Type what you have

Ingredients

• ✓ scallion
• steak seasoning sauce
• brown sugar
• bourbon
• salmon
• bacon
• toothpick

Instructions

1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy

Ingredients

• ✓ scallion
• white button mushroom
• cream cheese
• cheddar cheese
• paprika
• salt
• cooking spray

Instructions

1. 1 Gently clean mushrooms with a damp cloth. Remove and discard stems.
2. 2 Mince scallions, separating white and green parts.
3. 3 Preheat an air fryer to 360 degrees F (182 degrees C).
4. 4 Mix cream cheese, Cheddar cheese, scallion whites, paprika, and salt together in a small bowl. Stuff mixture into mushrooms, pressing gently with the back of a small spoon to fill each cavity.
5. 5 Spray the air fryer basket with cooking spray and set mushrooms inside without overcrowding; you may need to work in batches.
6. 6 Air-fry mushrooms until filling is lightly browned, about 8 minutes. Transfer to a serving plate.
7. 7 Sprinkle mushrooms with scallion greens. Let cool for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ scallion
• cooking spray
• cream cheese
• feta cheese
• spinach
• salmon fillet
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
2. 2 Combine cream cheese, feta cheese, spinach, and scallions in a small bowl until well blended.
3. 3 Cut salmon into two equal pieces. Brush top of one piece with oil. Place oiled-side down, into the prepared baking dish. Spread cream cheese filling evenly over top. Place remaining piece of salmon on top of filling and brush top with oil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Cooking time will depend on the size and weight of salmon. Begin checking doneness after 20 minutes.
5. 5 Slice into two pieces to serve.

By ImpoverishedBlonde

Ingredients

• ✓ scallion
• cream cheese
• cheddar cheese
• pear
• salt
• black pepper
• plastic wrap
• pecan

Instructions

1. 1 Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
2. 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
3. 3 Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

By Reynolds KitchensR

Ingredients

• ✓ scallion
• soy sauce
• molasses
• sesame oil
• tahini
• balsamic vinegar
• chili oil
• soba noodle
• sesame seed

Instructions

1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Ingredients

• ✓ scallion
• olive oil
• garlic
• zucchini
• summer squash
• italian seasoning
• salt
• black pepper
• basil

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Add scallions and garlic; sauté in hot oil until tender and fragrant, about 3 minutes. Add zucchini, summer squash, Italian seasoning, salt, and pepper; sauté until squash is tender, 8 to 12 minutes.
2. 2 Garnish individual servings with basil.

By Sarah

Ingredients

• ✓ scallion
• tuna
• bread crumb
• egg
• mustard
• garlic powder
• sriracha
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
3. 3 Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
4. 4 Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

By Matthew Francis

Ingredients

• ✓ scallion
• cooking spray
• sweet potato
• olive oil
• coconut oil
• sweet onion
• ginger root
• miso
• soy sauce
• brown sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
2. 2 Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
3. 3 Roast in the preheated oven until cooked through, about 35 minutes.
4. 4 Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
5. 5 Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
6. 6 Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

By Diana71

Ingredients

• ✓ scallion
• salmon
• dijon mustard
• mayonnaise
• lemon juice
• panko bread crumb
• red chili flake
• salt
• black pepper
• cooking spray

Instructions

1. 1 Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
2. 2 Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
3. 3 Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
5. 5 Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• butter
• olive oil
• onion
• celery
• pear
• garlic
• bread stuffing mix
• parsley
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Heat olive oil in a skillet over medium heat. Add onion, celery, scallions, pear, and garlic; cook and stir until vegetables are tender, about 10 minutes.
3. 3 Place stuffing mix into a large mixing bowl. Stir in cooked vegetables and parsley. Add chicken broth, 1 cup a time, and stir until broth has been absorbed by the stuffing mix and stuffing is desired consistency.
4. 4 Spoon stuffing into the prepared pan.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.
6. 6 Serve and enjoy!

