31 Ways to Use Green Onions

From the Recipe Creator: I grew up in Tokyo, and some of my favorite memories include eating street food like this dish with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I’m feeling homesick. I like to serve it with rice. —Lindsay Howerton-Hastings, Greenville, South Carolina

From the Recipe Creator: Bola-bola (Filipino-style meatballs) can be served as an appetizer or stirred into soup. Some versions of this recipe roll the meatballs in flour or bread crumbs before frying for a crisp coating. Serve plain or with a dipping sauce. —Taste of Home Test Kitchen

From the Recipe Creator: My family always uses this shrimp pho recipe. I’ve added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you’d like to serve it. —Terry Nguyen, Lawrenceville, Georgia

From the Recipe Creator: This salmon and veggie sheet-pan dinner is packed with umami Asian flavors and is so easy to make. It’s high in protein, omega-3 fatty acids, fiber and so many other nutrients, but it’s so delicious! We like to serve it over brown rice or quinoa. —Pamela Gelsomini, Wrentham, Massachusetts

From the Recipe Creator: This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many of them for this recipe! —Tracy Kaifesh, Laguna Niguel, California

From the Recipe Creator: It’s nice to walk in after a hard day’s work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania

From the Recipe Creator: I love going to my local farmer’s market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious. —Ralph Jones, San Diego, California

From the Recipe Creator: Chili powder and convenient jarred salsa season a zesty mixture of ground beef and refried beans that’s sprinkled with green onions, tomatoes and ripe olives. —Diane Hixon, Niceville, Florida

From the Recipe Creator: This sweet and sour chicken dish is one you’ll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! —Amy Corlew-Sherlock, Lapeer, Michigan

From the Recipe Creator: Sesame chicken is one of my favorite takeout dishes, but I’m doing what I can to cut unnecessary calories and fat. This sticky sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavor. —Anthony Ashmore, Bohemia, New York

From the Recipe Creator: My grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: A frozen vegetable blend and noodles make this chicken ramen stir-fry a cinch to toss together. The filling meal is so easy to fix that teenagers can make it themselves. —Lois McAtee, Oceanside, California

From the Recipe Creator: Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa

From the Recipe Creator: You’ll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin’ good! —Laura Mahaffey, Annapolis, Maryland

From the Recipe Creator: You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois

From the Recipe Creator: Living in Arizona, we do a lot of grilling, especially ribs! But my family loves banh mi sandwiches, so I thought I would combine the two together, and ended up with an absolute family favorite! You can of course skip the roasting in the oven part if you have a gas grill and want to cook them on slow for a couple hours. You can also sprinkle sesame seeds or roasted peanuts over the grilled ribs. —Bonnie Geavaras-Bootz, Chandler, Arizona

From the Recipe Creator: Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania

From the Recipe Creator: What happens when you combine two favorites into one easy dish? Clean plates, that’s what! My family loves Chinese food, but takeout can be expensive and not always the healthiest. This colorful stovetop sloppy joe recipe will please everyone at dinnertime, including the kids. My husband prefers to skip the bun and eat it over brown rice or rolled in lettuce wrap. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California

From the Recipe Creator: Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won’t want to miss. My pressure cooker does the hard stuff, but I still get the props. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: Skip the takeout restaurant and give this pad thai recipe a try if you need an easy and quick meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Creamy, cheesy and loaded with bacon, this comforting casserole immediately makes guests feel at home. —Cyndy Gerken, Naples, Florida

From the Recipe Creator: I enjoy entertaining friends at luncheons. They always compliment me on these special little ham sandwiches made on cheesy homemade biscuits. Usually, I use Smithfield ham, but if salty ham is not your preference, any thin-sliced ham works well. —Betsy Hedeman, Timonium, Maryland

From the Recipe Creator: This cilantro lime salmon has been a favorite with everyone who’s tried it. A bright and fresh cilantro-lime sauce complements tender salmon fillets in this entree. —Nancy Culbert, Whitehorn, California

From the Recipe Creator: Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia

From the Recipe Creator: Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that’s delectable with the smoky topping. —Barbara Colucci, Rockledge, Florida

From the Recipe Creator: We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. —Nancy Grove-Nichols, Dillsburg, Pennsylvania

From the Recipe Creator: This ramen stir-fry is perfect for using up veggies that you have in your refrigerator. The total amount should be about 4 cups of vegetables that you can mix and match each time you make the recipe. For a heartier dish, add leftover chicken or beef. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

From the Recipe Creator: The fragrant spices and full flavors of North African cuisine make these appetizers a popular party food.