Grilled Scallions with Lemon

6 large scallions, trimmed, leaving most of greens attached
1/4 teaspoon olive oil

1/8 teaspoon salt

a few twists of black pepper

1/2 lemon

Special equipment: 2 (8-inch) wooden skewers, soaked in water for 30 minutes


Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.

Source: Gourmet Magazine
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1/2 pound Sugar Snap Peas, strings removed
2 Tbl canola oil
1 Tbl soy sauce
1/2 tsp roasted Asian sesame oil
2 medium scallions, trimmed and finely chopped

Parboil Sugar Snaps 5 minutes in large kettle of lightly salted boiling water. Drain and quick-chill in ice water; drain well again. Heat canola oil 1 minute in large heavy skillet over moderately high heat. Dump in Sugar Snaps and stir-fry 3 minutes. Stir in soy sauce, sesame oil and scallions, remove from heat, and serve.