Registered dietitian Theresa Stahl shares her insights on healthy eating, portion-control tips, power-packed recipes, and food reviews.

Happy Memorial Day weekend to all! A sincere thank you to all of the heroes who protect our country, help to keep us safe and sacrifice for our freedom!

And the Memorial Day weekend signals the unofficial beginning of the picnic and outdoor gilling season. I hope you all will enjoy many fun picnics with grilled fish and lean meats, healthy grilled fruits and vegetables and plenty of refreshing salads. 

And perfect in-season picnic veggies include fresh, spring green onions, which are ready to eat in many gardens, including mine!

Spring green onions are the  first veggies I plant each spring and one of the last I plant again in late summer for a fall harvest.  They are tender and mild and add so much to meals/picnics, whether eaten alone or in salads or stir-fries or kabobs.. 

Onions may have been one of the earliest "health" foods enjoyed by Europeans as a breakfast food and salad ingredient.  They rank fourth among the United State¿s leading vegetable crops.  

Onions belong to the allium family, along with leeks, garlic and shallots.  While all onions are low in calories, green onions contain vitamins A and C, folic acid, potassium and fiber.  Onions contain important phytochemicals, including organosulfur compounds that may fight against cancer, lower blood cholesterol and blood pressure.  They also contain quercetin, a flavonoid that helps fight cancer and heart disease.

I'm thrilled to be enjoying my first harvest of tender green onions and I encourage you to enjoy these tasty treats available at the grocery store and at your local farmers' markets.