Tagged: yellow onions

Soft-Cooked Summer Squash With Onion

Soft-Cooked Summer Squash with Onion

From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best.  Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
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Roasted Beet Soup with Feta and Dill

Roasted Beet Soup with Feta and Dill

From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy.  If you still have a leek from last week, use it here instead of onion.  A nice hunk of fresh bread would complete this meal.  Enjoy! (more…)

Vegetable Lentil Soup

Vegetable Lentil Soup

This recipe is from Gourmet magazine and can be found on epicurious.com.  It requires lots of chopping, but is relatively easy. I generally double the recipe when I make it, because it goes very quickly.  Note that the lentils may need more cooking time, depending on whether you have pre-soaked them or they are dry.  Buy the pre-cooked lentils at Trader Joe’s to save time!  Serves 2 generously. (more…)

Spinach, Beef, and Egg Hash

Spinach, Beef, and Egg Hash

Found on foodie site, saveur.com, this easy one-pan meal is just the thing for a fulfilling breakfast that comes together in the blink of an eye.  The debate rages on as to the origin of this San Francisco dish—”Joe’s” restaurant has seen several incarnations.  Original Joe’s on Taylor Street, however, has had it on the menu for 59 years.  Serves 2. (more…)

Vegetable Stir Fry

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…)

White Root Bisque

White Root Bisque

This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)