27+ Irresistible Spring Onion Dinner Recipes You Must Try

Spring onions, also known as green onions or scallions, are a versatile and flavorful ingredient that can elevate any dish.

With their mild onion flavor and crisp texture, spring onions are a staple in kitchens around the world.

Whether you’re preparing a quick stir-fry, a hearty casserole, or a refreshing salad, these vibrant green stalks add a burst of flavor and freshness to your meals.

In this blog post, we’ve curated 27+ delicious spring onion dinner recipes that cater to a variety of tastes and dietary preferences.

From comforting soups to savory pies, these recipes showcase the versatility of spring onions in easy-to-make and family-friendly dishes.

If you’re looking to bring a new dimension to your dinner table, these spring onion recipes are sure to inspire.

27+ Irresistible Spring Onion Dinner Recipes You Must Try

Spring onions are more than just a garnish – they’re a star ingredient that can transform any meal into something extraordinary.

Whether you’re craving a light and healthy dish or a hearty, comforting dinner, this collection of 27+ spring onion recipes has something for everyone.

These recipes highlight the natural sweetness, slight tang, and vibrant color of spring onions, making them an essential addition to your cooking repertoire.

Experimenting with these recipes will not only diversify your meals but also help you discover new and creative ways to use this humble yet flavorful ingredient.

So, grab a bunch of spring onions, get cooking, and let these recipes add a touch of green goodness to your dinner table.

Spring Onion and Chicken Stir-Fry

This Spring Onion and Chicken Stir-Fry is a quick, flavorful dish that combines tender chicken with the fresh, aromatic punch of spring onions. A perfect balance of savory soy sauce, subtle ginger, and the natural sweetness of onions, this recipe is a weeknight hero. With just a few ingredients, you can whip up a satisfying meal that’s healthy, vibrant, and deliciously fragrant.

Ingredients

• 500g boneless chicken thighs, thinly sliced
• 1 bunch spring onions, chopped (separate white and green parts)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 tsp cornstarch (optional, for thickening)
• 2 tbsp vegetable oil
• 1/2 tsp crushed red pepper flakes (optional)
• Steamed rice, for serving

Instructions

1. Marinate the Chicken: In a bowl, combine the sliced chicken, soy sauce, and cornstarch. Let it marinate for 15 minutes.
2. Prepare the Sauce: Mix oyster sauce and sesame oil in a small bowl and set aside.
3. Cook the Chicken: Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through. Remove from the pan and set aside.
4. Sauté the Aromatics: Add the remaining vegetable oil to the pan. Toss in the garlic, ginger, and the white parts of the spring onions. Stir-fry for 1-2 minutes until fragrant.
5. Combine and Cook: Return the chicken to the pan. Add the sauce mixture and stir to coat. Cook for another 2 minutes. Toss in the green parts of the spring onions and optional red pepper flakes.
6. Serve: Plate the stir-fry over steamed rice and garnish with extra spring onion greens.

This Spring Onion and Chicken Stir-Fry is a perfect marriage of simplicity and flavor. The tender chicken absorbs the rich sauce, while the spring onions provide a crisp, fresh contrast. Serve it over rice, and you’ve got a wholesome dinner in under 30 minutes. It’s an excellent way to use fresh, seasonal ingredients while keeping your meal preparation stress-free.

Creamy Spring Onion and Potato Soup

Nothing beats a bowl of warm, creamy soup on a chilly evening. This Creamy Spring Onion and Potato Soup is a comforting delight that elevates humble ingredients to a gourmet experience. The spring onions add a fresh, slightly tangy note, while the potatoes create a velvety texture. Perfect for a cozy dinner, this dish pairs beautifully with crusty bread or a fresh green salad.

Ingredients

• 4 large potatoes, peeled and cubed
• 1 bunch spring onions, chopped (reserve greens for garnish)
• 2 tbsp butter
• 1 onion, finely chopped
• 3 cups vegetable or chicken stock
• 1 cup milk or cream
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Sauté the Onions: Melt butter in a large pot over medium heat. Add the chopped onion and white parts of the spring onions. Cook until softened, about 5 minutes.
2. Add Potatoes and Stock: Stir in the cubed potatoes and pour in the stock. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
3. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
4. Add Cream and Season: Return the soup to the pot and stir in the milk or cream. Season with salt and black pepper to taste. Heat gently but do not boil.
5. Serve: Ladle the soup into bowls and garnish with spring onion greens and parsley.

