This all started when I found gorgeous purple spring onions at the farmers market. They were beautiful large bulbs that looked like a combination of a scallion and a shallot. Chicken sausage bowls are common around our kitchen, but this one was built around these babies.
I sliced up the spring onions and sautéed them with salt, pepper, and garlic until they got niiiice and soft. I could just tell they’d have a sweetness to them. I put them in a little serving dish on the bowl night assembly line and then used the pan to sautee some slice mushroom parm chicken sausage. Then I microwaved a bag of frozen roasted mixed veggies from Whole Foods (the Provençal blend). Serve all those items with quinoa, crumbled goat cheese, and pine nuts.
The spring onions ended up integrating right into this particular blend of veggies – just made em even better. And when combined with the goat cheese, this feels like a bowl made for spring (or in this case, summer – especially because it required very little cooking and no methods that would get our apartment overheated).
Peaches to Apples 