Green onions or scallions is a tasty favorite of ours in recipes and to add to our grilled chiken, fish or meat.
Although we food blog regularly, we enjoy reading other food writers suggestions and recipes. This quick one is from Hungrysofia.com.
Ingredients
16 large green onions
Limes
Kosher salt
Method
Grill washed and trimmed onions (covered with aluminum foil) over medium high heat, turning frequently.
Cook until white bulbs are brown.
Remove from heat.
Squeeze lime on top and sprinkle with salt to taste.
I tweeked the recipe by grilling over charcoal and did not use the foil. I also substituted sea salt for kosher with great results.
With room left on my grill I added fresh tomatoes and some firm lettuce wedges drizzled with evoo to the grill. The result was a surprising warm and crunchy salad.
renda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
