Spring onions are, as you might imagine, largely available in the spring, although their season extends into summer in many growing areas. What are they? They are simply regular onions that farmers pull from the field to thin the rows. They can be cooked and used as standard onions or leeks, or, better yet, maximize their tender, sweet flavor by using them raw in salads, salsas, relishes, and garnishes.
This Chile Onion Salsa is a perfect use for spring onions whose mild sweetness counters the spice of the chile perfectly.
Snap peas, spring onions, and tofu make a quick and light spring dinner in this easy, flavorful stir-fry.
Garden peas, snap peas, spring onions, and fava beans cooked with large couscous and topped with a spring onion-lemon relish and feta cheese is an easy spring vegetable couscous.
Mild and crunchy poblano chiles (also sold as pasillas) paired with sweet strawberries and zesty spring onions make this salsa a real crowd-pleaser.
The fresh herbs, tender lettuces, and sweet onions of spring make this Vietnamese Spring Noodle Salad delicious. It's also a snap to pull together for a quick dinner and endlessly flexible.
