cheese
until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another
small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup.
Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly
among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter
over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins. Gourmet
3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese
Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6.
Bon Appétit
April 1999
grate scrubbed beets or cut into julienne: toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or with lettuce.
GREEN ONION DROP BISCUITS, Cooking Light, NOVEMBER 1996
Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don't have buttermilk, you can substitute plain yogurt.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.
Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.
Yield: 16 servings (serving size: 1 biscuit)
QUINOA CHOWDER WITH SPINACH, FETA CHEESE AND GREEN ONIONS, Cooking Light, DECEMBER 1999
8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro
Preparation
Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds.
Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender.
Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.
Yield
8 servings (serving size: 1 1/4 cups)
Chili Cottage Cheese Dip from Too Many Tomatoes, Squash, Beans, and Other Good Things A cookbook for when your garden explodes by L. Landau and L. Myers
1 pint small curd cottage cheese
2-4 chili peppers (jalapeños or wax peppers, the waxes this week are spicier...), peeled and chopped (you can roast or blanch them to peel them, or not peel them at all... -Julia)
2 tomatoes, peeled and diced
3 scallions, including tops, chopped
1 teaspoon salt or less to taste
½ teaspoon Worcestershire sauce (or soy sauce to make it completely vegetarian: worch. sauce has a bit of fish in it....)
Mix. Chill for 3 hours. (Julia’s note: I admit I’ve not made this, but when I try it I will play with the pulse feature of my food processor...)
Serve this quick stir-fry with rice.
2 tablespoons orange juice
1 tablespoon cornstarch
1 pound ground lamb
1 tablespoon oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon minced orange peel
1 bunch green onions, chopped
1/4 cup hoisin sauce
Butter lettuce leaves
Combine orange juice and cornstarch in small bowl. SautŽ lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.
Serves 4. Bon Appetit April 1994
VEGETARIAN SUSHI
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.
Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
Bon Appétit
Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff
1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste
garnish: toasted pine nuts or walnuts
Trim the chard, discarding tough stems, and coarsely chop.
In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.
CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE
1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares
Nonstick vegetable oil spray
Shredded Napa cabbage
Ginger-Chili Dipping Sauce
Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl.
Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper.
Moisten edges of wrapper with water. Using fingertips, bring all corners of
wrapper together over filling. Press edges of wrapper together, enclosing
filling completely. Place dump-ling on baking sheet. Repeat with remaining
chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly;
freeze. Do not thaw before steaming.)
Place steamer rack in large pot. Pour enough water into pot to reach depth
of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer.
Working in batches, arrange dumplings side by side (but not touching) on
rack. Cover; steam until dumplings are cooked, about 12 minutes.
Line large platter with cabbage; top with dumplings. Serve with sauce.
Makes 40 dumplings.
Bon Appétit
December 1999
