Type what you have

Ingredients

• ✓ scallion
• yellow potato
• olive oil
• thai bird chile
• garlic
• water
• soy sauce
• corn syrup
• sugar
• salt
• black pepper

Instructions

1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Ingredients

• ✓ scallion
• soy sauce
• garlic
• sesame seed
• cornstarch
• ginger
• mirin
• white sugar
• red pepper flake
• sesame oil
• shrimp
• gochujang

Instructions

1. 1 Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl.
2. 2 Place shrimp in a large resealable plastic bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and shake until shrimp coated. Marinate in the refrigerator for 15 to 20 minutes.
3. 3 Heat a skillet over medium-high heat; add shrimp, reserving any remaining marinade in the bag. Cook and stir until opaque, 3 to 5 minutes; transfer shrimp to a bowl.
4. 4 Add 3 tablespoons reserved marinade and gochujang to the skillet; cook and stir over medium-low heat until thickened, about 2 minutes. Brush glaze over cooked shrimp (or use as a dip). Sprinkle remaining 1 minced scallion on top.

By Sandra's Easy Cooking

Ingredients

• ✓ scallion
• pork rib
• salt
• canola oil
• onion
• soy sauce
• soy sauce
• rice wine
• orange juice
• ginger root
• garlic
• jalapeno pepper

Instructions

1. 1 Wash ribs; pat dry. Liberally salt ribs.
2. 2 Heat oil in a skillet over high heat. Add ribs; cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a 3-quart slow cooker.
3. 3 Add onion, soy sauce, light soy sauce, rice wine, orange juice, ginger, garlic, and jalapeño to a blender; cover and blend until combined. Pour sauce over ribs; cover slow cooker.
4. 4 Cook on High until meat easily pulls away from the bone, 3 to 4 hours.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
6. 6 Cook ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

By William Leon

Ingredients

• ✓ scallion
• sweet potato noodle
• sesame oil
• soy sauce
• sugar
• cooking oil
• onion
• carrot
• garlic
• shiitake mushroom
• spinach
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
2. 2 Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

By grk_tigris

Ingredients

• ✓ scallion
• thyme
• dill weed
• rosemary
• garlic powder
• pork belly
• kimchi
• garlic
• doenjang
• gochujang
• sesame oil
• garlic
• sesame seed
• rice wine
• brown sugar

Instructions

1. 1 Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
3. 3 Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
5. 5 Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.

By mykoreaneats

Ingredients

• ✓ scallion
• shrimp
• garlic powder
• salt
• gochujang
• honey
• sesame oil
• soy sauce
• lemon juice
• garlic
• ginger root
• vegetable oil
• water
• cornstarch
• sesame seed

Instructions

1. 1 Season both sides of shrimp with garlic powder and salt, and set aside.
2. 2 Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
3. 3 Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
4. 4 Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
5. 5 Garnish with sesame seeds and scallions. Serve hot.

By lutzflcat

Ingredients

• ✓ scallion
• cellophane noodle
• cabbage
• onion
• bell pepper
• carrot
• garlic
• salt
• black pepper
• olive oil
• firm tofu
• sesame oil
• all-purpose flour
• beet juice
• egg
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ scallion
• pear
• soy sauce
• sesame oil
• mirin
• brown sugar
• garlic
• lime juice
• ginger
• black pepper
• red pepper flakes
• beef top sirloin
• soy sauce
• water
• gochujang
• brown sugar
• mirin

Instructions

1. 1 Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
4. 4 Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.

