Recipes from the Editor

By Paula O'Brien, Editor

These recipes let the fresh, clean flavors of the ingredients do the talking. You don’t have to get fancy, and with just a few nice touches you can enjoy a taste of Spring!

“Short-cut” Scallion Pancakes

Makes 6-8 servings

Scallion pancakes are a dim sum fave for many folks, crispy on the outside and slightly chewy inside. These are a “cheater” version, where flour tortillas take the place of the dough. Quick and easy to make, eat on their own or as a side to a stir-fry.

1 large egg

1 tsp chili or toasted sesame oil (for flavor)

1 tsp regular sesame oil

Scant ¼ tsp salt

8 8-inch flour tortillas

2 Tbsp toasted sesame seeds

1 ⅓ cups finely chopped green onions, green and white parts

Vegetable oil for frying

Beat egg with sesame oil and salt. Lay four tortillas on work surface and brush each with egg mixture.

Halve scallions lengthwise, then slice into very small halfmoon pieces. Sprinkle sesame seeds and green onions evenly over tortillas.

Brush remaining tortillas with remaining egg wash and lay each, brushed side down, over a tortilla covered with sesame seeds/green onions. Press to seal edges.

In large skillet, heat ½ Tbsp oil over medium heat. Cook a “pancake” until lightly browned, about 2 minutes each side, pressing lightly with a spatula so it cooks evenly. Transfer to a paper towel-lined platter and keep warm.

Repeat with remaining pancakes, adding more oil to the skillet as needed. Cut pancakes into wedges and serve.