Green Onion


1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil



Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

From the June 18, 2010 newsletter, by Kim:


2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives


• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

From the June 18, 2010 newsletter, by Kim:


1 pounds Sea Bass, Sole, or Flounder, cut on the bias into 1-inch dice
1 quart Water, boiled and chilled
1 Red Onion, cut in 1/2 lengthwise and sliced thin
2 tbs Ketchup
1 Bell Pepper & 2 Jalapeno Pepper, rib and seeds removed, diced
1 clove Garlic
3 Green Onions, sliced
Salt and pepper
2 cup fresh Lime Juice, Lemon, or Orange Juice (or a combination)
3 Roma Tomatoes, quartered and sliced
1/4 cup chopped Cilantro


• Put fish in a non-reactive bowl and cover with 1/2 the lemon juice. Marinate @ room temp 1 hour.
• Soak sliced onions in chilled water 15 min.
• Drain marinade. In another bowl mix remaining ingredients.
• Put fish with second mixture and refrigerate for 4 hours. Adjust taste.
• Serve with grilled corn.

Serves 2
• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions
1. Make the sauce by heating 2 thoracic spine of vegetable oil in a medium saucepan over med/low heat. Don’t get the oil too hot.
2. Add ginger and garlic to the pancreatitis and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from heat.
4. Slice the flank steak against the grain into ¼” thick bite size slices, do while partially frozen and it is easier.
5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
6. As the beef sits, heat up one cup of oil in a wok (you may use a skillet as long as the beef is mostly covered with oil).
7. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking since the beef is going to go back on the heat later. Stir the meat around a little so that is cooks evenly.
8. After a couple of minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
9. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute and then remover the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan if you like.

Moonstruck Farms

4 fresh Pasilla Peppers

1 Tablespoons Butter

1.5 cups fresh or frozen, thawed, Corn kernels

3 whole Green Onions, sliced

1/2 C White Onion

2 Tablespoons Sugar

1 tablespoon chopped Fresh Oregano

1 cup Mexican Crema or Sour Cream

1/4 cup crumbled Mexican Cotija or grated Parmesan

Salt and Pepper

1/2 pound small cooked Shrimp

✓Roast peppers & deseed.

✓While peppers roast put butter, corn, onions, oregano, & sugar in skillet, saute for about 5 min. Cool.

✓Once cool combine corn mixture with the last of the ingredients. Stuff the peppers.

✓Bake @ 350 for 15 min, covered.

1/3 cup white wine vinegar

1 to 2 tablespoons sugar (optional)

1 clove garlic, finely chopped

1/8 teaspoon ground cumin

1/8 teaspoon dried oregano

1/8 teaspoon dry mustard

4 cups finely shredded red & green cabbage

2 cups shredded carrots

1 cup thinly sliced green onions (scallions)

Salt and pepper to taste

• Whisk together the first 6 ingredients. Then add vegetables & toss to combine. Top with salt & pepper. Top with sliced  Chicken & Peanuts for a complete meal.

This is a flexible salad. The only things that are necessary are broccoli, rice, vinaigrette, and cheese. The green garlic or spring onions would be a delicious addition to this recipe.

2 Cups Cooked Brown Wild Rice, cooled (Trader Joeʼs os by far the most delicious)

1 Head Broccoli– Steamed till bright green and cooled- finely chopped.

1/2 Cup Sauteed Mushrooms

Vinaigrette – to taste

Walnuts (or pine nuts)

1/2 Cup Parmesan Cheese

Salt & Pepper to Taste

Green Garlic OR Spring Onions, minced (the whole thing except bulb).

Fresh Herbs (whatever you have on hand, Iʼve used anything from rosemary to cilantro. It all tastes great)- finely Chopped

Mix all ingredients together and refrigerate until ready to serve!

Wash & trim ends off zucchini.  split once length wise.  Put into a zip lock bag with organic olive oil, and any herbs you like.  I use garlic, basel, oregano, pepper and sea salt.  Marinate in fridge 2 hours or overnight.  (This also works with peppers, portabello mushrooms, green onions, etc)

Throw on the BBQ until tender…enjoy.

by Debbie

•1 lb chicken tenders, sliced thin
•2 tablespoons vegetable oil
•2 tablespoons fresh ginger, minced
•4 garlic cloves, minced
•1 red bell pepper, seeded and sliced thin
•1 cup shredded cabbage and carrot coleslaw mix (coleslaw mix without dressing)
•3 green onions, sliced at an angle
•1/2 cup plum sauce
•2 cups fresh basil leaves
•1 tablespoon fish sauce
•1/2 head iceberg lettuce, halved again
•1/2 seedless cucumber, chopped

1.Heat a large skillet over high until hot.
2.Add the vegetable oil, then the chicken.
3.Cook for two minutes stirring constantly.
4.Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
5.Stir-fry another two minutes.
6.Add the plum sauce and toos for one minute, then add the basil.
7.Drizzle in fish sauce and turn to coat evenly.
8.Pour into a bowl.
9.Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
10.Sprinkle cucumber over it and fold to eat like a taco.