scallions

Grilled Skirt Steak With Garlic and Herbs

basil leaves,

scallions,

lemon thyme

garlic cloves, roughly chopped

peppers

salt

lemon

olive oil

skirt steak

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

cold water, plus more as needed

daikon radish,

Korean red pepper powder

fish sauce

ginger

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

sugar

Who needs toast?! You can make these Hash Brown Egg Nests! This is your new favorite breakfast!

Hash Brown Egg Nests

large Russet potatoes, peeled and grated

canola oil

black pepper

chili powder

eggs

scallion, garnish

From Liz Moody's <a href="https://www.amazon.com/gp/product/0525573275/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525573275&amp;linkId=663b2ca9796d6f81b5beeeca539f7c9a" target="_blank" rel="nofollow noopener">Healthier Together</a>

For video guidance, <a href="https://www.instagram.com/stories/highlights/17990905438207327/" target="_blank" rel="noopener">watch on Instagram Stories</a>.

A few notes:
<ul>
 	<li>Original recipe calls for red bell pepper, which I will absolutely use come summer time. I've used 2 raw golden beets here instead. I made this once with a couple of small red beets as well, and they work just as well as the golden beets, but if you use them, just know that the entire salad will be stained red.</li>
 	<li>Use the salad ingredient list as a guide — the dressing is so tasty and would complement so many different vegetables. If you don't like cilantro, you can use parsley instead.</li>
 	<li>This salad could be bulked up with noodles or a shredded, cooked chicken breast, but you may need to double the dressing.</li>
 	<li>I love the <a href="https://www.amazon.com/gp/product/B01MG5WQ30/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01MG5WQ30&amp;linkId=36c675955e7b36087ccaf82ed0dd3047" target="_blank" rel="nofollow noopener">Maranatha</a> brand of peanut butter, and though I haven't tried, I imagine the dressing would be just as good with almond butter or other nut butter. On that note, if you can't eat peanuts, almonds or cashews would work well in their place.</li>
</ul>

Chopped Thai Satay Salad with Peanut-Ginger Dressing

raw, unsalted peanuts (or other nut)

cabbage

salt,

beets (about 1 lb.), unpeeled, ends trimmed, see notes above

cilantro,

peanut butter or other nut butter

lime juice

garlic cloves, finely minced or grated

grated (or finely minced) fresh ginger

soy sauce

sesame oil

maple syrup

cayenne, optional

Flaky sea salt

Make the salad

Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.

Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.

Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.

Make the dressing

In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.

Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

just made this and planning to serve into two tupperwares with a bit of chicken for my husb and I to sneak into a movie theatre tonight ;) my tastes so far--delicious!

I received two golden beets in this weeks CSA box! We just made this recipe as written, sans cilantro since we're out of it, and it is AMAZING! Thanks so much for a delish and timely recipe!

Made this tonight and it is DELICIOUS!! I used red pepper and topped with Planters dry roasted peanuts. Looking forward to tomorrow’s lunch!

delicious! had a giant head of napa cabbage and have made two batches of this. love all the recipes you share!

OH my goodness. This salad is delicious!! I used cooked red beets and it came out fine.

Hi,

I made the recipe and I love it. The sauce is so tasty. I want to know if it can be made in batches and stored? Have you tried this before?

Thanks

Caron

This is absolutely the best slaw of any kind that I have ever had!  It’s amazing!  It has such a fresh, light flavor that I find totally addictive.  I used dry roasted peanuts that I had on hand and just rinsed the salt, but they would probably be fine without rinsing. Make sure to use fresh ginger and don’t be shy with the cayenne. You could even sprinkle a little turmeric to add that boost. You’ll get so many compliments if you bring this to a summer picnic!

We make this salad often, we love it so much! I almost always make it with your peanut sauce from your satay recipe. I love adding edamame and rice or soba noodles and sometimes shrimp or shredded chicken. It's so delicious and crunchy! Oh and I highly recommend adding basil if you have it. The herbs really make this dish sing.

A savory mixture of mushroom stems, Neufchatel, green onions and Parmesan topping makes a yummy stuffing for these awesome appetizers.

HEALTHY LIVING Parmesan Stuffed Mushrooms

mushrooms (about 1 lb.)

KRAFT Reduced Fat Parmesan Style Grated Topping

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

green onion, chopped

Remove stems from mushrooms. Chop stems; mix with remaining ingredients until blended.

Spoon Neufchatel mixture into mushroom caps; place on baking sheet.

