Recipes with green onions, scallions

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Baked crab cakes with lump crab, nonfat yogurt, fat-free mayo, Worcestershire, and dry mustard coated in bread crumbs. A lighter, oven-baked version with big chunks of crab.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.

Hawaiian-style grilled pork teriyaki marinated in pineapple syrup, teriyaki sauce, ginger, and green onion. Sweet, smoky, and built for the backyard grill. Served over rice with caramelized pineapple chunks.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Romanian feta and scallion omelet (Omelet cu Brânză și Ceapă Verde) with paprika, fresh dill, and a silky egg base. A Balkan breakfast classic with salty-tangy cheese and a bright herb finish.

Iced cucumber yogurt soup: a no-cook chilled soup blended with mint, scallion, lemon, and garlic, then enriched with sour cream and yogurt. The summer starter that cools the room as it cools the palate.

Raita with tomato, cucumber, scallions, and cilantro in a yogurt base with bloomed cumin and ginger. A cooling Indian condiment that tames spicy curries and adds a tangy, creamy contrast to any meal.

Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.

Cucumber dill dip with cream cheese, mayonnaise, fresh dill, lemon juice, green onions, and a dash of hot sauce. A cool, creamy dip that works with chips, crackers, or fresh vegetables.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Cucumber yogurt sauce with shredded cucumber, dill, scallions, and a splash of vinegar. A cool, tangy tzatziki-style dip that pairs with grilled meats, pita, or appetizers.

Oven-fried carrot burgers coated in crushed corn flakes and baked until crispy. A vegetarian patty made from mashed carrots, egg, scallions, and celery with a crunchy golden crust.

Cucumber dill dip blends cream cheese and mayo with chopped cucumber, fresh dill, lemon and a hit of hot sauce. Cool, herby party dip that's better the next day. Pairs with crudites, chips or pita.

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

Mushroom stuffing made with sliced fresh mushrooms, scallions, butter, and bread crumbs. The earthy umami-rich side that turns any roast bird or pork into a Thanksgiving-worthy meal.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Nearly Instant South American Tomato & Scallion Salad recipe

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

This is a very light and healthy recipe, try this salmon, cucumber chili salad, it is a really good recipe!

Asian-style flank steak marinated overnight in soy sauce, barbecue sauce, ginger, and garlic, then broiled and basted until caramelized. Slice thin across the grain.

Texiana shrimp and rice, Tex-Mex one-pot with green chiles, toasted cumin, oregano, and shrimp simmered into pilaf-style rice. Border-state weeknight seafood main with cilantro and scallions on top.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Southwestern beef hash with ground beef, crispy frozen potatoes, and salsa cooked in one skillet. A fast, filling dinner topped with green onions and black olives.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Lemon thyme fish steaks marinate in soy sauce, white wine, lemon zest, and thyme, then cook in the microwave in 5 minutes flat. Healthy weeknight fish dinner with no oven needed.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Potatoes with yogurt: boiled potato cubes sauteed in butter, tossed with tangy yogurt, lemon, scallion greens, red pepper, and parsley, then baked en papillote. A Mediterranean-style side.

Broiled ginger shrimp marinated in pureed fresh ginger, shallots, dry sherry, and Italian dressing. Three hours of marinating builds bold, aromatic flavor that caramelizes under the broiler.

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

Cream of potato soup in 15 minutes using instant mashed potato mix, butter-sauteed onions, and a hit of red pepper flakes. Topped with sharp cheddar and scallions.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Pan-fried salmon steak with green onions, fresh dill, and lemon. A no-fuss dinner for one that's crusty on the outside and tender inside in about 30 minutes.

Microwave fresh tomato scallop with Parmesan bread crumb and pecan topping, finished with Worcestershire sauce. A quick summer side dish ready in 15 minutes.