Green onions, also known as scallions, have a milder taste than most onions and can be cooked or used raw in salads, sautées, soups, noodle dishes, curries or sandwiches. Refrigerate green onions in plastic bag for use as soon as possible.
Hummus with Green Onions
From Farmer John’s Cookbook
This chickpea purée uses the ‘delicate pungency’ of green onions to add variety to a favorite dish.
3 cups cooked chickpeas, fresh or canned (2 15.5 oz cans), rinsed
1/2 cup coarsely chopped green onions (about 3)
1/2 cup tahini plus more to taste
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/3 cup fresh parsley
2 cloves garlic, minced
3/4 t salt plus more to tate
1/4 t ground cumin plus more to taste (optional)
Pinch cayenne pepper (optional)
Put all the ingredients in a food processor and process until they form a thick paste. (Alternately, mash and mix everything together with a potato masher, or run the beans through a food mill and stir in the remaining ingredients.) Season to taste with extra salt, cayenne, and cumin. If you like your hummus creamier, stir in more tahini. Serve at room temperature or chilled.
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Grilled Green Onions
1 bunch green onion
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons butter
1. Wash the onions thoroughly.
2. Place whole onions on a sheet of foil.
3. Place the butter over the onions.
4. Sprinkle with garlic salt and pepper.
5. Fold the foil over the onions and seal the edges so the butter steams the onions.
6. Place on a hot grill until warmed through, about 10 minutes.
7. Be careful when opening, the steam will be hot.
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Green Onion Biscuits
From The Practical Produce Cookbook by Ray and Elsie Hoover
1 tbsp. butter
1 cup sliced green onions
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. onion salt
1/2 tsp. cream of tartar
1/2 cup shortening
2/3 cup milk
Melt butter. Add onions; cook until barely tender. Mix together dry ingredients. Cut in shortening until mixture forms coarse crumbs. Add onions and milk. Mix quickly with a fork, just until dough leaves the side of the bowl. Knead dough 10 strokes on a lightly floured surface. Roll dough 3/4-inch thick and cut with a 2-inch biscuit cutter. Place on an ungreased cookie sheet. Bake at 450º approximately 12 minutes.
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Recipe from BudgetBytes
4 oz. lo mein noodles
2 Tbsp butter
¼ tsp crushed red pepper
1 large egg
1 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp sriracha (rooster sauce)
1 handful fresh cilantro
1 sliced green onion
Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!