Info and recipes for onions


Kale Salad with Warm Bacon Dressing

A hearty salad with a smooth, rich dressing that hits all of the right points: tender kale, crunchy carrots, smokey bacon, tangy mustard, sweet maple. Serve as a side or, with the hard boiled eggs and sautéed mushrooms, there is enough here to be a meal by itself.  Continue reading »

Spicy Vegetarian Chili

A hearty, satisfying, veggie chili. Sure, you could add some ground beef or chorizo, but why would you when this is already so good? We love this with our Cornbread.  Continue reading »

Asian Cabbage Slaw

This is Katie’s favorite slaw, and for good reason. It comes from Farmer John’s Cookbook and they write that, in addition to Asian themed meals, “it goes perfectly with typical backyard barbecue fare, too. It works well with additional vegetables — some julienned cucumber is nice — and it makes a wonderful bed for grilled … Continue reading »

Lacinato Kale and Savoy Cabbage with White Beans

We found this recipe in Deborah Madison’s cook book “Local Flavors” years ago. The combination of kale, cabbage and beans didn’t jump out at us at first, but we tried it and we’ve loved it ever since. The dark green of the kale, light green of the cabbage and reddish-brown and white of the beans … Continue reading »

Carrot Soup with Nutmeg

This tastes like a classic (thanks to a little white wine and nutmeg) and is a favorite in our household. Because it uses milk instead of cream, it’s rich and smooth without being heavy.  It’s also very easy and quick to put together. Originally from our well loved Best Recipe Cookbook.  Continue reading »

Fajita Peppers and Onions

What could be better than super fast, super easy and super delicious? We make this recipe all the time for burritos, tacos or even with sauteed greens over polenta. This recipe works equally well with fresh or frozen peppers.  Continue reading »

Cilantro and Lime Cole Slaw

We make this slaw every time we make fish tacos, but it would be perfect for any type of taco or other Latin American styled meal.  This slaw not only looks bright and colorful, but – because it doesn’t use mayo – it tastes bright and fresh, too.  Continue reading »

Roasted Root Veggies

2 pounds root veggies: potatoes, carrots, celeriac, beets, sweet potatoes, onions*, leeks* (mix and match any of these veggies, in any proportion and/or combination) 1/8 cup olive oil coarsely ground salt and pepper 1. Preheat oven to 350. 2. Wash all veggies as needed. Trim top and bottom off leeks, celeriac, beets. Trim ends off … Continue reading »

Beet and Barley Risotto with Swiss Chard and Goat Cheese

A delicious and beautiful take on risotto!  The beets give this an incredible, deep, creamy color, and the lemon, chèvre and Swiss chard keep the flavor light. This recipe normally serves 2, but as with other risottos, it can easily make more.  We originally found this recipe at Blue Apron.  Continue reading »

Celeriac Pasta with Puttanesca Sauce

Puttanesca is a hearty, robust, tangy pasta sauce of tomatoes with olives, capers and garlic. Olivia sent us this recipe, saying “celeriac pasta with spicy sauce… VERY cool gluten/grain-free alternative the spaghetti, but still warm and filling in the winter!” It comes from one of our favorite recipes sites: My New Roots.  Continue reading »

Simple Salsa

For us, fresh salsa is the flavor of summer!  Continue reading »

“Asian” Cole Slaw

1 lb napa cabbage, shredded ½ cup carrot, shredded ¼ cup scallion (or shallot, or onion), finely chopped ½ cup almonds, sliced or slivered 2 tbsp rice vinegar (or cider or wine vinegar) 4 tbsp maple syrup (or sugar) ½ cup sesame oil (or peanut or olive oil) 2 tsp sesame seeds, toasted 2 tsp … Continue reading »

Simplest Potato Salad

1 qt new potatoes ½ bunch parsley, chopped 2 green onions, sliced thin 1-2 sticks butter Cut the potatoes in 1” pieces, place in a pot of cold water and bring to a boil. Meanwhile, melt the butter over medium-low heat. Add the parsley and onions to the melted butter, reduce heat to low and … Continue reading »