Adapted from simplyrecipes.com Several medium or large onions, yellow, white, or red Olive oil Butter (optional) Salt Sugar (optional) Balsamic vinegar (optional) Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root […]
Roasted Broccoli, Red Pepper and Onion
Adapted from relish.com The combination of roasted broccoli, sweet pepper and onion works well as a side dish with grilled fish, poultry or meat. You can easily substitute cauliflower for broccoli in this dish. 6 c. bite-size broccoli florets with short stems 1 medium sweet pepper, cut vertically into 1/2-inch strips 1 medium onion, sliced […]
Roasted Beet, Onion, & Goat Cheese Salad with Honey-Oregano Vinaigrette
Adapted from www.kitchentreaty.com 1 bunch beets, ends trimmed 1/4 onion, very thinly sliced 8 c. greens of your choice 4 oz. goat cheese, divided Dressing: 2 t. honey 2 t. Dijon mustard 2 T. apple cider vinegar 1/4 c. olive oil 2 t. fresh chopped oregano Salt & pepper Preheat the oven to 425 degrees. […]
Caramelized Fennel and Onion
Adapted from www.marthastewart.com This is fantastic on pizza or as a condiment on brats, sandwiches, crackers, etc. Reserve some fennel fronds for garnish. 1 T olive oil 1 fennel bulb, trimmed, cored, and thinly sliced 1 large onion, halved and thinly sliced Salt and ground pepper In a large skillet with a tight-fitting lid, heat […]
Kale with Toasted Quinoa and Tomato
Adapted from Runners World Cookbook Submitted at the 2014 Share Member Potluck 2 T. olive oil 1 c. quinoa, well rinsed 3 c. water 1/2 red onion, chopped 3 cloves garlic, minced 6 c. kale leaves, chiffonade (thin strips made by laying the leaves together, ruling like a tube, and slicing crosswise) 1 large tomato, […]
Penne with Butternut Squash and Kale
Adapted from ohmyeggies.com 1 T. olive oil 1 clove garlic, minced 1 bunch kale, stem removed and torn into bite-sized pieces 1/3 c. white wine (water or chicken/veggie stock would also work) 8 oz. whole-wheat penne, cooked according to package (any kind of pasta will do) 1/2 roasted butternut squash (see instructions below) 1/2 caramelized […]
Pasta with Cabbage, Prosciutto, and Sage
Adapted from www.realsimple.com 8 ounces pappardelle or some other wide pasta 1 T. olive oil 1 onion, sliced Kosher salt and black pepper 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups) 1 c. low-sodium chicken broth 1/4 lb. sliced prosciutto, cut into strips, cooked (you can substitute bacon if you do not have […]
Cream of Celery Soup with Bacon
Adapted from www.thekitchn.com 4 strips bacon 1 T. butter or Earth Balance 5 c. (loosely packed) chopped celery, stalks and tops (if desired) 1 medium onion, chopped 2 cloves garlic, chopped 1 T. fresh thyme or 1 t. dried thyme 1 medium baking potato, peeled and cubed 2 c. vegetable or chicken stock 2 c. […]
Crisp Tuna-Cabbage Salad
Adapted from www.thekitchn.com One 5-ounce can tuna, drained 2 c. finely chopped green or red cabbage, from about 4 ounces or 1/4 of a small head of cabbage 1/4 c. minced chives, scallions or onions 1 T. mayonnaise 3 T. plain yogurt Salt and freshly ground black pepper Shred the tuna with a fork and […]
Avocado Cup Salads
Avocado Cup Salads with Black Bean Confetti Adapted from the Smitten Kitchen blog Inventive ways to create tasty, simple salads packed with veggies and full flavor. You could easily add finely chopped greens to this recipe for added zing! Makes 8 mini-salad cups; estimate 2 halves or 1 full avocado per person/meal 1 cup black […]
