Pennewithcreamycarrotsandscallions Recipes

CLAMS WITH PANCETTA AND SCALLIONS

Steps:

• Heat oil in a large skillet over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add scallions, clams and the vermouth (if using) and simmer 1 minute. Add 1 cup of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
• With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper. Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the Garlic Toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
• Cut the baguette into 1-inch thick slices. Place the bread slices on a baking sheet and drizzle some olive oil over them. Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.

CREAMY CORN AND CHILE DIP

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

EASY SCALLION PANCAKES

Steps:

• Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
• Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

CARROT 'N' CELERY AMANDINE

Steps:

• In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.

CREAMED ONIONS AND CARROTS

Steps:

• In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.

PENNE WITH CREAMY GARLIC SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
• Cook over medium heat 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Stir in broth and milk or cream.
• Cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
• Toss hot pasta with sauce; serve immediately.

CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS

Steps:

• Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels.
• Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs.
• Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE

Steps:

• Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
• Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
• Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
• Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

PENNE WITH CREAMY CARROTS AND SCALLIONS

Steps:

• Cook pasta according to directions.
• While pasta is cooking bring broth to a boil in a medium sauce pan.
• Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
• Add cream cheese and scallions to veggies and stir until cheese is melted.
• Place well drained pasta in a serving bowl.
• Pour veggies/cheese mixture over pasta and toss to coat.
• Serve.

35 WAYS TO USE SCALLIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a scallion recipe in 30 minutes or less!

SCALLION CREAM CHEESE CORN ON THE COB

Steps:

• Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
• Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
• Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
• Thinly slice the reserved scallions and set aside.
• Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
• When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
• Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
• Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.

SCALLIONS AND CARROTS

Steps:

• Saute the scallions in the olive oil for 3 minutes.
• Add the carrots and continue to cook until vegetables begin to soften and turn golden.
• Add butter, soy sauce and sugar and cook 30 seconds more.

PENNE WITH CREAMY CARROTS AND SCALLIONS

Steps:

• Cook pasta according to directions.
• While pasta is cooking bring broth to a boil in a medium sauce pan.
• Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
• Add cream cheese and scallions to veggies and stir until cheese is melted.
• Place well drained pasta in a serving bowl.
• Pour veggies/cheese mixture over pasta and toss to coat.
• Serve.

TRADITIONAL CHINESE SCALLION PANCAKES

Steps:

• Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
• Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
• Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
• Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.