Creamy Mushroom and Chard Soup

Photo of soup from Valeriia Harbuz from Pexels

Crafting creamy mushroom and chard soup is an uncomplicated yet highly rewarding culinary endeavor. This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures. Beyond the taste, this soup is a wholesome and nourishing choice, especially when incorporating seasonal, fresh produce. Embrace the ease of preparing this hearty soup and savor its satisfying warmth, making it a delightful addition to your repertoire of soups.

Photo of soup from Valeriia Harbuz from Pexels

Creamy Mushroom and Chard Soup

Field Forest
This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup

Ingredients
  

  • 3 cups chicken or mushroom broth
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 cup milk
  • 1 large onion
  • 1 large bunch of chard, chopped
  • 2 Tbsp oil
  • 4 cups mushrooms, chopped (a blend of different mushrooms works well; particularly Shiitake and Oyster mushrooms)
  • 4 oz sour cream, cubed and softened
  • 8 oz sour cream
  • Salt and pepper, to taste

Instructions
 

  • Sauté mushrooms and onions in oil until the mushrooms start to release water. Add the chard and sauté until soft. Set aside.
  • Meanwhile, make a roux by melting 2 tbsp of butter over medium heat and adding the flour, stirring for two minutes.
  • Slowly add milk, whisking constantly to prevent clumping.
  • Once milk is added, continue the process by adding the broth, again whisking to prevent clumping. 
  • Turn the heat to low and add sour cream and cream cheese, stirring until smooth. Add salt and pepper to taste.
  • Add mushrooms, onions, and chard. Simmer for 10 minutes and serve.

Notes

This recipe is from the Field Forest blog.

Butternut Squash Soup

Photo of squash soup from Valeria Boltneva from Unsplash

Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.

Photo of squash soup from Valeria Boltneva from Unsplash

Butternut Squash Soup

Love & Lemons
The natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that's perfect for fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 6 servings

Equipment

  • 1 5.5-Quart Dutch Oven
  • 1 Blender

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 tsp sea salt
  • 1 (3 lb) butternut squash (peeled, seeded, and cubed)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh sage, chopped
  • 1/2 Tbsp fresh rosemary, minced
  • 1 tsp fresh ginger, grated
  • 3-4 cups vegetable broth
  • Freshly ground black pepper, to taste
  • Chopped parsley, toasted pepitas, and/or crusty bread (for serving)

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

This recipe is originally from the Love and Lemons blog.

Quick and Easy Pickled Green Tomatoes

Photo of green tomatoes from Wayne Jackson from Pexels

Crafting your own pickled green tomatoes is a straightforward, yet incredibly satisfying, endeavor. This method keeps their natural crunch and tanginess intact, resulting in a versatile condiment that pairs wonderfully with various dishes. But there’s more to it than just taste. These homemade delights are brimming with beneficial probiotics, which can work wonders for your digestion. So, while the process is simple, the rewards are abundant. Embrace the ease of making this classic preserve and enjoy the zesty tang it brings to your culinary creations.

Photo of green tomatoes from Wayne Jackson from Pexels

Easy Pickled Green Tomatoes

Darcey Olson
This crunchy, tangy condiment pairs wonderfully with various dishes.
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Prep Time 8 minutes
Cook Time 2 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Ingredient
Servings 1 jar

Equipment

  • 1 wide-mouth 1-quart mason jar

Ingredients
  

  • 3-4 large green tomatoes (Note 1)
  • 1/2 small white onion, sliced
  • 2 cloves cloves, smashed
  • 1 cup distilled white vinegar (Note 2)
  • 1 cup water
  • 1 tsp dried dill
  • 2 Tbsp kosher salt
  • 1/2 Tbsp black peppercorn
  • 1 Tbsp sugar
  • 1/4 tsp red pepper flakes

Instructions
 

  • Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (Note 3)
  • Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
  • Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
  • Add the smashed garlic cloves and push down slightly so they're in the brine.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.

Notes

Note 1 - You want unripe red tomatoes, not tomatoes bred to be green. 
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. 
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.
This recipe is originally from the Foodie and Wine blog.

Greek Salad

Photo of Greek salad from Lina Luoto from Pexels

Greek salad is a refreshing and flavorful dish that combines the vibrant flavors of fresh vegetables with the tanginess of feta cheese and the richness of Kalamata olives. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The crisp cucumbers, juicy tomatoes, crunchy bell peppers, and thinly sliced red onions come together in a harmonious blend of colors and tastes. Tossed in a zesty dressing made with olive oil, lemon juice, and herbs, Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors. Embrace the simplicity of making this classic salad and savor its deliciousness with every refreshing bite.