This Creamy Spring Onion and Potato Soup is a hearty, flavorful dish that transforms pantry staples into a gourmet experience. It’s perfect for warming up after a long day and can easily be customized with your favorite toppings like croutons or shredded cheese. Simple, satisfying, and comforting, this soup will become a dinner favorite in no time.

Spring Onion and Feta Savory Pancakes

These Spring Onion and Feta Savory Pancakes are a delightful twist on traditional pancakes. Packed with the tangy goodness of feta cheese and the crisp freshness of spring onions, they make a fantastic dinner option. Serve them with a dollop of sour cream or a side salad for a light yet satisfying meal.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 2 large eggs
• 1/2 cup milk
• 1 bunch spring onions, finely chopped
• 100g feta cheese, crumbled
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. In another bowl, beat the eggs and milk. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
2. Add Fillings: Fold in the chopped spring onions and crumbled feta cheese.
3. Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little olive oil. Pour in small amounts of batter to form pancakes. Cook for 2-3 minutes on each side until golden brown.
4. Serve: Stack the pancakes on a plate and serve with sour cream or yogurt.

These Spring Onion and Feta Savory Pancakes are an excellent way to enjoy a light yet flavorful dinner. The salty feta complements the aromatic spring onions, while the fluffy pancake base ties everything together. They’re versatile, easy to make, and perfect for when you want a change from the usual dinner routine. Serve them with a simple salad for a complete meal!

Spring Onion and Mushroom Risotto

This Spring Onion and Mushroom Risotto is a creamy, hearty dish that brings out the best of earthy mushrooms and the vibrant, fresh flavor of spring onions. Perfect for dinner, this recipe delivers restaurant-quality results with minimal effort. The risotto’s creamy texture is perfectly balanced by the crispness of the spring onions, creating a delightful blend of flavors.

Ingredients

• 1 cup Arborio rice
• 1 bunch spring onions, chopped (separate white and green parts)
• 1 cup mushrooms, sliced
• 4 cups vegetable or chicken stock, warmed
• 1/2 cup dry white wine (optional)
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 2 garlic cloves, minced
• Salt and black pepper, to taste

Instructions

1. Sauté Aromatics: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic, the white parts of the spring onions, and mushrooms. Cook until the mushrooms are tender and lightly browned.
2. Toast the Rice: Add the Arborio rice to the pan and stir for 1-2 minutes to coat it with oil.
3. Deglaze with Wine (Optional): Pour in the white wine and stir until it’s mostly absorbed.
4. Cook the Risotto: Gradually add the warmed stock, one ladleful at a time, stirring frequently. Wait for each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
5. Finish with Cheese: Once the rice is tender and creamy, stir in the butter, Parmesan cheese, and the green parts of the spring onions. Season with salt and black pepper.
6. Serve: Serve immediately, garnished with extra spring onion greens and Parmesan cheese.

This Spring Onion and Mushroom Risotto is a luxurious yet approachable dinner that will impress your family or guests. The earthy mushrooms and aromatic spring onions create a symphony of flavors, while the creamy risotto provides a rich base. It’s the perfect meal to indulge in on a cozy evening.

Spring Onion and Egg Fried Rice

Spring Onion and Egg Fried Rice is a quick, simple, and satisfying dish perfect for a weeknight dinner. Bursting with the freshness of spring onions and the umami flavors of soy sauce, this recipe is a great way to use leftover rice. It’s a versatile dish that can stand alone or be paired with your favorite proteins or stir-fried vegetables.

Ingredients

• 3 cups cooked and cooled rice
• 1 bunch spring onions, chopped (reserve greens for garnish)
• 2 large eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• Salt and black pepper, to taste

Instructions

1. Cook the Eggs: Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove and set aside.
2. Sauté Aromatics: Add sesame oil to the skillet. Stir in the garlic and the white parts of the spring onions. Cook for 1 minute until fragrant.
3. Add Rice: Add the cooked rice to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps.
4. Season and Combine: Drizzle soy sauce over the rice and mix well. Add the scrambled eggs back into the pan, stirring to combine.
5. Serve: Garnish with the green parts of the spring onions and serve hot.

