green onions

“Million Dollar” Chinese Cabbage Salad

Thanks to our dear partner Lise Palmer for this recipe suggestion!  She got if from allrecipes.com. Ingredients: 1/2 cup vegetable oil 1/2 cup white sugar 1/4 cup wine vinegar 1 tablespoon soy sauce 2 (3 ounce) packages raman noodles (without flavor packets), lightly crushed 1/2 cup slivered almonds 1 cup sesame seeds 1 head napa cabbage, chopped 1 bunch green onions, chopped Directions: 1. In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar…

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Broccoli and Tofu in Spicy Peanut Sauce

From The Enchanted Broccoli Forest, by Mollie Katzen Serves 4-5 people Sauce: 1/2 cup good, unprocessed peanut butter 1/2 cup hot water 1/4 cup cider vinegar 2 Tbsp. tamari sauce 2 Tbsp. blackstrap molasses 1/4 – 1/2 tsp cayenne pepper In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture.  Whisk in the remaining ingredients.  Set aside. The Sauté 1 bunch of fresh broccoli 3 Tbsp peanut oil 2 tsp. freshly-grated…

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Russian beet and potato salad

Inspired by an allrecipe.com recipe Ingredients 5 small potatoes 5 medium beets 3 small dill pickles, diced 4 hard-boiled eggs, peeled 3 green onions, chopped 1/4 cup vegetable oil 2 tablespoons balsamic vinegar salt to taste Preparation Bring a large pot of water to a boil, and cook potatoes (with skin) until tender. Bring a separate pot of water to a boil and cook beets until tender. Boil eggs for ten minutes. Drain vegetables and remove skins. Dice and place…

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Curried Potato Kale Galette

Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen Serves 6 Ingredients 2 tbsp olive oil 1 large onion, or one bunch green onions, diced 5 garlic scapes, chopped 1 tbsp minced fresh ginger 1 tsp ground cumin 1 tsp garam masala (or curry powder) 1 tsp salt 1/2 tsp turmeric pinch cayenne pepper 8 cups chopped kale leaves (about 1 bunch) 2 tsp lemon juice 1 kg potatoes, peeled 3 tbsp butter, melted…

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Apple Fennel Salad

From Crystal’s Fantastic Fixin’s Serves 1-2 Salad Ingredients ½ bulb fennel, sliced thin 1 apple, sliced thinly 2 tbsp walnuts, toasted Sprig fresh parsley, chopped Sprig fennel fronds, chopped Dressing Ingredients 1 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1 minced green onion 1 tsp Dijon mustard 2 tsps honey Preparation Add all of the sliced apple and fennel to a medium bowl and toss with the dressing.  Place in serving bowls.  Garnish with the walnuts, parsley,…

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Vegetable Biryani

Adapted from Canadian Living : The Vegetarian Collection by Alison Kent ¾ cup (175 mL) dried green lentils (or substitute chicken or other meat if preferred) 2 tbsp (30mL) olive oil 1 bunch of bunching onions, including greens, chopped 2 carrots (or substitute 4-5 summer turnips), chopped 4-5 garlic scapes, (or 2 cloves garlic), chopped finely 1 tbsp (15mL) curry paste ¼ tsp each salt and pepper 2 cups (500mL) cauliflower (or broccoli), broken into florets 1 cup (250mL) basmati rice…

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Fresh Pea Soup

Fresh Pea Soup  From ‘Simply in Season’ bt Mary Beth Lind and Cathleen Hockman-Wert  Serves 4  Ingredients:  1 onion 1 potato 3 ½ cups water 1-2 tsp salt 3 cups peas  Directions In large saucepan, sauté onion in 1 tbsp olive oil until golden, 7-10 minutes. Add the potato, water and salt and cook over medium heat until soft, 10-15 minutes. Add peas and cook until bright green.  Puree in blender or food processor.  Taste and adjust seasoning.  Serve warm. …

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