By Tori Raye

Ingredients

• ✓ scallion
• mahi mahi
• adobo seasoning
• lime juice
• cilantro
• tomato
• red onion
• lime juice
• cooking spray
• corn tortilla
• avocado

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 Mix cilantro, tomato, onion, scallions, and 2 tablespoons lime juice together in a medium bowl for pico de gallo. Set aside.
3. 3 Lightly coat a nonstick skillet with cooking spray; heat on medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave on medium until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 mahi mahi fillet on each tortilla. Top each with 2 slices avocado, and 1 scoop pico de gallo.

By jacquixox

Ingredients

• ✓ scallion
• scallop
• clementine
• tomato
• red onion
• lemon
• lime
• garlic
• cilantro
• olive oil
• sea salt

Instructions

1. 1 Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

By Sharad

Ingredients

• ✓ scallion
• corn
• butter
• onion
• garlic
• potato
• jalapeno pepper
• milk
• vegetable broth
• cilantro
• black pepper

Instructions

1. 1 Remove corn kernels from cobs; place kernels in a bowl. Scrape "milk" from cobs into the same bowl; reserve 1 cob.
2. 2 Melt butter in a large saucepan over medium-low heat. Add scallions, onion, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeño; cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob; simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
3. 3 Season chowder with cilantro and black pepper.

By outandabout829

Ingredients

• ✓ scallion
• fettuccine pasta
• asparagus
• pea
• basil
• mint
• parsley
• feta cheese with herbs
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place asparagus and peas in a steamer insert; place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove the steamer insert and drain fettuccine.
3. 3 Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil in a bowl; toss well. Season with salt and black pepper.

By Thibideaux

Ingredients

• ✓ scallion
• cooking spray
• ground turkey
• egg
• whole wheat bread crumb
• parsley
• garlic powder
• salt
• black pepper
• hot sauce
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
2. 2 Combine turkey, 1 egg, 1/4 cup bread crumbs, scallions, parsley, garlic powder, salt, and black pepper in a bowl. Form mixture into 6 patties using a 1/3 cup measuring cup.
3. 3 Beat remaining egg and hot sauce together in a bowl. Pour remaining bread crumbs into another bowl. Pour flour into a third bowl.
4. 4 Coat patties with flour, egg mixture, and bread crumbs — in that order. Place on the prepared baking sheet. Lightly spray patties with cooking spray.
5. 5 Bake in the preheated oven until crisp, 18 to 20 minutes.

By Jennifer

Ingredients

• ✓ scallion
• bacon
• cooking spray
• cauliflower
• chicken broth
• salt
• pepper
• turmeric
• cream of chicken soup
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
2. 2 Spray the inside of a slow cooker with cooking spray.
3. 3 Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
4. 4 Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
5. 5 Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
6. 6 Transfer to serving platter and top with green onion and remaining bacon.

By Yoly

Ingredients

• ✓ scallion
• cooking spray
• tortilla chip
• ground beef
• black bean
• jalapeno pepper
• pico de gallo
• cheddar cheese
• queso blanco dip
• iceberg lettuce
• sour cream
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
4. 4 Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
5. 5 Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

By Brian Genest

Ingredients

• ✓ scallion
• grits
• cheddar cheese
• butter
• salt
• black pepper
• bacon
• shrimp
• parsley
• lemon juice
• garlic

Instructions

1. 1 Cook grits until tender according to package directions. Off heat, stir in Cheddar cheese and butter; season with salt and black pepper. Cover and set aside.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving drippings in the skillet.
3. 3 Meanwhile, rinse shrimp; pat dry.
4. 4 Cook shrimp in drippings in the same skillet over medium heat until begin to turn opaque, about 2 minutes. Add bacon, scallions, parsley, lemon juice, and garlic; continue cooking until shrimp are bright pink, about 3 minutes more.
5. 5 Spoon grits into a serving bowl. Add shrimp mixture; mix well. Serve immediately.

