Recipes with scallions, spring or green onions
3,553 recipes
Duckling L' Vernors
Duckling L'Vernors is a Michigan classic glazed with reduced Vernors ginger ale, orange marmalade, brandy, and Dijon. A cult Detroit recipe that pairs the local ginger pop with rich roast duck.
Citrus Marinade & Salsa (For Chicken or Fish)
Citrus Marinade and Salsa (For Chicken or Fish) recipe
Miso Barbequed Tofu
Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.
Mexican Rice Casserole
Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.
McCall's Creole Jambalaya
McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.
Italian Shrimp & Fennel Salad
Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.
Shrimp Couscous Paella
Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.
Brown Rice Pilaf
Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.
Citrus Quinoa & Toasted Nuts Salad
Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.
Green Chile Quiche
Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.
Potato & Green Bean Salad
Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.
Egg Foo Yung # 2
Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.
Jerk Rub
Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.
Spicy Artichoke Dip
No-bake spicy artichoke dip with Parmesan, mayonnaise, green chiles, and garlic, topped with fresh tomatoes and green onions. Ready in 10 minutes flat.
Mango Buttermilk Soup
Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.
Spinach& Lentil Soup (Santa Maria)
Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.
Duckling L'Vernors is a Michigan classic glazed with reduced Vernors ginger ale, orange marmalade, brandy, and Dijon. A cult Detroit recipe that pairs the local ginger pop with rich roast duck.
Citrus Marinade and Salsa (For Chicken or Fish) recipe
Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.
Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.
McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.
Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.
Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.
Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.
Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.
Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.
Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.
Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.
Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.
No-bake spicy artichoke dip with Parmesan, mayonnaise, green chiles, and garlic, topped with fresh tomatoes and green onions. Ready in 10 minutes flat.
Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.
Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.
