It’s been a bountiful season for scallions, and yet I somehow still can’t get enough. As a child, I wasn’t all that familiar with scallions as an ingredient. I remember my mother using them to make seven layer dip, but not much else. When I first started cooking in college, I thought of scallions as an ingredient that I needed for a few specific recipes only. As I branched out in the kitchen, I began to see scallions in a new light. These days, scallions are one of my favorite kitchen ingredients. They add a punch of color and flavor wherever they are used, and are surprisingly harmonious with a wide variety of ingredients. I love that they are able to serve equally well as garnish and as flavor enhancer. They work well cooked or raw, and the ends can be saved to add depth and flavor to stock. If you’re wondering what to do with your CSA scallions, here are a few ideas:
Use them as a garnish for soups and stews - the fresh burst of flavor will up the deliciousness factor!
Add them to stir fries; I like to add them in the last minute of cooking to ensure the flavor stays bright
Make a creamy scallion risotto
Substitute them for onions or garlic when you run out
Add them to tacos, burritos, nachos, enchiladas, etc.
Use them to top a pizza
Saute them with ground pork
Tuck them into sandwiches for a gentle bite - they’re especially delicious with chicken (or tuna) salad
Fold them into savory black bean fritters
Eggs! Eggs and scallions are made for each other. Cook them with your eggs, or use them raw as a garnish on top
Make stir fried rice
How have you been using your scallions? Comment and share your ideas!