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

Canned Salmon

Rich, flaky, and deeply savory, canned salmon is a pantry staple that brings the taste of the sea to your table. Packed with omega-3 fatty acids, it's a nutritious and versatile option for quick meals.

Beets

Beets are root vegetables known for their deep red color, though they can also be found in golden and candy cane varieties. Originating in the Mediterranean region, beets have been cultivated for thousands of years and are a staple in many European cuisines. They possess an earthy, sweet flavor with a hint of bitterness, particularly in their skin. The texture of beets is firm and crunchy when raw, becoming tender and smooth when cooked. In cooking, beets are versatile; they can be roasted, boiled, pickled, or even grated raw into salads. They release their vibrant color when cooked, which can add visual appeal to dishes, though it may also stain surfaces and utensils. Beets are known for their ability to add natural sweetness and vibrant color to both savory and sweet dishes alike.

Recipes to try

Zucchini Corn Fritters with Lemon Yogurt

Golden, crispy fritters bursting with fresh zucchini and sweet corn, served with a tangy lemon yogurt drizzle.

Thai Basil Chicken Lettuce Rice Cups

Zesty, fragrant, and oh-so-satisfying – these rice cups pack a punch of Thai basil and juicy chicken in every bite.