Grilled Spring Onion Salad

It is an exciting time on the farm thanks to warmer soil temperatures! Many of our early crops, like spring onions, are finally getting big enough to harvest.

This week my dad, Lana and I have been brainstorming the menu for our Wine in the Vineyard classes on June 11^th and 12^th. We were discussing past recipes including one of my favorites, Grilled Spring Onion Salad. My dad is always skeptical of salads pairing with wines because vinegar based-dressings often overpower the wine.  This salad uses fresh lemon juice and therefore pairs brilliantly with a dry white wine like Sauvignon Blanc.

Since we were able to pick our first spring onions this week and I had this recipe on my mind, Chris and I made it last night. Chris grilled the onions and I prepared the other ingredients. For those of you unfamiliar with spring onions, they are smaller than the typical onions you see in the store. They are mild-flavored and fleshy making them an ideal candidate for the grill. Luckily we had company over last night because sharing this salad always generates compliments for its plate presentation and flavor!

 I hope you will try some Eckert’s Spring Onions this spring! Eat well, Angie

Grilled Spring Onion Salad

4 Tbs. olive oil, divided

8-12 Eckert’s spring onions, cut in half through the bulb, greens trimmed to about 4”

½ tsp Kosher or sea salt

1/4 tsp fresh ground pepper

2 Tbs. whole grain mustard

1 1/2 Tbs. fresh squeezed lemon juice

2 tsp. chopped flat leaf parsley

1 Tbs. chives, divided

12-16 cherry tomatoes, halved

2 hard cooked eggs, sliced

Rub onion bulbs with 1 tablespoon oil. Sprinkle with ½ tsp salt and ¼ tsp pepper. Grill bulbs on medium heat until well-marked while turning occasionally, about 6 minutes. Allow onions to cool.

In a small jar or bowl, whisk together, mustard, remaining oil, parsley and ½ of the chives.

Arrange onions between 4 plates. Arrange tomatoes, egg and remaining chives on the plates and drizzle with dressing. 

Roasted Brussel Sprouts with White Wine

Our culinary team has been brainstorming plans and recipes for 4^th Annual Wine and FoodFestival at our Belleville Country Store on March 1^st and 2^nd. I am thrilled to have a new excuse to dig into my recipe file called “Cooking with Wine.” Last night Chris grilled some gorgeous steaks from our fresh meat department and I had the simple task of preparing the sides. I pulled this recipe from my files and within a few minutes it was roasting beautifully in the oven.

Chris and I were both impressed with this first-time recipe (Admittedly, the kids were not so big on

it but then again, they don’t ever like brussel sprouts!) The acidity of the wine and lemon juice complimented the bitterness of the brussel sprouts beautifully. I used a chardonnay but any dry white wine would work just fine. Give this delicious and simple recipe a try!

 

 

 

2 cups brussel sprouts, halved

2 cloves of garlic, sliced

2 Tbs minced shallots

2 Tbs white wine

2 Tbs lemon juice

2 Tbs olive oil

½ tsp salt

Preheat oven 350 degrees. Toss ingredients together in a 9x9 or similar size baking dish. Bake 15 minutes. Stir and bake another 15 minutes or until sprouts are beginning to soften and brown.

Eat well this winter, Angie

 

Please join us, March 1st & 2nd for a celebration of wine & local foods! Be sure to bring this coupon with you to receive $10 worth of FREE groceries.