Photo Credit: Thadah Wah
Scallions are also known as green onions. They are most often seen in TTCF's CSA boxes and market stands in the cooler seasons of winter, spring, and fall and have a long thin white section that does not bulge out like a spring onion. The have a mild onion flavor that is not as strong as a regular onion, and the whole scallion is edible, so use those lovely, vibrant green parts as well!
STORAGE: Remove the rubber band from the scallions and store them upright in a jar filled with about an inch of water. Cover the whole thing with a plastic bag and put them the refrigerator. Be sure to put them somewhere where they won't get knocked over. Stored this way, scallions should remain crisp for at least a week!
RECIPE: Pine Nut and Scallion Couscous from the Kitchn
- 2 cups chicken or vegetable broth
- 1 ½ cups couscous
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 bunch scallions, white and green parts, thinly sliced
- 1/2 cup pine nuts
- 1 cup golden raisins
- Kosher salt
- Freshly ground black pepper
- Meanwhile, heat the olive oil in a medium pan set over medium heat. Add the scallions and pine nuts and cook, stirring occasionally, until the scallions soften and the pine nuts grow fragrant, 5 to 7 minutes.
- Uncover the couscous and fluff with a fork. Transfer the couscous to a large serving bowl and stir in the scallions, pine nuts, and raisins. Drizzle with a little more oil, if desired, and season with salt and pepper. Serve warm.
- In a medium saucepan, bring the broth to a boil. Once boiling, turn off the heat and immediately stir in the couscous. Cover the pan and let stand until the liquid is absorbed, 5 to 10 minutes.
(Reprinted on thekitchn.com with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books)
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