Scallion Pancakes

INGREDIENTS:

• Salt and freshly ground black pepper

• 4 bunches scallions or spring onions, about 1 pound

• 1 egg

• 1 teaspoon soy sauce

• ½ cup flour

• Peanut, canola or olive oil as needed

PREPARATION:

1. Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.

2. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

3. Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

Teriyaki Chicken Lettuce Wrap

INGREDIENTS:

• 1/2 c. orange juice, preferably freshly-squeezed (from about 1 1/2 – 2 oranges)

• 3 tbsp. maple syrup

• 1/3 c. low-sodium soy sauce (for gluten free recipe, use reduced sodium tamari soy sauce) 

• 1 large red bell pepper 

• 1 tbsp. finely chopped fresh ginger

• 3 cloves garlic

• 4 green onions (also called scallions)

• 1 1/2 lb. boneless skinless chicken breast

• 1 tsp. canola oil

• 1 tbsp. cornstarch

• 2 tbsp. water

• 1 head red leaf lettuce

PREPARATION:

1. Add the orange juice, maple syrup and soy sauce to a small saucepan. Bring to a boil. Reduce heat to maintain a gentle boil, and allow to cook for 12 – 14 minutes, stirring occasionally, until sauce has thickened and coats the back of a spoon. While sauce is reducing, continue on to the next steps. (If the sauce has reached the right thickness before you are ready to add it to the chicken, turn the heat off and let sit on the stove until ready to use.)

2. Prep the produce and chicken: finely chop the ginger and garlic. Dice the bell pepper. Thinly slice the green onions, and separate the dark green parts from the light green/white parts. Separate the leaves of lettuce, rinse and dry them, set aside. Cut the chicken breast into small cubes, set aside.

3. Add the oil to a large skillet set on high heat. When oil is hot, add the bell pepper and cook for 2 minutes, stirring frequently.

4. Add the chicken to the bell pepper and cook for 3 minutes, stirring frequently. Chicken should be mostly opaque, but does not need to be completely cooked through at this stage.

5. Add the ginger, garlic, and white/light green parts of the green onion. Cook for another minute, stirring frequently.

6. Add the reduced sauce and cook for another minute, or until chicken is cooked through. (If sauce has not finished reducing at this stage, turn the heat off the chicken pan while the sauce finishes reducing.)

7. Mix the cornstarch and water together in a small bowl until no lumps remain. Pour the cornstarch slurry into the chicken. Stir and cook for 1 minute. Sauce should thicken and coat the chicken. (If it’s too thick, stir in 1 – 2 tbsp. of water or orange juice. If it’s too thin, mix an additional 1 tsp. cornstarch and 1 tbsp. water and stir in gradually, until desired texture is reached.)

8. Garnish with remaining green onion and serve immediately with prepared lettuce wraps.

Kale & Garlic Scape Fritatta

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 2 cups packed kale, rinsed, drained, and finely chopped

• 3 garlic scapes (or 2 scallions + 1 garlic clove), chopped

• 8 eggs

• ¼ cup whole milk

• ½ teaspoon salt

• Freshly ground pepper to taste

• ¼ cup feta cheese

PREPARATION:

1. In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted cooked down quite a bit. Add the scallions and continue to cook for another couple of minutes.

2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the greens. Cook on medium heat for 2-5 minutes, until starting to set. Sprinkle with feta.

3. Broil for 1-2 minutes, until golden. Watch carefully as it can cook quickly and you don't want to overcook it.

Roasted Squash with Lemon-Tahini Sauce

INGREDIENTS:

• 1 large acorn squash (1 pound), scrubbed,

• 1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded

• 7 tablespoons extra-virgin olive oil, divided

• 1 1/2 teaspoons cumin seeds, divided

• Kosher salt, freshly ground pepper

• 4 scallions, cut into 2" pieces

• 2 tablespoons fresh lemon juice

• 1 tablespoon tahini (sesame seed paste)

• Aleppo pepper or crushed red pepper flakes

PREPARATION:

1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

2. Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

3. Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

4. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Cabbage and Fennel Slaw

INGREDIENTS:

• 1/4 small head red cabbage (about 1 pound), shredded

• 1 large fennel bulb, trimmed, halved, and sliced very thin

• 2 large carrots, shredded

• 1/4 cup thinly sliced scallion greens (from 2 scallions)

• 1 teaspoon minced peeled fresh ginger

• 1/4 cup fresh orange juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons cider vinegar

• Coarse salt and ground pepper

PREPARATION:

1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

4. Toss slaw before serving.