Cream Cheese and Scallion Scrambled Eggs (Recipe courtesy of Georgia Downard)
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

3 tablespoons unsalted butter
2/3 cup minced scallions
8 large eggs
4 ounces cream cheese, cut into bits and softened
Salt and freshly ground pepper, to taste
Snipped chives or thinly sliced scallions tops for garnish

Bacon Scallion Mashed Potatoes
(recipes.robbiehaf.com) Serves: 4 Prep. Time: 0:30

2 lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions (green onions)
1/2 cup milk - warmed
1/2 cup sour cream
1 tsp. salt
1/4 tsp. black pepper

In a large pot, cover potatoes and garlic with lightly salted water.
Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels.
Pour out all but 1 tsp. bacon grease from pan.
Add scallions to grease, sauté until soft, but not brown. Add bacon.
Drain potatoes and return to pot.
Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
Reheat, if necessary, before serving.

CREAMY SCALLION DIP   Paula Deen

4 cups sour cream
2 teaspoons ground cumin
2 teaspoons chili powder
1 lime, juiced
Salt and freshly ground black pepper
6 chopped green onions

BROWN RICE, MUSHROOMS AND SCALLIONS   (Oldetimecooking.com)
A very nice side dish for pork chops or small fowl such as Capons.  Very moist and flavorful.  Combine your starch and vegetable together in one easy dish.   Enjoy!

1 cup brown rice
2 1/2 cups beef broth
1 Tbl butter
2 Tbl olive oil
1/2 pound mushrooms, thinly sliced
4 medium scallions, trimmed and thinly sliced (including tops)
1/4 tsp salt
1/4 tsp black pepper

Bring rice, broth, and butter to boiling in large heavy saucepan over high heat.  Adjust heat so broth bubbles gently, cover and simmer until rice is tender and broth absorbed, 45 to 50 minutes.  Fluff with fork and keep warm.
Heat olive oil in large heavy skillet over moderate heat 1 minute.   Add mushrooms and scallions and stir-fry until golden, about 5 minutes.
Add rice, salt and pepper and toss gently but thoroughly.  Taste and adjust salt and pepper to taste.

POTATO PANCAKES Epicurious | August 2007
This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. Makes 12 pancakes

4 large russet (baking) potatoes (about 1 3/4 pounds total), peeled
1 large onion, peeled and coarsely grated
4 large eggs, lightly beaten
5 scallions, white and green parts only, thinly sliced
1/2 cup (loosely packed) fresh flat-leaf parsley leaves, roughly chopped
4 tablespoon all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
9 tablespoons canola oil

Using box grater or food processor fitted with grating disc, coarsely grate potatoes. Transfer to colander, rinse with cold water, and allow to drain. Add onions and press mixture with paper towels to squeeze out remaining liquid.
Transfer mixture to large bowl, add eggs, scallions, parsley, flour, salt, and pepper and stir gently to combine.
In large nonstick skillet over moderate heat, heat 3 tablespoons oil until hot but not smoking.

ORECCHIETTE WITH SAUTÉED GREENS AND SCALLION SAUCE foodandwine.com

3/4 pound orecchiette pasta
4 tablespoons unsalted butter
1 bunch of scallions, thinly sliced
3 garlic cloves, thinly sliced
3/4 cup dry white wine
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
4 ounces of baby arugula or spinach
6 large (or 1/4 # baby) Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
1/4 cup mascarpone cheese

In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper. Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone, season the pasta with salt and pepper and serve.

NEW RECIPES FOR 2009

ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
Recipe courtesy Rachael Ray
4 servings

2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces

Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes. While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture. Preheat oven to 250 degrees F. Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken. Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste. Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

CHEDDAR SCALLION DROP BISCUITS
Recipe courtesy Gourmet Magazine
12 biscuits

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 ounces cheddar, coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450 degrees F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

CORN, TOMATO, AND SCALLION SALAD
Recipe courtesy Cooking Live
8 servings

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes. Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute. Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.