This Spring Onion and Egg Fried Rice is a fantastic way to enjoy a flavorful, hearty meal in minutes. It’s a perfect balance of savory and fresh flavors, with spring onions adding a bright touch to the dish. Whether as a main or a side, this fried rice is always a crowd-pleaser.

Spring Onion and Cheese Stuffed Flatbread

Spring Onion and Cheese Stuffed Flatbread is a cheesy, crispy delight that’s perfect for dinner. The combination of melted cheese and the subtle bite of spring onions makes this flatbread irresistible. Whether served as a main course or a side, this dish is comforting, easy to make, and packed with flavor.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/2 cup water
• 1 tsp salt
• 1 tsp baking powder
• 1 bunch spring onions, finely chopped
• 1 cup shredded mozzarella or cheddar cheese
• 2 tbsp butter, melted

Instructions

1. Make the Dough: In a mixing bowl, combine the flour, baking powder, and salt. Add the yogurt and water gradually, mixing until a soft dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for 20 minutes.
2. Prepare the Filling: In a small bowl, mix the chopped spring onions with the shredded cheese.
3. Stuff the Flatbread: Divide the dough into equal portions. Roll each piece into a small circle, place some filling in the center, and fold the edges over to seal. Roll it out gently into a flatbread.
4. Cook the Flatbreads: Heat a skillet over medium heat. Cook each flatbread for 2-3 minutes on each side until golden brown and the cheese melts. Brush with melted butter.
5. Serve: Serve hot with a side of yogurt or chutney.

This Spring Onion and Cheese Stuffed Flatbread is a comforting dinner option that combines crispy dough, gooey cheese, and the fresh flavor of spring onions. It’s a versatile dish that can be enjoyed on its own or paired with dips and sides. Perfect for any occasion, this flatbread will leave everyone asking for seconds!

Spring Onion and Tofu Stir-Fry

This Spring Onion and Tofu Stir-Fry is a flavorful, healthy dinner option perfect for busy evenings. The tofu absorbs the delicious soy-based sauce, while the spring onions add a crisp, fresh dimension. It’s a plant-based delight that pairs beautifully with steamed rice or noodles.

Ingredients

• 1 block firm tofu, cubed
• 1 bunch spring onions, chopped (separate white and green parts)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Prepare Tofu: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the tofu cubes and cook until golden on all sides. Remove and set aside.
2. Cook Aromatics: In the same skillet, add the remaining vegetable oil and sesame oil. Stir in the garlic, crushed red pepper flakes, and the white parts of the spring onions. Sauté for 1-2 minutes.
3. Add Sauce: Mix soy sauce and hoisin sauce in a small bowl. Pour the mixture into the skillet and stir well.
4. Combine Tofu and Greens: Return the tofu to the skillet and toss to coat in the sauce. Add the green parts of the spring onions and cook for 1 more minute.
5. Serve: Serve hot over steamed rice or noodles.

This Spring Onion and Tofu Stir-Fry is an easy, nutritious, and satisfying dish. The vibrant flavors of the spring onions paired with the savory sauce create a delightful meal that’s quick to prepare and perfect for a wholesome dinner.

Spring Onion and Potato Curry

Spring Onion and Potato Curry is a hearty and aromatic dish that combines tender potatoes with the zesty freshness of spring onions. This vegan-friendly curry is rich in spices and perfect for pairing with naan bread or steamed rice, making it a comforting dinner option.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 bunch spring onions, chopped (reserve greens for garnish)
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional)
• 2 garlic cloves, minced
• 1 cup chopped tomatoes
• Salt, to taste
• Fresh cilantro for garnish

Instructions

1. Cook Potatoes: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Stir in the diced potatoes, turmeric, and salt. Cook for 5 minutes, stirring occasionally.
2. Add Aromatics and Spices: Add the garlic and the white parts of the spring onions. Cook for another 2 minutes. Stir in garam masala, coriander, and chili powder.
3. Simmer Curry: Add the chopped tomatoes and 1/2 cup of water. Cover and simmer for 10-15 minutes, or until the potatoes are tender.
4. Finish and Serve: Stir in the green parts of the spring onions and garnish with fresh cilantro. Serve hot with naan or rice.

