Suzanne Hollander, MS, RD
As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.
Wednesday, February 19, 2014
Yes, friends! That's SPRING in the title. These mild onions started popping up last week at my local farmer's market. In most parts of the country, spring onions are available starting around April/May and extending into early summer (here in Southern California, we benefit from longer-than-usual produce seasons). Spring onions have a similar flavor to green onions or scallions but are actually a different variety. In fact, spring onions are early-harvested (aka young) white/red onions, which is why their bulbs can be white or red. Since they have a similar flavor to green onions, they can be used interchangeably in recipes. Try them sauteed into next stir fry, cooked or raw on salad, as a pizza topping, or mixed into soups. Or check out my next recipe using quick-fry spring onions!