Make the Most of Your Green Onions With This Great Tip!
This post written by Full Circle Recruiter – Jennifer Bollacker
Why go green?
Green onions are a member of the allium family, and though quite aromatic, they won’t make you cry while cutting them. They can be eaten raw, but are absolutely delicious roasted or sautéed and they have a surprising amount of health benefits! They are rich in anti-oxidants, chromium, and vitamin C. They can lower blood sugar, decrease high cholesterol and blood pressure, reduce inflammation, and they taste great!
Trouble keeping them fresh
For years I avoided buying green onions because they come pre-bunched, and I was never able to use them up before they turned into a brown, soggy mess in the bottom of my produce drawer. I would go as far as to call green onions a specialty item. They are the ingredient in many dishes that can’t be substituted with anything else. They have a unique flavor and appearance, and when a recipe calls for them, you’ve gotta have them! But how do you ensure you have these tasty, vibrant bulbs on hand, without running the risk of using 1-2 bulbs in a recipe and having the rest go to waste because you forgot you had them in the fridge?
You can freeze them!
I totally owe this information to my Mom, who is also the reason behind my innate desire to get creative in the kitchen. She figured out that you can wash your entire bunch of green onions, pat dry, chop, and then freeze any unused portions in a Ziploc bag for future use. Did you find yourself in the middle of a complicated Hot Chicken Salad recipe that calls for green onions and you forgot to add them to your Full Circle order this week? No problem. You have a stockpile on hand in the freezer, ready for use in a pinch.
How to use green onions?
Where do I begin? Salsa? Check. Baked Potatoes? Check. Spicy Thai noodles, stir-fries, crudités? Check, check, check. Last weekend I had sautéed green onions in my scrambled eggs, with some whole grain toast on the side. Scrumptious!
One of my favorite recipes using green onions is a Chicken Salad I made up a few weekends ago, using leftover roast chicken. I served it as a lettuce-wrap, but it also happens to be equally delicious with crackers, or a hearty wheat bread:
- Leftover chicken, (preferably breast meat), cubed
- 4-5 radishes, diced
- 2-3 green onions, finely chopped
- Romaine lettuce leaves, washed, patted dry
- Mayonnaise, to taste
- Salt and pepper
- A pinch of tarragon (optional)
- Mix ingredients together, season to taste, and roll inside of large Romaine leaves. Best practice, make a few hours ahead of time and chill in the fridge-- let the flavors really meld!
Serve it for company
This is a light dish on a warm summer afternoon, and presents nicely for company if you serve on round crackers. I paired it with a fragrant rose wine and a crisp German Pilsner, and everyone devoured it. I hope you have the same success! This week be sure and add these zesty spring onions to your weekly Full Circle order, and don’t forget to freeze them for the next time you need them. They will be steadfastly waiting in the wings!
What are some of your favorite dishes to use these tender alliums? Let us know in the comments below!