Green Onions (Whole Bunch)

Green onions, also known as scallions or spring onions, are a versatile member of the Allium family. Originating in Asia, they have been cultivated for thousands of years and are now used globally. Their flavor is mild and reminiscent of onions but with a subtle, fresh grassy note. The white base is slightly more pungent and firm, while the green tops are tender and offer a gentle sweetness. Green onions have a crisp texture that adds a delightful crunch to dishes. In cooking, they are often used raw to preserve their delicate flavor and texture, though they can also be sautéed or grilled, softening and mellowing their taste. They are excellent for garnishing or as a last-minute addition to soups, stir-fries, and salads, imparting a fresh, vibrant touch.

Notes

When selecting green onions, look for bunches with bright green tops and firm, unblemished white bulbs. Avoid any with yellowing leaves or a strong odor. Store them in the refrigerator crisper drawer for up to two weeks. For longer storage, trim the roots and place the onions in a jar with a small amount of water, like fresh herbs. Green onions can be chopped and frozen for convenience. They are generally well-tolerated but are part of the Allium family, so those with onion or garlic allergies should exercise caution.

Uses

Garnish for soups
Add to stir-fries
Chop into salads
Blend in sauces
Top baked potatoes
Mix into scrambled eggs
Incorporate into rice dishes

Replacements

Leeks, white part only
Shallots, for cooked dishes
Red onions, finely diced
Chives, for garnish
Red bell pepper, for crunch

Pecorino Romano Cheese

A sharp, salty, and nutty Italian cheese made from sheep's milk, Pecorino Romano is a staple in Mediterranean cuisine. Its crystalline texture and robust flavor make it a favorite for grating over pasta dishes.

Tomatillos

Tomatillos are a staple in Mexican cuisine, botanically related to tomatoes but distinct in both flavor and appearance. Originating in Mexico, they have been cultivated for thousands of years and are often referred to as Mexican husk tomatoes. Their flavor is tangy and mildly acidic with a hint of citrus, reminiscent of a green tomato but more complex. The texture is firm and juicy, offering a satisfying crunch when eaten raw. In cooking, tomatillos are known for their ability to balance dishes with their unique tartness, often used to make salsas and sauces that require roasting or blending. They release their juices readily, contributing to vibrant, flavorful liquids that form the base of many traditional dishes.

Recipes to try

Roasted Broccoli and Cheddar Stuffed Shells

Creamy cheddar cheese and roasted broccoli unite in tender pasta shells for a veggie-packed, cheesy masterpiece.

Lemon Garlic Butter Scallops over Rice

Tender scallops kissed with lemon and garlicky butter, served over fluffy white rice for a luxurious yet simple dinner.