Green Onions (Scallions) — Prepped for Adding to Many Different Dishes

The green onions at the Reston Farm Market looked so good that I bought three bunches! What to do with all of those green onions? Well, at the time, I had a number of ideas, including: grilling them, using them for omelets, guacamole, or a stir fry. 
But in the end, I simply prepped them to use in whatever I was cooking — a little here and a little there! Here’s how I prepped them and stored them.

I sliced the upper green part and sautéed that in avocado oil (a neutral tasting oil that takes high heat), but just until wilted.  The large amount of fresh sliced green onions shrunk into a small amount, as shown in the photos below:

green onions sliced green onions sliced and sauteedThen I simply chopped the white and light green half of the green onions, and kept that refrigerated so it was ready to add to whatever I was cooking!

chopped green onions bottom half

Sometimes the secret to getting healthy foods into your diet, is just having them available and ready to use!

And by the way, there’s another secret. Store your cut up green onions or other veggies so they stay fresh as long as possible in your refrigerator. Here’s the technique I use:

cut green onion bottom -perpared to store in refrigerator

First, make sure the cut veggies are as dry as possible. Then line a storage container with a coffee filter or with a paper towel. Don’t pack them in! They need air to breathe! And to allow more air to circulate, punch a hole or two into the top of the lid, as you can see I’ve done in the lid on the left. Try this method for storing your cut veggies, and you’ll find they last longer!

Enjoy and be healthy!


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