killet; add white parts of green onions and saute until almost tender
ntil browned and tender. Add green onions and grill until tender.
Heat oil in saucepan over medium heat. Add green onions and garlic, and saute until slightly softened, about 5 minutes. Add dried tomatoes and lentils; stir one minute. Add stock and bring to boil. Cover and simmer until lentils are cooked (about 5 minutes). Add goat cheese; stir. Serve.
into a serving bowl. Add green onions and toss.
Cook butterbeans according to package directions, and set aside.
Cook bacon in a large skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Saute green onions and garlic in drippings until tender.
Stir in beans, parsley, salt, and pepper; cook just until thoroughly heated. Sprinkle with bacon.
ow heat and saute the green onions, garlic and sambal oelek for
he very bottom off the green onions and dispose of. Then slice
br>Thinly slice dark-green tops from green oinions and reserve for
couple of pieces of green onion and ham(if either
oot ends and dark green leaves of green onions.
Halve white and
inches from green stems of green onions.
Place onions in shallow dish
rom each breast) Thread the green onion& chicken alternately on the
Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do
Whisk oil, hot sauce, honey and paprika to blend.
Mince one green onion, mix into marinade.
Transfer 2 tablespoons of the marinade into a small bowl to reserve.
Add chicken to marinade and turn to coat. Let stand 10 minutes, turning occasionally.
Sprinkle chicken and remaining green onions with salt.
Grill chicken and whole green onions until chicken is cooked through and onions soften, turning occasionally.
Transfer to a plate and drizzle with remaining marinade.
In 12-inch skillet, melt butter. Add onion, garlic and chili powder; cook 7 minutes to brown lightly. Add corn, green onions, salt and pepper. Cook until corn is just tender. Add cilantro. Makes 8 servings.
aute 2 minutes.
Add green onions and toss until shrimp are
auce over pork; sprinkle with green onion pieces and peppercorns.
nches from the green ends of the onions. Saute the onions in bacon
Using a heavy pan with a tight-fitting lid, bring 2 cups of chicken stock to a boil. Stir in couscous, turn off heat, put the lid on the pan and let it sit for five minutes without lifting the lid.
While couscous cooks, thinly slice the green onions and measure 1/2 cup finely grated Parmesan cheese.
After 5 minutes, remove lid and fluff the couscous with a fork. Let cool for 2-3 minutes.
Stir in green onions and finely-grated Parmesan. Season to taste with freshly-ground black pepper and serve hot.
Bring the broth or water to a boil in a medium saucepan, then add the rice, loosely cover, and reduce heat.
Simmer for 35-40 minutes or until the rice is tender and most of the water has absorbed.
In the last 5 minutes or so of the rice cooking, heat the oil in a frying pan, add the garlic and saute until browned.
When the rice is done cooking, add the sauteed garlic and green onions to the cooked rice, fluffing with a fork to combine.