Recipes with scallions, spring or green onions
3,553 recipes
Festival Fried Rice
Bacon fried rice with mushrooms, peas, bell pepper, scallions, and scrambled egg tossed in soy sauce. A quick skillet fried rice using leftover rice and simple pantry ingredients.
Yet Another Chili
Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.
Stir-Fried Tofu & Mushrooms
Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.
Shaved Spring Vegetables & White Bean Salad
Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.
Thai Pineapple Rice
Stir-fried rice loaded with chicken, shrimp, ham, peas, and sweet pineapple chunks, served right inside a hollowed-out pineapple. A showstopping Thai fried rice that tastes as wild as it looks.
Pa Nang Nuah
Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.
Five-Pepper Fajitas
Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.
Pear & Parsnip Salad
Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.
Scandinavian Fish Salad
Scandinavian herring salad with pickled fish strips, crisp apple slices, sour cream, Dijon mustard, and malt vinegar marinade. A classic Nordic appetizer served chilled on lettuce.
Devilled Crab in Cucumber Cups.
Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.
Honolulu Spareribs
Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.
Mabo Dhofu
Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.
General Tso's Chicken Iii
General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.
Cheesy Vegetarian Brown Rice & Bean Chili
Cheesy Vegetarian Brown Rice and Bean Chili recipe
Trout Stuffed Japanese Style
Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.
Gazpacho Without the Tomatoes
White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.
Bacon fried rice with mushrooms, peas, bell pepper, scallions, and scrambled egg tossed in soy sauce. A quick skillet fried rice using leftover rice and simple pantry ingredients.
Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.
Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.
Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.
Stir-fried rice loaded with chicken, shrimp, ham, peas, and sweet pineapple chunks, served right inside a hollowed-out pineapple. A showstopping Thai fried rice that tastes as wild as it looks.
Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.
Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.
Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.
Scandinavian herring salad with pickled fish strips, crisp apple slices, sour cream, Dijon mustard, and malt vinegar marinade. A classic Nordic appetizer served chilled on lettuce.
Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.
Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.
Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.
General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.
Cheesy Vegetarian Brown Rice and Bean Chili recipe
Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.
White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.