Photo of Greek salad from Lina Luoto from Pexels

Greek Salad

Love and Lemons
Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (minced)
  • 1/2 tsp dried oregano (more for sprinkling)
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

Salad

  • 1 English cucumber (cut lengthwise, seeded, and sliced 1/4 inch thick)
  • 1 green bell pepper (chopped into 1 inch pieces)
  • 2 cups cherry tomatoes (halved)
  • 5 oz feta cheese (cut into 1/2 inch cubes)
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves

Instructions
 

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

Note: Feta in brine is best for this recipe.
This recipe came from the Love and Lemons blog.

Fig and Arugula Salad with Pecans, Basil and Goat Cheese

Photo of salad with figs from Triv.rao from Wikimedia Commons

Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese. With minimal effort and a handful of ingredients, you can create a refreshing salad that is both visually appealing and delicious. The juicy figs, crunchy pecans, fragrant basil, and creamy goat cheese come together in a harmonious blend of flavors and textures. Whether enjoyed as a light lunch or a side dish, this salad offers a delightful balance of tastes that will elevate your taste buds. Embrace the simplicity of making this salad and savor its deliciousness with every mouthwatering bite.

Photo of salad with figs from Triv.rao from Wikimedia Commons

Fig and Arugula Salad w/ Pecans, Basil and Goat Cheese

Sylvia Fontaine from Feasting At Home
Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad

Ingredients
  

Salad Base

  • 1/4 cup red onion (thinly sliced)
  • 1/2 cup toasted pecans
  • 5 oz baby arugula (about 6-7 cups)
  • 6-8 figs (stems removed, quartered)
  • 10-15 basil leaves (torn)
  • 1/2 cup firm goat cheese, crumbled (use the kind in a log, or try gorgonzola)

Fig Salad Dressing

  • 3 Tbsp olive oil
  • 2.5 Tbsp balsamic vinegar
  • 1-2 tsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp vanilla (optional)

Instructions
 

  • If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
  • Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
  • Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
  • Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
  • Taste, adjust vinegar and maple to your liking, adding more if you prefer. Serve immediately!

Notes

It helps to use very cold goat cheese or chevre here- makes it much easier to crumble- so leave it the fridge until the last possible moment. You can also place it in the freezer while you prep the salad.
Feel free to sub toasted walnuts– although I think pecans actually do taste better here!
Feel free to swap out gorgonzola cheese for the goat cheese.
This recipe came from Sylvia Fontaine from the  Feasting at Home blog.

Peachy Jalapeno Guacamole

Photo of person making gaucamole from RDNE Stock Project from Pexels

Peachy jalapeno guacamole is a delightful and flavorful twist on the classic dip that combines the sweetness of peaches with the spicy kick of jalapenos. With just a few ingredients and simple preparation, you can create a unique guacamole that is both refreshing and vibrant. The creamy avocados, juicy peaches, and fiery jalapenos come together in a harmonious blend of flavors. Whether enjoyed as a dip with tortilla chips or as a condiment for tacos and sandwiches, peachy jalapeno guacamole offers a burst of sweetness and heat that will delight your taste buds. Embrace the creativity of making this flavorful dip and savor its deliciousness with each delectable bite.

Photo of person making gaucamole from RDNE Stock Project from Pexels

Peachy Jalapeno Guacamole

Taste of Home
Peachy jalapeno guacamole is a delightful and flavorful twist on the classic dip that combines the sweetness of peaches with the spicy kick of jalapenos.
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Course Appetizer, Snack

Ingredients
  

  • 2 medium rice avocados (peeled and cubed)
  • 2 Tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • 1 medium peach (peeled and finely chopped)
  • 1 jalapeno pepper (seeded and minced)
  • 2 Tbsp red onion (finely chopped)
  • Tortilla chips (for serving)

Instructions
 

  • Mash avocados with lime juice, salt, cumin and pepper. Gently stir in peach, jalapeno and red onion. Serve with tortilla chips.

Notes

Test Kitchen Tips
  • Leave the seeds in the jalapeno pepper for extra heat.
  • We love this guacamole with chips, but it would complement grilled fish or chicken, too.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
This recipe came from the Taste of Home blog.

Kohlrabi Fries

Photo of french fries from Alex Hussein from Pexels

Kohlrabi fries are a unique and flavorful alternative to traditional potato fries, offering a delightful twist on a beloved snack. With just a few ingredients and minimal preparation, you can create crispy and satisfying fries that are both nutritious and delicious. The kohlrabi, with its mild and slightly sweet flavor, transforms into crispy goodness when thinly sliced and baked to perfection. Whether enjoyed as a healthier snack option or as a tasty side dish, kohlrabi fries offer a delightful crunch and a subtle earthy taste that will please your palate. Embrace the creativity of making these flavorful fries and savor their deliciousness with every bite.

