3,479 scallion recipes

Plump shrimp seared with loads of garlic, blistered green beans, fresh ginger, and a hit of chili-garlic paste. Finished with lime juice and sesame oil for a bright, savory weeknight stir-fry.

Chilled rice tossed with chicken, creamy avocado, black olives, and scallions in a tangy Dijon-red wine vinaigrette. Topped with toasted almonds and cherry tomatoes for a fresh no-cook summer salad.

Crisp broccoli and cauliflower florets tossed with bacon, sunflower seeds, and raisins in tangy-sweet mayo dressing. Make-ahead potluck favorite.

Authentic Jamaican beef patties with golden turmeric-curry pastry and spiced ground beef filling. Caribbean street food you can make at home, make-ahead friendly.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

Asian-style grilled pork tenderloin foil packets with broccoli, water chestnuts, carrots, and red pepper seasoned with soy sauce, sesame oil, and fresh ginger.

Crunchy chicken salad with cheddar, celery, bell pepper, and pimiento in a creamy mayo-yogurt dressing. No cooking required. Makes 5 cups of sandwich filling.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

No-cook tuna rice salad tossed in a tangy sweet-and-sour vinegar dressing with fresh tomatoes, red onion, celery, scallions, and green peas. Low-fat, filling, and ready in 20 minutes from pantry staples.

Chinese barbecued spareribs marinated in hoisin, dark and light soy sauce, honey, chili oil, and Marsala wine. Oven-roasted with a sticky, lacquered glaze basted every 15 minutes.

Chirizu is a traditional Japanese spicy dipping sauce for sashimi, made with flame-kissed sake, grated daikon, soy sauce, lemon juice, and seven-pepper spice. Bright, bold, and ready in minutes.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.