This Spring Onion and Potato Curry is a delightful combination of comforting and fresh flavors. The blend of spices, tender potatoes, and vibrant spring onions creates a satisfying meal that’s easy to make and packed with flavor.

Spring Onion and Chicken Stir-Fry Noodles

Spring Onion and Chicken Stir-Fry Noodles are a quick and flavorful dinner option that combines tender chicken, fresh spring onions, and savory noodles. This dish is loaded with umami flavors and a hint of freshness, making it a family favorite.

Ingredients

• 300g chicken breast, sliced thinly
• 200g egg noodles (cooked and drained)
• 1 bunch spring onions, chopped (separate white and green parts)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 garlic clove, minced
• 1/2 tsp ground black pepper
• Salt, to taste

Instructions

1. Cook Chicken: Heat 1 tbsp vegetable oil in a wok or skillet over medium heat. Add the chicken slices and cook until golden and fully cooked. Remove and set aside.
2. Sauté Aromatics: Add the remaining vegetable oil and sesame oil to the wok. Stir in the garlic and the white parts of the spring onions. Sauté for 1 minute.
3. Stir-Fry Noodles: Add the cooked noodles, soy sauce, and oyster sauce. Stir-fry for 2-3 minutes to coat the noodles evenly.
4. Combine Chicken and Greens: Return the chicken to the wok and toss to combine. Add the green parts of the spring onions and cook for another minute.
5. Serve: Serve hot, garnished with extra spring onion greens.

This Spring Onion and Chicken Stir-Fry Noodles dish is a complete meal that’s quick to prepare and brimming with bold flavors. The spring onions add a fresh crunch that complements the tender chicken and savory noodles perfectly. It’s a must-try recipe for noodle lovers!

Spring Onion and Mushroom Risotto

Spring Onion and Mushroom Risotto is a creamy, comforting dish that highlights the earthy flavors of mushrooms paired with the fresh taste of spring onions. This Italian-inspired dinner is perfect for a cozy evening and makes a satisfying meal on its own or with a side of salad.

Ingredients

• 1 cup Arborio rice
• 1 bunch spring onions, finely chopped (separate white and green parts)
• 2 cups mushrooms, sliced
• 4 cups vegetable broth (warm)
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese (optional)
• 1/4 cup white wine (optional)
• Salt and black pepper, to taste

Instructions

1. Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add the garlic and the white parts of the spring onions. Sauté for 1 minute. Add the mushrooms and cook until softened.
2. Toast Rice: Add the Arborio rice to the pan and stir for 2 minutes to lightly toast it. If using white wine, pour it in and let it cook off.
3. Cook Risotto: Add warm broth one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Repeat until the rice is creamy and tender, about 20-25 minutes.
4. Finish Dish: Stir in the green parts of the spring onions and Parmesan cheese, if using. Season with salt and black pepper to taste.
5. Serve: Serve immediately, garnished with extra spring onion greens.

This Spring Onion and Mushroom Risotto is a luxurious dish that’s both elegant and comforting. The combination of creamy rice, earthy mushrooms, and fresh spring onions makes it a standout choice for dinner, whether for a special occasion or a quiet night in.

Spring Onion and Shrimp Pancakes

Spring Onion and Shrimp Pancakes are a savory, crispy treat perfect for dinner. Inspired by Korean pajeon, these pancakes combine the vibrant taste of spring onions with succulent shrimp in a batter that’s pan-fried to golden perfection.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cold water
• 1 egg
• 1 bunch spring onions, cut into 2-inch pieces
• 1 cup shrimp, peeled and chopped
• 1/2 tsp salt
• 2 tbsp vegetable oil

For Dipping Sauce

• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp chili flakes (optional)

Instructions

1. Prepare Batter: In a bowl, whisk together flour, water, egg, and salt to make a smooth batter.
2. Add Ingredients: Mix in the spring onions and shrimp.
3. Cook Pancakes: Heat oil in a non-stick skillet over medium heat. Pour a ladleful of batter into the pan and spread it out evenly. Cook for 3-4 minutes on each side, until golden and crispy. Repeat with the remaining batter.
4. Make Sauce: Combine all dipping sauce ingredients in a small bowl.
5. Serve: Cut the pancakes into wedges and serve with the dipping sauce.

