Freezing is a great way to preserve scallions for later recipes. Simply chop them…
Toss them in the freezer for a couple of hours on a cutting board, cookie sheet, or other flat surface. Then take them out and scoop them into your freezer bag before popping them back in the freezer.
The extra step of freezing before bagging ensures that your scallions won’t stick together in the freezer bag, making it simple to take in out only what you need as you need it. Never again will scallions waste!
From a fellow blogger at “Beyond Kimchee” and brought to my attention by a fellow Springdellian, this recipe uses the sprouts as a canvas on which to paint a masterpiece of great flavors. You’ll take a trip through the land of salty, spicy, garlicky and nutty. It calls for Korean chili flakes and soy sauce, but I was ok with cutting corners and using what I had in the fridge and pantry, with no regret.
Thanks to Fellow Springdellian Dawn DeMeo for sharing one of her family’s favorite use for the mung bean sprouts from the Winter CSA!
A good one for meatless Mondays, this one uses tomatoes, garlic, cabbage, sweet potato, and onions.
You can use bean sprouts, chopped cilantro, scallions, mint and/or Thai basil for garnish of the soup, so you don’t necessarily need all of these on your farmstand grocery list to make this hearty soup. It’s thick and rich and hearty with the help of some peanut butter, you won’t miss the meat.
