Every spring, as soon as I can, I plant shallots in my garden to use in recipes that call for green onions. Later on in the season they slowly turn to shallots where I use them sliced raw in bruschetta or halved and roasted with vegetables. Easy to grow and use.
Lemony Scallion Pilaf
Pickled ColeslawThis is a great salad to take to a picnic or have with a backyard barbeque. I always like coleslaw in a vinegar base than a mayonnaise-based, much healthier. I made one with chunks of pineapple and one without. Both were good. 1 small green cabbage cored and thinly sliced to equal about 9 cups 1 medium carrot, grated (1/2 cup) 2 Tbsp kosher salt 1/4 cup white vinegar 3/4 cup canned or fresh pineapple juice 1 cup small-diced fresh pineapple In a large bowl, toss the cabbage and carrot with the salt. Let sit at room temperature until wilted, 5 to 10 minutes. Using your hands, wring out as much moisture from the mixture as you can, and transfer to a large, dry bowl. Add the vinegar and juice and toss well. This slaw may be served immediately, or placed in a nonreactive container and refrigerated for up to 10 days. Add the pineapple just before serving.