What, oh what, to do with a whole bunch of Egyptian walking onions from the Farmers Market? Since they're supposed to be similar to scallions, a few things are coming to mind to shape the rest of the week's dinners. For starters, the side for tonight's bbq'd salmon will be spring vegetable and quinoa pilaf from the current issue of Bon Appetit, using the walking onions instead of the scallions. We'll also do a pineapple salsa to go with the fish, with my $1 pineapple from Sprouts, in addition to grilling some pineapple for dessert.
Two other food types suggest themselves as being walking onion-friendly: a stir fry and a frittata. For the frittata, I'll start with Mark Bittman's totally adaptable more vegetable than egg frittata, with the walking onions as my starting point. Then for the stir fry, I'd like to take advantage of Sprouts' 40% off organic beef, possibly using stew beef for Cooking Light's sirloin and vegetable stir fry, tossing in any remaining walking onions if the pilaf and frittata haven't consumed all of them.
Finally, for a dish free of walking onions, and one involving pasta, we'll try spicy spaghetti with fennel and herbs, published earlier this year in Bon Appetit, but I haven't yet had a chance to try it. Sorrel and radishes from the Farmers Market will be in the side salad.
One more dinner still to figure out, but that makes things interesting.
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