fresh salsa and grilled nachos 


  • 2 spring onions, finely sliced
  • 4 tomatoes (about 650g), seeds removed, finely diced
  • 1 red hot pepper, seeds removed, finely diced
  • 1 yellow hot pepper, seeds removed, finely diced
  • 1 green hot pepper, seeds removed, finely diced
  • 4 tablespoons (1/3 cup) roughly chopped flat-leaf parsley, plus extra to sprinkle
  • 1/4 cup (60ml) olive oil
  • 1 lime, juiced
  • 230g packet corn chips
  • 1 cup (150g) grated mozzarella


  1. To make the fresh salsa, combine the spring onion, tomato, capsicum, parsley, olive oil and lime juice. Season with salt and pepper.
  2. Preheat a grill to medium. Spread the corn chips over a large ovenproof plate. Spoon over the fresh salsa and sprinkle with the grated mozzarella. Grill the nachos for 1-2 minutes until the mozzarella is golden and bubbling. Sprinkle with the extra chopped parsley and serve.

tomato, sweet onion, and celery salad

from Martha Stewart


  • 2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick 
  • 1 sweet onion, preferably Vidalia, sliced crosswise 1/8 inch thick 
  • 3 celery stalks with leaves, thinly sliced crosswise 
  • 2 tablespoons thinly sliced fresh basil 
  • 1/4 cup olive oil 
  • 3 tablespoons balsamic vinegar 
  • 2 tablespoons heavy cream 
  • Coarse salt and freshly ground pepper 


  1. Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside. 

  2. In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately. 

onions, tropea style

Serves 6 to 8


  • 2 tablespoons Filippo Berio extra virgin olive oil
  • 2 pounds red onions, peeled and coarsely chopped
  • 2 green bell peppers, coarsely chopped
  • 1/4 teaspoon hot red pepper flakes 
  • 1 1/2 pounds plum tomatoes, peeled and diced
  • Small handful of fresh basil torn into pieces
  • Salt and pepper to taste


  1. Heat the oil in a large heavy duty sauté pan and cook the onions and peppers until they soften. Add the pepper flakes and cook 1 minute longer. Add the tomatoes, basil, salt and pepper to taste. 
  2. Simmer, covered, for 45 minutes. 
  3. Serve with bread.

This recipe is featured on show 2207 – Gourmet Vegetables – Le Verdure del Buongustaio.

cucumber, celery, & sweet onion salad with sour cream dressing


  • 3 tbsp. sour cream
  • 3 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. chopped fresh dill, plus more for serving
  • Pinch sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 English cucumbers, thinly sliced
  • 4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
  • 1 small sweet onion, halved and thinly sliced


  1. Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Add cucumber, celery and leaves, and onion and toss to combine.
  2. Serve topped with dill.

Pappardelle with Snap Peas and Spring Onions

June 23, 2014/in Recipes /by Danielle Einhorn


  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 bunch spring onions or scallions, cut into 1/2-inch pieces
  • 1/2 pound sugar snap peas, roughly chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 cup roughly chopped fresh parsley
  • 1 bunch fresh chives, thinly sliced
  • 1/2 pound dry pappardelle pasta
  • 3/4 cup crumbled ricotta salata or grated pecorino cheese


  1. Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
  2. Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
  3. Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

Cipollini Onions Braised in Red Wine

Read more at:


  • 2 tablespoons butter
  • 2 pounds cipollini onions, peeled
  • Salt and freshly ground black pepper
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar


  1. In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

Recipe courtesy of Sunny Anderson, 2008

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Tomato, Sweet Onion, and Celery Salad


  • 2 to 3 ripe tomatoes, sliced crosswise 1/8 inch thick
  • 1 sweet onion, sliced crosswise 1/8 inch thick
  • 3 celery stalks with leaves, thinly sliced crosswise
  • 2 tablespoons thinly sliced fresh basil
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons heavy cream
  • Coarse salt and freshly ground pepper


  1. Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.

