Category Archives: Green Onions

Chicken Carrot Fried Rice

From: The Market Fresh Cookbook

3/4 lb boneless skinless chicken breasts, cubed
4 TBS soy sauce, divided
2 garlic cloves, minced
1 1/2 cups chopped fresh broccoli
3 green onions, sliced
2 TBS vegetable oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 tsp pepper
Directions: In a bowl, combine the chicken, 1 TBS soy sauce and garlic; set aside. In a large skillet or wok, stir-fry the broccoli and green onions in 1 TBS oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. 4-6 servings.

Snow Pea, Broccoli & Rice Salad

1 6 oz.-pkg. long-grain and wild rice mix
1½ cups chopped broccoli
⅓ cup sliced green onions*
¼ cup low-fat Italian dressing
1 Tbsp. lemon juice
½ tsp. lemon pepper
1½ cups snow peas
1/3 cup slivered almonds
Directions: Prepare rice mix according to package directions; cool slightly. In a steamer or microwave-safe container with small amount of water, steam broccoli in the microwave until crisp-tender; drain. In large bowl, combine rice mixture, broccoli and remaining ingredients; mix well. Refrigerate for at least 1 hour to chill and allow flavors to blend before serving. *a mixture of red and green onions may be used for color

Makes 4 servings. Per serving: 250 calories, 6 g fat, 9g protein, 42 g carbohydrate, 4 g fiber, 670 mg sodium.

Swiss Chard Tuna Salad


1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste
Few handfuls of canned kidney beans, drained and rinsed
Directions: Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.

Spicy Asian Cucumber Salad

1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 hot red chile, minced (1 1/2 tablespoons)
1 tablespoon toasted sesame oil
3 cucumbers, seeded and cut crosswise into 1/4-inch slices (cut cucumber in half the long way, and scrap out seeds down the middle with a spoon)
4 scallions, white and light green parts, sliced thin
1/4 cup packed fresh basil leaves, chopped
Table salt and ground black pepper
Directions: 1. Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
2. Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.

Napa Cabbage Chinese Salad

large head Napa cabbage
5-6 green onions, chopped
1 stick butter, melted
2 pkg. Ramen noodles (don’t use seasoning)
1 pkg. sliced almonds
1/2 c. sesame seeds

1/2 c. vegetable oil
1/4 c. vinegar
1/2 c. sugar
1 tsp. soy sauce

Directions: Add “dressing” ingredients and shake well in a closed container. Chop napa cabbage into thin strips. Add to chopped scallions. In a pan melt butter. Add 2 packages Ramen noodles (break these up into little pieces). Brown these together, once noodles start to turn brown, stir until completely brown. Turn off heat, add seeds and almonds; let cool. When cool add to the cabbage and scallions. Add the dressing just before serving.

Green Surprise Dip

1 cup steamed kale, swiss chard, or spinach
1 cup plain yogurt
1 cup cooked chickpeas (garbanzo beans)
1/4 cup mayonnaise
2 cloves garlic
2 green onions (chopped)
1 TBS lemon juice or to taste
1/2 tsp salt or to taste
A few sprigs of fresh parsley
Directions: Puree in a blender or food processor.