Parmesan Veggie Toss
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Tagged: red onions
Mustard Greens
Peppery mustard greens shine in this simple greens recipe found on the cooking website Simply Recipes. Sauté with onions and garlic, then serve with most any meal that can use a good dose of mustardy bite. The recipe serves 4. Enjoy! (more…)
Vegetable Stir Fry
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute! (more…)
Summer Squash Strata
This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party. From the cookbook “Simply Organic”. Serves 12.
(more…)
Sweet and Sour Cabbage with Smoked Pork Chops
Here’s a delicious recipe from the Simply Organic cookbook that combines onion and cabbage with precooked pork chops and a honey dijon sauce. Try it out! (more…)
Red Wine Chicken Stew with Root Vegetables
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
(more…)
Potato Salad with Arugula and Dijon Vinaigrette
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try! (more…)
Baingan Bharta – Roasted Eggplant Purée
Found in Rani Sidhu’s Menus and Memories from Punjab cookbook, this is a classic recipe for Baingan Bharta, a roasted eggplant purée. The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. Yields 10 half-cup servings. (more…)
Onions
Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties – these vegetables have been linked to a lower risk of certain cancers, including stomach and colorectal. A nutrient-dense food, onions are low in calories and high in beneficial nutrients like vitamins, minerals, and antioxidants. (more…)