Photo of french fries from Alex Hussein from Pexels

Kohlrabi Fries

Dawn from Girl Heart Food
Kohlrabi fries are a unique and flavorful alternative to traditional potato fries, offering a delightful twist on a beloved snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2.5 lb peeled kohlrabi (about 2 medium/large bulbs or 4 pounds before peeling)
  • 3 Tbsp avocado oil (divided)
  • 1 tsp ancho chili powder
  • 1 tsp garlic powder (optional)
  • 1 tsp freshly ground black pepper
  • 3/4 tsp salt
  • sliced green onions or chives, to garnish (optional)

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Meanwhile, prepare the kohlrabi. If they have stems/leaves attached you can remove and discard. Remove the tough end. Note: If you like, you can reserve the kohlrabi leaves for use in another recipe.
  • Carefully cut each kohlrabi in half, remove/discard core (if necessary) and peel. Turn each half down so the large flat portion is on the surface and cut into ½-inch slices. Then cut those slices into fries, about ⅓-inch to ½-inch thick (refer to the body of the post above, if necessary).
  • Place kohlrabi fries in a clean tea towel to remove any excess moisture (optional).
  • Place kohlrabi fries in a bowl and toss with 2.5 tablespoons of avocado oil, garlic powder (if using), ancho chili powder, black pepper and salt, ensuring the kohlrabi fries are well coated with the oil and seasonings.
  • Grease a large sheet pan (or two smaller ones) with the remaining ½ tablespoon of avocado oil.
  • Place the kohlrabi fries onto the prepared sheet pan and spread them out in a single layer. Bake the fries for 15 minutes, then remove the sheet pan from the oven and flip the fries with a spatula (again, try to ensure that the fries are in a nice, even layer so they bake up nicely). Place the sheet pan back in the oven and continue baking the fries for another 15 minutes or until the outside of the fries is golden brown and they're tender inside.
  • Transfer kohlrabi fries to a serving dish. Garnish, if desired, with green onion. Serve and enjoy!

Notes

  • Peel your kohlrabi of the thick outer skin. It’s tough (especially tough in larger kohlrabi and does not bake up good). You’ll want to remove all of that.
  • If the core of your kohlrabi is particularly fibrous, you can cut out.
  • If the leaves are still attached to your kohlrabi bulbs (and in good shape), you can clean and reserve and use in another recipe (if you like).
  • Cut your fries into roughly equal-sized pieces so they cook evenly.
  • Mix up the spice blend with your favourite seasoning. If you want to go simple, just use salt and pepper.
  • I like to garnish with chopped green onion, but you can omit. Alternatively, try chopped chives, parsley, cilantro or grated Parmesan cheese.
This recipe came from Dawn from the Girl Heart Food blog.

Radish and White Bean Salad

Photo of salad with radishes from Wild Hearth and Home

Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The peppery radishes and the hearty white beans create a wonderful contrast of flavors and textures. Whether enjoyed as a refreshing side dish or a light lunch, radish and white bean salad offers a burst of freshness and a wholesome combination of ingredients. Embrace the simplicity of preparing this salad and savor its deliciousness with each vibrant bite.

Photo of salad with radishes from Wild Hearth and Home

Radish and White Bean Salad

The Fresh Market
Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad

Ingredients
  

  • 1/4 cup + 1 Tbsp extra-virgin olive oil (divided)
  • 4 green onions
  • 2 Tbsp fresh dill (chopped)
  • 2 Tbsp fresh tarragon (chopped)
  • 2 Tbsp lemon juice (freshly squeezed)
  • 2 cups radishes (thinly sliced)
  • 1 can cannellini beans (rinsed and drained)
  • 2 cups arugula
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Instructions
 

  • Heat 1 tbsp olive oil to a large skillet over medium high heat. Add green onions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.
  • Add radishes, beans and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.

Notes

This recipe came from The Fresh Market blog.

Eggplant Parmesan

Photo of cooked eggplant from Wikipedia

Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese. With a few basic ingredients and straightforward steps, you can create a delicious and satisfying meal that is both hearty and flavorful. The layers of breaded and fried eggplant slices, smothered in tomato sauce and melted cheese, create a harmonious combination of textures and tastes. Whether served as a main course or as a delightful side, Eggplant Parmesan offers a comforting and indulgent experience that will delight your taste buds. Embrace the simplicity of making this Italian favorite and savor the deliciousness with each bite.

