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Posts Tagged ‘Spring onions’

This Tasty Tidbits Tuesday I have two delicious Spring soup recipes I want to share with you.  The recipes are simple and easy, using only fresh ingredients and you can make them fairly quickly!  Lately in my house, we’ve been discussing eating only whole foods and trying to keep processed food out our diet.  For me, it’s because I truly do believe that your body doesn’t know how to process chemicals and the calories go into fat storage  and in general I think the more chemicals we ingest the more likely we are to get cancer or heart disease.  Anyway, I’m trying to follow the simple rules of not buying anything that has more than 3-5 ingredients and nothing that contains something I or any other cook would not have in their pantry.  

Now that I’ve given my nutrition lecture and believe me, I’m not one to really speak since I love Salsa and that’s good for you BUT I  like it on Multigrain chips and who am I kidding with the word Multigrain in the label!!

Spring Onion Soup

Spring Onion Soup

Spring Onion Soup   Prep time: 10 min. Total time: 60 min  Serves 4

Spring onions look like scallions but have a larger rounder bulb.  If unavailable use yellow onions.

2 TBS extra virgin olive oil plus more for drizzling

2 lbs spring onions, trimmed and thinly sliced

2 1/2 tsp coarse salt

1 1/4 cups low sodium chicken stock

2 cups of water

8 pieces of crisp flatbread, for serving

Heat oil in a large pot over medium high heat.  Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.  Stir in salt, stock and water.  Bring to a simmer, and cook for 15 minutes.  Remove from heat, and let cool for 20 minutes.  Working in batches, purée in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.  Divide soup among 4 bowls, drizzle with olive oil, and serve with flatbread on the side. 

Recipe from Martha Stewart Living 

Spring Green Soup

Spring Green Soup

Spring Green Soup

This soup can be served straight from the blender, when it’s still frothy or well-chilled during warmer months.  Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

1 cucumber, peeled

1/2 lb. pencil-thin asparagus, tough ends trimmed**

2 cups cold water

1/4 lb. spinach, rinsed well, tough stems removed

4 scallions, cut into 2-inch lengths

1 ripe avocado, pitted and peeled

1/4 cup fresh mint leaves plus more for garnish

2 TBS lemon juice

3/4 tsp coarse salt

freshly ground pepper

4-6 sorrel leaves for garnish (optional)

Halve the cucumber lengthwise; cut one half into eighths and the other into 1/4 inch dice.  Set aside.  Cut asparagus spears into  2 inch lengths.  Purée in a blender with 1/2 cup cold water.

Add spinach, scallions, cucumber eighths, and another 1/2 cup water.  Blend until thoroughly puréed.  Add avocado, mint leaves, and lemon juice; purée until smooth, adding the remaining water a little at a time until soup is desired consistency.  Add salt, and season with pepper.  Scrape down sides of blender with a rubber spatula and blend 5 seconds more.

Divide soup among four bowls;  garnish each with diced cucumber, and a mint spring (and sorrel if using).  Serve immediately.

** If you can’t find pencil thin asparagus, trim thicker stalks with a vegetable peeler or paring knife.

Recipe from Martha Stewart Living

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For the past several days, I’ve been planning on making the Spring Pasta recipe I posted earlier this week.  However every evening one thing or another prevented me from making it.  And before you read any further, I still haven’t made it!  BUT I did make another pasta dish utilizing seasonal vegetables.  

I gave my husband a choice between a wok stir-fry of chicken and vegetables or pasta.  He picked pasta probably thinking he might get an Arrabiata sauce and meatballs, NOT!  I sent him to Fairway to buy some ingredients but being the non-cooking man/husband that he is, he didn’t put it together that what he bought would be what he ate.

This recipe comes directly from Barilla’s web site and after reading through it I knew it would be easy to make and hopefully tasty  too.  I’m telling you all this because I altered the recipe slightly and will explain along the way.

Rotini with Braised Fennel, Carrots & Scallions

Rotini with Braised Fennel, Carrots & Scallions

Barilla’s Whole Grain Rotini with Braised Fennel, Carrots & Spring Onions

Ingredients

1 box Barilla Whole Grain Rotini (he forgot and bought regular)

4 TBS extra virgin olive oil

1 Clove garlic (I used 2 and could have used at least one more)

2 Fennel bulbs

1 Medium Carrot (he brought home a bag of small carrots) (I used several >1 medium carrot)

1 bunch of Scallions

1/2 cup of Parmigiano-Reggiano Cheese (I used all I had in the house but was somewhat short)

1 TBS Fennel fronds chopped (I used a lot of the fronds)

Directions

Bring a large pot of water to a boil

Sauté minced garlic in oil in a large skillet, until garlic turns slightly yellow, about 3 minutes ( I used a large braising pan)

Cut the fennel bulbs in half, then in thin slices – I cut the cores out first

Add to skillet, along with the carrot cut into roundels (rounds) about 1/8″ thick.

Braise for about 10 minutes, covered, over medium high.

Season with salt and black pepper; keep covered and cook through, stirring occasionally. I cooked longer judging when fennel was cooked and slightly softened.  At this point I thought there would not be enough sauce so I added chicken broth or to keep it vegetarian, use vegetable broth.  

Cook the pasta according to box directions

Stir the scallions cut on a bias 1/2″ long, cook an additional 3 minutes. I also added a shake or two of red pepper.

Once the pasta is done (I put aside a cup of the water) and drained, add it to the vegetables and toss to coat.

Stir in the grated cheese and the fronds.

We both thought the dish was tasty but it could have been more so!  It needed the full amount of cheese and possibly more offered on the table. The red pepper gave it some zest and I think it would have been very bland and dry without the chicken broth.  By the second helping we both said how delicious it was.

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