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Green Onions

NATIONAL
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
December 30, 2010
  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. Warszawa's cold borscht Total time: About 1 hour, plus cooling time for the beets Servings: 4 Note: Adapted from Warszawa in Santa Monica Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
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)
NEWS
October 1, 2012 | By Noelle Carter
According to Food Editor Russ Parsons, a weeknight dinner can be as easy as a frittata. Russ has a recipe for shrimp and basil frittata that's about as easy as it gets with only six ingredients (shrimp, eggs, green onions, butter, salt and fresh basil leaves). Make the frittata ahead of time, so it's ready in the fridge when you need it, or whip it up when you get home -- the whole thing comes together in only 30 minutes. 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!
FOOD
September 1, 2012
  Total time: 40 minutes Servings: 6 to 8 2 tablespoons butter 1 zucchini 1/4 cup chopped green onions (about 2 onions, green parts only) 1/3 to ½ cup roasted, peeled, chopped green chile 1 cup corn kernels (about 1 ear) 6 eggs 1/2 teaspoon salt 3/4 cup grated Monterey Jack and sharp cheddar, divided 1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium heat. Cut the zucchini in lengthwise quarters, then in crosswise pieces, about one-third to one-half-inch thick.
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