Magazine article Sunset

Taste Spring: What to Cook This Month: Eggs, Peas, and Spring Onions

Magazine article Sunset

Taste Spring: What to Cook This Month: Eggs, Peas, and Spring Onions

Article excerpt

Healthy

GREEK YOGURT DEVILED EGGS

MAKES 24 / 1 HOUR

We've swapped out mayo for Greek yogurt to make these party favorites healthier, and added Dijon mustard for a kick.

12 hard-cooked large eggs, peeled (see sunset.com/perfectegg
for tips)
1/2 cup plus 2 tbsp. low-fat Greek yogurt
3/4 tsp. kosher salt
1 tbsp. country Dijon mustard
About 1 tbsp. finely chopped chives
About 2 tbsp. finely chopped spring onion

1. Cut eggs in half lengthwise and pop yolks into a food
processor; reserve whites. Add yogurt and salt to food
processor and whirl until smooth, scraping down bowl
as needed.

2. Transfer yolk mixture to a medium bowl and stir
in mustard, 1 tbsp. chives, and 2 tbsp. onion to blend.
Set egg whites on a platter, hollow side up. Scoop
yolk mixture into a piping bag fitted with a star tip
and pipe mixture into hollows. Sprinkle with more
chives and onion if you like.

PER 2 HALVES 88 Cal., 57% (50 Cal.) from fat; 75 g protein; 5.5 g fat (1.8 g sat.); 1.49 carbo (09 fiber); 189 mg sodium; 21 mg chat. GF/LC/LS/V

MAKE FT YOUR OWN

Try these variations on the above eggs; just sub in for the Dijon, chives, and spring onion.

PESTO Substitute 3 to 5 tbsp. pesto. Garnish with
tiny basil leaves.

HONEY-MUSTARD Substitute 2 tbsp. honey mustard,
2 tbsp. chopped fresh dill, and 1 tsp. lemon juice.
Garnish with rosemary blossoms.

CAPER-HOT PAPRIKA Substitute 2 tbsp. chopped capers,
1/2 tsp. hot paprika, and 2 tbsp. chopped parsley.
Garnish with parsley leaves, whole capers, and a
dusting of hot paprika.

Fast & Fresh

SOLE FILLETS with SPRING ONION "HAY"

SERVES 4 / 25 MINUTES

Quickly frying spring onions turns them into crisp strands, a perfect counterpoint to the tender, delicately flavored fish. Serve this dish with rice if you like.

Vegetable or canola oil
8 spring onions * or green onions, trimmed and halved lengthwise
1 1/2 tbsp. each lemon and lime juice
2 tbsp. soy sauce
2 tsp. mirin
4 petrale sole fillets (about 1 lb. total)

1. Heat 1/4 in. oil in a large frying pan over medium-high
heat. Fry onions in 2 batches until light golden and
crisp, turning once with tongs, about 5 minutes per
batch. Drain on paper towels.

2. Meanwhile, whisk together citrus juices, soy sauce,
and tnirin in a small bowl.

3. Pour off all but a film of oil from frying pan.
Fry fish in batches until cooked through, 2 minutes
per side.

4. Transfer fish to plates and pat off oil with a
paper towel. Drizzle with some citrus sauce and
top with spring onions. Serve with remaining
sauce.

* Find fat-bulbed spring onions (regular onions
picked young) at farmers' markets and Latino markets.

PER SERVING 157 Cal., 52% (82 Cal.) from fat; 15 g protein; 9.1 g fat (1.4 g sat.); 3.7 g carbo (0.9 g fiber), 792 mg sodium, 51 mg chol. LC

SPRING BOUNTY POTATO SALAD

SERVES 8 TO 10 (MAKES 2 QTS.) / 45 MINUTES

Meet your new picnic staple: a potato salad classic enough to satisfy purists, but with onions, peas, and tarragon for fresh flavor and pretty hits of green.

2 lbs. small Yukon Gold potatoes
1 cup shelled fresh peas
2 tbsp. white wine vinegar
1 cup mayonnaise
1/2 tsp. kosher salt
4 spring onions or green onions, thinly sliced
5 hard-cooked large eggs, peeled, roughly chopped
About 3 tbsp. chopped tarragon

1. Bring 1 in. water to a boil in a large saucepan.
Set potatoes in a steamer basket and steam in pan,
covered, until tender, about 20 minutes. Cool in
ice water, then pat dry. Cut potatoes into chunks
and put in a large bowl. … 
Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.