Cool summer soup
Boil 3 cups vegetable broth. Add 1 white potato, peeled and chopped, and cook until tender. Add 1 cup frozen peas, 3 sliced green onions and 1/4 tbsp salt. Cook until tender. Purée in a blender. Serve chilled.
BBQ 5 trimmed green onions over medium-high until tender, 5 to 7 min. Roughly chop. Toss with 3 cups cooked pasta, 1/2 cup chopped sun-dried tomatoes, 2 tbsp olive oil, 1 tbsp each lemon zest and juice and 1/4 tsp salt.