Latest news with #scallions
New York Times
2 days ago
- General
- New York Times
Come for the Chicken and Zucchini, Stay for the Charred Scallion Salsa
Good morning! Today we have for you: A skillet chicken dinner that uses up some zucchini A soy-butter corn ramen that needs only five ingredients And, a giant peppermint patty I know there are some heavy-hitter ingredients in Colu Henry's skillet chicken and zucchini with charred scallion salsa — the chicken and the zucchini — but bear with me as I focus on those scallions. My fridge feels empty without at least two bunches of pert green onions stashed in the crisper. They last a good while and they're so versatile, providing a variety of flavors and textures. To wit: Soft and sweet in caramelized-scallion sauce Sharp and crisp in pa muchim Bright and pungent in quick pastas Crispy and wispy atop glazed eggplant Lately I've been into charring my scallions, which gives them a pleasant smokiness. And once you've charred a (literal) bunch of scallions, you can do so many things with them. Stir them into a dip! Make them into a pasta! Use them as a base for a chimichurri situation or, as Colu does above, for a fast and easy salsa with cilantro, jalapeño and lime juice. This glorious green concoction perks up summer's sweet zucchini and seared, skin-on chicken breasts, and I bet it would be good on lots of other things, too: grilled salmon, crispy tofu, shrimp tacos. As I said: Scallions! Featured Recipe View Recipe → Soy-butter corn ramen: I tumbled down a rabbit hole of Hokkaido food videos the other day (as one does). The region's famous miso butter corn ramen made me think of this super-quick Hetty Lui McKinnon recipe, which hits many of the same notes: curly noodles, sweet corn and a good dose of umami from the soy sauce and the butter. I bet adding a little miso in Step 3 would work out quite nicely. Miso-grilled shrimp with corn and shishito peppers: Speaking of corn and miso, here's a new recipe from Ali Slagle that reads like a summer cooking to-do list. Make extra for excellent midweek rice bowls. Chocolate mint tart: The way I am a sucker for any treat that's a jumbo-size version of something small (see: Melissa Clark's giant jam bun; Sohla El-Waylly's giant almond croissant). Yossy Arefi has made for us, essentially, a giant peppermint patty, and I can't imagine a more elegantly refreshing dessert. If you're a frequent reader of The Veggie, you know that Tanya Sichynsky is very good at pairing specific cooking needs (what to do with a lot of kale; what to serve a group with wildly varying dietary needs) with specific vegetarian recipes. And now you can be a frequent viewer of The Veggie, too: We have a new video series in which Tanya answers common reader questions with her characteristic Tanya flair. Click here or below to watch her tackle what to feed a meat-and-potatoes partner: Thanks for reading!
CBC
22-07-2025
- Lifestyle
- CBC
These tofu lettuce wraps with creamy coconut-peanut sauce are the perfect light summer meal
Light, satisfying and packed with flavour, these tofu satay lettuce wraps are perfect for eating outdoors on a hot summer day. The recipe is inspired by traditional satay — popular across Southeast Asia and believed to have originated in Indonesia — and includes a rich coconut-peanut sauce that you'll want to drizzle on practically everything. Add in a crisp slaw and a sprinkle of fresh herbs, and you've got a meal that's crunchy, creamy and hits all the right notes. Ingredients 1 tbsp neutral oil, such as avocado 4 scallions, finely chopped, white and light green pieces separated from dark green pieces 2 (350 g) blocks extra-firm tofu, drained, patted dry and cut into ½-inch cubes 1 tbsp curry powder 1 tbsp soy sauce ⅓ (400 ml) can full-fat coconut milk 1 tsp kosher salt, or more to taste ½ tsp freshly ground black pepper Zest and juice of ½ lime Coconut-peanut sauce: ⅔ (400 ml) can full-fat coconut milk ¼ cup unsweetened peanut butter 2 tbsp maple syrup 2 tbsp soy sauce 2 tbsp sriracha 1 tbsp sesame oil 2 garlic cloves, grated 1-inch piece of ginger, grated Juice of ½ lime Salt, to taste Pepper, to taste Slaw: 2 cups shredded green cabbage 1 medium carrot, cut into thin 1½-inch sticks 3 scallions, thinly sliced on a diagonal To serve: Lettuce leaves, such as Boston, butter or romaine ½ cup roasted peanuts, chopped 2 tbsp roughly chopped cilantro leaves 10–12 mint leaves Lime wedges Preparation Place a large non-stick pan over medium heat. Add the oil along with the white and light green scallions, and sauté until fragrant, about 30 seconds. Add the tofu and cook, stirring occasionally, until lightly browned on all sides, around 4 to 5 minutes. Add the curry powder, soy sauce, coconut milk, salt and pepper. Stir and cook until the tofu is evenly coated and golden, another 3 to 4 minutes. Add the lime zest and juice, turn off the heat and stir in the dark green scallions. Set aside. To make the coconut-peanut sauce, whisk together the coconut milk, peanut butter, maple syrup, soy sauce, sriracha, sesame oil, garlic, ginger and lime juice in a small bowl. If the sauce is too thick to pour, thin it by adding up to ¼ cup warm water. Season with salt and pepper to taste. To make the slaw, place all the ingredients in a large bowl, add about ½ cup of the coconut-peanut sauce and toss until evenly coated. When ready to serve, lay out the lettuce leaves on a large platter. To assemble the wraps, place a spoonful of slaw and tofu on each leaf, then add an extra drizzle of coconut-peanut sauce. Garnish with peanuts, herbs and a squeeze of fresh lime as desired.