These Spring Onion and Shrimp Pancakes are a delightful fusion of textures and flavors. The crispy edges, tender shrimp, and aromatic spring onions come together in every bite, making this dish a perfect dinner choice that’s easy to prepare and incredibly satisfying.

Spring Onion and Lentil Stew

Spring Onion and Lentil Stew is a hearty, nutritious dinner that’s packed with protein and fresh flavors. This one-pot meal combines earthy lentils with the mild sweetness of spring onions and a medley of aromatic spices, making it a comforting dish for any evening.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 bunch spring onions, chopped (reserve greens for garnish)
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup chopped tomatoes
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add the garlic and the white parts of the spring onions. Sauté for 2 minutes until fragrant.
2. Add Lentils and Spices: Stir in the lentils, cumin, smoked paprika, and chopped tomatoes. Cook for 2 minutes to combine the flavors.
3. Simmer Stew: Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
4. Finish and Serve: Stir in the green parts of the spring onions and season with salt and black pepper. Garnish with fresh parsley and serve hot.

This Spring Onion and Lentil Stew is a wholesome and satisfying dish that’s both delicious and nutritious. The combination of earthy lentils and the vibrant flavor of spring onions creates a comforting bowl of goodness that’s perfect for any dinner table.

Spring Onion and Bacon Pasta

Spring Onion and Bacon Pasta is a rich and flavorful dish that combines crispy bacon with the fresh, zesty taste of spring onions. Tossed with al dente pasta and a creamy sauce, this dish is perfect for a satisfying weeknight dinner or a special occasion.

Ingredients

• 300g pasta (spaghetti, fettuccine, or penne)
• 6 slices bacon, chopped
• 1 bunch spring onions, finely chopped (reserve greens for garnish)
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Cook Pasta: Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Cook Bacon: Heat a large skillet over medium heat and cook the bacon until crispy. Remove and set aside, leaving the rendered fat in the skillet.
3. Sauté Aromatics: Add olive oil, garlic, and the white parts of the spring onions to the skillet. Sauté for 1-2 minutes.
4. Make Sauce: Stir in the heavy cream, Parmesan cheese, and reserved pasta water. Simmer until the sauce thickens slightly.
5. Combine: Add the pasta and bacon to the skillet, tossing to coat in the sauce. Stir in the green parts of the spring onions.
6. Serve: Serve hot, garnished with extra Parmesan and spring onion greens.

This Spring Onion and Bacon Pasta is a delicious combination of creamy, smoky, and fresh flavors. It’s easy to make and perfect for those evenings when you want a comforting, hearty dinner that still feels gourmet.

Spring Onion and Chickpea Curry

Spring Onion and Chickpea Curry is a quick, plant-based dinner loaded with protein and bold spices. The freshness of spring onions balances the hearty chickpeas, while the creamy curry sauce ties it all together. Serve with rice or naan for a wholesome meal.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 bunch spring onions, chopped (separate white and green parts)
• 1 cup coconut milk
• 1 cup chopped tomatoes
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 garlic cloves, minced
• Salt, to taste
• Fresh cilantro for garnish

Instructions

1. Cook Aromatics: Heat oil in a pot over medium heat. Add the garlic and the white parts of the spring onions. Sauté for 2 minutes until fragrant.
2. Add Spices and Tomatoes: Stir in cumin, turmeric, and garam masala. Add the chopped tomatoes and cook for 5 minutes.
3. Simmer Chickpeas: Add the chickpeas and coconut milk. Simmer for 10-12 minutes, stirring occasionally.
4. Finish and Serve: Stir in the green parts of the spring onions and season with salt. Garnish with fresh cilantro and serve hot with rice or naan.

This Spring Onion and Chickpea Curry is a hearty, flavorful dish that’s both nutritious and easy to prepare. The vibrant spices and creamy sauce make it a delightful dinner choice that’s sure to impress your taste buds.

