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Tag: green onions

Mango Nectarine and Avocado Salsa

Mango Nectarine and Avocado Salsa

  • 1 medium mango, cut into ½ inch dice
  • 1 large nectarine, cut into ½ inch dice
  • 1 ripe avocado, mashed
  • 3 green onions, chopped
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of 2 limes
  • Salt

Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.

Summer Barbecue Side Dish Recipe: Herbed Potato Salad

Herbed Potato Salad 1

  • 2 pounds red skin potatoes
  • 2-3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • Juice of one lemon
  • 2 teaspoons salt
  • 1 cup cilantro, chopped
  • ½ cup dill, chopped
  • ¼ cup chives, chopped
  • 5 green onions, chopped

In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.

Spring Onion Cheese Burgers

We love, love burgers and this is a delicious one with yummy flavors of green onions and lots of herbs!

  • 1 pound grass fed ground beef
  •  3 green onions, chopped
  • ½ cup parsley, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 1 egg, beaten
  • 1 teaspoon salt

Place the herbs and green onions in a food processor. Process till smooth. Take out and transfer to a mixing bowl. Add the meat, egg and salt. Mix well and form 4 to 5 patties. Grill and top with cheese and serve on toasted buns.

Paneer Cheese Burgers with Cilantro Mayo

So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala
  • Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Shrimp Cake Sandwich with Chili Lime Sauce

Great recipe for the warm days coming our way…

  • 12 medium shrimp, deveined and cleaned with tails off
  • 2 green onions, chopped
  • ½ yellow pepper, chopped
  • 2 tablespoons chives, chopped
  • Juice of one lime
  • 1 egg, beaten
  • 1½ cups panko breadcrumbs
  • Salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Transfer the shrimp to a food processor and process for 10 seconds. Add the green onions, pepper, chives, lime juice, egg and 2 teaspoons salt. Process till smooth for about 45 seconds. Add ½ cup panko and process for another 15 seconds. Take out and form into 4 patties and roll into the remaining 1 cup panko. Place the patties on a parchment paper and refrigerate for at least 30 minutes. Heat a non-stick with the olive oil and butter on medium heat. Cook the shrimp patties for 4 minutes on each side or till cooked through.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons yogurt
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • Juice of one lime

Mix all ingredients well in a small bowl. Serve the shrimp cakes in ciabatta rolls with the lime sauce.

Asian Meatballs

Going with the Asian theme this week…
Asian Meatballs

 

 

 

 

 

 

 

 

  • 1 pound ground turkey, dark meat preferable
  • ½ cup panko breadcrumbs
  • 1 teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tamari
  • 1 egg, beaten
  • Salt
  • 2 green onions, chopped
  • 1 inch ginger, chopped
  • 3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

  • 2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Shrimp with a Cilantro and Mint Sauce

This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice  and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

  • 1 pound medium sized shrimp, cleaned
  • 2 tablespoons extra light olive oil

Green Curry

  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 green onions, chopped
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 1 inch ginger
  • 1 serrano chili, chopped
  • ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

  • 3 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons mustard seeds
  • 10 to 15 curry leaves, chopped
  • 1 (14 ounces) light coconut milk
  • Salt
  • Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

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