This is a perfect picnic or party salad, since the the dressing, asparagus, and green onions can be prepared a day in advance, provided they're stored separately before being quickly assembled. The finished salad is a hearty side dish that could easily double as a meal for two. Get the recipe for this crunchy green salad when you keep reading.
Ever buy a bunch of herbs for a recipe, only to use a scant stem and find the rest wilted with dehydration a week later? This has admittedly been a long-standing problem in my kitchen, and I've been determined to cultivate a solution for it. This week I'm addressing an aromatic I have a chronic problem forgetting about: scallions.When they're fresh, green onions have a biting smell and are resilient to the touch, but days later, the exact same stalks will take on a muted brownish hue, made slimy thanks to dehydration, and hunched over in sadness and neglect.
Since they age quickly, the key is to make sure you use them up before they get to such a sorry state! Thankfully, there are plenty of ways to do that; scallions have a mild pungency that's versatile enough to go into just about every savory dish. A few examples:
- Slice green onions as thinly as possible, then toss a handful into a garden salad.
- Make a four-ingredient ginger scallion sauce to drizzle on eggs, chicken, and fish.
For four more suggestions, keep reading.
This scrumptious pie is topped with asparagus, green onions, garlic, pancetta, and basil. There's no tomato sauce, so it's not a heavy pizza. It makes a wonderful meal with a light salad. Check out my recipe — that you can totally adapt to suit your liking and what ingredients you have on hand — after the jump.
Besides being superfast to make, couscous is great because it's like chicken: you can season it virtually however you want. This recipe combines golden couscous with lemon zest, scallions, and arugula for a fresh and delicious side that pairs with everything from garbanzo beans to lamb tagine to roast fish. Ready for the uncomplicated method you'll use over and over again? Then read more.
- Instead of removing both rubber bands, take off the one that holds together the stems of the scallion.
- Slice off the stems and throw them away.
- Cut the onions up until the dark green part, which should still be held together by the second rubber band. Most recipes have you discard the dark greens, so toss them in the compost bin and mince the onion according to your recipe.
Since watching him do this, I've been slicing green onions following his quick technique. Do you have a chopping suggestion? Share it with us below!
When an ingredient list calls for green onions (or scallions as they are also known), it often asks for the white parts only. However, I feel bad about tossing the majority of the vegetable away and almost always use the greens too. How about you?
This pasta only gets better the more time the flavors are left to meld, so make it tonight and enjoy it tomorrow. It also makes a great picnic dish. Get the recipe after the break.
- The right way to use bacon in cocktails.
- The right way to use bacon in cocktails. — Libation Lab
- Ben & Jerry's limited-edition Key Lime Pie ice cream is back. — Serious Eats
- Make the most of scallions by using both the greens and whites. — The Epi-Log
- More details on Grant Achatz's Next restaurant. — Feast
- Find out what two foods scare Rachael Ray.— Grub Street NY
- Lebanon has broken the record for the world's largest hummus and falafel. — Eater
- Are popsicles the Summer's biggest trend? — Huffington Post Food
- How to grow herbs indoors. — Chow
- Wedding inspiration: 250 beautiful cakes. — The Knot
In this recipe, beef itself serves as the wrapper. To achieve paper-thin slices, freeze the sirloin for 20 minutes before cutting it with a sharp knife. Stuff the meat with sticks of stir-fried vegetables.
In a pinch, broccolini, carrot matchsticks, or any kind of bell pepper will do; be sure to secure with a toothpick. Interested in the recipe yet? Then keep reading.