3 Magic Recipes to Rescue Your Scallions and Dill (Before They Ghost Your Fridge)

These recipes are perfect for:

• Farm share members who never know what to do with their "mystery" vegetables

• Busy parents wanting to transform lingering herbs into quick meals

• Rookie cooks who want to impress without overthinking

• Zero-waste warriors who hate throwing out food

• Gardeners suddenly drowning in an herbal avalanche!

This year, the Ste-Anne de Bellevue organic basket delivery point is at my house, and that means I get to see and inherit what's in the exchange basket at the end of the delivery!

In this first week of baskets, the 2 most “unpopular” items or the items most represented in the exchange basket were green onions (shallots) and dill.

So I had the pleasure of using a whole bunch of them in my recipes this weekend, and I'm sharing them with you here to give you a little inspiration with these vegetables next time!

Deviled eggs with dill and Scallions

prep time: 20 mins | difficulty: easy as pie

I also received 2 dozen delicious eggs from Valens Farm this week. And since we were having a little employee potluck at the farm on Friday, I decided to make some delicious deviled eggs. Here's a recipe with instructions.

Ingredients

• 12 eggs

• 1/2 bunch fresh dill (approx. 10 g)

• 1/2 bunch shallots (spring onion, approx. 4-5 stalks)

• 4-5 tablespoons mayonnaise (adjust according to desired texture)

• salt and pepper

Preparation

1. Cooking the eggs

   • Place the eggs in a saucepan and cover with cold water.

   • Bring to a boil, then simmer for 10 minutes.

   • Drain and cool immediately under cold water to stop the cooking process.

2. Preparing the stuffing

   • Carefully peel the eggs and cut them in half lengthwise.

   • Remove the yolks and put them in a salad bowl.

   • Finely chop the dill and shallots.

   • Mash the egg yolks with a fork, add the dill, shallots, and mayonnaise. Season with salt and pepper, and mix until smooth. Adjust the mayonnaise if necessary.

3. Fill the eggs with a Ziploc bag

   • Transfer the stuffing to one corner of a Ziploc bag (freezer bag).

   • Close the bag tightly, then cut off a small corner with scissors (like a piping bag).

   • Gently squeeze the bag to fill each egg white with the stuffing: aim for the center for a nice dome.

4. Presentation

   • Arrange the deviled eggs on a plate.

   • Optionally, garnish with a little dill or a few shallot slices.

Swiss Chard and Dill Spanakopita Pie

Prep time: 45 mins | Difficulty: A little technical but worth it!

At that same party, Renée prepared delicious appetizers inspired by spanikopita, but made with puff pastry instead of phyllo.

I stole her idea and was inspired by what she did to make a chard tart the next day, here is the recipe.

Ingredients

• 1 package of puff pastry, thawed

• 1 bundle of Swiss chard (about 500 g)

• 1 bunch of shallots (French or green onions)

• 1 bunch of fresh dill

• 200 to 250 g of crumbled feta cheese

• 2 to 3 eggs

• 2 tbsp sunflower oil

• Salt and pepper to taste

• A little melted butter for brushing (optional)

• Sesame seeds (optional)

Preparation

1. Prepare the vegetables:

   • Wash and dry the Swiss chard. Separate the leaves from the stems. Roughly chop the leaves and stems.

   • Slice the shallots.

   • Chop the dill.

2. Cooking the filling:

   • Heat the sunflower oil in a large skillet over medium heat.

   • Brown the shallots for 1 minute.

   • Add the Swiss chard stems. Sauté for 2-3 minutes.

   • Add the leaves and cook until they wilt (lose their water). Season lightly with salt and pepper.

   • Let cool, then squeeze between your hands or in a colander to remove excess water.

3. Prepare the stuffing:

   • In a large bowl, combine the cooked Swiss chard, dill, crumbled feta, and beaten eggs. Adjust the seasoning.

4. Assembling the pie:

   • Preheat oven to 200°C (400°F).

   • Roll out the puff pastry into two equal parts (two rectangles or circles depending on your mold).

   • Place the first half of the dough in the bottom of the mold, making sure to cover the bottom and sides well.

   • Pour the swiss chard and feta filling over this first layer of dough, spreading it evenly.

   • Cover with the second half of the pastry, sealing the edges tightly to seal the pie. You can press the edges together with your fingers or a fork.

   • Brush the surface of the dough with a little beaten egg or melted butter to obtain a nice golden color when baking.

   • Make a few small cuts on the top to allow steam to escape.

5. Cooking :

   • Bake for 30 to 35 minutes or until the pastry is golden brown.

6. Service :

   • Let cool before cutting. Serve warm or at room temperature.

Tips: This pie freezes easily, whole or in portions.

Bonus Idea: Dill and Green Onion Dumplings

Really, if you want to, you can use dill and green onions pretty much everywhere in the kitchen!

For an easy Sunday dinner, I made Chinese noodles with tofu, and served them with frozen dumplings from the grocery store. While cooking the dumplings, I ran out of tamari sauce, so I decided to use a bunch of green onions and a bunch of dill to season them, sautéing them in sunflower oil! My kids didn’t see anything wrong with that, and kept asking for more!

Final words

I hope these ideas give you some inspiration for using up those green onions or dill that may still be in your fridge! Or that it makes you want to try them in your next basket!

If you want to grow green onions or dill in the garden, our best varieties are:

• Parage bunching onion

• Dill Bouquet

If fresh greens, dill, and green onions bring you as much joy as they do to me, please tell folks in your networks about our organic baskets and share this article!

Best regards!

Frederic