By Mr du

Ingredients

• ✓ scallion
• coconut milk
• curry powder
• lime
• honey
• garlic
• salt
• coriander
• white pepper
• chicken cutlet
• cilantro
• parsley

Instructions

1. 1 Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove cutlets from the marinade, shaking off the excess. Discard marinade.
4. 4 When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

By Bibi

Ingredients

• ✓ scallion
• cream of chicken soup
• cottage cheese
• sour cream
• cream cheese
• creole seasoning
• onion powder
• garlic powder
• rotisserie chicken
• parsley
• cracker
• butter
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth.
3. 3 Fold in chicken and parsley until evenly coated.
4. 4 Combine crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
5. 5 Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then top with cracker mixture.
6. 6 Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 35 minutes. Garnish with scallions, if desired. Recipe developed by Amanda Stanfield

By Corey Williams

Ingredients

• ✓ scallion
• salt
• black pepper
• chicken breast
• butter
• mushroom
• onion
• garlic
• flour
• chicken broth
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
2. 2 Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
3. 3 Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dawne

Ingredients

• ✓ scallion
• black bean
• chicken broth
• tomato
• green chile pepper
• corn
• cilantro
• garlic powder
• onion powder
• cumin
• cayenne pepper
• salt
• chicken breast

Instructions

1. 1 Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
2. 2 Cook on Low for 9 1/2 hours.
3. 3 Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
4. 4 Continue cooking on Low for 30 minutes more.

By Michelle Handrahan Henschell

Ingredients

• ✓ scallion
• olive oil
• garlic
• oregano
• shrimp
• lemon juice
• white wine
• water
• black pepper
• salt
• butter
• olive oil
• parsley

Instructions

1. 1 Heat 1/4 cup olive oil, garlic, scallion whites, and oregano in a large skillet or wok over medium heat; cook and stir often until oil starts to simmer, about 5 minutes. Add shrimp; increase heat to high. Cook and stir, turning often, until opaque, 4 to 5 minutes.
2. 2 Stir in lemon juice and wine; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in scallion greens, butter, remaining 1 tablespoon olive oil, and parsley until even distributed. Arrange shrimp on warmed plates; spoon sauce on top.

By Dave

Ingredients

• ✓ scallion
• vegetable broth
• quinoa
• carrot
• olive oil
• zucchini
• salt
• lemon juice
• olive oil
• salt
• black pepper
• cucumber
• dill

Instructions

1. 1 Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
2. 2 While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
3. 3 Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

By barbara

Ingredients

• ✓ scallion
• olive oil
• onion
• ground beef
• garlic powder
• onion powder
• black pepper
• cream of mushroom soup
• green bean
• sweet corn
• tater tot
• seasoned salt
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C)
2. 2 Set a large deep cast iron skillet over medium-high heat. Add olive oil and swirl to coat skillet evenly. Add onions to skillet in one even layer; top with ground beef, breaking it up into small pieces. Cook undisturbed until onions are translucent, about 2 minutes. Stir beef and onions until well combined, and cook until beef is cooked through and browned, stirring occasionally, 3 to 4 minutes longer.
3. 3 Reduce heat to medium. Season beef with garlic powder, onion powder, and black pepper. Cook, stirring often, for 1 more minute. Remove from heat. Add cream of mushroom soup, green beans, and corn; stir until well combined.
4. 4 Toss tater tots and seasoned salt in a bowl to combine. Arrange tater tots decoratively over beef mixture in the skillet, avoiding large gaps between tots.
5. 5 Bake in the preheated oven until tater tots are golden and crisp, about 1 hour. Sprinkle with cheese and scallions; cool 10 minutes before serving. Recipe developed by Amanda Stanfield

