If you have access to a farmers market, get over there and see if they are selling spring onions right now. Cut off the root ends and all but an inch or so of the green stalks. Then roast with some chicken. You will thank yourself.
On a different note, I tried making skordalia — a dip made from pureed bread and almonds. The recipe came from Mark Bittman’s Food Matters, but it was way too redolent of raw garlic. He suggested eating it with large beans such as edamame. We ended up just eating all the edamame plain, with a little salt. Edamame is a favorite and unexpected snack of my two-year-old. The two of us can kill a whole bag at snacktime.
- Quick Cooking Tips: Edamame & Couscous (simplycooking.wordpress.com)
- Have something delish (edamame) awaiting in fridge (pbpulse.com)