June 12, 2012 |
Green onions are a requirement in my kitchen; their versatility is astounding. Also known as “scallions,” green onions are a great way to add vibrant color and subtle onion flavor to a variety of dishes; they also make a beautiful garnish. They can be sliced (small rounds, long sections of the green stalk, or on the bias for a more dramatic look), minced, grilled, and just about any other way you can come up with.
Some of my favorite dishes to use them in are:
– Omelets and Scrambles
– Burgers (especially nice with some form of a teriyaki buger)
– Egg Salad
– Soups (they great in Ramen noodle soups as well)
– Garnish on Open-Faced Breakfast Sandwiches like Eggs Benedict
– Tacos and Burritos
– Pasta Salads
– Garnish for Enchiladas Verdes
When you have used all of the green stalks, don’t throw your green onions away; put the white root ends upright in a jar or a glass with a couple of inches of water in the bottom, and place it on a sunny windowsill. Within about a week, the green stalks will have grown to their original length. You won’t need to buy new green onions!