Baja Son Growers

ANTIOXIDANT RICH

vegetables are nutritious and lower the risks of some diseases

Good Source of Iron

helps carry oxygen in the body aiding in respiration

Source of Vitamin C

can limit the formation of carcinogens

Good Source of Calcium

protects the body from damage and aging.

Excellent Source of Vitamin K

supports normal blood clotting

Good Source of Vitamin A

supports healthy vision and good eye health.

BASIC COOKING TECHNIQUES

Slicing

1

Cut the trimmed green onions into slices. This is good for garnishes, stir-fries, or raw dishes.

Chopping

1

Cut up the trimmed stalk using a rocking motion.

Fine Chopping

1

Continue chopping until the large pieces become smaller pieces

HOW TO STEAM ASPARAGUS

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Chorizo-Topped Mexican Pizzas
{
- Chorizo
- Salsa
- Cooking Spray
- Avocado
- Green Onions
- Cilantro
- Beans
- Lime Wedges
Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.

Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.
Prosciutto Herb Cheese Ball
{
- Cream Cheese
- Fontina Cheese
- Butter
- Milk
- Worcestershire Sauce
- Prosciutto
- Basil
- Cilantro
- Green Onion
- Cheddar Cheese
- Crackers
In a large bowl let cream cheese, finely shredded fontina cheese, and butter stand at room temperature for 30 minutes.

Add milk and Worcestershire sauce.

Stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil and cilantro.

Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion. Cover and chill for 4 to 24 hours.

Before serving, shape cheese mixture into a ball. Roll ball in shredded cheddar cheese and let stand 15 minutes. Top with jalapenos.

Serve with crackers or flatbread.

Makes about 30 (1-tablespoon) servings.
Sweet Peach Chops featuring Green Onion Slaw
{
- Pork Chops
- Water
- Salt
- Sugar
- Vanilla
- Cabbage
- Green Onion
- Raisins
- Snipped Cilantro
- Jalapeno
- Lime
- Olive Oil
- Honey
- Brown Sugar
- Peaches
For brine, in small bowl combine water, salt, sugar, and 2 tsp. vanilla. Stir until salt and sugar are dissolved. Place pork chops in a large plastic bag set in a deep bowl. Add the chops in a resealable bag. Seal bag; turn to coat, repeating every few hours or as desired. Refrigerated 6 to 24 hours.

Combine cabbage, green onion, raisins, snipped cilantro, and jalapeno pepper in a large bowl. In seperate bowl whisk together lime juice, 3 Tbsp. olive oil, and the honey. Add to cabbage mixture, tossing to coat. Cover and chill at least 30 minutes before serving.

Pat brown sugar onto cut sides of peach halves. Drizzle peaches with with 1 Tbsp. olive oil. In small bowl combine preserves, mustard, and 1/2 tsp. vanilla. Drain chops, discarding the brine. Pat chops dry. Spread preserves mixture on both sides of chops.

Grill peaches 4 to 6 minutes or until lightly browned and just tender, turning once halfway through grilling. Grill chops 7 to 9 minutes or until slightly pink in the center (160 degrees F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Add peach halves and chops to grill rack over heat. Cover; grill as above.)

Serve chops with slaw and sliced peaches.

Garnish with cilantro sprigs. Makes 4 servings.
Green Onion Biscuits
{
- Boursin Cheese
- Green Onions
- Canned Biscuits
- Eggs
- Parmesan Cheese
Preheat oven to 400 degree F. Grease a baking sheet; set aside. In a small bowl stir together Boursin cheese and the 1/4 cup green onions; set aside.

Unwrap biscuits from packaging. Gently split the biscuits horizontally using your fingers. Place the biscuit bottoms on prepared baking sheet. Spread about 1 tablespoon of the cheese mixture over each biscuit bottom. Replace biscuit tops.

In a small bowl use a fork to beat together egg yolk and the water. Brush biscuit tops with egg yolk mixture. Sprinkle with Parmesan cheese and additional sliced green onions. Bake in preheated oven for 8 to 10 minutes or until golden brown. Serve warm.

Makes 10 biscuits.
Grilled Green Onions
{
- Olive Oil
- Salt
- Pepper
- Green Onions
Preheat a grill or grill pan to medium-high heat.

Using a pastry brush, lightly coat the green onions on all sides with the olive oil. Sprinkle with salt and pepper.

Place the onions on the grill and cook until slightly wilted and marked by the grill, 1 to 2 minutes per side.

Transfer to a platter and serve alongside grilled meats and vegetables or as a garnish on sandwiches or salads.
Grilled Green Onion Tart
{
- Green Onions
- Olive Oil
- Salt
- Pepper
- Potatoes
- Pastry
Preheat the oven to 350 degrees. Preheat the grill.

Season the green onions with olive oil, salt and pepper.

Place the onions on the grill and cook for 1 minute on each side.

Remove from the grill.

Drizzle each pastry shell with olive oil.

Season each shell with salt and pepper. Starting in the center of the pastry, layer the potatoes, forming a swirl, on each tart.