Spring Onion and Feta Stuffed Chicken Breast

Spring Onion and Feta Stuffed Chicken Breast is a gourmet-style dinner that’s surprisingly easy to make. The juicy chicken breast is stuffed with a creamy mixture of feta and spring onions, then baked to perfection. It’s a dish that’s as elegant as it is flavorful.

Ingredients

• 4 chicken breasts
• 1/2 cup crumbled feta cheese
• 1 bunch spring onions, finely chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. Prepare Stuffing: In a bowl, mix feta cheese, spring onions, garlic, oregano, salt, and pepper.
2. Stuff Chicken: Using a sharp knife, cut a pocket into each chicken breast. Stuff the pockets with the feta mixture and secure with toothpicks.
3. Sear Chicken: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden.
4. Bake Chicken: Transfer the chicken breasts to a baking dish and bake at 375°F (190°C) for 20-25 minutes, or until fully cooked.
5. Serve: Serve hot with a side of roasted vegetables or a fresh salad.

This Spring Onion and Feta Stuffed Chicken Breast is a delightful fusion of flavors and textures. The creamy, tangy filling pairs perfectly with the tender chicken, creating a dish that’s both impressive and satisfying. It’s a must-try for dinner parties or a special family meal.

Spring Onion and Sweet Potato Hash

Spring Onion and Sweet Potato Hash is a vibrant, nutritious dinner option that’s packed with color and flavor. This dish combines tender roasted sweet potatoes with the sharpness of spring onions, making it a perfect one-pan meal or side dish. It’s easy to prepare and ideal for busy evenings.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 bunch spring onions, chopped (separate white and green parts)
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Optional: Fried or poached eggs for serving

Instructions

1. Prepare Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes and red bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
2. Roast Vegetables: Roast in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
3. Cook Spring Onions: In a large skillet, heat a little olive oil over medium heat. Sauté the white parts of the spring onions for 1-2 minutes. Add the roasted sweet potatoes and peppers to the skillet and toss to combine.
4. Finish and Serve: Stir in the green parts of the spring onions. Serve hot, optionally topped with a fried or poached egg for extra protein.

Spring Onion and Sweet Potato Hash is a wholesome and delicious dinner choice that’s perfect on its own or paired with a protein. The sweetness of the potatoes, the crunch of the peppers, and the fresh spring onion flavors come together beautifully for a satisfying meal.

Spring Onion and Tofu Stir-Fry

Spring Onion and Tofu Stir-Fry is a quick and healthy dinner option that’s full of bold flavors. This vegan-friendly dish combines crispy tofu with the freshness of spring onions and a savory sauce for a satisfying, Asian-inspired meal.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 bunch spring onions, chopped (separate white and green parts)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp hoisin sauce
• 1/2 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• Optional: Cooked rice or noodles for serving

Instructions

1. Prepare Tofu: Toss the tofu cubes in cornstarch until evenly coated.
2. Cook Tofu: Heat vegetable oil in a skillet or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
3. Sauté Spring Onions: Add sesame oil to the skillet and sauté the white parts of the spring onions with grated ginger for 1 minute.
4. Add Sauce: Stir in soy sauce and hoisin sauce. Add the crispy tofu back to the skillet and toss to coat.
5. Finish and Serve: Stir in the green parts of the spring onions. Serve hot with rice or noodles.

Spring Onion and Tofu Stir-Fry is a perfect balance of crispy textures and savory flavors. It’s an easy and nutritious dinner option that’s packed with protein and freshness, making it a go-to recipe for busy weeknights.

Spring Onion and Sausage Frittata

Spring Onion and Sausage Frittata is a hearty and flavorful one-pan dinner that’s perfect for sharing. This Italian-inspired dish combines the savory goodness of sausage with the fresh bite of spring onions, all baked into a fluffy egg base.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 2 sausages, cooked and crumbled
• 1 bunch spring onions, chopped (separate white and green parts)
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Prepare Egg Mixture: In a bowl, whisk together eggs, milk, salt, and black pepper.
2. Cook Sausage and Onions: Heat olive oil in an oven-safe skillet over medium heat. Add the white parts of the spring onions and sauté for 1-2 minutes. Stir in the cooked sausage.
3. Assemble Frittata: Pour the egg mixture into the skillet. Sprinkle cheddar cheese on top and cook for 2-3 minutes until the edges begin to set.
4. Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12-15 minutes, or until the frittata is fully set and golden on top.
5. Serve: Let cool slightly before slicing. Garnish with the green parts of the spring onions.

