Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl’s Top 5 lists here!
The spring onions are in season! I went to the farmer’s market the other day, and all the tables were piled high with a bounty of spring onions—scallions, red spring onions, green ones. I brought a massive $1 bunch back and was shocked, shocked, when so many people in my office didn’t know what green onions were, or how you might eat them. Folks: They are a great early spring vegetable, full of vitamin K and the B vitamins, and lots of data is coming in that they can help protect against Alzheimer’s and osteoporosis—plus they’re delicious! Get to know your spring onions! You will be glad you did.
Martha Rose Shulman’s roast asparagus and scallion quiche
I picked quiche as the perfect starter recipe for spring onions, because cooking in egg mellows them. They’re awfully good beside asparagus too, and Martha Rose Shulman’s quiche is a classic. Skip the crust if you want, and cook in a ceramic pie-pan so the bottom doesn’t burn.
Quick scallion pickles
Here’s how to take your summer bratwurst to the next level. Put a pickled scallion on it! Everything you like about onions, and everything you like about pickles, combined, and thus more efficient. I also heartily endorse adding these to roast beef sandwiches or smoked salmon—fantastic.
Yan Can Cook’s Green onion pancakes
Scallion pancakes are as popular in Asia as blueberry muffins are in the U.S., and for good reason: They’re yummy! They’re springy! Everyone likes them. If you learn to make them, you’ll be some part of the way to turning yourself into a dim sum chef. This is a very good thing to do!
Momofuku’s Ginger Scallion Sauce
This is one of the easiest sauces in the world. Just fresh scallions, fresh ginger, a couple other things. Here’s what you can do with it: Pour it over ramen noodles. Make a double batch and marinate some flank steak in half of your batch of scallion sauce, grill the steak and discard that first half of the marinade, then serve the other half of the marinade on the steak at table. Put that steak on salad, if you want. You can put the ginger scallion sauce on rice. On roast yams. On sliced yams, cold, it’s a salad. Basically, this sauce by David Chang is magic.
If you’ve never simply brushed green onions with oil, thrown them on the grill until charred, then served with salt and a squeeze of lime—what are you waiting for! Do this. You can take the Cebollitas and throw them in a taco with salsa if you want. But they’re just spectacular as a side dish. Do this once and you’ll have a lifetime recipe. I promise.