#Spring Onions

[yogsothott]

Damn... I just found those and thought 'hey! tumblr material' ...Seriously though, spring onions? XD

[intensefoodcravings]

Spring Onion + Pea Tendril Flatbread | Dolly and Oatmeal

[prettypasta]

Linguine with Charred Spring Onions and Warm Red Wine Vinaigrette

[simply-justfood]

[pbs-food]

Spring Onions and Gruyere Pizza recipe | PBS Food

[foodfuck]

[cutesyfood]

Three-Leek Mac & Cheese (by Amuse * Bouche)

[japanesef00d]

[intensefoodcravings]

Minestrone di Primavera | Smile, Beauty and More

[foodfuck]

[saladpride]

Salmon Caviar, Rice and Crispy Seaweed on Flickr.

[jaubaius]

A choir of Spring onions

[guardians-of-the-food]

Pan Braised Meatballs with Spring Onions and Parm

[passionforpasta]

Take your home cooking to a new level with this simple and healthy dish. 

Photo Credit: Lou Manna

Food Stylist: Diane Vezza

Rustic Mexican Grilled Chicken Linguine with Grilled Spring Onions

Servings: 8 Prep Time: 30 minutes Cook Time: 10 minutes

Ingredients 1 box of linguine

Marinade: 4 ancho chilies, stem and seeds removed, soaked in 2 cups hot water for 10 minutes 1- 28 ounce can diced tomatoes 1 cup diced yellow onion 1 tablespoon of fresh Mexican oregano ¼ teaspoon ground cloves ½ teaspoon ground cinnamon 4 cloves garlic 4 tablespoons lime juice

6 boneless skinless chicken breasts 12 spring onions (can substitute for green onions)

Directions 1. Place all marinade ingredients in blender, and puree until smooth. 2. Preheat grill to medium high heat. 3. Place ½ marinade mixture in bowl with chicken breasts and toss to coat. 4. Marinade chicken for 30 minutes. 5. Place chicken on grill for 2-3 minutes. Rotate ¼ turn on same side and grill 2-3 more minutes. 6. Turn chicken over and grill for 2-3 minutes. Rotate ¼ turn on same side and grill 2-3 more minutes until chicken reaches internal temperature of 165 degrees. 7. While chicken is grilling, place green onions on grill and grill for 1 minute on each side, remove and keep warm. 8. Remove from grill and allow to rest for 5 minutes and then thinly slice. 9. Cook pasta according to package directions; drain reserving ½ cup of pasta water. 10. Place pasta, pasta water, chicken and rest of marinade in saucepan over medium heat and warm through. 11. Divide amongst 8 plates and add ¼ inch sliced spring onions to garnish.

[ediblegardenspointloma]

In My San Diego Garden & Kitchen 6-5-17

Red cabbage and spring onions from the garden. So pleasant to let the garden guide the menu.

My ‘Little Ball’ beets are still coming along. Here with thyme and olive oil.

The six ‘Seascape’ strawberry plants produce about this many each day. They’re luscious and dense with flavor.

Until a few days ago we had blueberries but a hooded oriole discovered the bush outside our kitchen door. We decided to forego the last of the blueberries for the thrill of seeing the flighty oriole up close.

There is so much celery growing in my garden from six transplants. I could keep a small restaurant supplied. As it is June, the flavor is stronger but still perfect for adding with other vegetables to whatever I’m cooking.

I sauteed celery with a bit of garlic and olive oil then sprinkled with red pepper flakes and sea salt flakes. It was quite good. I’ve never prepared celery as a side dish but with my garden supply I’ll probably have it again before the celery makes way for the eggplant.

Another of my spring bouquets from the garden with alstroemeria, fennel, yarrow, rue, pittosporum and sisyrinchium.

See what other garden bloggers are harvesting at Harvest Monday, hosted by Our Happy Acres.

[img-n-blog]