We like scallions and we hope you do too. They are easy to use and compliment almost any meal, so we try to include these in CSA shares as frequently as we can.
Are you feeling overwhelmed by too many scallions? Here are some ideas: Chop and add to soups, sauces, stir-fry. Toss in with a mixed salad. Layer onto a sandwich. Drizzle with olive oil and grill whole.
Storage tip: Remove any band or tie and place in the crisper.
Extra-flaky scallion pancakes These are a flavorful snack, appetizer or light lunch, flaky and delicious. Our suggestion: pair a plate of scallion pancakes with a fresh salad made with mixed Asian Greens w/ sesame dressing. This recipe is modified from SeriousEats.com.
For the pancakes:
- 2 cups all-purpose flour, plus extra for dusting work surface
- 1 cup boiling water
- Up to 1/4 cup toasted sesame seed oil
- 1 bunch thinly sliced scallions
For the dipping sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon finely sliced scallion greens
- 1/2 teaspoon grated fresh ginger
- 2 tsp Mirin sauce (sugar, agave, something a little sweet)
Pour boiling water into flour and knead on a floured work surface until it is a smooth ball, about 3-5 minutes. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat these steps with remaining dough. All this may seem silly, but do it: this is what makes these so flaky and amazing.
Combine all the sauce ingredients and set aside at room temperature.
Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping.
Molly Katzen’s Puffy Green Onion-Quinoa Cakes
- 1 cup uncooked quinoa, rinsed
- 1 ½ cups water
- 4 scallions, very finely minced (whites and reasonable greens)
- ½ teaspoon salt
- Black pepper
- 2 large eggs beaten
- Butter for the pan
- Nonstick spray
Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook until the grains are tender – 20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape.
Add the scallions, salt, pepper, and beaten eggs, and stir well to combine.
Meanwhile, melt some butter in a heavy skillet over medium-low, and swirl to coat the pan. Lightly spray a ¼-cup measure (ideally one with a handle) with nonstick spray, and use it to scoop the batter, evening off the top with a knife, to form neat cakes. Shake the formed batter into the pan, and cook on both sides until golden and crisp. Depending on your pan and your stove, this will take approximately 5 minutes (or perhaps a little longer) per side.
Serve hot or warm, with toppings of your choice.
Creamy Scallion Dip This is great to accompany nachos, burritos, beans, omelettes, or baked/boiled potatoes.
2 cups sour cream or yogurt
1 tsp ground cumin
1 tsp chili powder
1 Tbsp lime or lemon juice
Salt and freshly ground black pepper
4 chopped scallions
Mix ingredients and enjoy!
Emeril’s green onion spoon bread, from the book Farm to Fork.
- 3 tablespoons unsalted butter
- 1 cup plus 3 tablespoons stone-ground cornmeal
- 1 ⅔ cups whole milk
- ⅔ cup heavy cream
- ⅔ cup buttermilk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 ounces sharp cheddar cheese, grated
- 4 eggs, separated
- ¼ cup finely chopped green onions, green and white parts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons sugar
Butter 9×13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to dish and tilt dish to coat bottom and sides with cornmeal. Set baking dish aside. Combine milk, cream, buttermilk, salt, and pepper in medium saucepan, and bring just to a boil. Whisk in 1 cup cornmeal and cook, stirring constantly, until mixture thickens and has consistency of grits, 1 to 2 minutes. Remove from heat and immediately transfer mixture to heatproof bowl. Stir in cheese, and set bowl aside until mixture is lukewarm, stirring often to prevent skin from forming on top, 10 to 15 minutes.Preheat oven to 350° F.In small bowl, lightly beat egg yolks. Then stir yolks, green onions, thyme, baking soda, and baking powder into cornmeal mixture.Combine egg whites and sugar in mixing bowl, and beat until stiff peaks form. Fold ⅓ of whites into cornmeal mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate whites.Transfer mixture to prepared baking dish, and bake until spoonbread is puffed and golden brown on top, and knife inserted into center comes out clean, about 30 minutes. Serve immediately.
- 1 bunch of scallions
- ½ tablespoon unsalted butter or olive oil
- Fresh ground black pepper and coarse sea salt to taste
Optional – blanch the scallions before griddling: Bring a large saucepan half-full of well-salted water to a boil. I like to keep them whole – roots and greentips and all, but if you’d prefer, go ahead and trim the scallions. Place them in the boiling water for 1 minute. Immediately drain the scallions and plunge them into a large bowl of ice water to stop the cooking and set their color. When cooled, drain again and dry between layers of paper towels.
Place a medium griddle (or skillet) over medium-high heat. Add the butter or oil. When the pan is very hot, add the scallions. Cook, tossing gently, until the scallions just begin to brown, about 1 minute if pre-blanched, about 5 minutes if raw. Immediately sprinkle them with sea salt and transfer to dinner plates or a small platter and serve.