green onion
The Spicy Coconut Milk Dressing I Love on Everything Lately
This spicy coconut milk dressing is wildly delicious on so many things - tacos, noodles, grilled vegetables, and salads. Make a jar and keep it on hand for quick meals.
A Rustic Scallion & Chive Panade
The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
Sourdough Galette with Delicata Squash
A fully loaded winter sourdough galette topped with delicata squash, green chile yogurt, shallots, and scallions.
A Simple Brown Rice Sushi Bowl
This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a simple citrus-soy dressing. Simple and delicious.
Coconut Red Lentil Soup
An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.
Green Curry Porridge
A boisterous green curry porridge made with toasted brown rice, a spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm and full and happy inside-out. It kept us going as we prepped for the recent QUITOKEETO shop update.
Spicy Lemon Coconut Sauce
A spicy lemon coconut sauce that is good on just about everything - noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things a little special throughout the week.
Broccolini Salad
Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.
Herb Cream Cheese Scrambled Eggs
A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.
Quinoa with Currants, Dill, and Zucchini
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's book, Ancient Grains for Modern Meals.
