35+ Delicious Spring Onion Vegetarian Recipes for Every Meal

Spring onions, with their crisp texture and mildly pungent flavor, are a versatile vegetable that can elevate any vegetarian dish.

Whether used raw in salads, sautéed in stir-fries, or incorporated into creamy soups and savory bakes, spring onions bring a burst of freshness to a variety of dishes.

If you’re looking to incorporate more plant-based meals into your diet, spring onions are an ideal ingredient to experiment with.

This collection of 35+ spring onion vegetarian recipes will not only introduce you to creative ways to use this flavorful veggie but also provide you with nourishing, vibrant dishes to enjoy throughout the year.

From quick and easy breakfasts to comforting dinners, these recipes highlight the versatility of spring onions.

Whether you’re a seasoned cook or just starting out, these recipes offer something for everyone.

So grab a bunch of spring onions, and get ready to cook up some delicious vegetarian meals that are packed with flavor and nutrition!

35+ Delicious Spring Onion Vegetarian Recipes for Every Meal

Incorporating spring onions into your vegetarian meals is an easy and flavorful way to add a bit of zest to your cooking.

Whether you’re looking to make a light and refreshing salad or a hearty main dish, the versatility of spring onions allows them to complement a wide range of flavors and ingredients.

The 35+ spring onion vegetarian recipes in this collection are perfect for every occasion, from casual weeknight dinners to more elaborate meals for entertaining.

These dishes are not only full of flavor but are also nourishing and satisfying, helping you create meals that are both healthy and delicious.

So next time you’re at the market, pick up a bunch of spring onions and start experimenting with these tasty, plant-based recipes!

Spring Onion and Tofu Stir-fry

This Spring Onion and Tofu Stir-fry is a flavorful and quick vegetarian dish that combines the crispness of spring onions with the softness of tofu. It’s packed with protein and fresh veggies, making it a wholesome, satisfying meal. The stir-frying method ensures that the vegetables retain their nutrients and crunch, while the tofu soaks in the savory flavors of the dish. Perfect for a light dinner or lunch!

Ingredients:

• 200g firm tofu, cubed
• 1 bunch spring onions, sliced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large pan over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides. Remove from the pan and set aside.
2. In the same pan, add the garlic and ginger. Sauté for about 1 minute until fragrant.
3. Add the spring onions and bell pepper to the pan. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender but still vibrant.
4. Return the tofu to the pan and pour in the soy sauce and rice vinegar. Stir everything together to coat the tofu and vegetables in the sauce.
5. Cook for another 2-3 minutes, allowing the sauce to reduce slightly.
6. Garnish with sesame seeds and fresh cilantro before serving. Adjust seasoning with salt and pepper as needed.

This Spring Onion and Tofu Stir-fry is an excellent example of how simple ingredients can come together to create a delicious, nutritious meal. The tofu provides a rich protein base, while the spring onions add a delightful crunch and fresh flavor. The soy sauce and sesame oil bring a savory depth, making each bite satisfying. Whether you’re a seasoned vegetarian or just looking for a healthier meal option, this stir-fry is a perfect addition to your recipe collection. Serve it with rice or noodles for a complete meal!

Spring Onion and Potato Frittata

A comforting and hearty meal, this Spring Onion and Potato Frittata is a vegetarian delight that combines creamy potatoes with the sharp freshness of spring onions. It’s easy to prepare, making it perfect for breakfast, brunch, or even a light dinner. The eggs hold everything together while adding richness, and the potatoes provide a satisfying texture. It’s an excellent way to use spring onions in a dish that’s both filling and flavorful.

Ingredients:

• 4 large eggs
• 2 medium potatoes, peeled and diced
• 1 bunch spring onions, chopped
• 1 tablespoon olive oil
• 1/2 cup grated cheese (optional)
• Salt and pepper to taste
• Fresh herbs (parsley or thyme) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
3. Add the chopped spring onions to the skillet with the potatoes and cook for an additional 3-4 minutes, until softened.
4. In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture over the potatoes and spring onions in the skillet, ensuring everything is evenly coated.
5. Cook the frittata on the stove for about 5 minutes, until the edges begin to set. If you’re using cheese, sprinkle it over the top at this point.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
7. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs before serving.

