Here’s what Marla Vargas-Mundey from LAJ Foods is doing with the spring onions in current boxes.
Spring Onion Curry
I have really never thought much of spring onions. I mean, they don’t jump out as main dish material, but this curry I made has really changed my mind out them. Before you make this recipe I would like to say something about curries. Curry recipes are as different as snowflakes, and everyone has their favorite. I learned how to make mine from my dear late mother-in-law, who was from the Punjab region in northern India.
This is a simple recipe to play with if you want to develop your own curry recipe.
1 large bunch of spring onions (chopped with green and white parts separated)
1 cup cooked chickpeas
2 cups cherry tomato (halved)
1 tablespoon fresh grated ginger
3 cloves garlic
1 chili (optional)
1 tsp neutral oil
½ tablespoon curry powder
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
salt and pepper to taste
1. Heat oil on medium-high and add white onion parts, garlic, tomatoes, chili, and ginger.
Cook until softened 3-5 minutes
2. Add curry powder, garam masala, turmeric, and cumin. Stir until blended.
3. Turn heat down to medium and allow to cook down for another 10 minutes or so with the lid on
4. Add chickpeas and onion greens. Cook on low for another 10-15 minutes until the greens are
5. Salt and pepper to taste
Sautéed Kale and Lentils with Dill
I love kale! It’s not just a fad to me but a fantastic food that I sprinkle in everything. This recipe is hearty, and the dill can be switched out with any other herb from your garden. Greens are naturally salty, and this comes out even more when they are cooked. When cooking greens, I wait to salt at the end so as not to overdo it.
I bunch kale (destemmed and chopped)
4 roma tomatoes (chopped with seeds removed)
3 cloves garlic (minced)
1 bay leaf
1 tsp neutral oil
½ cup of fresh dill chopped
2 teaspoon dill seed (optional)
¾ cup dried green lentil (rinsed)
2 cup vegetable stock
2 tablespoons lemon juice
Salt and pepper to taste
1. Heat oil in a pan on medium high heat with garlic, tomatoes and dill seeds, cook 3 minutes until
2. Add in kale to pan and cook another 5 minutes.
3. Add lentils, stock and the bay leaf – allow to cook at high heat for 10 minutes. Reduce heat to
low and cover. Cook until lentils are desired tenderness — I like mine to have some give.
4. Finish with fresh dill and lemon juice. Salt and pepper to taste.
5. ENJOY ( but remember to remove the bay leaf!)