3,784 spring onion recipes

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.

Light shrimp spaghetti in a white wine and tomato sauce with garlic, basil, and oregano. Low-fat weeknight pasta with bright, clean flavors.

Authentic Sichuan bang bang chicken with poached chicken breast shredded over julienned cucumber, carrot, and scallion under a creamy peanut-sesame-chili sauce. A cold appetizer or main.

Cajun shrimp pasta with linguine tossed in a slow-simmered tomato sauce spiked with cayenne, thyme, Worcestershire, and hot sauce, finished with Parmesan.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Charleston chicken and rice toasts long-grain rice with green onions, then simmers it in chicken broth with paprika before folding in cooked chicken and pimiento. A Lowcountry one-pot dinner with a Worcestershire-mustard finish.

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Fresh salsa Miami with peeled tomatoes, jalapenos, green chilies, cilantro, and cumin in a lemon-mustard vinaigrette. A chunky, no-cook salsa with South Florida flair.

Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.

Finely chopped pork shoulder mixed with water chestnuts, dark soy, and sesame oil, topped with salty Tianjin preserved vegetable and steamed until tender. A traditional Cantonese home-style pork dish.

Hot scallop salad with seared sea scallops, fresh ginger, lime juice, and marjoram served over greens with thick-sliced potato chips mixed in. A warm-cool salad with crunch and elegance.

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.