Scallions (spring onions) are one of the first green shoots to pop up in vegetable patches come springtime, and they keep delivering their delicate oniony flavor straight through until fall. Turn them into Scallion Quiche, Three-onion Tart – or follow Robert Danhi's advice and use these subtle alliums to make Scallion Oil, to drizzle over noodles dishes or to baste grilled fish or meat.