6,704 green onion recipes

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.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Crab rangoon delivers crackly golden wonton shells stuffed with a cool, creamy blend of crab, cream cheese, scallions, and mayo. This crispy fried Chinese-takeout appetizer comes together fast and disappears even faster at the party table.

Greek vegetable stew baked in layers with eggplant, zucchini, okra, green beans, and fresh tomatoes. A hearty one-pot vegetarian main seasoned with garlic and basil.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

A quick chicken risotto with tender zucchini, scallions, and pimentos stirred into seasoned rice and finished with melted cheese. Simple comfort food for busy nights.

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.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

A simple and tasty pea soup that's perfect for a rainy day where you are indoors.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

A simple and tasty salsa recipe that doesn't take a lot of time to make!

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

5-hour beef stew, the dump-and-bake oven version that needs zero browning. Beef chuck, potatoes, carrots, peas, and red wine slow-roast into a thick, savory stew.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

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