6,821 green onion recipes

One-skillet chicken cacciatore with cheese ravioli simmered in garlic-basil tomato sauce. A hearty Italian dinner on the table in under an hour with minimal cleanup.

Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Easy chicken paella casserole with browned chicken pieces baked over rice, peas, mushrooms, and onion soup mix in chicken broth. A simplified, hands-off version of the Spanish classic.

Goan-style mussels steamed in a fragrant coconut broth with garlic-ginger paste, turmeric, cumin, and green chili. A quick Indian seafood dish with bold coastal flavor.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

Butterflied shrimp topped with a buttery crab, scallion, and hot-sauce stuffing, microwaved fast for an easy two-person seafood dinner. Ready in 30 minutes flat.

Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.