Young onions, including scallions, are everywhere at the farmers’ market right now. Milder than their more mature counterparts, they’re great cooked or raw as a garnish, a flavoring or a side dish. Here are 11 ways to use this unsung kitchen hero.
1. Pancake. Make a version of this addictive but often greasy Chinese-restaurant classic with pizza dough, or use an eggy batter, much like a Dutch baby.
2. Sauce. Puree scallions in a vinaigrette or with wine and garlic for a pasta sauce. Or mix chopped scallions with ginger, vinegar, soy sauce and oil to make a pungent relish for cooked meats.
3. Grilled. Scallions turn sweet and silky after just a few minutes on the grill. Serve them whole in a salad with tomatoes or quinoa, or add them to tacos.
4. Noodles. Cut scallions crosswise into 1-inch pieces to stir-fry with noodle dishes.
5. Savory baked goods. Add scallions to cheddar muffins, bacon biscuits or corn bread to serve alongside stew-y dishes like chili.
6. Dip. Make a grown-up take on onion dip: Fry scallions until crisp, then blend them with spices and Greek yogurt. Or char them for guacamole.
7. Negamaki. Make Japanese scallion roll-ups that use thinly sliced beef as the wrapper.
8. Dumplings. Add scallions to juicy pork Asian dumplings.
9. Sandwiches. Scallions taste great on smoked salmon tea sandwiches or even grilled cheese.
10. Salad. Thinly slice scallions lengthwise to create feathery strips to toss with herbs and dressing.
11. Eggs. Add scallions to scrambled eggs or to a potato frittata.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.
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