This Spring Onion and Potato Frittata is a versatile and crowd-pleasing dish that highlights the natural flavors of both spring onions and potatoes. The eggs provide a rich, custard-like texture that brings all the ingredients together in harmony. Whether you’re looking for a light breakfast, a quick lunch, or a cozy dinner, this frittata fits the bill. It’s easy to prepare and offers great leftovers. Pair it with a side salad for a well-rounded meal that’s both comforting and nutritious.

Spring Onion and Chickpea Salad

The Spring Onion and Chickpea Salad is a fresh, vibrant dish that combines the earthiness of chickpeas with the pungency of spring onions. It’s a hearty yet refreshing salad that can be served as a main or a side dish. With a simple lemon dressing and the addition of crunchy vegetables, this salad is a perfect choice for a light, healthy meal. It’s also packed with protein, fiber, and vitamins.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch spring onions, thinly sliced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the chickpeas, spring onions, cucumber, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin powder, salt, and pepper.
3. Pour the dressing over the salad and toss everything together to coat evenly.
4. Garnish with fresh parsley before serving.

This Spring Onion and Chickpea Salad is a perfect option for anyone seeking a quick, nutritious meal. The chickpeas provide a satisfying protein source, while the spring onions give the salad a punch of flavor. The simple lemon dressing adds a refreshing tang that brightens up the entire dish. Not only is it great for lunch, but it also works as a side dish for dinner or a picnic. With its combination of textures and flavors, it’s sure to become a go-to recipe for healthy eating.

Spring Onion and Ricotta Stuffed Bell Peppers

This Spring Onion and Ricotta Stuffed Bell Peppers recipe is a colorful and nutritious vegetarian dish that combines creamy ricotta cheese with the savory crunch of spring onions. The bell peppers provide a natural vessel for the filling, and the baking process allows the flavors to meld together beautifully. It’s a filling, satisfying meal perfect for a light dinner or as part of a festive gathering.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 bunch spring onions, finely chopped
• 1 cup ricotta cheese
• 1/2 cup cooked quinoa or rice
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the chopped spring onions and cook for about 2-3 minutes until softened.
3. In a bowl, combine the ricotta cheese, cooked quinoa or rice, Parmesan, cooked spring onions, oregano, salt, and pepper. Mix well until everything is well incorporated.
4. Stuff each bell pepper with the ricotta mixture, pressing down gently to fill them completely.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is golden on top.
6. Garnish with fresh basil leaves before serving.

These Spring Onion and Ricotta Stuffed Bell Peppers offer a delicious and visually appealing way to enjoy a vegetarian meal. The combination of creamy ricotta and savory spring onions fills the peppers with a rich and satisfying flavor, while the quinoa or rice adds texture and heartiness. This dish is an ideal choice for a wholesome weeknight dinner or a special occasion. You can easily customize the stuffing by adding other vegetables or herbs, making it versatile and perfect for all tastes.

Spring Onion and Avocado Toast

Spring Onion and Avocado Toast is a quick, healthy, and incredibly delicious dish that transforms your ordinary toast into a vibrant and flavorful meal. The creamy avocado pairs perfectly with the mild sharpness of spring onions, creating a refreshing contrast. This recipe is perfect for breakfast, lunch, or even a light dinner when you want something satisfying without much effort.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 ripe avocado, mashed
• 1 bunch spring onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the slices of bread to your desired level of crispness.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth and creamy.
3. Spread the mashed avocado evenly on each slice of toasted bread.
4. Top with the sliced spring onions and drizzle with olive oil.
5. Sprinkle with red pepper flakes if desired for a bit of heat.
6. Serve immediately and enjoy!

This Spring Onion and Avocado Toast is a perfect blend of creamy and crunchy textures, making each bite irresistible. The richness of avocado is balanced by the slight zing from the spring onions, while the toast provides a satisfying base. This recipe is not only quick to prepare but also packed with healthy fats and nutrients. It’s a great option for a light meal or snack, offering both flavor and nourishment in every bite. Plus, it can be easily customized with additional toppings like tomatoes or a poached egg for extra protein.

Spring Onion and Sweet Corn Fritters

These Spring Onion and Sweet Corn Fritters are crispy on the outside, tender on the inside, and bursting with the sweet and savory combination of spring onions and corn. These fritters are ideal for breakfast, brunch, or a snack. They are packed with flavor, and the addition of spring onions gives them a fresh, zesty bite, while the corn adds natural sweetness. These fritters are also versatile – serve them with a tangy yogurt dip or a simple salad for a complete meal.

Ingredients:

• 1 cup sweet corn kernels (fresh or frozen)
• 1 bunch spring onions, chopped
• 1/2 cup flour (all-purpose or chickpea flour for gluten-free)
• 1 large egg
• 1/4 cup milk (or non-dairy milk)
• 1 teaspoon baking powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the sweet corn kernels, chopped spring onions, flour, egg, milk, baking powder, paprika, salt, and pepper. Stir until the mixture comes together into a thick batter.
2. Heat a tablespoon of olive oil in a frying pan over medium heat.
3. Spoon small dollops of the batter into the pan, flattening them slightly with the back of the spoon to form small fritters.
4. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the pan and place on paper towels to drain any excess oil.
6. Serve hot with a dipping sauce or a side of greens.

These Spring Onion and Sweet Corn Fritters are an addictive snack or meal that blends the sweetness of corn with the freshness of spring onions. The crispy exterior and soft interior make them satisfying to eat, while the light batter keeps them from feeling heavy. They’re easy to prepare and perfect for any occasion. Whether you enjoy them for breakfast, as a side dish, or as an appetizer, these fritters are guaranteed to be a hit with family and friends. Add a simple dip or some chili sauce to enhance the flavors even further.

Spring Onion and Mushroom Risotto

This Spring Onion and Mushroom Risotto is a rich, creamy dish that combines the earthy flavors of mushrooms with the sharp freshness of spring onions. The risotto is cooked to perfection, with a velvety texture that comes from the slow addition of vegetable stock. It’s a comforting meal that’s perfect for a cozy dinner, with the spring onions offering a subtle kick that enhances the umami notes from the mushrooms.

Ingredients:

• 1 cup Arborio rice
• 1 bunch spring onions, chopped
• 200g mushrooms (button, cremini, or your choice), sliced
• 1 tablespoon olive oil
• 1/4 cup white wine (optional)
• 4 cups vegetable stock, kept warm
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the spring onions and sauté for about 2 minutes, until they begin to soften.
2. Add the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using), stirring constantly until the wine has mostly evaporated.
5. Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle of stock. Continue this process until the rice is tender and creamy, which should take about 20-25 minutes.
6. Stir in the butter and grated Parmesan cheese, if using. Adjust the seasoning with salt and pepper.
7. Serve immediately, garnished with additional spring onions or herbs if desired.

This Spring Onion and Mushroom Risotto is a hearty, comforting dish that brings together the earthy flavors of mushrooms and the delicate sharpness of spring onions. The risotto’s creamy texture, combined with the depth of flavor from the ingredients, makes it a perfect main course or side dish. It’s a versatile recipe that can be customized by adding other vegetables or herbs, making it a great option for any season. Whether you’re a risotto expert or a beginner, this recipe is simple enough to prepare and elegant enough for a special occasion.

Spring Onion and Chickpea Curry

This Spring Onion and Chickpea Curry is a hearty, flavorful vegetarian dish that is packed with protein, fiber, and spices. The spring onions provide a mild onion flavor, while the chickpeas absorb the fragrant curry sauce, creating a satisfying and comforting meal. It’s easy to prepare and pairs wonderfully with rice or naan bread, making it a perfect dinner option for those who love bold flavors and vegetarian dishes.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch spring onions, sliced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional for heat)
• 1/2 cup coconut milk
• 1 tablespoon lemon juice
• Salt to taste
• Fresh cilantro for garnish
• Rice or naan bread to serve

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the cumin seeds and sauté for about 1 minute until they become fragrant.
2. Add the sliced spring onions to the pan and cook for 3-4 minutes, until they soften.
3. Stir in the turmeric, ground coriander, garam masala, and chili powder (if using). Cook for another 1-2 minutes to toast the spices.
4. Add the diced tomatoes to the pan, stirring to combine. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
5. Stir in the chickpeas and coconut milk. Simmer the curry for an additional 10 minutes, allowing the chickpeas to soak up the flavors of the sauce.
6. Add the lemon juice and season with salt to taste.
7. Serve the curry over rice or with naan bread, and garnish with fresh cilantro.

This Spring Onion and Chickpea Curry is a flavorful and comforting dish that’s both nutritious and satisfying. The combination of aromatic spices with the creamy coconut milk makes the curry rich and indulgent, while the chickpeas provide a hearty, protein-packed base. Whether you’re a vegetarian or just looking to incorporate more plant-based meals into your diet, this curry is a perfect choice. Serve it with rice or naan for a complete, delicious meal that can easily be customized to suit your taste preferences.

Spring Onion and Spinach Quiche

This Spring Onion and Spinach Quiche is a light yet filling dish that’s perfect for brunch, lunch, or a light dinner. The delicate flavor of spring onions pairs beautifully with the earthy spinach, creating a balance of flavors in every bite. The quiche has a rich, custardy texture, with a crispy crust that holds everything together. It’s a versatile recipe that can be served warm or cold and is sure to please a crowd.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 bunch spring onions, chopped
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1/2 cup milk or cream
• 1 cup grated cheese (cheddar, feta, or your choice)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the chopped spring onions and sauté for 2-3 minutes until softened.
3. Add the spinach to the pan and cook for another 3-4 minutes until wilted and the excess moisture has evaporated. Remove from the heat and let it cool slightly.
4. In a bowl, whisk together the eggs, milk or cream, salt, and pepper.
5. Add the sautéed spring onions and spinach mixture to the egg mixture, along with the grated cheese. Stir to combine.
6. Pour the mixture into the prepared pie crust and spread evenly.
7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden on top.
8. Let the quiche cool for a few minutes before slicing and serving.

This Spring Onion and Spinach Quiche is a perfect dish for a relaxed brunch or a light lunch. The rich, egg-based filling is balanced by the freshness of the spring onions and the earthiness of spinach, creating a dish that’s both satisfying and wholesome. The quiche can be served warm or at room temperature, making it great for picnics or meal prep. With its versatile ingredients, you can easily adapt the recipe by adding other vegetables or cheeses. It’s an elegant and easy-to-make dish that’s sure to impress your guests!

Spring Onion and Potato Gratin

This Spring Onion and Potato Gratin is a comforting, creamy dish that makes an ideal side for any meal. The spring onions add a subtle sharpness that cuts through the richness of the creamy layers of potatoes, while the cheese provides a golden, bubbly finish. This dish is perfect for family gatherings, holiday dinners, or anytime you want to indulge in a decadent side with a fresh twist.

Ingredients:

• 4 large potatoes, thinly sliced
• 1 bunch spring onions, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese (or cheddar)
• 1/4 cup Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil and butter in a large skillet over medium heat. Add the chopped spring onions and minced garlic, sautéing for about 2 minutes until softened.
3. In a greased baking dish, layer the sliced potatoes, sprinkling with salt and pepper between each layer. After a few layers, add the sautéed spring onions and garlic mixture.
4. Pour the heavy cream evenly over the potatoes, ensuring they are well-coated.
5. Sprinkle the Gruyère and Parmesan cheeses on top of the potatoes.
6. Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 25-30 minutes until the top is golden and the potatoes are tender when pierced with a fork.
7. Garnish with fresh thyme before serving.

This Spring Onion and Potato Gratin is a rich and creamy dish that is perfect for any special occasion or comfort meal. The layers of tender potatoes and the smooth, cheesy sauce create a satisfying bite, while the spring onions provide a mild contrast with their bright flavor. It pairs beautifully with roasted meats or can stand alone as a hearty vegetarian main. The combination of creamy textures and savory spring onions makes this gratin a beloved dish that’s sure to be a family favorite.

