6,704 green onion recipes

Charcoal-grilled chicken skewers drizzled with teriyaki and topped with warm Thai peanut sauce, scallions, cilantro and sesame seeds. A fusion satay that brings restaurant-level plating home.

Turn leftover turkey into a refreshing pasta salad with sweet great peas, crunchy celery topped with bacon.

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

This nacho casserole is cheesy, tasty and packed with flavors. Serve it with some tortilla chips, heavenly delicious.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

Everyone loved our twice baked potatoes, but shhh, don't tell them how easy they are to make.

This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.

A tasty dish made of shrimp, tomatoes and green peas that can be used as a side or be your main dish.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

A creamy and scrumptious pasta salad made with bell peppers, pasta shells and a delicious seafood mix.

Indian inspired curry shrimp with pumpkin, tons of flavour!

These Mexican stuffed mushrooms were delicious. The recipe was very easy to follow, and these stuffed mushrooms were packed with yumminess. Absolutely enjoyed it, will be making these tasty bites again for sure!

Pan-Fried Salmon Cakes

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.