2,685 green onion recipes

Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

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.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Chinese coleslaw tosses crisp cabbage with cilantro, scallions, sunflower seeds, and crunchy uncooked ramen in a sweet-tangy sesame dressing. The crowd-pleasing crunchy salad made for picnics and potlucks.

Grilled pork loin chops stuffed with blue cheese, chopped pecans, shredded carrots, and Worcestershire, served with a creamy yogurt pan sauce. A steakhouse-worthy dinner at home.

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Incredibly moist, aromatic and tasty. So easy to make, definitely a keeper!

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.