Grilled Beachside Green Onions
18 large Beachside green onions
1/2 cup olive oil
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
Salt to taste
Trim onions, leaving about 2 inches of green top.
In a shallow dish, combine olive oil, garlic, pepper, and salt. Add onions; stir to coat onions evenly. Cover dish and refrigerate at least 1 hour or overnight.
When ready to use, preheat barbecue grill. Remove onion from refrigerator, drain and discard marinade. Cook, turning often, 4 to 6 minutes or until lightly browned on all sides. Remove from grill and let cool to room temperature (these hold well while grilling steaks or other meat).
NOTE: If using small green onions, bundle several together or cook them on a piece of aluminum foil.
Makes 4 to 6 servings.
Creamy Beachside Potato & Green Onion Soup
1 1/2 cups water
6 Medium potatoes, peeled & cubed
2 Stalks Beachside celery, sliced (1 cup)
1/4 cup water
1 cup skim milk
3/4 tsp. salt
1/4 tsp. white pepper
2 Beachside green onions with tops (sliced finely)
Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.
Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)
Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.
Garnish with garlic toast!