I use GO in salsa & black bean salad. I use them a lot for toppings and/or garnish especially Mexican dishes & some fish.

I don't like how they freeze though.

Negimaki will use up a bunch...

On top of chili.
Scrambled in eggs.
Tossed green salads.
Use the white part in pasta salads and garnish with green.
Baked potato topping.
Stirred into fresh salsa.
Sprinkled over hummus or bean dips.

Love 'em!

Can ya tell?

Deanna (off to google "Negimaki"...)

Wilted lettuce and onions.

jude

I like to use green onions with fish and also as in Japanese style soups. I make a salmon salad that has poached (or canned) salmon, green onions, mayo, lemon juice, white or black pepper (or cayenne), and tomatoes. If you want to be fancy, you can mix all the ingredients except the tomatoes together and then stuff the tomatoes, if you have large ones. I prefer to use green onions when making guacamole.

I think you can successfully dry green onions, if you want to preserve them. I've bought them dried at the Japanese market.

Lars

With turkey, cheese, sour cream and chili seasoning in enchiladas.

Dipped in salt and just eaten.....
Linda C

Here's lots of green onion ideas in this blog. Hope you find something of interest.

Here is a link that might be useful: http://www.farmgirlfare.com/2008/06/wanted-your-favorite-recipes-ways-to.html

I've seen them brushed with sesame oil and grilled, whole, dressed with soy, sprinkled with sesame seeds...

seagrass

AND.......... If you want more, you can plant the root end of the trimmings and grow another green onion. One more gift that keeps on giving. -Grainlady

In Chinese restaurants, you can order a classic dish called "White Cut Chicken". The dish is served cold. It is one of my favorite dishes to order.

What makes this dish amazing is in it's simplicity and taste. Basically, it is plain boiled chicken, not even salt is added.

It is actually not that simple in it's preparation. First you start with a true free range chicken that has never been frozen, then using a perfect timing and hot water dipping process, you end up with a chicken that is incredibly tender, and pinkish juicy chickeny meat. Because the chicken is true free-range, there is very little fat under the skin. This cooking process and serving the chicken cold makes the skin kind of crunchy and not fatty.

The chicken is always served with a generous serving of sauce/condiment:

Roughly:

One part ginger
One part scallion (green onion)
One part vegetable oil
Salt to taste.

Finely chop the ingredients, bring oil to smoking hot and pour over the ingredients.

This simple sauce/condiment is great for fish, pork, lamb, etc.

dcarch

Here is a link that might be useful:

I don't think I learn new tips very often these days, but Grainlady, thank you!
I am definitely going to do that with the next bunch.

Will they grow inside? The light is bright enough but the humidity, bug problems....

I use this sauce for cold seafood.

GREEN SAUCE

1 small cucumber, peeled, seeded, and cut in chunks
1 small green pepper, seeded and chopped
6 scallions and tops, cut in 1" pieces
6 Tbs. fresh parsley leaves
1/2 cup fresh mint leaves
1/2 cup oil
1/4 cup lemon juice
1/2 tsp. salt, or to taste

Mix together cucumber, green pepper, scallions, parsley and mint in blender for several seconds. Add oil, beginning with a few tablespoons and using up to 1/2 cup, as preferred. Add lemon juice and salt. Blend for several seconds.

I am totally printing all these out! Awesome! Thanks y'all.

Ruthanna, your reminded me, Remoulade. Mmm.

Remoulade Sauce
(c) 1996 Emeril Lagasse, Louisiana Real and Rustic, William Morrow Publishers

Serves: about 3 cups Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Directions
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

This fish recipe uses an entire bunch of green onions.

Plaki
(Greek Baked Fish)

A simple, colorful, and flavorful baked fish casserole. Perfect for guests and family!

6 fillets firm, fleshed fish such as cod, red snapper, etc. (approximately 2 pounds)
1 bunch green onions, cleaned and cut into 1 inch pieces
1 14-ounce can diced tomatoes
2-4 cloves garlic, finely minced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped*
1/4 cup fresh basil, chopped* (fresh oregano or dill may be substituted)
2 lemons, thinly sliced (remove seeds)
1/4 cup olive oil
Salt and pepper to taste

Rinse and dry fish. Brush a baking pan with olive oil. Place fish in pan.

Heat frying pan and add olive oil. Saute green onions, garlic, parsley, mint, and basil in oil. Add canned diced tomatoes. Cover and cook for about 20 minutes until quite thickened.

Pour tomato mixture over fish. Cover fish with lemon slices. Bake uncovered at 350 for 25-30 minutes until fish flakes with fork.

Serve with roasted potatoes or rice.

*May substitute 1 tablespoon dried mint and basil (oregano or dill)

gret in cole slaw.

Growing up, I'm from the South, mother always had them in a glass partially filled with water.

We had saucers that we poured salt onto. Eating our fresh peas, take a bite of peas, dip the end of onion in salt, and take a bite.

Here, all year round, you see them on counter tops in our local cafeterias.

You are lucky! I LOVE them and usually end up paying 50 cents a bunch here!

Slice them up, saute them with garlic in olive oil, put in small containers and freeze for use in stews. I do it all the time.

50 cents? We pay at least a $1! Seriously. I still haven't done anything with them, but likely will this weekend.

Chinese scallion pancakes are wonderful. I think I made them from scratch once just for fun, but now I just buy them frozen at an Asian market. Here is a recipe I found on the Food Network site that seems pretty typical:

Scallion Pancakes with Ginger Dipping Sauce

Recipe Courtesy of Ming Tsai
Show: East Meets West With Ming TsaiEpisode: Scallions

4 servings

Ingredients
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce (below)

Directions

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

GINGER DIPPING SAUCE:
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

Combine all ingredients.

I have always wanted to make those pancakes, but got intimidated when I heard they were hard. Found a cute video and it looked fairly easy, just time consuming. Hm, I may try it pretty soon.

Here is a link that might be useful: scallion pancake tutorial

I am making those this weekend! the video makes them look amazing!