New Chef Joey recipe🌼🌸 …+ more🌃

Text and pics by Chef Joey

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Chef Joey🤗🌼☕💫


It is finally springtime and the flowers are popping, birds are singing, and farm stands are starting to have spring veggies, including of course “Spring Mix” of lettuce and other delicious spring veggies, radish and onions among my favorite.


Having just bought a bunch of spring onions, I thought what better thing to do than to make an onion sauce for pasta?  It’s incredibly easy and you can add things to it like beans or tofu – or if you want chicken or even sausage!  The base is all vegetables and because it is all sautéed slow the flavor is incredible.  I make the base sauce and if I decide to add meat – I cook it separate to avoid excess oils and then add it as a topping when serving.


In a large sauté pad add a tad of sunflower or other high heat oil – add 3 spring onions chopped up small (you can sub leeks for this too – make sure they are super clean, they can have a lot of dirt in them). Add 4 or 5 cloves of fresh garlic that is chopped, salted and turned into a paste with the back of your knife by going over it several times. 


Then get a pint of cherry tomatoes and cut into small pieces.  Heat the oil and add the onions and garlic and heat until the aroma fills the room, add the tomatoes and stir.
Add a handful of fresh chopped parsley and basil and when it is all cooked through – it is done – you may need to add a ½ to a full cup of water while this is cooking so you develop a broth – at this point you can add a can of beans or chic peas, juice included or add your tofu so it all heats through = Boil your favorite pasta or ravioli while this is going on – this whole thing takes 10 to 15 mins tops.