Go with the green

Cat Campbell/For The Madera Tribune

Green onions are part of the ingredients for this chicken, cabbage, ramen noodle salad.

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Lately, I have been buying a lot of green onions, sometimes called scallions. I have always liked them, even if eaten plain as a snack instead of as an ingredient in a recipe.

My dad used to cut the ends into what looked like a brush, and would swish them around in a bowl of wine vinegar and olive oil, salt and pepper. He would take a bite, followed by a hunk of bakery-fresh Italian bread.

In my teen years, my boyfriend (now husband) and I used to spend a lot of time at the beach. We would load up some groceries for a picnic, but it wasn’t typical picnic fare. A loaf of Italian bread from the local bakery, cream cheese, thin-sliced Italian salami, a couple bunches of green onions, a bunch of crunchy radishes, a whole pineapple and a can of water chestnuts.