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Fast & Easy Dinner: Five-Spice Snapper
Once you learn about a new ingredient, like five-spice powder, the best way to get to know it is to cook with it. To experiment with China's most popular spice blend, consider this recipe. The five-spice powder gives the fish a sweet, spicy, and pungent flavor.
Fast & Easy Dinner: Skewered Beef
Get your grill on this weekend with Korean-style beef skewers. This recipe flash marinades strips of tender meat in a mixture of soy sauce, garlic, and sesame oil. Don't despair vegetarians: this blend would be great for tofu; simply slide the tofu on in place of the beef.
The Greeniest Salad: Asparagus, Cucumbers, Scallions
After a weekend of overindulgence, I had a hankering for something fresh from the ground! This simple, yet complex salad of asparagus, cucumber, and scallions with a zippy Dijon dressing quickly satiated my craving. The dressing, asparagus, and green onions can actually be prepared a day in advance provided they are stored separately.
Fast & Easy Dinner: Jerk Chicken With Corn Bread
Why not start the weekend with a spicy, fragrant chicken? This chicken is rubbed with a mixture of spices typical to Jerk seasoning: paprika, allspice, cayenne, and garlic powder. Although the recipe roasts the chicken in the oven, it would be equally delicious cooked on a grill.
Yummy Link: Green Pea Soup with Cheddar-Scallion Panini
There is nothing quite as comforting as a bowl of soup and a grilled cheese sandwich. The classic pairing is tomato soup with American cheese, but I think this green pea soup with cheddar scallion grilled cheese sounds delicious, modern, and perfect for spring. — Vicarious Foodie
What Do You Call the Vegetable Pictured Below?
Source
What Do You Call the Vegetable Pictured Below?
Green onions
Scallions
I don't know what those are called.
I always thought green onions and scallions were totally different vegetables!
Yummy Link: Honey Scallion Sliders
The turkey sliders I was drooling over the other day pale in comparison to these honey scallion sliders with sharp white cheddar cheese. Served on a mini potato roll, these beef burgers look mouth wateringly marvelous. — Not Eating Out in New York
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Monday's Leftovers: Chicken Teriyaki Meatballs
I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.
Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger — then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper.
Sunday BBQ: Vegetable Quesadillas With Corn Relish
In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.
At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked — a time-saver that'll also lend the meal a satisfying crunch.
Monday's Leftovers: Peking-Style Chicken Wraps
Even after tearing through tandoori-style chicken burgers yesterday, I've still got a hankering for foreign flavors. I don't have too much time to dedicate to dinner tonight, but I've discovered a recipe that satisfies my spice quotient — and makes use of my leftover chicken thighs.
There are few entrées that engage the senses quite like Peking duck, with its shimmery, crackling skin, which gets rolled up with sweet hoisin sauce and fragrant scallions in a steaming-hot pancake.
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