Type what you have

Ingredients

• ✓ green onion
• olive oil
• butter
• garlic
• chickpea flour
• water
• salt
• black pepper
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ green onion
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• parsley
• garlic
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ green onion
• butter
• long-grain rice
• water
• chicken bouillon granules
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Cook and stir green onion in hot butter briefly, then add rice. Cook and stir until rice is toasted, 2 to 3 minutes. Pour in water; season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
2. 2 Remove from heat. Let stand, covered, for 5 minutes. Stir in Parmesan cheese.

By Kim Sanchez

Ingredients

• ✓ green onion
• bacon
• garlic
• green bean
• tomato
• basil
• oregano
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels.
3. 3 Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
4. 4 In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar.
5. 5 Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.

By Jenna McGarvey

Ingredients

• ✓ green onion
• pumpkin seed
• cayenne pepper
• roma tomato
• garlic
• olive oil
• goat cheese
• gemelli pasta

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
3. 3 Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
4. 4 Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
5. 5 Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
6. 6 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
7. 7 Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

By Nicole Devaney

Ingredients

• ✓ green onion
• olive oil
• garlic
• onion
• green bell pepper
• basil
• bay leaf
• salt
• black pepper
• tomato sauce
• tomato
• tomato
• green chili
• water
• sugar

Instructions

1. 1 Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

By Richard and Suzanne

Ingredients

• ✓ green onion
• cheese tortellini
• red bell pepper
• garlic
• butter
• heavy cream
• walnut
• basil

Instructions

1. 1 Prepare tortellini according to package directions.
2. 2 Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
3. 3 Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

By Julie

Ingredients

• ✓ green onion
• olive oil
• onion
• garlic
• tomato
• basil
• oregano
• sugar

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion, green onion, and garlic; cook until onions are translucent, 3 to 4 minutes.
2. 2 Stir in tomatoes, basil, oregano, and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
3. 3 Serve over pasta.

By Courtney Linda

Ingredients

• ✓ green onion
• bacon
• egg
• milk
• butter
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a 10-inch oven-proof skillet, lightly grease a 7x11-inch baking dish.
2. 2 Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
3. 3 Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

By Mildred Marie Martin

Ingredients

• ✓ green onion
• vegetable broth
• butter
• olive oil
• arborio rice
• white wine
• fig
• prosciutto
• pecorino romano cheese

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ green onion
• cream cheese
• garlic
• salt
• artichoke heart
• black olive
• sun-dried tomato
• parsley
• chive

Instructions

1. 1 In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
2. 2 Add green onions, tomatoes, parsley and chives; gently mix together.
3. 3 Refrigerate for several hours or overnight to blend flavors; serve.

By Peggy Hoffius

Ingredients

• ✓ green onion
• whole wheat rotini pasta
• olive oil
• garlic
• artichoke heart
• tomato
• caper
• chipotle chile powder
• shrimp
• goat cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
3. 3 Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

By Luna's Mom

Ingredients

• ✓ green onion
• fusilli pasta
• mayonnaise
• sour cream
• milk
• salad dressing mix
• pea
• genoa salami
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory

Ingredients

• ✓ green onion
• papaya
• tomato
• red onion
• red bell pepper
• basil
• white sugar
• red wine vinegar
• vegetable oil
• mustard powder
• baguette

Instructions

1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley

Ingredients

• ✓ green onion
• tomato
• cucumber
• sweet yellow pepper
• parsley
• basil
• lemon juice
• olive oil
• black pepper
• garlic
• bread

Instructions

1. 1 In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
2. 2 In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
3. 3 Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
4. 4 Toss bread cubes with tomato mixture, and serve.

By JUNEBUFF1

Ingredients

• ✓ green onion
• water
• pearl barley
• orecchiette pasta
• cilantro
• grape tomato
• vegetable broth
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ green onion
• yukon gold potato
• salt
• olive oil
• white wine vinegar
• garlic
• flat-leaf parsley
• salt
• black pepper
• red pepper flake

Instructions

1. 1 Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
2. 2 While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
3. 3 Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
4. 4 Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

By Buckwheat Queen

Ingredients

• ✓ green onion
• provolone cheese
• mozzarella cheese
• fontina cheese
• olive oil
• green bell pepper
• garlic
• marinara sauce
• polenta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ green onion
• lasagna noodle
• olive oil
• spinach
• ricotta cheese
• parmesan cheese
• salt
• egg
• pasta sauce
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
2. 2 Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
5. 5 In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

