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Blackened Blue Potato Salad-360x240

Blackened Blue Potato Salad

Blackened Blue Potato Salad by 6072911 Ingredients 1 pound small purple potatoes Olive oil 1 pound flat iron steak 1 tablespoon blackening spice 2 cups Vidalia onions, sliced 4 teaspoons garlic, chopped Salt and pepper to taste 1 1/2 pounds spinach, stemmed and washed 1 cup (4 ounces) crumbled bleu cheese Bleu cheese dressing (optional) Instructions Simmer potatoes until tender, drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. Coat steak with blackening spice. In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt. Mound spinach on 4 plates, dividing it equally. Carve steak into thin slices; arrange on top of spinach. Top with potatoes and sprinkle with bleu cheese. Serve with bleu cheese dressing on the side, if desired. Powered by Recipage Photo and recipe from Find the original at

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Onion Pie

Onion Pie from basketeer Joan Neuberger 6072524 Ingredients 3 sweet 1015 onions 4 leeks olive oil thyme salt and pepper pie crust 1 to 1½ c. milk 2 eggs bread crumbs Instructions Sauté sliced leeks and onions in olive oil. Season with thyme, salt and pepper. Saute until wilted. Let cool some, then spread on bottom of homemade or store-bought pie crust. Mix together the milk and eggs, then pour over the onion. Sprinkle with bread crumbs. Bake at 350°F for 25-30 minutes. Powered by Recipage

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Carrot Soup with Sesame Seeds & Chives

Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots 1 cup chopped leeks or sweet onion ½ cup chopped celery or fennel 6 cups low-salt chicken broth ½ cup whipping cream ½ cup sour cream 1 t. oriental sesame oil 2 cups ½ inch bread cubes (from day-old crustless French bread) 1 ½ T. toasted sesame seeds 2 T. chopped fresh chives Instructions Melt 2 T. butter in heavy pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and ½ teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Melt remaining 3 tablespoons butter with remaining ½ teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes. Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve. Serves 6. Powered by Recipage

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Carlo’s Minestrone Soup

Carlo’s Minestrone Soup from Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Instructions Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot. Powered by Recipage

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Happy Cinco de Mayo with Cilantro, Onions & Garlic!

Happy Cinco de Mayo! What better way to celebrate than with a tasty feast featuring lots of Tecolote cilantro, onions and garlic! Check out our Tecolote goodies featured on The Green Spork’s blog. Wondering whatto do with all that cilantro, onions and garlic? Here are some ideas perfect for Cinco de Mayo!      

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Butternut Squash in Fresh Green Curry

This simple fresh curry paste takes only minutes to prepare. It envelopes sweet, golden chunks of butternut squash with a beautiful & savory green sauce in the time it takes the accompanying rice to cook. Try making it with any prepared curry paste for an even simpler dish. 1 winter squash, about 1½ pounds 2 tbsn. coarsely chopped shallots or yellow onion 1 tablespoon coarsely chopped garlic 1 tsp. peeled and coarsely chopped fresh ginger 2 green New Mexicans or Padrones 3 tablespoons plus ½ cup water ¾ cup coarsely chopped cilantro leaves/ stems 1 can (14 oz.) unsweetened coconut milk (1 ¾ c) 1 tsp. sugar 1 tsp. salt ¼ c. fresh thai basil leaves Trim off the stem and blossom end of the squash. Halve lengthwise and scoop out and discard the seeds & fibers. Cut into large chunks and carefully peel each chunk. Cut peeled chunks into 1-in. pieces. You will have about 4 c. Set aside. In a small food processor or blender, combine the shallots or onion, garlic, ginger, chilies, the 3 T. water, and ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients. You will have about ¼ cup bright green paste. Set aside. Shake the coconut milk can well. Spoon out ½ cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes. Add the curry paste and cook for 1- 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and heated through. Add the remaining coconut milk, the remaining ½ cup water, the sugar, salt, and butternut squash. Raise the heat to high and bring […]

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Baked Beets & Onions

“This is what I do with the beets I get each week.” -Shea Brooks, basket customer 1 bunch of beets sliced ¼” slice 1 onion sliced thin french fried onions (optional) parmesan cheese creole seasoning s & p, olive oil, butter Layer beets and onions in a casserole dish, sprinkle each layer with parmesan cheese, creole seasoning, salt and pepper; drizzle with olive oil and dot with butter. Cover and cook for 45 minutes in 375º oven. Uncover, sprinkle with french fried onions (if using) and bake for another 15 minutes uncovered until casserole is bubbly.

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White Turnip Soup

from the Old Farmers’ Almanac Cookbook 4 medium-sized turnips 1 large onion 3 T. butter 3 slices bread Salt and pepper 2 egg yolks ½ c. cream Slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups boiling water, salt & pepper, and bread, which you have first dried out in a slow oven and crumbled. Simmer the soup for 30 minutes, then puree it. Reheat over low heat, stir in a mixture of the cream with the beaten egg yolks. Serve at once. Garnish with parsley and a little diced raw green garlic.

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Wilted Spinach Salad

10 to 12 ounces fresh spinach, washed and torn into bit-size pieces 1/4 cup minced red onion 5 to 6 radishes, thinly sliced 2 hard-cooked eggs, 1 chopped, 1 sliced 2 to 4 slices bacon 1 to 1 ½tablespoons bacon drippings 1 ½ tbsp. sugar 3 tbsp. vinegar 1 tbsp. water ½tsp. salt 1/8 tsp. pepper Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Cook bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper.Refrigerate all ingredients until just before serving. When ready to serve, heat dressing just until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon. Serves 6.

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Pan-Fried Squash Fritters

from CSA basketeer Michelle’s  award-winning food blog, I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor, along with a small spring onion, also from Tecolote. Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The (source) recipe calls for only 1/4 c of flour and suggests that the batter will be “almost a dry mix” at this point. But even after a full cup of flour, it wasn’t even close to being dry. So I did what most home cooks would do; I  cheerfully ignored the recipe and started frying flattened spoonfuls in a skillet with a little peanut oil. It worked. Katie’s note: We made these last night. Topped with sour cream and oodles of diced garlic chives. I used about 7 squash and 4-5 eggs. Delicious!

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions