1,816 green onion recipes

Asian vegetable and tofu soup with soba noodles, bok choy, broccoli, ginger, and garlic in a soy-spiked vegetable broth. Vegan, weeknight-fast, infinitely customizable.

Dijonnaise glazed pork chops with a sweet-tangy sauce of Dijon mustard, apricot preserves, soy sauce, and green onions. A quick pan-seared weeknight dinner with a glossy, flavor-packed glaze.

Shrimp linguine with a quick cream sauce of Swiss, blue, and parmesan cheeses, fresh tomato, garlic, and oregano. Restaurant-style seafood pasta on the table in 30 minutes.

Crispy tortilla strips layered with shrimp, bay scallops, smoky chipotle cream sauce, and bacon in a baked seafood chilaquiles casserole. Feeds six in 40 minutes flat.

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

Versatile crustless seafood quiche with a blender custard of sour cream, cottage cheese, and Parmesan. Choose shrimp, crab, or salmon as your filling for an easy, elegant main.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Hamburger pizza with a quick Bisquick yeast crust topped with seasoned ground beef, tomato sauce, oregano, mozzarella, and Parmesan. Two pizzas in one hour.

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.

Build-your-own grilled shrimp tostadas on crispy fried tortillas with refried beans, fresh guacamole, salsa, lettuce, and Mexican cheese. A fun, hands-on Mexican dinner that feeds a crowd in 40 minutes.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.