When cooking with scallions, try to use the whole plant. Slice the green & white parts thinly for ginger scallion sauce, curries, grain bowls, or vegetable fried rice (see recipes below). Macerate the white part in vinegar or lemon juice before making a buttermilk dressing. Use the green part in place of chives. Or cook scallions whole: cut off the roots, toss with olive oil or butter and salt, and grill, saute or roast on high heat until tender and beginning to brown. We call these “skillet scallions,” and typically eat a whole pan-full!