Recipes with scallions, spring or green onions
3,473 recipes
Wontons
Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.
Wined Fish Chunks in Broth
Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.
Dad's Favorite Felafel
Homemade falafel made from cooked chickpeas mashed with tahini, garlic, cumin, turmeric and cayenne, then deep-fried into golden balls. Stuff into pita with cucumber, tomato, sprouts and your favourite sauce.
Shrimp Sauce Mixed Vegetables & Shredded Chicken
Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe
Sweet& Sour Pasta Salad
Sweet and sour pasta salad with kamut spirals, kidney and black beans, red pepper, scallions, and basil. A protein-packed vegan picnic salad that holds up beautifully for make-ahead lunches.
Kreatopita Therini (Summery Meat Pie)
Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.
Spiced Chicken Kabobs with Summer Squash
Spiced chicken kabobs with summer squash, threaded with zucchini and yellow squash after a rosemary-white wine marinade. Served over fluffy green-onion rice for a complete grill plate.
Salmon in Pesto Sauce
The pesto sauce is good on any steamed, baked, broiled, or
grilled firm-fleshed fish fillet.
Delicious Vegetarian Pad Thai
Vegetarian Pad Thai built from pantry staples: rice noodles tossed with a quick peanut butter, soy, and brown sugar sauce, scrambled egg, garlic, scallions, and a hit of lime.
Lamb Steamed in Rice Powder
Lamb steamed in rice powder, a Sichuan-style fen zheng rou with toasted rice and star anise coating marinated lamb. Banana leaves line the bamboo steamer for aromatic, silky-tender meat.
Creme D'Artichaux Aux Huitres
Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.
Gingered Carrot & Spinach Supreme
Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.
Devilled Crab in Tomato
Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.
Pasta with Szechwan Peanut Dressing
Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.
Fettucine with Shrimp & Scallions(Ginger Chili Sauce)
Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.
Tex-Mex Biscuit Sandwiches
Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.
Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.
Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.
Homemade falafel made from cooked chickpeas mashed with tahini, garlic, cumin, turmeric and cayenne, then deep-fried into golden balls. Stuff into pita with cucumber, tomato, sprouts and your favourite sauce.
Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe
Sweet and sour pasta salad with kamut spirals, kidney and black beans, red pepper, scallions, and basil. A protein-packed vegan picnic salad that holds up beautifully for make-ahead lunches.
Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.
Spiced chicken kabobs with summer squash, threaded with zucchini and yellow squash after a rosemary-white wine marinade. Served over fluffy green-onion rice for a complete grill plate.
The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet.
Vegetarian Pad Thai built from pantry staples: rice noodles tossed with a quick peanut butter, soy, and brown sugar sauce, scrambled egg, garlic, scallions, and a hit of lime.
Lamb steamed in rice powder, a Sichuan-style fen zheng rou with toasted rice and star anise coating marinated lamb. Banana leaves line the bamboo steamer for aromatic, silky-tender meat.
Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.
Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.
Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.
Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.
Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.
Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.
