Rose’s Recipes

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

Scallion or green onions (I use shallots) in this dish is perfect with grilled fish or chicken. It is simple to make with a bold flavour and looks pretty.
3 Tbsp butter or olive oil
20 to 24 green onions thinly sliced, whites kept separate from greens
Salt and freshly ground black pepper
1/4 cup dry white wine
1 cup basmati rice
13/4 cups vegetable or chicken broth
1 tsp finely grated lemon zest
2 tsp fresh lemon juice
Melt the butter in a saucepan over medium heat. Add the scallion whites, 1/4 tsp salt, and a few grinds of pepper and cook, stirring often, until tender but not browned, about 5 minutes.
Add the wine and bring to a boil for a minute. Add the rice, broth, lemon zest and 1 tsp salt; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove from the heat and let sit, covered, for 5 minutes. Fluff the scallion greens and lemon juice into the rice with a fork and serve.


Pickled Coleslaw

This 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.