35 WAYS TO USE SCALLIONS
These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 35
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallion recipe in 30 minutes or less!
Nutrition Facts :
CREAMED SCALLIONS ON PASTA
This simple pasta side dish pairs nicely with roasted or grilled meat or chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 4
Steps:
- In a large skillet, combine scallions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; cook over medium-high heat, stirring often, until scallions wilt and pan is almost dry, 8 to 10 minutes.
- Add cream; stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally, until scallions are tender, 20 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
- Toss pasta with warm sauce and reserved pasta water; season with salt and pepper. Serve immediately.
CREAMED SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 4 bunches trimmed scallions and 1/4 cup water in a saucepan; bring to a simmer, cover and cook 5 to 7 minutes. Add 1/2 cup heavy cream and 1 chopped garlic clove; uncover and simmer until the liquid is reduced by half, about 5 minutes. Season with salt and pepper.
CREAMED SCALLIONS
Categories Dairy Onion Side Vegetarian Quick & Easy Kwanzaa Fall Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 5
Steps:
- Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat.
- While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
- Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.
BURNED-SCALLION CREMA
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes. I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos. It's a versatile condiment. Try it with nachos in place of the traditional sour cream.
Provided by Sam Sifton
Categories condiments, side dish
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
- Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 235 milligrams, Sugar 2 grams
CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS
Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.
Provided by Hana Asbrink
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
- In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
- Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
- While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
- When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
- Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.
CHARRED SCALLION DIP WITH LEMON AND HERBS
This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.
Provided by Alexa Weibel
Categories easy, snack, barbecues, dips and spreads, appetizer, side dish
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 13
Steps:
- Heat a grill or a grill pan over high.
- As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
- On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
- While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
- Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.
SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Wheat/Gluten-Free Cream Cheese Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
CREAMY AVOCADO DIP WITH SCALLIONS
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Provided by Joe Sevier
Categories Dip Avocado Appetizer Guacamole Yogurt Green Onion/Scallion Sauce Quick & Easy Vegetarian Back to School Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
- Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.
SCALLION CREAM CHEESE, BAGEL SHOP STYLE
This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.
Provided by Julia Moskin
Categories breakfast, easy, quick, condiments, dips and spreads
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
- At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams
CREAM OF SCALLION SOUP
Make and share this Cream of Scallion Soup recipe from Food.com.
Provided by - Carla -
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the onions.
- Cover and cook over a very low heat 10 minutes, or until onions are soft.
- Add the potatoes and the chicken stock.
- bring to a boil, cover nd simmer over a medium low heat 30 minutes.
- Cool soup slightly and purée in a blender or food processor.
- Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
- Stir in the lemon juice.
- Serve each bowl garnished with freshly chopped scallions from your garden.
Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4
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