By MARBALET

Ingredients

• ✓ green onion
• chicken breast
• butter
• margarine
• garlic
• basil
• pizza crust dough
• tomato
• cilantro
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Place chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
2. 2 Meanwhile, in a small skillet over medium heat, melt butter with garlic, onion, and basil. Pour into a chilled dish to cool, and refrigerate until set.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll out pizza dough, place onto a pizza pan or other baking sheet, and spread herb butter over surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro, and Parmesan cheese.
5. 5 Bake for 15 to 20 minutes in the preheated oven, until crust is browned and the center is cooked through.

By ksimone619

Ingredients

• ✓ green onion
• rotelle pasta
• olive oil
• olive
• oregano
• parsley
• chickpea
• red wine vinegar
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

By Anita Hughes

Ingredients

• ✓ green onion
• mostaccioli pasta
• green pea
• olive oil
• butter
• garlic
• salt
• black pepper
• cayenne pepper
• hard salami
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
2. 2 Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

By SAVVYHOSTESS

Ingredients

• ✓ green onion
• naan bread
• olive oil
• garlic
• mozzarella cheese
• roma tomato
• salt
• black pepper
• prosciutto
• basil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place naan breads on the prepared baking sheet; brush each with olive oil. Sprinkle green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
3. 3 Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on the oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

By Spoons and Stilettos

Ingredients

• ✓ green onion
• bread
• olive oil
• mushroom
• garlic
• salt
• black pepper
• parsley
• tomato
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray

Ingredients

• ✓ green onion
• pasta
• olive oil
• red wine vinegar
• corn kernel
• tomato
• basil
• salt
• black pepper
• parmesan cheese
• basil

Instructions

1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
2. 2 Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
3. 3 Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

By Simmi G

Ingredients

• ✓ green onion
• bread crumb
• parmesan cheese
• ground beef
• bread
• cream cheese
• mayonnaise
• italian seasoning
• black pepper
• mozzarella cheese
• spaghetti sauce
• water
• garlic

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix onions, bread crumbs, Parmesan cheese, and ground beef together in a bowl. Roll mixture into even-sized meatballs, about 1 inch in diameter; place in a baking pan. Bake in the preheated oven until beef is no longer pink, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Arrange bread cubes in a single layer in an ungreased 9x13-inch baking dish. Mix cream cheese, mayonnaise, Italian seasoning, and black pepper together until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
4. 4 Mix spaghetti sauce, water (if using), and garlic together in a large bowl. Gently stir in meatballs; pour over bread and cheese mixture in the baking pan. Sprinkle remaining mozzarella cheese evenly over the top.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

By MARBALET

Ingredients

• ✓ green onion
• butter
• mushroom
• chicken breast
• all-purpose flour
• marsala wine
• chicken broth
• salt
• black pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
2. 2 Cut each chicken breast in half lengthwise. Place between two sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over chicken.
5. 5 Add wine and broth to the skillet; bring to a boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over chicken. Combine mozzarella and Parmesan with green onions; sprinkle over chicken.
6. 6 Bake, uncovered, in the preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 12 to 14 minutes.

By DebbyJean

Ingredients

• ✓ green onion
• vegetable oil
• chicken breast
• bacon
• shallot
• garlic
• fire-roasted diced tomato
• marsala wine
• chicken bouillon
• rosemary leaves
• half-and-half
• parmesan cheese
• spaghetti

Instructions

1. 1 Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side.
2. 2 Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes.
3. 3 Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour.
4. 4 Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well.
6. 6 Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.

By CraigEstes

Ingredients

• ✓ green onion
• cooking spray
• ghee
• mushroom
• spinach
• cherry tomato
• salt
• black pepper
• egg
• cheddar cheese
• parsley
• parmesan cheese
• italian seasoning

Instructions

1. 1 Spray a slow cooker generously with cooking spray.
2. 2 Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
3. 3 Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
4. 4 Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.

By KNOEL1414

Ingredients

• ✓ green onion
• olive oil
• tomato paste
• balsamic vinegar
• white vinegar
• honey
• anchovy
• garlic
• rosemary
• kosher salt
• red pepper flake
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich