6,821 green onion recipes

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.

Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Pasta pizza with a crispy angel hair crust pan-fried in olive oil, topped with sauce, peppers, olives, and melted mozzarella. A fun skillet dinner that's lighter than traditional pizza.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

Ground turkey burritos loaded with sauteed zucchini, tomatoes, bell pepper, and taco sauce. Lighter than beef but just as satisfying wrapped in a warm tortilla.

Vegetable lasagna with tofu, spinach, mushrooms, and melted mozzarella layered with no-boil noodles. A hearty meat-free dinner for six with only 10 minutes of prep.

Baked crab tetrazzini with fettuccine, sauteed mushrooms, white wine, and Parmesan in a buttery chicken broth sauce. A cozy, crowd-pleasing pasta casserole.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.