Broil, 6 inches from heat, 4 to 5 min. or until heated through.

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured...

Extra-Flaky Scallion Pancakes Recipe

For the Pancakes:

all-purpose flour,

water

scallion greens

For the Dipping Sauce:

Chinkiang or rice wine vinegar

To Cook:

vegetable oil

Kosher salt

Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.

Korean Barbecue-Style Meatballs

garlic

Ritz crackers (12 crackers)

beef

Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Make these Quinoa Stuffed Avocados from Delish.com for your summer party!

Quinoa-Stuffed Avocados

avocados, pitted

c. cooked quinoa

black beans,

scallions, sliced

red bell pepper, chopped

c. corn (fresh, frozen,

tbsp. Extra virgin olive oil

limes

kosher salt

A tasty crock pot chili recipe made in a slow cooker

Easy Slow Cooker Chili

medium yellow onions, medium dice

red bell pepper, medium dice

garlic cloves, finely chopped

cumin

kosher salt,

tomatoes

tomato sauce

kidney beans, drained and rinsed

jalapeños

cheddar cheese

Sour cream

Master the prettiest dumplings you&#039;ll ever serve your guests.

Pork and Shrimp Shumai

For the Filling:

pork

shrimp, minced

oyster sauce

Shaoxing cooking wine

white pepper

ginger,

For Assembly and Serving:

dumpling wrappers

Soy sauce,

Chinese hot mustard,

This recipe is inspired by suea rong hai, or “crying tiger,” a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile — including the seeds and ribs — to take the heat up a notch.

Smashed Potatoes With Thai-Style Chile and Herb Sauce

small new or Yukon gold potatoes (ideally about 1½-inch wide)

rice vinegar

garlic clove, grated

Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.

Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.

Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.

Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it’s about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.

Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

In this recipe, boneless, skinless chicken breasts or thighs are sautéed and cooked in a soy sauce, honey, and ginger sauce.

Easy Teriyaki Chicken 

honey

chicken breasts

Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound&#39;s easy recipe uses black beans, Cotija cheese, scallions, and basmati...

Stuffed Poblano Peppers with Black Beans and Cheese

basmati rice

kosher salt, plus more as needed

poblano peppers

black beans

small-dice tomatoes (about 2 small tomatoes)

Cotija cheese (about 4 ounces)

sour cream

cilantro

cumin seeds, toasted

black pepper, plus more as needed

Toothpicks

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent....

White Rice with Slow-Cooked Egg and Furikake Recipe

rice

Furikake or sesame seeds

scallions, finely sliced

Preheat water oven to 142°F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours. Divide rice evenly amongst four serving bowls. Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of rice. Drizzle with soy sauce, sprinkle with furikake or sesame seeds, scatter sliced scallions on top, and eat, mixing egg into rice.

Creamy avocado, homemade scallion black pepper cream cheese, and peppery arugula piled high on an everything bagel. This easy, delicious breakfast sandwich comes together in minutes! 

Everything Bagel Sandwich 

cream cheese, room temperature

baby arugula, loosely packed

olive oil, for drizzling

Everything bagel, toasted

scallion black pepper cream cheese (see above)

avocado,

Prepare the scallion black pepper cream cheese:

Assemble the Everything Bagel Sandwich:

Sakamoto namul is an easy, Korean-style marinated bean sprout dish.

Sakamoto Namul (Marinated Bean Sprouts)

T vegetable or canola oil

garlic (minced)

tsp sesame oil

T fish sauce

T rice wine vinegar

12 oz packages mung bean sprouts

green onions (sliced)

Mix the above ingredients to create the dressing.

Dressing

Place the bean sprouts in a bowl. Pour boiling water over and rest for 5 minutes. Drain well and squeeze the sprouts gently.

Toss the sprouts, dressing and green onions together. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours.

Bean Sprouts

A recipe for soft braided bun topped with pork floss, green onions and sesame seeds.

Braided Pork Floss Green Onion Buns

g all-purpose flour

g active dry yeast

260 g warm water

tsp sea salt

C pork floss

C chopped green onion

sesame seeds (optional)

In a large stand mixer bowl, add the flour, salt, egg, and oil. Set aside.

In another small bowl, add the warmed water/milk, sugar, and dry yeast. Stir and let the yeast activate, about 2-3 minutes.

Once yeast has been activated, add the mixture to the flour, attach the dough hook and turn on the mixer to low-medium speed. Knead for about 7-8 minutes, until the dough is smooth and shiny.

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