There’s something about green onions . . . that fresh, bright bite of the dark green stalks and the juicy sweetness of the white parts that is just wonderful. You can cook the white parts, like in fried rice and then add the green stalks raw, at the end or in one of my all time favorite dishes–Okonomiyaki (Japanese cabbage pancakes)–you use a whole bunch, all together. Green onions are so versatile and savory and brighten up the plainest bowl of rice with peanut sauce or scrambled eggs or salad.
Green onions are wonderful grilled. Toss them in just a little olive oil and sea salt and grill until blackened in parts. You can also top pizzas with them, chopped roughly.