Season the potatoes with salt and pepper.

Lay a piece of cheese on top of the potato layer.

Lay two grilled green onions on each tart.

Sprinkle each tart with the bacon. Place the tarts on a baking sheet and bake for 8 to 10 minutes, or until the cheese melts and the tarts are golden brown.

Place a tart on a plate and garnish with parsley.

Featured Recipes

Chorizo-Topped Mexican Pizzas

Chorizo
Salsa
Cooking Spray
Avocado
Green Onions
Cilantro
Beans
Lime Wedges

Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.
Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.

Chorizo-Topped Mexican Pi..

Prosciutto Herb Cheese Ball

Cream Cheese
Fontina Cheese
Butter
Milk
Worcestershire Sauce
Prosciutto
Basil
Cilantro
Green Onion
Cheddar Cheese
Crackers

In a large bowl let cream cheese, finely shredded fontina cheese, and butter stand at room temperature for 30 minutes.
Add milk and Worcestershire sauce.
Stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil and cilantro.
Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion. Cover and chill for 4 to 24 hours.
Before serving, shape cheese mixture into a ball. Roll ball in shredded cheddar cheese and let stand 15 minutes. Top with jalapenos.
Serve with crackers or flatbread.

Makes about 30 (1-tablespoon) servings.

Prosciutto Herb Cheese Ba..

Sweet Peach Chops featuring Green Onion Slaw

Pork Chops
Water
Salt
Sugar
Vanilla
Cabbage
Green Onion
Raisins
Snipped Cilantro
Jalapeno
Lime
Olive Oil
Honey
Brown Sugar
Peaches

For brine, in small bowl combine water, salt, sugar, and 2 tsp. vanilla. Stir until salt and sugar are dissolved. Place pork chops in a large plastic bag set in a deep bowl. Add the chops in a resealable bag. Seal bag; turn to coat, repeating every few hours or as desired. Refrigerated 6 to 24 hours.
Combine cabbage, green onion, raisins, snipped cilantro, and jalapeno pepper in a large bowl. In seperate bowl whisk together lime juice, 3 Tbsp. olive oil, and the honey. Add to cabbage mixture, tossing to coat. Cover and chill at least 30 minutes before serving.
Pat brown sugar onto cut sides of peach halves. Drizzle peaches with with 1 Tbsp. olive oil. In small bowl combine preserves, mustard, and 1/2 tsp. vanilla. Drain chops, discarding the brine. Pat chops dry. Spread preserves mixture on both sides of chops.
Grill peaches 4 to 6 minutes or until lightly browned and just tender, turning once halfway through grilling. Grill chops 7 to 9 minutes or until slightly pink in the center (160 degrees F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Add peach halves and chops to grill rack over heat. Cover; grill as above.)
Serve chops with slaw and sliced peaches.
Garnish with cilantro sprigs. Makes 4 servings.

Sweet Peach Chops featuri..

Green Onion Biscuits

Boursin Cheese
Green Onions
Canned Biscuits
Eggs
Parmesan Cheese

Preheat oven to 400 degree F. Grease a baking sheet; set aside. In a small bowl stir together Boursin cheese and the 1/4 cup green onions; set aside.
Unwrap biscuits from packaging. Gently split the biscuits horizontally using your fingers. Place the biscuit bottoms on prepared baking sheet. Spread about 1 tablespoon of the cheese mixture over each biscuit bottom. Replace biscuit tops.
In a small bowl use a fork to beat together egg yolk and the water. Brush biscuit tops with egg yolk mixture. Sprinkle with Parmesan cheese and additional sliced green onions. Bake in preheated oven for 8 to 10 minutes or until golden brown. Serve warm.

Makes 10 biscuits.

Green Onion Biscuits

Grilled Green Onions

Olive Oil
Salt
Pepper
Green Onions

Preheat a grill or grill pan to medium-high heat.
Using a pastry brush, lightly coat the green onions on all sides with the olive oil. Sprinkle with salt and pepper.
Place the onions on the grill and cook until slightly wilted and marked by the grill, 1 to 2 minutes per side.
Transfer to a platter and serve alongside grilled meats and vegetables or as a garnish on sandwiches or salads.

Grilled Green Onions

Grilled Green Onion Tart

Green Onions
Olive Oil
Salt
Pepper
Potatoes
Pastry

Preheat the oven to 350 degrees. Preheat the grill.
Season the green onions with olive oil, salt and pepper.
Place the onions on the grill and cook for 1 minute on each side.
Remove from the grill.
Drizzle each pastry shell with olive oil.
Season each shell with salt and pepper. Starting in the center of the pastry, layer the potatoes, forming a swirl, on each tart.
Season the potatoes with salt and pepper.
Lay a piece of cheese on top of the potato layer.
Lay two grilled green onions on each tart.
Sprinkle each tart with the bacon. Place the tarts on a baking sheet and bake for 8 to 10 minutes, or until the cheese melts and the tarts are golden brown.
Place a tart on a plate and garnish with parsley.

Grilled Green Onion Tart