I have a TON of scallions to use up, so I’ve been desperate to find good recipes that include scallions. This one, from Food & Wine, is a keeper!
In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes.
Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.
Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes.
Stir in the mascarpone, season the pasta with salt and pepper and serve.
This made four hefty servings in about half an hour, maybe a little longer when you factor in all the appliances and pots and pans I had to drag out. It left my kitchen a huge mess! But it was very tasty:)
Since I’m going to have a steady supply of scallions through my CSA for the foreseeable future, here are a couple other recipes I’m anxious to try:
And my favorite cream cheese flavor of all time, scallion, for spreading on a bagel on a Sunday morning. Yum!!
I have to share a fabulous glossary of culinary terms that I just found here on SavorySimple.net.
Ever wonder what remoulade, confit, and bechamel really mean? You can find out there. Plus, it’s a great site to browse!
Another favorite inspired by Mollie Katzen’s classic, the New Moosewood Cookbook!
I really didn’t know how to use up the several bunches of fennel I got in my CSA throughout the past few weeks. It cooks up nicely with a fat like bacon or in a quiche, but I just wasn’t in the mood for an egg dish this week, and I don’t eat meat. I have been under the weather, though, so I figured what better to cook when you’re getting over a cold than a comforting, flavorful, vegetarian soup? So that’s what I made. As a bonus, fennel — with its faint licorice flavor — reminds me so much of my time in Italy that I can’t help but be uplifted when I catch a whiff of it simmering on the stovetop.
- 1 TBSP butter or oil (I actually use equal parts of both — they each prevent the other from burning)
- 4 cups thinly sliced onions
- 2 TBSP salt
- 4 medium potatoes, average fist size, unpeeled and sliced into 1-inch pieces
- 1 cup freshly minced fennel bulb
- 1/2 TSP caraway seeds (sub cumin if can’t find these)
- 4 cups water
- white pepper, to taste (use black in a pinch)
OPTIONAL TOPPINGS = sour cream, thinned with a whisk (add in chopped scallions for some zip!) & the feathery tops of the fennel, well minced (I did not add this).
1) Melt the butter and/or oil in a kettle or Dutch oven. Add the onions and 1 tsp salt. Cook over medium-low heat, stirring occasionally, for 15 to 20 mins, or until onions are extremely soft and lightly browned.
2) Add the potatoes, another 1/2 tsp of salt, the minced fennel bulb, and the caraway seeds or cumin (to taste if substituting). Saute over medium heat for another 5 minutes, then add water. Bring to a boil, then partially cover, and simmer until the potatoes are tender (at least 15 minutes).
3) Taste to adjust salt (it will probably need more). Add pepper. Serve hot, topped with a decorative swirl of thinned sour cream and/or minced feathery fennel tops.
Yum!! And the best part is, it reheats VERY well.
I made this delicious side dish to go with my leftover peanuty pasta from a few days ago. I had a whole mess of fresh green beans in my CSA, and I’ve been waiting to use this Moosewood Cookbook recipe for fresh roasted green beans with garlic and pine nuts for a long time.
- 1 lb. fresh whole green beans, trimmed
- 1 cup thinly sliced onions
- 10 to 12 medium cloves garlic, peeled (don’t skimp here)
- 1 to 2 TBSP balsamic (or red wine vinegar; I used balsamic)
- 2 TBSP Evoo
- salt and pepper
- optional: 1 cup lightly toasted pine nuts or almonds
- Preheat oven to 400F. Brush a large baking tray with 2 tbsp EVOO.
- Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt and pepper.
- Bake for 20 minutes, intermittently stirring or shaking the tray. Taste to see if it’s as tender as you’d like; if not, toss back in for 5 or 10 minutes.
- Remove from oven and, if it’s easier for you, transfer to a bowl so you can drizzle the balsamic (and add some more pepper if you want).
- Serve at any temperature, topped with the toasted pine nuts or almonds if you’re using them.
Even my husband who doesn’t really like vegetables that much enjoyed these.
- Yield: 6 servings
- Time: 30-40 minutes including prep
I actually decided to make this because I had a bunch of gorgeous scallions from my CSA that I really wanted to put to good use. This simple pasta dish, served cold and made with pantry staples you’re likely to have on hand, comes together in 15 minutes.
- 1/2 a 16 oz. bag of pasta (I used spaghetti)
- 4 tablespoons of peanut butter (I like Smart Balance brand, and I use one TBSP chunky with 1 TBSP smooth to get those peanut crumbles in there)
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons sesame oil
- 1 TBSP chopped scallions (optional)
Cook pasta according to package directions. Meanwhile, in microwave, melt peanut butter, vinegar and oil together. (I find this works a lot better for me than melting on the stovetop). When the pasta is drained, add peanut mixture and combine. Top with sliced scallions (or minced, depending on how strong a flavor they have!) and serve cold.