Spring Onion and Tofu Stir-Fry

The Spring Onion and Tofu Stir-Fry is a quick, vibrant dish that packs a punch of flavor with minimal effort. The spring onions offer a crisp bite, while the tofu absorbs the savory stir-fry sauce. This dish is perfect for a fast and nutritious dinner, and it’s easy to make gluten-free by using tamari instead of soy sauce. Serve it with steamed rice or noodles for a complete and wholesome meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 bunch spring onions, chopped into 2-inch pieces
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 teaspoons rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon chili flakes (optional)
• Toasted sesame seeds for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set aside.
2. In the same pan, add the sesame oil and sauté the garlic and grated ginger for about 1 minute, until fragrant.
3. Add the chopped spring onions and cook for 2-3 minutes until they begin to soften but still maintain some crunch.
4. In a small bowl, mix the soy sauce, rice vinegar, honey, and chili flakes (if using). Pour this sauce over the spring onions, stirring to coat evenly.
5. Add the cooked tofu back into the pan and toss everything together gently. Cook for an additional 3-4 minutes, allowing the flavors to meld.
6. Garnish with toasted sesame seeds before serving.

This Spring Onion and Tofu Stir-Fry is a simple yet satisfying meal that combines crisp vegetables with savory, umami-rich flavors. The tofu provides a hearty texture, while the spring onions add a touch of freshness. The stir-fry sauce brings everything together with a balance of salty, sweet, and tangy flavors, making this dish both delicious and nutritious. It’s perfect for a quick weeknight dinner or a meal prep option for the week ahead. Serve it with rice or noodles for a complete and satisfying dish.

Spring Onion and Feta Flatbread

This Spring Onion and Feta Flatbread is an easy, flavorful dish that can be enjoyed as a light meal, appetizer, or snack. The combination of tangy feta cheese and the subtle flavor of spring onions makes for a delightful topping on the warm, soft flatbread. It’s a great option for those looking for a quick, vegetarian meal that’s full of flavor and can be customized with your favorite herbs and spices.

Ingredients:

• 1 package of store-bought or homemade flatbread dough
• 1 bunch spring onions, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or mint for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the flatbread dough on a lightly floured surface into your desired shape, either round or rectangular.
3. Transfer the dough to a baking sheet lined with parchment paper.
4. Drizzle olive oil over the surface of the flatbread and sprinkle with dried oregano, salt, and pepper.
5. Scatter the sliced spring onions evenly across the dough, followed by crumbled feta cheese.
6. Bake in the preheated oven for 12-15 minutes, until the edges of the flatbread are golden and the cheese has melted.
7. Garnish with fresh parsley or mint if desired, and serve warm.

This Spring Onion and Feta Flatbread is a delightful dish that combines savory flavors with a hint of freshness. The crispy flatbread provides a perfect base for the creamy feta and crunchy spring onions, making it an easy yet indulgent option for any meal. It’s versatile enough to be served as an appetizer or main course and can be customized with additional toppings like olives or tomatoes. This recipe is quick to make and will certainly be a crowd-pleaser at any gathering or as a weeknight meal.

Spring Onion and Spinach Quiche

This Spring Onion and Spinach Quiche is a delightful, savory dish that can be enjoyed for breakfast, lunch, or dinner. The combination of fresh spring onions and spinach provides a light, earthy flavor that pairs perfectly with the richness of the creamy egg filling. This quiche is versatile, easily adaptable to include other vegetables or cheeses, and makes for a perfect dish to serve at brunches or gatherings.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 bunch spring onions, sliced
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream or milk
• 1/2 cup grated cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a tart pan or pie dish, pressing gently against the sides.
2. In a skillet, heat olive oil over medium heat. Add the spring onions and sauté for 3-4 minutes until softened. Add the chopped spinach and cook for another 2 minutes, just until wilted. Remove from heat and let it cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream (or milk), cheddar cheese, Parmesan, salt, pepper, and a pinch of nutmeg if desired.
4. Spread the sautéed spring onions and spinach mixture evenly over the bottom of the pie crust.
5. Pour the egg mixture over the vegetables, making sure it’s evenly distributed.
6. Bake the quiche for 30-35 minutes, or until the center is set and lightly golden on top. Let it cool slightly before slicing.

