Saying goodbye to spring and it's incredible bounty of produce the only way I know how: a veggie-forward dish, of course. As a final ode to the season, I highlighted one of my personal favorite ingredients - Lox Farm's spring onions. Though essential for flavor and in practically every savory meal I make, it's not often that onions are the center of a recipe. Which is a bummer, because, if prepared correctly, they're phenomenal and super nutrient-dense.
Continuing to draw upon my favorite spring flavors , I also created a lively variation of my all-time favorite pesto using arugula, fresh rosemary, and too much (never enough) spring garlic. The subtle bite of the onions and pesto is tempered by the flatbread itself, making it the perfect vehicle for such a flavor-forward pairing of spring produce.
As much as I love spring and all the flavors it brings with it, nothing compares to the sheer vibrancy of summer. I am heading into summer full of gratitude, anticipation, and love - especially for all of you. Since launching the Solful Health journal last spring (just a few weeks past a full year!), I have undergone a continuous stream of evolution. As I continue to let go of my health coaching practice, I find myself growing more and more excited to pour myself into these virtual pages, creating exceptional content to inspire you on your own path of evolution.
There are still changes to come here at Solful Health (some I know of, many I do not), and for your continued love and support and encouragement through it all, I am so very grateful. Your feedback and sweet notes mean everything to me. Here's to another year of delicious food, vibrant health, and solful living. xx
SPRING ONION FLATBREAD WITH ARUGULA PESTO
- Fresh pizza dough
- 1-2 bunches spring onions
- 1 tbsp extra virgin olive oil
- Pinch of Himalayan salt
- Flour/cornmeal, to spread on prep and baking surfaces
- 4 garlic cloves, peeled
- 1 cup roasted + unsalted pistachios, shelled
- 3 cups arugula, lightly packed
- 5 tbsp fresh rosemary, roughly chopped
- 1/2 cup grated parmesan or 5.5 tbsp nutritional yeast (to keep dairy-free and vegan - optional)
- 2 tbsp fresh lemon juice
- 1 tsp ground pepper
- 1/2 tsp Himalayan salt
- 2/3 - 1 cup extra virgin olive oil (if using nutritional yeast, you may need slightly more as this will thicken the mixture)
TO MAKE PESTO: Add all ingredients into your Vitamix or food processor, and pulse until desired consistency is met. I usually start out with about 1/2 cup olive oil and drizzle more in as the mixture combines. Additional salt + pepper can be added to your taste.
Pesto will last up to a week in the refrigerator, stored in an airtight container.
TO MAKE FLATBREAD: Preheat oven to 425 F. Sprinkle prep surface with flour or cornmeal (to prevent sticking) and begin to roll dough out into the size, shape, and thickness of choice.
Spread pesto onto the dough and place in oven on a flour/cornmeal dusted pizza stone or baking tray for about 5 minutes.
To prepare the spring onions, trim or cut off the roots. Trim the green tops, leaving about 6 inches intact. Cut the onions in half lengthwise. Massage the onions with a bit of olive oil and a sprinkle of salt.
Remove the flatbread from oven and arrange your spring onions on top. Place back into oven and allow to bake for about 15 minutes - until dough is golden brown and the onions are slightly charred.
I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see! xx