By mollymayo

Ingredients

• ✓ scallion
• nori
• sesame oil
• egg
• vegetable filling
• potsticker
• canola oil
• egg
• black pepper
• salt
• fish sauce
• water
• black peppercorn
• ginger
• garlic
• yellow onion
• beef chuck roast

Instructions

1. 1 Trim chuck roast and cut into 1 1/2-inch thick by 1 1/2-inch wide strips. Quarter onion, leaving roots intact.
2. 2 Place beef and onion in a large pot with light scallion parts, garlic, ginger, and peppercorns. Add water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover with a lid, leaving it slightly askew. Cook, adjusting the heat as needed to maintain a gentle boil, until beef is tender and easily pierced with a knife, about 1 hour 30 minutes. Turn off heat.
3. 3 Transfer beef to a heat-proof bowl and spoon some of the cooking liquid over top to moisten. Let rest until cool enough to handle, about 20 minutes, then shred into bite-sized pieces.
4. 4 While the beef is cooling, strain broth over an 8-cup heat-proof measure. Discard solids and return broth to the pot. Stir in fish sauce, salt, and pepper.
5. 5 Separate 1 egg into 2 small bowls; stir egg yolk until runny.
6. 6 Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Rub oil with a paper towel to coat sides and bottom of the skillet with a thin layer. Scrape egg yolk into the skillet with a rubber spatula. Remove from the heat and swirl to evenly coat the bottom of the skillet. Return to the heat and cook, undisturbed, until egg yolk is pale-yellow and the surface looks dry, about 1 minute. Turn off heat and gently flip with a spatula. Let sit for 1 minute, then transfer to a cutting board. Cut egg yolk sheet in half, then slice crosswise into thin strips. Wipe the skillet clean.
7. 7 Prep and heat the skillet in the same manner with the remaining 1 teaspoon canola oil and a paper towel. Cook egg white until it turns opaque and bubbles form on the surface, about 45 seconds. Turn off heat and let sit until set, 1 to 2 minutes. Gently transfer to a cutting board and slice as you did for the egg yolk sheet. Set aside.
8. 8 Return broth to a boil over high heat. Add dumplings and cook until they float and reach an internal temperature of 165 degrees F (74 degrees C), 5 to 7 minutes. Reduce heat to a gentle simmer over medium.
9. 9 Slowly drizzle beaten eggs into the simmering soup. Cook until eggs set, about 5 seconds. Remove soup from heat and stir in reserved dark green scallion parts, sesame oil, and additional salt to taste.
10. 10 Ladle soup into bowls and top with egg white and egg yolk strips. Garnish with nori.

By Elizabeth Mervosh

Ingredients

• ✓ scallion
• salt
• napa cabbage
• jujube
• water
• fermented shrimp
• garlic
• ginger
• radish
• chestnut
• pear
• carrot
• red chile pepper
• green chile pepper
• brown sugar
• salt

Instructions

1. 1 Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
2. 2 Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
3. 3 Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
4. 4 Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
5. 5 Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
6. 6 Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

By mykoreaneats

Ingredients

• ✓ scallion
• sriracha sauce
• ground beef
• ginger
• garlic
• white sugar
• sesame oil
• soy sauce
• black pepper
• salt
• carrot
• button mushroom
• zucchini
• olive oil
• salt
• white wine vinegar
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
2. 2 While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
3. 3 Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
4. 4 Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
5. 5 Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
6. 6 Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.

By Cyndi Welch

Ingredients

• ✓ scallion
• sesame seed
• sesame oil
• ginger
• garlic
• onion
• carrot
• potato
• chicken
• black pepper
• sugar
• honey
• red chili pepper flakes
• red chili pepper paste
• rice wine
• soy sauce
• water

Instructions

1. 1 Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
2. 2 Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
3. 3 Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

By Jason Lamar

Ingredients

• ✓ scallion
• sesame seed
• water
• perilla leaf
• onion
• sweet potato
• cabbage
• glutinous rice cake
• ginger
• black pepper
• garlic
• sesame oil
• brown sugar
• mirin
• gochugaru
• soy sauce
• gochujang
• chicken breast
• vegetable oil

Instructions

1. 1 Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
2. 2 Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
3. 3 Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

