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Posts Tagged ‘green onions’

by Sarah Steimer

Pickled golden raisins over goat cheese

These are such great party bites! Who would think to pickle raisins? You, that’s who. And everyone will totally be down with that.

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by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Sarah Steimer

Farrotto with scallions and bacon

This was an ideal dish for our wacky weather lately. The farro and bacon are the comfort food we (still!) need while the temperatures continue to dip, while the bright pops of scallion give us a literal taste of the spring season I hope we see soon.

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by Caitlin Saniga

Grilled beets and peaches with poppyseed dressing

I’m clinging on to every last excuse to use the grill before fall really kicks in. These beets took on a nice, mildly smoky flavor, and the scallion and peaches tasted all-out grilled. Tip for the beets: If the paper towel method for rubbing away the skin seems like too much of a mess, run the beets under cold water while peeling instead.


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by Caitlin Saniga

Do yourself a favor and take a big whiff in the bowl of the food processor after you've ground down the garlic and roasted walnuts.

Do yourself a favor and take a big whiff after you’ve ground down the garlic and roasted walnuts in the food processor. My nose was all like: “Caitlin, can we live in here?”

  • 1/2 cup walnut pieces, toasted
  • 1 garlic clove, peeled and trimmed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 scallions, chopped
  • 1/2 cup fresh herbs (Try a combination of parsley, cilantro and basil.)
  • 3 cups prepared black rice (or another rice of your choice)
  • 1 can kidney beans, rinsed and drained

Pulverize the walnuts and garlic in a food processor, then add the vinegar, oil and 3 to 4 tablespoons water, enough to make a smooth dressing. Season with salt and pepper, then stir in half of the scallions and herbs.

Divide the rice between four dishes. Top each serving of rice with beans and pour a bit of dressing over each. Finish with a sprinkling of herbs and scallions. If not serving immediately, mix all of the herbs into the dressing to allow the flavors to meld and store the rice, beans and dressing in separate airtight containers in the fridge for up to 3 days.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

This was a new flavor combination for me: savory, tangy and nutty. Black rice, which actually looks more purple once it’s cooked, is my new favorite super-food, rich in fiber and iron.

Salad:

  • 1 cup uncooked black rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large red bell pepper, chopped
  • 1/4 large red onion, chopped
  • 3/4 cup cashew halves
  • 3 green onions, sliced

Dressing:

  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons Asian sesame oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Dash of freshly ground pepper

Using a strainer, thoroughly rinse the rice.

In a medium pot, bring the rice and chicken broth to a boil. Simmer over low heat, covered, for 40-45 minutes, or until the rice is tender.

In the meantime, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the peppers and red onion and stir occasionally for 3 to 5 minutes, or until the vegetables soften. Add the cashews and green onions, and cook for an additional 3 minutes. Remove from heat and set aside.

To prepare the dressing, whisk together the vinegar, 2 tablespoons olive oil, sesame oil, garlic, salt and pepper.

When the rice is done, pour off the extra liquid and stir in the vegetable mixture. Pour the dressing over top and stir to combine. Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Makes 4 servings.

Recipe adapted from: Parade magazine

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by Caitlin Saniga

This slaw looks like it popped fresh out of the time machine from 1995. Teal. Purple. Zigzags. I assure you this salad is better than 1995 color schemes, though.

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small or 1/2 large head red cabbage, finely shredded
  • 1/3 cup chopped fresh parsley
  • 6 scallions, chopped
  • 2 cups seedless red grapes, chopped

Whisk the vinegar, mustard, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.

Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Makes 6 servings.

Recipe adapted from: Food Network Magazine

Photo: Caitlin Saniga

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