532 spring onion recipes

Cajun-spiced shrimp sautéed with white wine and smothered in a warm homemade remoulade loaded with horseradish, whole-grain mustard, and lemon juice. Served over angel hair pasta, this Louisiana-inspired dish brings the bayou to your table.

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.

Cajun shrimp Creole simmered for hours in a homemade shrimp stock with fresh tomatoes, three peppers, thyme, basil, and the holy trinity. Even better made a day or two ahead.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.

Coconut rice noodles with golden-fried tofu, bean sprouts, red chiles, and fresh coriander in a creamy coconut-soy broth. Vegan and Thai-inspired.

Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Meatless black bean and bulgur chili with red and green peppers, carrots, cumin, and coriander. A hearty vegetarian chili that's thick, spiced, and loaded with fiber.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

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Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.