Recipes by their Ingredients

green onions

  • Chimichuri Sauce

    chimichuri sauce
    Chimichuri Sauce
    Makes 1 cup
    ½ cup of Italian flat leaf parsley, finely chopped
    2 tablespoons finely minced fresh oregano
    4 garlic cloves, finely minced
    ½ cup finely minced green onions
    1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
    2 tablespoons red wine vinegar
    1 tablespoon fresh lemon juice
    ½ cup of olive oil
    Salt and pepper to taste
    pinch of ground cumin

    NOTES: Serve as an accompaniment to empanadas, or use as a marinade for beef.

    Mix all ingredients together, chill for 1/2 hour. Keeps for a week covered in the refrigerator.

  • Jamaican Jerk Marinade

    Jamaican Jerk Marinade
    Jamaican Jerk Marinade
    (Makes @ ½ cup)
    2 tblsp allspice
    ¼ tsp nutmeg
    1 tsp cinnamon
    12 scallions, white part only
    3 scotch bonnets (habaneros) OR 6 jalapeno peppers, stemmed
    ¾ cup red wine vinegar
    2 tblsp vegetable oil
    1 tblsp salt
    1 tsp black pepper
    2 tblsp soy sauce
    NOTES: Marinate chicken for 2-3 hours.

    Put all the ingredients in a blender and puree.

    Keeps up to 4 weeks in the refrigerator.

  • Salsa



    (Serves 10-12)

    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt

    NOTES: Topping for cooked fish, chips and salsa, filling for burritos and tacos, throw some into spaghetti sauce and see what happens!

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.

  • Stuffed Mushrooms

    Stuffed Mushrooms
    28 Fresh Button Mushrooms (Not bigger then a .25)
    1/3 lb. Ground Pork
    6 leaves fresh sage (about 2½ tsp)
    2 tblsp fresh or dried parsley
    2 green onions, minced fine
    4 cloves garlic (minced)
    1 tsp Tony Chacheres Creole Seasoning
    fresh ground pepper
    1 tsp salt
    1 red jalapeno (stemmed and seeded)
    6 oz. Havarti w/Dill Cheese (tiny diced)
    splash of liquor (I used some Madeira)
    1 egg
    ¼ - 1/3 cup bread crumbs
    1 tblsp butter
    1 tblsp olive oil

    NOTES: This is a great experimental ground for just about anything mixed together into your mushroom! Try omitting the sausage and sauteing some celery, root vegetables and spinach!


    Snap/Pull the stems out of the mushroom heads and set aside.
    Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
    [A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.
    I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]

    Now chop, very finely the stems and top pieces. Set aside
    Assuming all the other ingredients are prepped... Brown the pork with some Tony Chacheres Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

    Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chacheres Cajun Spice.
    Saute this mix for 2-3 minutes and then add the other spices (sage, parsley), saute for another 2 minutes, then add a splash of liquor. Mix well and toss in with the ground cooked pork.

    Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

    Pre-heat the oven to 350 degrees.

    Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
    Place in center of the oven and heat for 20 minutes.

    Yum! Best enjoyed within ten minutes of exiting the oven!

  • Thai Noodles With Peanut Sauce

    Thai Noodles With Peanut Sauce
    Thai Noodles With Peanut Sauce
    (serves about 20)
    3 packs of Rice Noodles
    2 cups of peanut butter
    2 Serrano chilies (green), seeded, diced fine (optional)
    2 garlic cloves, minced
    3 tblsp sugar
    ½ tsp cayenne pepper
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    1/8 cup olive oil
    2 bunches green onions

    NOTES: You can substitute rice noodles for 1 lb of cappellini pasta or angel hair pasta. You can also substitute the white wine vinegar for rice wine vinegar.


    Cook the noodles al dente. Cold shock the pasta in an ice bath then when cooled, drain and set aside

    In a food processor or robo-coup, process the garlic and chilies. Then add the peanut butter, sugar, cayenne pepper, vinegar, soy sauce and lime juice. Process until mixed well.

    Slowly drizzle in the sesame and the olive oil.
    Mix the peanut sauce with the pasta.
    Chop up the scallions, (green onions), into small pieces and mix into the pasta.

    Yum! Great at room temperature!