Scallion Recipes

At The Studio: Shredded Un-Chicken Salad

At The Studio: Shredded Un-Chicken Salad

A vegetarian take on what I think of as the Chinese chicken salad of my youth. I love so many components of that salad, the crunchy peanuts, the thin, garlicky sweet dressing, the green notes of cilantro and scallions in there with the salad and cabbage. In place of shredded chicken, I'll pack a hard-boiled egg, or a bit of pan-fried tofu to make a one bowl meal of things.

Joshua McFadden's Cucumber Salad

Joshua McFadden's Cucumber Salad

A ringer of a cucumber salad. The main players: cucumbers, ice-bathed scallions, toasted walnuts, mint, rose, and a vinegar-spiked yogurt dressing. I've been adding a scoop of lentils and making a meal out of it all week.

Smash-and-Toss Roasted Potato Salad

Smash-and-Toss Roasted Potato Salad

A flavor-forward potato salad you can make a meal of - French lentils, sun-dried tomatoes, ginger, garlic, almonds, and basil. All together. In one beautiful roasted potato salad.

Super Onigiri

Super Onigiri

I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. These are made with leftover sprouted brown rice and cooked mung beans. They're filled with a bit of avocado, and I made a quick almond-butter + miso slather that I hit with the broiler for a quick flash.

Asparagus Panzanella

Asparagus Panzanella

A simple asparagus panzanella - a quick, mustard buttermilk dressing accents good asparagus, alongside crusty shards of toasted bread, and a dusting of sesame seeds. Shred a hard boiled egg over the top and you've got an even more substantial meal.

A Good Shredded Salad

A Good Shredded Salad

One of the things I love about having a work studio is our location. It means that most days, at one point or another, I find myself standing in the middle of San Francisco's Chinatown. This is a shredded salad inspired by the neighborhood - lots of cabbage and scallions, tossed with soy sauce, honey, and cilantro, and amount of crunch toasted peanuts, and celery.

Fig Leaf Coconut Rice

Fig Leaf Coconut Rice

This coconut rice is special thanks to a tip Claudia Schwartz (the lovely, charming proprietress of San Francisco's Bell'occhio) gave me. Simmering the rice grains with a single fig leaf gives the rice a wonderful, unexpected flavor and fragrance. Serve topped with toasted pepitas, dried figs, scallions, and pan-fried tofu.

Yellow Wax Beans & Scallions

Yellow Wax Beans & Scallions

A quick sauté of yellow wax beans, golden almonds and pepitas, topped with threads of tiny micro scallions.

Cold Soba Noodles

Cold Soba Noodles

Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.

Spicy Lemon Coconut Sauce

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.

Baked Peas with Tarragon, Yogurt, and Pistachios

Baked Peas with Tarragon, Yogurt, and Pistachios

Creamy tarragon spiked yogurt pistachio sauce combined with sweet green peas.

Kale and Olive Oil Mashed Potatoes

Kale and Olive Oil Mashed Potatoes

My favorite mashed potato recipe - creamy mashed potatoes flecked with finely chopped greens and garlic. Adding a green like kale, and golden threads of drizzled olive oil is a great way to add color and nutritional umph to America's favorite starch-packed side dish.

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