Recipes with scallions, spring or green onions
3,473 recipes
Polenta Grits with Cilantro & Tomato Sauce
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Hearty Black Bean Soup
Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.
Oranges Filled with Raisins Chickpeas & Rice
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Steamed Shrimp with Garlic
Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.
Turkey Low Mein
This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.
Veal Fettuccini with Oysters & Artichokes
Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.
Beef Cheesy Sloppy Joe Pizza
Sloppy joe pizza with seasoned ground beef in barbecue sauce, sweet corn, green onions, and melted Monterey Jack on a pre-baked pizza crust. Quick weeknight crossover dinner ready in 30 minutes.
Spinach Salad with Orange & Almond
Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.
Shrimp with Fettuccine
Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.
Omelet with Cheese & Onions
Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.
Lobster Sauce
Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.
Fritelle Di Zucchini & Ricotta
Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.
Won Ton in Oyster Sauce
Boiled wontons tossed in oyster sauce, light soy sauce, and sesame oil with green onion garnish. A quick 10-minute Chinese appetizer or side dish with bold umami flavor.
Pinto Bean Soup
Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.
Thai Style Fried Noodles
Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.
New Waldorf Chicken Salad
Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.
This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.
Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.
Sloppy joe pizza with seasoned ground beef in barbecue sauce, sweet corn, green onions, and melted Monterey Jack on a pre-baked pizza crust. Quick weeknight crossover dinner ready in 30 minutes.
Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.
Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.
Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.
Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.
Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.
Boiled wontons tossed in oyster sauce, light soy sauce, and sesame oil with green onion garnish. A quick 10-minute Chinese appetizer or side dish with bold umami flavor.
Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.
Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.
Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.
