Best Creamy Shiitake Linguine With Scallions Green Onions Recipes

35 WAYS TO USE SCALLIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a scallion recipe in 30 minutes or less!

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS

Steps:

• Preheat oven to 325 degrees.
• Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
• Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
• In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
• Bake for 30 minutes until bubbly.
• *If making ahead will need to increase cooking time.

SALAD WITH RADISH AND GREEN ONIONS

Steps:

• Put salad greens in a large bowl. Arrange radish and onions on top.
• For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
• Pour dressing over salad and toss well.
• Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.

SPAGHETTI WITH SCALLION SAUCE

Steps:

• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
• Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
• Drain pasta in a colander and return to pot.
• Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

YU BO'S SHIITAKE MUSHROOMS WITH SCALLIONS

Steps:

• Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
• Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and white pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
• Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.

CREAMY CHICKEN LINGUINE

Steps:

• Begin cooking linguine according to package directions.
• Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned.
• With slotted spoon, remove chicken from skillet, set aside.
• Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes.
• Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated.
• Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened.
• Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes.
• Combine linguine and chicken with sauce just until heated.
• Garnish with green onions and shredded parmesan cheese.

BAKED RAVIOLI AND MEATBALLS

Steps:

• Spray a 9-inch by 13-inch baking pan with non-stick cooking spray.
• Place cooked ravioli in baking dish;top with meatballs.
• Pour pasta sauce evenly over it all.
• Sprinkle on Italian seasoning and shredded cheese.
• Bake at 375 degrees for 30 minutes or until heated through and cheese is melted.

FRESH PEAS WITH MINT AND GREEN ONIONS

Steps:

• Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
• Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
• While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
• Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
• Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
• Sprinkle with salt to taste and serve immediately.

CREAMY SHIITAKE LINGUINE WITH SCALLIONS/ GREEN ONIONS

Steps:

• Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
• In a large frying pan, saute mushrooms in butter until they begin to soften.
• Add minced garlic and shallots; sauté an additional 2 minutes.
• Add white wine and simmer until wine is reduced by half.
• Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
• Remove from heat; add scallions, lemon juice, salt, and pepper.
• Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
• Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
• Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.