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Green Onions

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October 15, 2003 | From Times Wire Reports
Green onions are believed to be the source of hepatitis A outbreaks that sickened more than 280 people in Georgia and Tennessee last month, health officials said. The U.S. Food and Drug Administration still trying to determine where the onions originated, said Richard Quartarone, a spokesman for the Georgia Division of Public Health. Georgia typically sees about 50 cases of the infection each month, but 210 people who ate at restaurants in the Atlanta area were sickened in September.
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FOOD
November 14, 2001 | MARY ELLEN RAE, SPECIAL TO THE TIMES
Most people love the day after Thanksgiving for shopping or football games, but I love it for turkey sandwiches. This version of turkey salad is easy enough; just toast some nuts, chop some celery and green onions, mix it with leftover turkey and mayonnaise, and you've got a spread for rolls or sliced bread. If you'd like, use any leftover cranberry sauce on the sandwiches as well. To limit your time in the kitchen the day after, use nuts you've toasted ahead of time.
FOOD
November 12, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Many years ago, a Japanese restaurant in Gardena (which has since closed) made a very tasty flank-steak dish called negimaki (beef with onions). It was thin slices of flank steak rolled around green onions with a tempura-style sauce. I have not been able to find it anywhere else, and my Japanese friends can't find it in their cookbooks. Sally Friedfeld Rancho Palos Verdes Dear Sally: Timing is everything.
FOOD
June 16, 1999 | ROSE DOSTI
DEAR SOS: My husband and I had lunch at the Princeville Resort Hotel in Hawaii and loved the "poke appetizer." Could you obtain the recipe? We'd love to try it at home. SUSAN PHILLIPS Valley Village DEAR SUSAN: So easy to make, and the Princeville people were happy you asked. Poke (poh-kay) is the traditional Hawaiian ceviche, using ahi tuna and rock salt to "cure" the raw fish. Fish prepared in this manner should be fresh and free of any odor.
FOOD
January 6, 2010
Quinoa salad with shiitakes, fennel and cashews Total time: 40 minutes Servings: 4 to 6 Note: From Amy Scattergood. This recipe calls for a wok. Quinoa is generally available at health food stores and well-stocked supermarkets, including Whole Foods stores. 2 cups quinoa 1 quart water Salt 1/4 cup peanut oil 5 cloves of garlic, thinly sliced 2 cups thinly sliced fennel (about 1 large bulb) 2 cups sliced fresh shiitake mushrooms 1 cup sliced green onions, both white and green parts (about 1 small bunch)
FOOD
May 11, 2013
  1 hour. Serves 4 to 6 as an appetizer 1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces) Salt 1 cup hot water 3 small green onions 5 tablespoons fruity extra-virgin olive oil, or more to taste, divided 1 brown onion (about 8 ounces), chopped (about 1 2/3 cups) 2 red bell peppers (about 1 pound), finely diced (about 2 2/3 cups) 1 teaspoon ground cumin 1 1/2 tablespoons Turkish-style pepper paste, preferably hot, or to taste 3 to 4 tablespoons lemon juice, or to taste, divided Freshly ground pepper Pinch of red pepper flakes, or to taste (optional)
FOOD
July 18, 1985
The ideal appetizer for any wine or cocktail party is finger food guests can easily serve themselves and eat while standing up. This recipe using fresh, juicy nectarines is especially suitable for summertime outdoor entertaining. Nectarine-Chicken Cream Puffs combine diced cooked chicken, crunchy celery, tangy yogurt and subtle seasonings with the tart-sweetness of nectarines for a flavorful and unusual cream puff filling. The effect is both impressive and delicious.
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