This Spring Onion and Spinach Quiche is a versatile and satisfying meal that works for any time of day. The savory combination of spring onions and spinach with the creamy egg filling makes for a deliciously balanced dish. Whether served warm or at room temperature, this quiche is perfect for brunch, picnics, or light dinner. It’s an easy, make-ahead recipe that can be customized with your favorite ingredients, making it a family favorite for years to come.

Spring Onion and Chickpea Salad

This Spring Onion and Chickpea Salad is a quick, refreshing, and healthy dish that’s perfect for a light lunch or side salad. The chickpeas offer a hearty base, while the spring onions add a burst of sharp flavor. Combined with fresh herbs, lemon, and olive oil, this salad is a satisfying and nutritious option that’s packed with plant-based protein and fiber. It’s easy to make and can be enjoyed on its own or paired with your favorite dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch spring onions, thinly sliced
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Optional: Feta cheese or avocado for topping

Instructions:

1. In a large bowl, combine the chickpeas, spring onions, cucumber, tomatoes, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Serve the salad as-is or top with crumbled feta cheese or sliced avocado for added richness.

The Spring Onion and Chickpea Salad is a light yet filling dish that’s perfect for any occasion. The bright flavors of the spring onions and fresh herbs balance beautifully with the hearty chickpeas, creating a refreshing salad that’s packed with nutrition. It’s a great option for a quick, healthy meal, and it can be easily adapted with your favorite veggies or toppings. This salad can be made ahead and stored in the fridge for a couple of days, making it a perfect option for meal prep.

Spring Onion and Ricotta Stuffed Mushrooms

These Spring Onion and Ricotta Stuffed Mushrooms are a delicious and elegant appetizer that combines creamy ricotta cheese and savory spring onions. The mushrooms provide a meaty texture, while the ricotta mixture creates a rich, satisfying filling. These stuffed mushrooms are easy to prepare and make for a perfect party snack or a delightful addition to a vegetarian meal.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 1 bunch spring onions, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet, stem-side up.
2. Heat olive oil in a skillet over medium heat. Add the spring onions and garlic, sautéing for 2-3 minutes until softened.
3. In a mixing bowl, combine the ricotta cheese, Parmesan, sautéed onions and garlic, thyme, salt, and pepper. Stir until smooth and well-combined.
4. Spoon the ricotta mixture into each mushroom cap, pressing gently to fill.
5. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden and bubbling.
6. Garnish with fresh parsley before serving.

These Spring Onion and Ricotta Stuffed Mushrooms are an excellent way to showcase the bright flavor of spring onions in a delicious appetizer. The creamy ricotta filling, paired with the savory mushrooms, creates a satisfying bite that’s sure to impress your guests. These stuffed mushrooms are a versatile dish that can be served at any gathering, and their easy preparation makes them an ideal choice for both casual and more formal occasions. Whether you’re hosting a dinner party or simply enjoying a cozy evening at home, these stuffed mushrooms are a great addition to any menu.

Spring Onion and Sweet Potato Frittata

This Spring Onion and Sweet Potato Frittata is a light, fluffy, and nourishing dish that is perfect for breakfast or brunch. The combination of roasted sweet potatoes and spring onions creates a delightful sweet-savory balance, while the eggs and cheese provide a rich, creamy texture. This frittata is versatile and can be customized with other vegetables or herbs, making it a great option for using up leftovers or seasonal produce.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch spring onions, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup grated cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat a small amount of oil in a skillet over medium heat and sauté the spring onions for about 3-4 minutes until softened.
4. In a large bowl, whisk together the eggs, milk, grated cheddar cheese, salt, and pepper.
5. Once the sweet potatoes are ready, add them to the skillet with the sautéed spring onions, stirring gently to combine.
6. Pour the egg mixture over the vegetables, spreading evenly. Let it cook on the stovetop for about 3-4 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set and golden on top.
8. Garnish with fresh parsley and serve warm.

This Spring Onion and Sweet Potato Frittata is a hearty and satisfying dish that brings together the best of both sweet and savory flavors. The creamy eggs and melted cheese create a comforting base, while the sweet potatoes and spring onions add vibrant color and depth of flavor. It’s perfect for a brunch gathering, a light dinner, or a meal prep option for the week. With its simple ingredients and versatility, this frittata is sure to become a go-to recipe in your kitchen.

