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Green Onions

April 27, 1989 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
It seems quite likely we're going to be subject to hot spells this spring. That means a long salad season ahead and the potential for months of monotonous meals of greens with dressing. Here are two offbeat, nourishing, cooling combinations that require little cooking and contain no added fat. The Borscht Salad served with whole-grain bread makes a good lunch, and the satay can stand alone for supper. BORSCHT SALAD 1 bunch beets, stems removed 1 1/2 cups plain yogurt 1 small clove garlic 1/4 cup minced green onions, white part only Juice of 1/2 lemon 1/4 cup orange juice Cook beets in boiling water 40 minutes.
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.
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.
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.
December 21, 2012 | By Noelle Carter
Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors - sweet beets, fresh dill, green onions, tangy buttermilk - makes it one of the best any of us has ever tasted, and one of our Top 10 recipes of 2010. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
August 15, 2012 | By Noelle Carter
A perfect dish for summer, Houston's couscous combines raisins, tomatoes, almonds and parsley with fresh chopped radish and green onion. The couscous and bulgur wheat salad is brightened with fresh mint and a dash of lemon juice, and comes together in about an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: The magic of pate-a-choux Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ and Twitter . Email Noelle at . Houston's couscous Total time: 40 minutes, plus cooling time Servings: 4 to 6 Note: Adapted from Hillstone Restaurant Group 3 cups water, divided 1/2 cup couscous 1/2 cup bulgur wheat 3/4 cup coarsely chopped radishes 3 tablespoons finely cut green onions 3 tablespoons minced Italian parsley 1/2 cup raisins 12 very small tomatoes, such as Sweet 100s 1/3 cup whole roasted, skin-on almonds About ½ cup whole fresh mint leaves 1 tablespoon fresh lemon juice, preferably Meyer lemon, more to taste 1 tablespoon extra-virgin olive oil, more to taste Sea salt and fresh ground black pepper to taste 1. In a small saucepan, bring 11/2 cups...
September 24, 1987 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
A recent Cornell University report revealed that potatoes could be lethal. Storing potatoes at high temperatures encourages toxins to flourish, putting a whole population of noshers at risk. I prefer peace of mind with my potatoes, so it's good to know that green signals the presence of toxins. No color means the spud is safe, and a healthful source of vitamins A and C, complex carbohydrates, fiber and flavor.
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