Post by Shaman on May 1, 2013 7:50:42 GMT -5
What are your spring recipes?
I often eat delicate spring salads, noodles, and tea at this time of the year and egg dishes year-round. But in he spring, I put fresh young onions, lettuce sprouts, bean sprouts, and sometimes kimch'i left over from winter in my eggs.
This morning, I had hokkien noodles with chili and sweet black tea. I usually drink sweet beverages when I eat spicy foods. After I work in my vegetable plot, I'm going to pick some young onions and make a salad with them and some lettuce I bought at the store... Here's how to make Spring Onion Eggs:
Spring Onion Eggs:
Go to your garden and pick some young green onions and any herb that suits your fancy (Cilantro/Coriander is good), get out some Green Onion Pickles from last fall (or recently made*). Rinse and slice the onions and herbs, beat a few eggs, add in the onions and herbs, and cook in a skillet with a little bacon fat. It goes well with cucumber salad that has a light miso dressing. Just slice cucumbers and put a little thinned white miso on it.
*Green Onions, salt, water, kimch'i base from Baechu Kimch'i. If you want I can post this too... It's a fermented pickle from Korea.
I often eat delicate spring salads, noodles, and tea at this time of the year and egg dishes year-round. But in he spring, I put fresh young onions, lettuce sprouts, bean sprouts, and sometimes kimch'i left over from winter in my eggs.
This morning, I had hokkien noodles with chili and sweet black tea. I usually drink sweet beverages when I eat spicy foods. After I work in my vegetable plot, I'm going to pick some young onions and make a salad with them and some lettuce I bought at the store... Here's how to make Spring Onion Eggs:
Spring Onion Eggs:
Go to your garden and pick some young green onions and any herb that suits your fancy (Cilantro/Coriander is good), get out some Green Onion Pickles from last fall (or recently made*). Rinse and slice the onions and herbs, beat a few eggs, add in the onions and herbs, and cook in a skillet with a little bacon fat. It goes well with cucumber salad that has a light miso dressing. Just slice cucumbers and put a little thinned white miso on it.
*Green Onions, salt, water, kimch'i base from Baechu Kimch'i. If you want I can post this too... It's a fermented pickle from Korea.