SCALLION RECIPES   Click here to sign up for one of our weekly newsletters   also called green onions

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

from Marcella, a CSA member:

One of our favorite ways to enjoy scallions is as a vegetable side dish.

Scallions and Carrots

1 bunch scallions, roots trimmed and white part cut into a 4" length
2 medium carrots, peeled and cut into sticks
1 T olive oil
1 T butter
1/4 t sugar
2 T soy sauce

Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.

Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

Chinese Scallion Pancakes
recipe by Elsa Chen

Ingredients:
2 1/2 cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
A bunch of green onions, green and white parts, chopped medium-fine

A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)

Directions:
Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a "snake."
Cut the "snake" crosswise into 8 - 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don't flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they'll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional).
Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.
Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

Green Onion Pancake by Stella Fong

2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes

SCALLION AND ANISE PITA TOASTS

Can be prepared in 45 minutes or less.

1 tablespoon unsalted butter
1 scallion, minced
1/4 teaspoon aniseed, crushed
two 6-inch pita loaves, halved horizontally

Preheat broiler.

In a small saucepan, heat butter over moderate heat until foam subsides. Add scallion and aniseed and
cook, stirring until scallion is slightly softened. Arrange pita halves, rough sides up, on a baking sheet
and brush with butter mixture. Season pita halves with salt and pepper. Broil pita halves about 4
inches from heat 30 seconds, or until golden. Transfer pita toasts to a cutting board and immediately
cut each into 6 wedges.

Makes 24 toasts.
Gourmet
February 1995

TUNA DIP WITH LEMON AND CAPERS

Can be prepared in 45 minutes or less.

two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice

Accompaniment: crackers or assorted cruditŽs

In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with
crackers or cruditŽs.

Makes about 3 cups.
Gourmet
July 1995
The Last Touch

CARROT SCALLION FRITTERS

Can be prepared in 45 minutes or less.

3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying

In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F. on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as
hors d' oeuvres or as a side dish.

Makes about 10 fritters.
Gourmet
November 1990

SCALLION GOAT CHEESE MUFFINS

This recipe can be prepared in 45 minutes or less.

1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions

Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.

In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.

Makes 12 muffins.
Gourmet

Lydias Ladybug