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Scallions

Explore 131 recipes, 1 article, 34 videos, and more

Jerk Chicken

Ingredients
  • 5 bunches whole scallions, finely chopped
  • 3 large garlic cloves, minced
  • 3 Scotch bonnet peppers (any color), seeded and minced
  • 2 sprigs fresh thyme or 2 tablespoons dried
  • 1/4 cup ground allspice
  • 2 tablespoons freshly ground black pepper
  • 1 1/2 tablespoons salt
  • 1 cup water
  • 5 pounds chicken thighs or 2 small whole chickens, cut into quarters (see note)
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Scallion Oil

Other Ideas:
Flavored oils
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Scallion Pancakes

Ingredients
  • 1/2 cup soy sauce
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon coarse salt
  • 1/4 cup rice-wine vinegar
  • 2 teaspoons toasted sesame oil
  • 3/4 cup boiling-hot water
  • 3 to 4 tablespoons vegetable oil
  • 1/2 teaspoon crumbled dried red chile
  • 3 teaspoons toasted sesame oil
  • 1/2 teaspoon toasted sesame seeds
  • 7 scallions, green parts only, thinly sliced
  • 1 teaspoon sugar
  • Coarse salt
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Peanut-Green Onion Relish

Other Ideas:
Peanuts, Relish
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Corn Salad

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Campanelle with Corn, Scallions, and Arugula

Time:40 mins
Ingredients
  • 4 cups corn (from 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces sliced smoked bacon, chopped
  • 4 tablespoons unsalted butter
  • 1 red Thai chile, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved)
  • 3 scallions, white and pale-green parts only, thinly sliced
  • 2 cups baby arugula
  • Garnish: shaved Parmigiano-Reggiano or Parmesan cheese
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Martha's Vegetable Saute

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 bunch scallions, trimmed and sliced crosswise into 1/4-inch-thick pieces, white and light green parts only
  • 15 pods okra, trimmed and cut crosswise into 1/2-inch thick pieces
  • 1 Japanese eggplant, trimmed and cut into 1/2-inch pieces
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
  • 1 purple bell pepper, preferably heirloom, ribs and seeds removed, cut into 1-inch strips
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil leaves
  • Coarse salt and freshly ground black pepper
  • Cooked farro or brown rice, for serving
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Japanese Chilled Tofu

Time:12 mins
Ingredients
  • 2 tablespoons dried bonito flakes (Katsuobushi)
  • 1 green onion, thinly cut crosswise and separated into thin rings (about 2 tablespoons plus 1 teaspoon)
  • 1 pound silken tofu, medium tofu, or tofu pudding, chilled
  • 2 tablespoons finely shredded fresh green shiso leaves
  • Japanese soy sauce or seasoned soy concentrate
  • 1 full-size sheet toasted nori, briefly held over an open flame to recrisp, then snipped into 2- to 3-inch-long thin strips
  • 1 tablespoon finely grated, peeled fresh ginger
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Pressed Tofu and Peanuts in Spicy Bean Sauce

Time:15 mins
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