We’ve been enjoying a huge bounty of scallions in this year’s CSA Shares! This is definitely an example of the difference between store-bought produce and our very fresh scallions straight from the field. This week’s scallions are literally longer than my arm, so I’ve been working on recipes and ideas for including scallions as a main component of a meal instead of just garnish. Here’s our best ideas, did we forget anything? Let us know in the comments.
Salad. Of course sliced scallions make a great addition to any salad. Try this Scallion Salad with Sesame Dressing, the scallions are left in large pieces and tossed with the lettuce to create the base of the salad.
Stir-fry. Add to stir-fries either thinly sliced as a garnish, or use large pieces like in the scallion salad. Thinly sliced pork chops, ginger, and scallions make a great stir-fry over rice or noodles.
Pancakes. A traditional Chinese, dish scallions make great savory pancakes, similar to a crepe.
Dressing. Instead of just sprinkling scallions over a salad, try mixing them straight into creamy dressings or vinaigrettes, like our Lemon Scallion Vinaigrette.
Dips. Add scallions to creamy dips, I like scallions mixed with greek yogurt, lemon, garlic, and salt + pepper. Serve with fritters, sliced vegetables, or pita chips.
Taco Bar. Scallions taste great on tacos, burritos, quesadillas, and nachos. Heat up some tortillas to go with a meat or bean dish, then slice up garnishes like scallions, cilantro, lettuce, etc.
Grilled. Brush with olive oil, sprinkle with salt and pepper and quickly grill over medium heat. Keep a close eye to get just the right amount of char.
Bacon Wrapped. Try this easy dish as a side dish or appetizer. Wash and cut scallions into 6 – 8 inch sections and wrap bundles of two or three with bacon. Cook in a pan over medium low heat, turning so all sides are cooked.
Soup. Scallions are a welcome topping to creamy soups, and also great thinly sliced as a garnish or in larger pieces as a main component of our Miso Noodle Soup.
Noodles. Scallions add dimension and flavor to pasta salad and Asian inspired dishes, like Glass Noodles with Grilled Eggplant. Try some different noodle shapes and varieties!
Slaw. Add sliced scallions to any creamy or vinegar based slaw.
Eggs. Sprinkle scallions over scrambled eggs, or fold into quiche or frittata. The flavors compliment each other nicely!
Fritters. Chop a big bunch of CSA scallions and mix with egg, and flour for an easy batch of fritters. Sub scallions for parsnips in our fritter recipe, Serve with a creamy sauce.
Freeze. For a welcome burst of flavor this winter, try freezing your scallions to use later. Wash scallions, and slice thinly. Spread on a baking sheet and freeze. This will keep them from sticking together. When the scallions are frozen, transfer to a container or jar. Frozen scallions will taste best cooked, like in soups and stews.