2,685 green onion recipes

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Broccoli stir-fry with soba tosses ginger-garlic-scallion broccoli over Japanese buckwheat noodles. Vegan one-bowl dinner with bright crunch and earthy noodle depth in 40 minutes.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.

An easy way to make this healthy fiesta beans, and these beans are very tasty, every ingredients in this recipe is good, so you can imagine how healthy it is!

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.