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Margaret Pilgrim

Margaret Pilgrim

I go through at least 3 bunches of scallions a week.   Grilled as a vegetable, in salsas,  chopped over cooked dishes, certainly ranch-type dressings like Momofuku or as BD suggests upthread Howard's creamy dressing.     I toss the julliened greens over lots of plates for color and flavor.    ETA most favorite use = in stir fry of pork or beef tossed with Shanghai noodles.

Margaret Pilgrim

Margaret Pilgrim

I go through at least 3 bunches of scallions a week.   Grilled as a vegetable, in salsas,  chopped over cooked dishes, certainly ranch-type dressings like Momofuku or as BD suggests upthread Howard's creamy dressing.     I toss the julliened greens over lots of plates for color and flavor.

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