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Scallion Recipes

More and more scallions and I hear we may have them through the rest of the season.  I have been using them in place of onions for almost everything I prepare.  Here are some recipes that will use a few.

Hot Potato Salad with Scallion Vinaigrette

  • 2 pounds potatoes, sliced 1/3 inch thick
  • Salt
  • 1/2 recipe Scallion Vinaigrette
  • 1/4 cup fresh parsley, chopped

Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.  In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.[divider]

Scallion Vinaigrette

  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of sugar
  • 3/4 cup extra-virgin olive oil
  • 3 chopped whole scallions (about 1/4 cup)

In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender [divider]

Cheddar and Scallion Bread

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4-6 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.  In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.  Using a serrated knife, cut the bread into 1-inch thick slices and serve. [divider]

Scallion Mashed Potatoes

5 lbs potatoes, peeled and cut into quartered  (Yukon Gold Preferred)
6 garlic cloves, slightly crushed
4 ounces cream cheese  or Sour Cream
4 ounces butter
1/3-1/2 cup milk, heated
1 teaspoon pepper
1 bunch scallions, 1/3 cup sliced
½ c minced parsley

Boil potatoes and garlic in a large pot with salted water till fork tender about 20 minutes.  Drain and return to pan; add butter, cream cheese and milk mash with a potato masher until smooth. Stir in scallions and parsley.  Season to taste with salt and pepper

Adapted from Food.com

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