Dara Moskowitz Grumdahl's Top 5 Scallion Recipes

The spring brings loads of these green onions to the Farmer's Markets

Off The Menu with Dara Grumdahl
June 08, 2018 - 12:15 pm

Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!

It’s been a boffo scallion season this year, they’re piled up on the farmer’s market tables like hay bales! But just because they’re common, they shouldn’t be underrated.  Scallions are a great early spring vegetable, full of vitamin K and the B vitamins—plus there’s way more to do with them than use them as a garnish!

Pea, Scallion, Gruyere Quiche 
I picked quiche as the perfect starter recipe for spring onions, because cooking in egg mellows them. They’re awfully good with a nice cheese, too—gruyere in this case. Gruyere for the win.  Skip the crust if you want, and cook in a ceramic pie-pan so the bottom doesn’t burn. 

Quick Scallion Pickles 
Here’s how to take your summer bratwurst to the next level. Put a pickled scallion on it! Everything you like about onions, and everything you like about pickles, combined, and thus more efficient. I also heartily endorse adding these to roast beef sandwiches, smoked salmon—fantastic.  

Yan Can Cook’s Green Onion Pancakes 
Scallion pancakes are as popular in Asia as blueberry muffins are in the U.S., and for good reason: They’re yummy! They’re springy! Everyone likes them.  If you learn to make them, you’ll be some part of the way to turning yourself into a dim sum chef. This is a very good thing to do!  Also this classic video from Yan Can Cook fills me with delight. 

Momofuku’s Ginger Scallion Sauce
This is one of the easiest sauces in the world. Just fresh scallions, fresh ginger, a couple other things. Here’s what you can do with it. Pour it over ramen noodles. Make a double batch and marinate some flank steak in half of your batch of scallion sauce, grill the steak and discard that first half of the marinade, then serve the other half of the marinade on the steak at table. Put that steak on salad, if you want. You can put the ginger scallion sauce on rice. On roast yams. On sliced yams, cold, it’s a salad. Basically, this sauce by David Chang is magic. 

If you’ve never simply brushed green onions with oil, thrown them on the grill and charred, then served with salt and a squeeze of lime—what are you waiting for! Do this. You can take the cebollitas and throw them in a taco with salsa if you want, but they’re just spectacular as a side dish. Do this once and you’ll have a lifetime recipe. I promise.