Spring Onion and Avocado Toast

Spring Onion and Avocado Toast is a simple yet flavorful dish that’s perfect for a quick breakfast or snack. The creamy avocado spread, paired with fresh, crunchy spring onions, creates a satisfying combination that can be enjoyed on its own or topped with other ingredients like eggs, tomatoes, or sprouts. This dish is not only delicious but also packed with healthy fats, fiber, and vitamins, making it a nourishing way to start your day.

Ingredients:

• 2 slices of whole-grain bread (or your preferred bread)
• 1 ripe avocado
• 1 bunch spring onions, thinly sliced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the bread slices to your desired crispness.
2. While the bread is toasting, cut the avocado in half and remove the pit. Scoop the flesh into a small bowl and mash it with a fork.
3. Add the lemon juice, salt, and pepper to the mashed avocado, mixing until smooth and well-seasoned.
4. Spread the avocado mixture evenly onto the toasted bread slices.
5. Top with the sliced spring onions and a sprinkle of red pepper flakes for added flavor (optional).
6. Serve immediately, and enjoy!

This Spring Onion and Avocado Toast is a quick, healthy, and satisfying meal that’s perfect for any time of day. The creamy avocado pairs beautifully with the sharpness of the spring onions, creating a simple yet flavorful dish. Whether you enjoy it for breakfast, lunch, or as a light snack, it’s a great way to fuel your body with essential nutrients. You can also get creative by adding extra toppings like poached eggs, cherry tomatoes, or a drizzle of olive oil for added richness.

Spring Onion and Ricotta Stuffed Bell Peppers

These Spring Onion and Ricotta Stuffed Bell Peppers are a flavorful and colorful dish that is perfect as a main or side. The ricotta cheese filling, flavored with fresh spring onions, is creamy and rich, perfectly complementing the sweetness of the bell peppers. This dish is great for meal prep, as it can be made ahead and stored in the fridge for a quick reheat. It’s also vegetarian and can be customized with your favorite herbs or spices.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 bunch spring onions, chopped
• 1 cup ricotta cheese
• 1/2 cup cooked quinoa or rice
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spring onions to the skillet and cook for an additional 3-4 minutes, until softened.
4. In a large bowl, combine the ricotta cheese, cooked quinoa or rice, Parmesan cheese, sautéed spring onions, salt, and pepper. Mix well until the filling is creamy and well-combined.
5. Stuff each bell pepper with the ricotta mixture, pressing gently to ensure they’re filled evenly.
6. Place the stuffed peppers on a baking dish and cover loosely with foil. Bake for 25-30 minutes, or until the peppers are tender.
7. Remove the foil and bake for an additional 5-10 minutes until the tops are golden and bubbly.
8. Garnish with fresh basil or parsley before serving.

These Spring Onion and Ricotta Stuffed Bell Peppers are a deliciously satisfying meal that’s both nutritious and full of flavor. The creamy ricotta filling pairs wonderfully with the sweet bell peppers, and the spring onions add a fresh, sharp bite. This dish can be easily customized with other ingredients like spinach, mushrooms, or different cheeses, making it a versatile option for any occasion. Whether you serve it as a main course or a side dish, this recipe is sure to be a hit at the dinner table.

Spring Onion and Feta Stuffed Zucchini Boats

Spring Onion and Feta Stuffed Zucchini Boats are a fresh and light dish that combines the savory flavor of spring onions with the creamy tang of feta cheese. This vegetarian recipe is perfect as a main dish or side and is ideal for a summer meal or light dinner. The zucchini provides a healthy, low-carb base, while the feta and spring onion filling offers a delightful burst of flavor. You can make this dish ahead and reheat it for a quick and nutritious meal.

Ingredients:

• 4 medium zucchinis, halved lengthwise and seeds scooped out
• 1 bunch spring onions, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the zucchini halves on a baking sheet, cut side up.
2. In a skillet, heat olive oil over medium heat. Add the spring onions and garlic, cooking for 2-3 minutes until softened.
3. In a mixing bowl, combine the sautéed onions and garlic with the crumbled feta cheese, breadcrumbs, oregano, salt, and pepper. Mix well until the ingredients are evenly distributed.
4. Stuff each zucchini half with the feta and spring onion mixture, pressing gently to pack the filling.
5. Bake for 20-25 minutes, until the zucchini is tender and the topping is golden and crispy.
6. Garnish with fresh parsley and serve warm.

