756 spring onion recipes

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

A succulent chicken dish made with parmesan cheese, fresh spinach and pimentos.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Pan-cooked chicken breasts and cubed potatoes topped with a quick Dijon mustard, white wine, and sour cream sauce. A French-style dinner for two in 40 minutes.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Dilly rice muffins fold cooked rice, fresh dill, scallions, and parsley into a quick muffin batter. Savory, herby, and ready in 30 minutes. A great way to use leftover rice.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.