I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds.
—Kristy B., Kelowna, British Columbia
I wanted a nice light and healthy salad to go with the spicy Mediterranean and Middle Eastern dishes I prepare, and this one fits the bill. Plus, it’s easy to grow some of the ingredients yourself.—Victor Finger, Sunbury, Ohio