Recipes / green onion

Mediterranean Barley Salad

 

WHAT YOU'LL NEED

• 1 14 oz. can small white beans
• About 1.5 cup uncooked quick barley
• 1 tsp. salt
• 1 Tbsp Dill seasoning
• 1 32 oz. container chicken broth
• ½ red onion (thinly sliced)
• 1 cucumber deseeded and diced
• 4 Tbsp Italian parsley (roughly chopped)
• 1 bunch green onions, chopped
• 1/4 cup almond slivers or chopped
• 1/4 cup sliced Kalamata olives
• Tomatoes, optional
• Dressing
• The juice of 1 lemon
• ¼ cup olive oil
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp dried oregano
• ½ cup red wine vinegar

 

INSTRUCTIONS

1. In a large pot, add the chicken broth & salt and bring to a boil.
2. Add the barley and cook for about 20 minutes or until soft and tender.
3. Add to a large bowl.
4. Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
5. Add in the sliced red onion, diced cucumber,  Kalamata olives, green onions, dill, almonds, tomatoes (if using), and roughly chopped parsley.

Dressing

1. In a small bowl combine all of the ingredients for the dressing.
2. Mix with a whisk.
3. Pour over the bean and barley mixture and toss to combine.
4. Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!

 

 

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped for vegan omit)
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream (for vegan omit)2 cups Ripple unsweet Pea milk
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and pea milk simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings

Keto Cauliflower (like potato) Soup

 

Ingredients:

2 Tbsp Olive oil

1 head cauliflower, roughly chopped

🧅 1 onion, diced

🧄 2 cloves garlic, chopped

1 (32 Oz) chicken stock

1 cup heavy cream

🧂Salt & pepper, to taste

🥓 6 slices cooked bacon, chopped

🧀 shredded cheese for topping

Green onions, for topping

 

Heat olive oil in stockpot. Add garlic, onions, & cauliflower til onions are translucent. Add stock, heavy cream, salt, pepper, & chopped cooked bacon. Heat to boiling then serve in bowls with shredded cheese and green onions.

 

 

 

Chicken Fajita Tortilla Soup

 

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

 

1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!

RAW CHIOGGIA BEET Salad with Honey-Lime Vinaigrette Recipe

AmarilloEatsOrganic.com

INGREDIENTS (Makes 4 to 6 servings)
for the Salad
* 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
* 2 scallions, thinly sliced (about 1/4 cup)
* 2/3 cup chopped fresh cilantro
* 2 tablespoons roasted unsalted or salted pepitas*
for the Vinaigrette
* 2 tablespoons olive oil
* 2 tablespoons cider vinegar
* 2 tablespoons lime juice
* 2 teaspoons honey
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets and Mexican specialty markets.
DIRECTIONS
1. Whisk all vinaigrette ingredients in a small bowl and set aside.
2. Wash and peel beets. Using a sharp knife, cut into matchsticks.
3. Place beets in small bowl.
4. Add scallions, cilantro and pepitas, and toss.
5. Add vinaigrette and toss until well coated.
Serve at room temperature.

I made my own version of Ensalata de Pollo (chicken salad) w last week’s bundle red bell peppers, corn, potato, green onion. It’s so good!!

The sauce is Greek yogurt or sour cream, chili powder, cumin, salt, pepper, garlic powder, zest and juice of lime.

Bake your sweet potato on 425 degree oven for 30 mins. Top with taco meat, cheese, Greek yogurt, avocado, black olives, green onions and enjoy!

Ingredients

 

1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon avocado oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cassava flour (or thickener like corn starch)
2 tablespoons sliced green onions (2 medium)

 

Steps

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.

In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.

Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

Cabbage Slaw w/ Lemon Dressing

 

For the dressing:

1/3 cup avocado oil

2 tablespoons fresh lemon juice (about 1 small lemon)

1 tablespoon honey

Pinch of fine sea salt

¼ teaspoon ground black pepper

 

For the slaw:

1/4 cup Green onions 

1 head green cabbage, thinly sliced

2 green or red apples, cored and sliced into matchsticks

1/2 cup fresh chopped cilantro

1/2 cup thinly sliced pecans or almonds