scallion

Made with fresh or frozen peas, handfuls of herbs, lime juice, zest, and scallions, this versatile, gorgeously green, chunky mash brings life and excitement to everything on your spring crudités platter.

Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid.

Spooned over cream cheese or chèvre, then top with chopped green scallions for one of my favorite appetizers during this time of year.

Don’t ignore the wisps of cilantro nor the frizzled tangles of scallion.

“People are desperate for water,” said Jean Gérald, who was hawking blackened tomatoes and shriveled scallions on a recent day, confident they would sell quickly because food is so scarce in parts of Port-au-Prince.