I have never been terribly successful at consistent blogging. I find writing for a public audience quite stressful. But, given my day job, I need to get over that. Since I spent an awful lot of my non-work time thinking about food (and because my friend Asheesh’s coffee reviews are so inspiring), I’m going to try blogging about food. Maybe this can be a space to try and write without worrying about every word.

So here’s a recipe to start with. We ate it for dinner last Thursday along with artichokes and a salad of royal potatoes, peas, lettuce, tomatoes, pesto, and hardboiled eggs.

The recipe is loosely inspired by a recent meal at my favorite tapas bar in New York.

Spring Onions with Yellow Pepper Sauce:


–  A big bunch of spring onions (I used 4, but we could have eaten far more and we had lots of leftover sauce, which was good with crackers the next day.)

For sauce

– 1 yellow pepper

– ½ cup flat leave parsley

– ½ cup walnuts

– ½ cup olive oil + more for drizzling

– 1 lemon

– pinch of salt

– pinch of cumin

– pinch of cayenne pepper

  • Preheat oven to 450 degrees.
  • Cut up yellow pepper into smallish chunks and drizzle with olive oil on a baking sheet.
  • Roast yellow peppers until there are black/brown spots on them. I tossed them once while they baked. It should take about 20 minutes.
  • Meanwhile clean the onions, cut off the green tops and hairy bottoms. Slice each onion in half length wise. Oil a baking sheet and arrange onions on it flat side down. Drizzle with olive oil and a pinch of salt. Put in oven about 20 minutes until the bottoms are brown.
  • Put roasted yellow peppers in blender with rest of sauce ingredients and blend until smooth.
  • Serve onions with pepper sauce on the side.