Photo of cooked eggplant from Wikipedia

Eggplant Parmagiana

Nico Pallota from The Plant-Based School
Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 9x13 inch baking dish

Ingredients
  

Tomato Sauce

  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 4 cups tomato passata
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Oven-Roasted Eggplant

  • 4 lb eggplant (about 4 medium eggplants)
  • 1/4 cup extra-virgin olive oil
  • 3/4 tsp salt

Other Ingredients

  • 1.5 cups (5 oz) parmigiano reggiano (finely grated)
  • 2.5 cups (10 oz) mozzarella (grated or chopped)
  • 1.5 cups basil leaves

Instructions
 

Make Tomato Sauce

  • In a large pan with low edges, gently fry the finely chopped onion in oil for 3 minutes. Add finely chopped garlic and fry for one more minute.
  • Add tomato passata, salt, and pepper, and simmer on medium to low heat for 30 minutes, stirring occasionally. In the meantime, bake the eggplants.

Bake The Eggplants

  • Preheat the oven to 430°F or 220°C. Line three large baking trays with parchment paper.
  • Wash and dry the eggplants and remove their stems. Cut the eggplants into ⅕ inch (0.5 cm) slices.
  • Arrange eggplant slices on the baking trays on a single layer without overlapping. Brush with olive oil and sprinkle with salt.
  • Bake at 430°F or 220°C for about 25 to 30 minutes, until the eggplant slices are slightly golden brown on top.

Assemble The Parmigiana

  • We make a parmigiana with four layers of eggplant slices, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.
  • Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).
  • Add the first layer of eggplant slices. Arrange them tightly but without overlapping. Cut the slices with scissors if they are too large.
  • Cover with a ladleful of tomato sauce and spread it with a spoon.
  • Drizzle with a couple of handfuls of finely grated parmesan cheese, a sprinkle of grated or chopped mozzarella cheese, and a handful of basil leaves.
  • Cover with the second layer of eggplant slices, this time arranged in the opposite direction.
  • Add a ladleful of tomato sauce, then parmesan, mozzarella, and basil like before.
  • Repeat with two more layers of eggplant (4 eggplant layers in total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Do not add basil on top.

Bake The Parmigiana

  • Bake the eggplant parmigiana in a preheated oven at 350°F or 180°C for 30 minutes until the tomato is bubbling and the cheese melts.
  • Let cool down for 15 minutes. Then garnish with fresh basil leaves and cut into eight portions with a sharp knife. Serve with a simple side salad.

Notes

TIPS
  1. Do not add water to the tomato sauce. The tomato sauce should be quite dense by the end and not watery at all.
  2. Don't cut eggplant slices too thick; the parmigiana won't be as yummy.
  3. You can bake the three trays of eggplant slices simultaneously, but you have to switch them around as they cook. Using the fan-assisted function of the oven helps distribute the heat when the oven is crowded.
  4. All slices must get golden brown on top. The eggplant is tastier this way, and less watery, making a creamier and richer parmigiana.
  5. It's important to let the parmigiana cool down 15 to 30 minutes before serving it.
This recipe is courtesy of Nico Pallotta from The Plant-Based School.

Easy Shortcut Scallion Pancakes

Photo of green onion pancake from South City Dumpling

Scallion pancakes are a delicious and savory treat that highlights the flavors of fresh scallions. With minimal ingredients and easy preparation, you can create a crispy and flavorful pancake that is both satisfying and versatile. The combination of tender dough and the subtle onion-like taste of scallions creates a delightful balance of textures and flavors. Whether enjoyed as a snack, appetizer, or a side dish, scallion pancakes offer a delightful way to incorporate a taste of Asian cuisine into your meals. Experience the joy of making these savory pancakes and savor the deliciousness with each bite.

Photo of green onion pancake from South City Dumpling

Easy Shortcut Scallion Pancake

Judy from The Woks of Life
The combination of tender dough and the subtle onion-like taste of scallions creates a delightful balance of textures and flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 8 pancakes

Ingredients
  

  • 6-8 scallions
  • 1 pack store-bought, round, white dumpling wrappers
  • vegetable, canola, or light olive oil
  • salt

Instructions
 

  • Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
  • Prepare a small dish of salt and a dish of oil, along with a pastry brush.
  • On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
  • Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
  • Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
  • If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
  • Enjoy these plain or with a dipping sauce! We’ve found that they go great with our dumpling dipping sauce.

Notes

To pre-make and freeze any uncooked scallion pancakes:
  1. After rolling out each pancake, place on a sheet of parchment or wax paper, and place another sheet of paper on top.
  2. Layer the scallion pancakes between the wax paper or parchment paper.
  3. Transfer to a large freezer bag, and place on a flat shelf in the freezer so they freeze flat.
  4. To cook, add them directly to a pan with hot oil––no need to thaw beforehand.