By mykoreaneats

Ingredients

• ✓ scallion
• ramen noodle
• water

Instructions

1. 1 Preheat an outdoor smoker to 250 degrees F (120 degrees C) using hickory wood chips.
2. 2 Remove block of noodles from the package and set aside seasoning packet. Run block of noodles under water for 30 seconds on all sides. Place noodles directly on the rack of the smoker and smoke for 1 hour. Let cool.
3. 3 Bring 2 cups of water to a boil in a large saucepan. Add noodles and boil for 3 minutes. Turn heat off, stir in reserved seasoning packet, and let sit for 1 minute. Ladle into bowls and garnish with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• ginger root
• sesame oil
• soy sauce
• rice wine vinegar
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• water
• vegetable bouillon
• kale
• firm tofu

Instructions

1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Ingredients

• ✓ scallion
• tuna
• olive oil
• lemon juice
• white bean
• cherry tomato

Instructions

1. 1 Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

By Katie Pitre

Ingredients

• ✓ scallion
• french fry
• bacon
• butter
• garlic
• blue cheese
• half-and-half

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spread French fries in a single layer on a baking sheet.
2. 2 Bake in the preheated oven until lightly golden and crisp, 24 to 34 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat; cook and stir until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving some of the bacon grease in the skillet. Slice into 1/4-inch strips.
4. 4 Stir butter into the bacon grease and set skillet over medium heat; add scallions and garlic. Cook and stir until scallions are soft and browning, about 5 minutes. Add blue cheese; cook and stir with a spatula until cheese is melted, 2 to 3 minutes. Stir in half-and-half until sauce is smooth, 2 to 3 minutes. Remove from heat and let sit for 2 minutes.
5. 5 Arrange fries on a plate and drizzle sauce over fries. Sprinkle bacon strips on top.

By BELFLOREK

Ingredients

• ✓ scallion
• bread
• butter
• parsley
• garlic
• salmon
• cucumber
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ scallion
• russet potato
• butter
• colby monterey jack cheese
• seasoned salt
• bacon
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
4. 4 Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
5. 5 Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

By LauraChristine

Ingredients

• ✓ scallion
• milk
• all-purpose flour
• egg
• water
• baking powder
• salt
• ginger
• sesame oil

Instructions

1. 1 Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
2. 2 Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

By linda

Ingredients

• ✓ scallion
• soy sauce
• chili garlic sauce
• sesame oil
• rice vinegar
• red pepper flake
• ahi tuna
• sesame seed
• avocado
• lime

Instructions

1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Ingredients

• ✓ scallion
• honey
• sesame oil
• soy sauce
• ginger
• garlic
• chicken wing
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
3. 3 Arrange chicken wings on prepared baking sheet.
4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Ingredients

• ✓ scallion
• tomato juice
• bloody mary dry spice mix
• olive oil
• water chestnut
• jalapeno pepper
• garlic
• shrimp

Instructions

1. 1 Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
2. 2 Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
3. 3 Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

By LUCILLES BLOODY MARY MIX

Ingredients

• ✓ scallion
• all-purpose flour
• baking powder
• kosher salt
• sugar
• baking soda
• butter
• sour cream
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
3. 3 Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
4. 4 Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

By Incu

Ingredients

• ✓ scallion
• butter bean
• fennel
• lemon juice
• olive oil
• dill
• honey
• salt
• pepper
• garlic

Instructions

1. 1 Combine butter beans, fennel, and scallions in a bowl.
2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Ingredients

• ✓ scallion
• cucumber
• salt
• rice vinegar
• garlic
• ginger
• chile oil
• chile powder
• sugar
• fish sauce

Instructions

1. 1 Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
2. 2 Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
3. 3 Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

By Eric

Ingredients

• ✓ scallion
• butter
• mushroom
• vegetable broth
• garlic
• sage
• dill
• thyme
• parsley
• wonton wrapper

Instructions

1. 1 Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.
2. 2 Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
3. 3 Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

By Anne Marie

Ingredients

• ✓ scallion
• chicken tender
• soy sauce
• brown sugar
• ginger
• fish sauce
• lime
• metal skewer
• cornstarch

Instructions

1. 1 Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2. 2 Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4. 4 Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5. 5 Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

By Aleka Shunk

Ingredients

• ✓ scallion
• tomato
• cilantro
• red wine vinegar
• chile-garlic sauce
• garlic
• olive oil
• garlic salt

Instructions

1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld