GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill or a grill pan to medium-high heat.
- In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
- Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
- Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.
GRILLED CUBANELLES, TOMATOES, AND SCALLIONS
A sprinkling of sugar and then a few minutes on the grill transforms good tomatoes into great ones. To grill scallions, tie them in bundles using twine soaked in water. This will prevent them from slipping through the grate.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high, and brush grates with safflower oil. Soak 4 pieces of kitchen twine in water. Separate scallions into 4 smaller bunches; secure with twine. Brush scallions, tomatoes, and peppers with olive oil, and season generously with salt and pepper. Sprinkle cut sides of tomatoes with sugar.
- Grill vegetables, turning occasionally, until tender and well charred, 5 to 6 minutes for scallions and tomatoes and about 10 minutes for peppers.
GRILLED LIME SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 4 bunches of scallions and toss with 3 tablespoons olive oil, 1 teaspoon salt and a pinch of cayenne. Grill until charred and beginning to wilt, about 5 minutes. Drizzle with lime juice and more olive oil and serve with lime wedges.
Nutrition Facts : Calories 159 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 601 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
GRILLED SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 8m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams
STEWED SCALLIONS AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Crush the tomatoes into the dish and add 1 cup of the reserved juice. Sprinkle with the brown sugar, garlic, parsley, tarragon, 1 teaspoon salt, 1/4 teaspoon pepper and the red pepper flakes.
- Cut the white and light green parts of the scallions into 2-to-3-inch pieces and add to the tomato mixture. Roughly chop about 1 cup of the scallion greens and add to the dish along with 1/4 cup water. Dot with 2 tablespoons butter, cover with foil and bake until the scallions are tender, 35 to 40 minutes. Uncover, increase the oven temperature to 450 degrees F and bake until the sauce is thickened, about 20 more minutes.
PASTA WITH GRILLED TOMATO AND SCALLION SAUCE
Provided by Kristin Donnelly
Categories Pasta Tomato Mozzarella Grill Grill/Barbecue Green Onion/Scallion
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
- Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
- Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
- Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
- Season the pasta with salt and pepper and serve immediately.
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PASTA WITH FRESH TOMATOES AND GRILLED SCALLIONS RECIPE
From foodandwine.com
3/5 Total Time 25 minsAuthor Marcia Kiesel
- In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to a coarse puree; season with salt and pepper.
- Light a grill or preheat a grill pan. Drizzle the whole scallions with olive oil and season them with salt and pepper. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a large serving bowl. Add the tomato-scallion puree and the grilled scallions; toss well. Season with salt and pepper. Top the pasta with the remaining chopped tomatoes and serve.
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