Green Onion Dressing Food

EASY GREEN GODDESS DRESSING

Steps:

• Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
• Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.

GREEN ONION RECIPES (PIZZA & MORE!)

Steps:

• Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here's the pizza oven we use).
• Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
• Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

GRILLED POTATOES WITH CRABMEAT-GREEN ONION DRESSING

Steps:

• Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil and cook until a knife inserted into the center of the potato meets no resistance, about 15 minutes. Drain and let cool slightly.
• Whisk together the vinegar, mayonnaise and mustard in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Fold in the crab, half the green onions and the parsley. Season with salt and pepper.
• Heat a grill to medium-high.
• Slice the potatoes in half lengthwise, brush the flesh with canola oil and season with salt, pepper and little cayenne. Put the potatoes on the grill, flesh-side down, and grill until golden brown, about 5 minutes. Remove the potatoes to a platter. Break up the flesh a bit with a fork. Immediately spoon the dressing over the potatoes and garnish with the remaining green onions.

PASTA SALAD WITH GREEN ONION DRESSING

Steps:

• Green Onion Dressing.
• Heat grill.
• Drizzle ½ teaspoon of olive oil over white bottoms of green onion.
• Grill white bottoms of green onions until slightly softened and charred.
• Place grilled whites of green onions, green onion tops, garlic, white wine vinegar, dijon mustard and remaining olive oil in a blender, puree until smooth.
• Transfer to a bowl, stir in sour cream and season with salt and pepper.
• Pasta Salad.
• Heat grill.
• Place cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil.
• Drizzle remaining 1 teaspoon of vegetable oil over red onion rings and season with salt.
• Grill red onions until softened, approximately 10 minutes, remove from grill.
• Roughly dice red onions.
• Add peppers, red onion, Green Onion Dressing, chopped parsley, salt and pepper to pasta, mix to incorporate all ingredients.
• Garnish with Toasted Coconut.

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Steps:

• First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
• Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
• Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

GREEN ONION DRESSING

Steps:

• Blend all ingredients until smooth.
• Store in an airtight container. Shake well before using.

GREEN ONION AND GINGER VINAIGRETTE

Steps:

• Combine the olive oil plus the green onions, ginger, garlic, lime juice, vinegar, honey, salt, and pepper in a bowl and mix well. Season to taste and set aside.

PASTA SALAD WITH GREEN ONION DRESSING

Steps:

• For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.
• For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.
• Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

GREEN ONION DRESSING

Steps:

• Combine the mayonnaise, vinegar, honey, and oil in a blender and blend until combined. Season with salt and pepper. Add the green onions and pulse a few times just to incorporate. You do not want to puree it; there should be specks of green in the dressing. Scrape into a bowl. The dressing is best made the same day it will be used.

GREEN ONION RANCH DIP

Steps:

• Combine cream cheese, sour cream, and mayonnaise in a blender; puree until smooth. Sprinkle in the ranch dressing mix, green onions, and optional jalapeno; puree until well combined. For best results, refrigerate overnight before serving.

GREEN ONION DIP II

Steps:

• In a medium bowl, blend cream cheese and milk. Use more milk as needed to obtain desired consistency. Stir in green onions and salt. Refrigerate until serving.