By Corey Williams

Ingredients

• ✓ scallion
• cooking spray
• nori
• sushi rice
• rice vinegar
• mayonnaise
• sriracha chile sauce
• rice vinegar
• soy sauce
• shrimp
• panko bread crumb
• canola oil
• white sesame seed
• black sesame seed
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a muffin tin with cooking spray.
2. 2 Spread rice in an even layer on a rimmed baking sheet to cool slightly, and sprinkle with 1 teaspoon of the rice vinegar.
3. 3 Stir together mayonnaise, Sriracha, and remaining 1 tablespoon rice vinegar in a medium bowl, until combined. Transfer 1/4 cup of the mayonnaise mixture to a separate small bowl; reserve for later.
4. 4 Stir soy sauce into remaining mayonnaise mixture in medium bowl; stir in shrimp until coated.
5. 5 Place a nori square into each prepared muffin cup. With damp hands, toss rice on rimmed baking sheet to separate grains. Top each nori square with about 2 1/2 tablespoons of rice, and press into bottom of muffin cup. Top each with about 3 shrimp; discard any remaining mayonnaise mixture from bowl of shrimp.
6. 6 Stir together panko and canola oil in a small bowl. Bake shrimp cups in preheated oven 8 minutes; remove from oven, and sprinkle with a large pinch of panko mixture. Return to oven, and bake until shrimp are cooked through and panko is golden, 6 to 7 minutes longer.
7. 7 Carefully remove cups from muffin tin and place on a platter. Drizzle with reserved mayonnaise mixture, sprinkle with white and black sesame seeds and scallions; top with avocado. Serve hot.

By Karen Rankin

Ingredients

• ✓ scallion
• angel hair pasta
• basil
• olive oil
• lemon juice
• garlic
• salt
• black pepper
• water
• butter
• shrimp
• garlic
• zucchini

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer to a bowl and set aside.
2. 2 Add basil leaves, olive oil, lemon juice, 1 teaspoon minced garlic, salt, and black pepper to a blender; pulse and scrape down the sides of the blender. Drizzle in tiny amounts water; pulse and scrape down the sides of the blender. Blend to desired consistency. Set aside.
3. 3 Melt butter in the pasta pot over medium heat. Add shrimp; cook until bright pink and opaque, 3 to 5 minutes. Do not overcook. Transfer to a plate and set aside.
4. 4 Add white and light green scallion parts to the pot; cook about 2 minutes. Add 1 clove minced garlic; cook 1 minute more. Add zucchini; increase heat to medium-high. Cook, stir, and flip occasionally, until starting to brown, about 5 minutes, adjusting the heat until zucchini starts to caramelize, but do not cook until mush.
5. 5 Quickly stir in 1 to 2 tablespoons water while scraping the browned bits of food off the bottom of the pot with a wooden spoon; cook to reduce remaining liquid, about 30 seconds, then remove from heat. Return shrimp to the pot; stir until evenly combined.
6. 6 Serve shrimp and zucchini over angle hair pasta; garnish with green onion tops. Serve pesto on the side.

By anniegolden

Ingredients

• ✓ scallion
• cooking spray
• ground turkey
• corn flake crumbs
• egg
• ginger root
• soy sauce
• sesame oil
• parsley
• salt
• garlic
• soy sauce
• water
• chile-garlic paste
• palm sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking tray with cooking spray.
2. 2 Combine turkey, corn flake crumbs, egg, scallions, ginger, soy sauce, sesame oil, parsley, salt, and garlic in a large bowl. Shape into 1-inch meatballs. Arrange on the prepared baking tray.
3. 3 Combine soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to make the glaze.
4. 4 Bake meatballs in the preheated oven until no longer pink on the outside, about 10 minutes. Coat the meatballs with the glaze. Continue baking until glaze thickens, 10 to 12 minutes.

By CaraMeg

Ingredients

• ✓ scallion
• egg
• all-purpose flour
• water
• soy sauce
• sesame oil
• kosher salt
• pepper
• cabbage
• carrot
• sesame oil
• mayonnaise
• sriracha
• soy sauce
• honey
• rice vinegar
• sriracha
• sesame oil

Instructions

1. 1 Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
2. 2 Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
3. 3 Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
4. 4 Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
5. 5 Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
6. 6 Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.

By Nicole McLaughlin

Ingredients

• ✓ scallion
• mayonnaise
• mustard
• sambal chili paste
• sweet relish
• ketchup
• russet potato
• olive oil
• salt
• parmesan cheese
• egg
• breadcrumb
• sour cream
• popsicle stick
• hot dog
• vegetable oil

Instructions

1. 1 To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
2. 2 Preheat oven to 350 degrees F.
3. 3 Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
4. 4 Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
5. 5 One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
6. 6 Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
7. 7 Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

By Idaho Potatoes