These Spring Onion and Feta Stuffed Zucchini Boats are a deliciously light and healthy dish that is perfect for a simple dinner or an elegant side. The creamy feta adds richness, while the fresh spring onions provide a burst of sharpness, complementing the tender zucchini. This dish is both satisfying and nutritious, with the added bonus of being easy to prepare and quick to bake. Whether you’re looking for a low-carb dinner or a fresh side, these stuffed zucchini boats will become a favorite in your kitchen.

Spring Onion and Tomato Bruschetta

Spring Onion and Tomato Bruschetta is a fresh and vibrant appetizer that’s perfect for summer gatherings or a light starter. The crisp toast topped with a savory mix of juicy tomatoes, spring onions, and fresh herbs creates a delicious burst of flavor. This recipe is incredibly easy to prepare, making it an ideal option when you want a quick, tasty snack or appetizer for a party. It’s light, healthy, and packed with freshness.

Ingredients:

• 1 loaf of baguette or Italian bread, sliced
• 2 cups cherry tomatoes, chopped
• 1 bunch spring onions, finely sliced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the bread slices on a baking sheet and toast them in the oven for 5-7 minutes, or until golden and crispy.
2. In a bowl, combine the chopped tomatoes, sliced spring onions, fresh basil, balsamic vinegar, olive oil, salt, and pepper. Toss to combine and let it sit for 5-10 minutes to allow the flavors to meld.
3. Spoon the tomato and spring onion mixture onto the toasted bread slices.
4. Garnish with extra fresh basil leaves and serve immediately.

This Spring Onion and Tomato Bruschetta is a simple yet flavorful dish that highlights the natural sweetness of tomatoes and the crisp, sharp taste of spring onions. The crunchy toast provides the perfect base for the juicy, tangy topping, creating a delightful contrast of textures. Whether served as an appetizer or a light snack, this bruschetta is perfect for casual get-togethers or a refreshing summer meal. It’s easy to prepare, requires minimal ingredients, and is sure to impress your guests with its fresh and vibrant flavors.

Spring Onion and Potato Gratin

Spring Onion and Potato Gratin is a creamy, comforting dish that makes for a perfect side or main course during colder months. The layers of thinly sliced potatoes are baked in a rich, cheesy sauce with the added flavor of spring onions, making it a savory treat that’s sure to satisfy. The combination of the creamy sauce and caramelized spring onions gives this gratin a deliciously rich and flavorful depth. It’s perfect for family dinners, holidays, or special occasions.

Ingredients:

• 6 medium potatoes, thinly sliced
• 1 bunch spring onions, chopped
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
2. In a skillet, melt butter over medium heat. Add the garlic and spring onions, sautéing for 2-3 minutes until fragrant and softened.
3. In a mixing bowl, combine the heavy cream, Gruyère cheese, Parmesan cheese, salt, and pepper. Whisk until smooth.
4. Layer the sliced potatoes in the greased baking dish, overlapping them slightly. Pour some of the cheese and cream mixture over the potatoes and then add a layer of sautéed spring onions.
5. Repeat the layers until all the potatoes and spring onions are used up, finishing with a layer of the cream and cheese mixture on top.
6. Cover the dish with foil and bake for 30-40 minutes, until the potatoes are tender.
7. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
8. Garnish with fresh thyme before serving.

This Spring Onion and Potato Gratin is the ultimate comfort food, with layers of tender potatoes, rich cream, and sharp spring onions that provide a delightful balance of flavors. The addition of Gruyère and Parmesan cheese creates a creamy, indulgent texture that makes each bite irresistible. Whether served alongside a roast, enjoyed as a main dish, or brought to a holiday gathering, this gratin will undoubtedly become a favorite go-to recipe for cozy, satisfying meals. Its creamy, cheesy goodness is perfect for any occasion.

Note: More recipes are coming soon!