RecipeMuncher

Before I get on to these cute little cipollini’s, I have to share some good news with all of you.

Last week I was contacted by a wonderful woman from the Chicago Tribune, saying that they wanted to feature me as “Blogger of the Week” on their “Chicago’s Best Blogs” website, and would I be interested!! Are you kidding me! Did you say, THE Chicago Tribune?? Needless to say I was in complete shock, I must have read the email 10 times before I responded, called every family member I have in a matter of 10 minutes, and I’ve been buzzing ever since.

I just want to say “Thank You” to the Chicago Tribune, I’m truly honored, and proud to display my badge!

And now on to these little gems!

<img style=”center” height=”300″ alt=”" src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/ac828_singlecip-1…

This week it’s all about my beloved green onions/scallions/spring onions, you get the picture. Well, if being immature is this attractive and versatile while making a bold yet subtle presence either on my tongue or to my eyes, then please, do not ever mature! Click here for the column.

• If you want more about slicing green onions, check out Cookthink.
• If you’re interested in reducing the oniony flavour when adding green onions to a salad, let Tigerfish tell you and show you how.
• If you’re looking for a fast delicious meal in which green onions are one of the key ingredients, then you’ve got to try this dish by <a hre…