Spring Onion and Sausage Frittata is a versatile and delicious dinner option that works for any occasion. The combination of fluffy eggs, savory sausage, and fresh spring onions makes this dish a satisfying, crowd-pleasing meal.

Spring Onion and Shrimp Stir-Fry

Spring Onion and Shrimp Stir-Fry is a quick, flavorful dish packed with tender shrimp and the fresh zing of spring onions. This light yet satisfying meal is perfect for weeknight dinners, offering a balance of protein and veggies with a touch of Asian-inspired flavors.

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 bunch spring onions, chopped (separate white and green parts)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• Optional: Cooked jasmine rice for serving

Instructions

1. Prepare Shrimp: Toss shrimp in cornstarch until lightly coated.
2. Cook Shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
3. Sauté Aromatics: Add sesame oil to the skillet, followed by the garlic and white parts of the spring onions. Sauté for 1 minute.
4. Combine Ingredients: Add the soy sauce, oyster sauce, and shrimp back to the skillet. Toss to coat.
5. Finish and Serve: Stir in the green parts of the spring onions. Serve hot over jasmine rice.

Spring Onion and Shrimp Stir-Fry is a delightful dish that’s bursting with flavor and comes together in minutes. The freshness of the spring onions pairs beautifully with the tender shrimp, making it a satisfying dinner that’s both healthy and delicious.

Spring Onion and Potato Soup

Spring Onion and Potato Soup is a comforting, creamy dish that’s rich in flavor yet simple to make. This hearty soup combines the earthy taste of potatoes with the fresh brightness of spring onions, creating a warm and satisfying meal for any time of the year.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 bunch spring onions, chopped (separate white and green parts)
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 garlic clove, minced
• Salt and black pepper, to taste
• Optional: Croutons or shredded cheese for garnish

Instructions

1. Cook Potatoes: In a large pot, melt butter over medium heat. Add the white parts of the spring onions and garlic, and sauté for 2 minutes. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
2. Blend Soup: Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
3. Add Cream: Stir in heavy cream and season with salt and black pepper. Heat gently without boiling.
4. Serve: Serve hot, garnished with green parts of the spring onions and optional toppings like croutons or shredded cheese.

Spring Onion and Potato Soup is a cozy, creamy meal that’s perfect for chilly evenings or as a light dinner option. The combination of rich potatoes and vibrant spring onions creates a dish that’s both comforting and flavorful.

Spring Onion and Spinach Quiche

Spring Onion and Spinach Quiche is a savory pie filled with tender spinach, fresh spring onions, and creamy egg custard. With a flaky crust and vibrant flavors, this dish is perfect for dinner, brunch, or even meal prep for the week.

Ingredients

• 1 pre-made pie crust
• 6 large eggs
• 1/2 cup milk or cream
• 1 cup fresh spinach, chopped
• 1 bunch spring onions, chopped (separate white and green parts)
• 1/2 cup shredded Swiss or cheddar cheese
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and set aside.
2. Cook Vegetables: Heat olive oil in a skillet over medium heat. Sauté the white parts of the spring onions and spinach until wilted. Remove from heat.
3. Prepare Egg Mixture: In a bowl, whisk together eggs, milk, salt, and black pepper. Stir in the sautéed vegetables and shredded cheese.
4. Assemble Quiche: Pour the mixture into the prepared pie crust. Sprinkle the green parts of the spring onions on top.
5. Bake: Bake for 35-40 minutes, or until the quiche is set and golden on top.
6. Serve: Let cool slightly before slicing and serving.

Spring Onion and Spinach Quiche is a versatile, elegant dish that’s perfect for any mealtime. Its creamy filling and flaky crust make it a satisfying option, while the spring onions add a fresh, zesty flavor to every bite.

Note: More recipes are coming soon!