  2. In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.

grilled spring onions

The Crisper Whisperer: 10 Secrets for Making the Most of Your CSA


  • 2 bunches spring onions
  • Olive oil for brushing
  • Salt and pepper
  • 2 ounces feta cheese
  • Lemon wedges


  1. Heat a grill or grill pan to low heat. Trim off and discard just the inedible portion of the root of each onion, making sure to leave enough at the bottom to hold the onion together. Then trim off the dark green tops of the onions and reserve. Slice the bulb and light green portion of each onion in half lengthwise from root to tip.

  2. Brush each onion half and the greens on all sides with olive oil and sprinkle with salt and pepper. Place the onion bulbs on the grill, cut-side down. Grill for about 5 minutes, depending on the size of the onion, until lightly charred on the underside and beginning to soften. Turn and grill 2 to 5 minutes more, until the whole onion is softened and nicely charred. Remove the bulbs to a plate and place the dark greens on the grill. Cook for just a minute or so per side, watching carefully, until nicely charred but not burned. (Alternatively, you can reserve the greens to use raw in another dish.)

  3. Plate the onions and sprinkle with a bit of additional salt, a drizzle of lemon juice, and some crumbled feta cheese.

spring onion pesto


  • 1 Cup olive oil.
  • 1 Bunch spring onions
  • 4 Garlic cloves or more to taste.
  • 1/2 Cup Pistachios.
  • 1/4 Cup fresh basil leaves.
  • 3 oz any type Italian cheese: Pecorino Romano, Parmesano/Reggiano, Asiago etc.
  • 1 Tsp. sugar.
  • A pinch of oregano
  • Salt and pepper to taste.
  • Red pepper flakes to taste are optional.


1. In a food processor puree the spring onions/scallions to a desired consistency. No oil is needed in this step as there is enough water in the onions to allow the pureeing to take place. Start by pulsing the onions down to manageable texture then add some olive oil about 1/4 cup and go to blend.

2. After you have desired consistency add your garlic and pulse a few times then go to blend.
3. Now add your fresh basil leaves and add some olive oil 2 to 4 ounces and pulse them down then go to blend.
4. After all these ingredients are blended add the remaining olive oil and pulse then go to blend.
5. Now add your pistachio nuts and pulse and then go to blend. You want this pesto to be on the thick side and the nuts should be on the chunky side and the pesto a bit on the rustic end of things. 

6. Add salt and pepper to taste and pulse that in. I put the salt and pepper in the pesto after it was out of the processor. The choice is yours.

7. Now add your cheese and pulse it into the pests. I put the cheese in after the pesto came out of the processor. The choice is yours.

8. Now add your oregano and pulse it into the pesto. I put the oregano into the pesto after it was out of the processor. The choice is yours.

9. When it comes time to cook something with this pesto I add some sugar to the amount of pesto I am going to use to cut any bitterness from the spring onions. This is an optional step. (see video) Some people might enjoy the slight bitter cut of the onions in this dish.

10. Eat and enjoy!

Pan Glazed Cipollini Onions and Carrots


  • 3 tablespoon(s) butter
  • 1 pound(s) (about 24 small) cipollini or pearl onions, peeled
  • 1/2 pound(s) baby carrots, peeled
  • 1 1/2 tablespoon(s) brown sugar
  • 2 teaspoon(s) dry mustard, such as Colman's
  • 1 teaspoon(s) salt
  • 1/2 cup(s) white wine
  • Freshly ground pepper


  1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onions and sauté until browned all over, about 5 minutes. Add carrots and 1/2 cup water; simmer until liquid is almost completely evaporated and carrots are crisp-tender, about 8 minutes. Stir in brown sugar, mustard, and salt.
  2. Add wine and stir, scraping bottom of pan. Increase heat to high and cook at a rapid simmer, 5 minutes more. Remove from heat and stir in remaining butter. Season with pepper.