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Posts Tagged ‘green onion’

by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Caitlin Saniga

I'm going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

I’m going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

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by Sarah Steimer

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

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by Sarah Steimer

I've had a few friends day they're not big fans of mayonnaise (hey, I'll freely admit I like a good mayo), so I've been keeping an eye out for a good mayo-free egg salad.

I’ve had a few friends say they’re not big fans of mayonnaise (hey, I’ll freely admit I like a good mayo), so I’ve been keeping an eye out for a good mayo-free egg salad. Nailed it on my first try!


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by Sarah Steimer

    This was my Valentine's Day dinner! I narrowed it down to three different fish dishes and let Bill choose his favorite. I served this over a simple fried rice - just rice, veggies and soy sauce.

This was my Valentine’s Day dinner! I narrowed it down to three different fish dishes and let Bill choose his favorite. I served this over a simple fried rice – just rice, veggies and soy sauce.

  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, finely chopped
  • 1 garlic clove, minced
  • 1/2 tablespoon rice or cider vinegar
  • 2 salmon filets, skinless
  • sesame seeds
  • green onion, chopped

Whisk together the honey, soy sauce, ginger, garlic and vinegar. Pour the sauce over the fish either in a shallow rimmed baking dish or in a freezer bag. Let marinade for about 15 minutes

Remove the fish from the container and place on a foil-lined baking sheet. Place under the broiler and cook for about 7 minutes, depending on the thickness of the fish. The salmon is cooked through when it is opaque and can be easily flaked with a fork.

Sprinkle with sesame seeds and green onion. Serve over fried or steamed rice with vegetables.

Makes two servings.

Recipe adapted from: My Little Gourmet

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by Sarah Steimer

I love a nice, light sandwich for lunch, and these two don't require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

I love a nice, light bite for breakfast or lunch, and these two don’t require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

For the radish and scallions over Greek yogurt:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons plain Greek yogurt. Top with one small, thinly sliced radish and one scallion, sliced on an extreme angle. Sprinkle with fresh crushed pepper.

For the apple with cinnamon over ricotta:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons ricotta and sprinkle with ground cinnamon. Top with 1/4 of an apple, such as a Gala, sliced thin. Sprinkle again with cinnamon.

Recipes adapted from: Bon Appetit here and here

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by Sarah Steimer

Deviled eggs are great to take to a party - but fancy deviled eggs are even better.

To hard boil eggs

Place eggs in a medium or large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover the pot and remove from heat. Let stand 13 minutes. Drain and transfer eggs to ice-water bath until cold.

Roasted red pepper deviled eggs

  • 12 eggs
  • 5 roasted red peppers – from a jar or from scratch
  • 2 teaspoons garlic powder
  • 2 teaspoons red wine vinegar
  • 3 teaspoons Dijon mustard
  • salt and pepper, to taste

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

In a food processor, chop the red pepper into very small pieces. Using the tines of a fork, drain most of the liquid out.

Mix the pepper with the yolks, garlic powder, vinegar, Dijon mustard, salt and pepper. Fill the egg whites with the mixture and refrigerate.

It's nice to balance something hot/spicy (wasabi) with something milder (red pepper) so you can please different tastes.

To garnish, slice very thin pieces of the roasted red pepper and place on the filling of each egg.

Makes 24 deviled eggs.

Wasabi deviled eggs

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 or 2 teaspoons of wasabi paste (depends on how hot you like it)
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons), plus extra for garnish
  • salt

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

Combine the yolks with the wasabi paste (start with less then add more as you taste), vinegar, scallions and salt. Fill the egg whites with the yolk mixture.

Garnish with the extra scallions.

Makes 16 deviled eggs.

Both recipes adapted from: Martha Stewart (red pepper and wasabi)

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by Sarah Steimer

Olive Garden would just die if it knew ravioli didn't need to be heavy and salty.

  • 3 tablespoons olive oil
  • 1 shallot, finely chopped (about 1/4 cup) — I used green onion
  • 1 garlic clove, minced
  • 2 1/4 cups shelled fresh or thawed frozen peas
  • 1/4 cup plus 2 tablespoons dry white wine
  • Coarse salt and freshly ground pepper
  • 1/4 cup shredded Parmesan
  • 40 wonton wrappers (3 1/2 inches each)
  • 1 large egg, lightly beaten
  • a few tablespoons unsalted butter
  • 4 fresh mint leaves, thinly sliced

    I'm not perfect like Marth Stewart, I added cheese. Oh wait she went to jail. Also not perfect.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and cook until soft. Add peas, wine, 1 cup water, pepper and. Simmer until liquid has almost evaporate

d and peas are tender, 12 to 15 minutes. Let cool slightly.Puree pea mixture in a food processor. Brush edges of wrappers with egg. Place 1 tablespoon puree in centers of the wrappers. Sprinkle with cheese. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter (not totally necessary).

Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface. Melt butter in a medium skillet over medium heat and add ravioli to skillet, and cook until butter is frothy and ravioli is coated. Sprinkle with mint and serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

Photos: Sarah Steimer

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