Add a chopped spring onion or two to your usual
vinaigrette, and puree in a blender or food
processor for a vivid green salad dressing that
screams “spring.”
Trim a bunch of spring onions and coat them
lightly with olive oil. Roast in a 375 degree oven
until soft and brown, about 20 to 30 minutes.
Chop and mix with butter or oil and serve with
fresh bread.
Switch up the usual maple syrup and cinnamon
by adding soy sauce, toasted sesame oil, and
sliced spring onions instead. It’s a savory and low
sugar twist you’ll love.
Slice your spring onions thin, whisk them into
your beaten eggs, and pour the mixture into a
butter- lmed nonstick skillet over medium heat.
When the edges are set, run the frittata under the
broiler until just brown.
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
