6,704 green onion recipes

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.

Mussels mariniere steamed in dry white wine with scallion, garlic, parsley, bay, and thyme, finished with butter. The classic French moules style, ready in under 30 minutes from kettle to bowl.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.

Hot cheesy Mexican chicken layers shredded chicken on crisp baked tortillas with a tangy yogurt-tomato sauce spiked with green chiles, chili powder, and coriander. Make-ahead casserole that can go straight from freezer to oven.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Walnuts, sunflower seeds, mushrooms, and grated carrots bound with eggs and whole wheat breadcrumbs, baked into a sliceable vegetarian loaf. A nutty, savory centerpiece for meatless meals.

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Classic crab cakes with lump crab, Dijon, mayo, and fresh scallions, pan-fried in butter until golden. Minimal filler, maximum crab, the Chesapeake-style version everyone wants.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

Creamy salmon pasta tossed in a dill and Dijon cream sauce over fettuccine, using pantry-friendly canned salmon. A quick, comforting 30-minute weeknight dinner with a bright lemon finish.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.