Ahhh, the humble onion.
Amy reminded me the other day just how delicious and versatile grilled onions are.
They complement any grilled dish and really round out a meal. Plus they are dead easy to make.
Just a little oil and salt and grill to your liking.
I really like to cut the onions thick and carefully grill them so they don’t fall apart (you can put a skewer through them to help hold them together) and right before they are done I like to put BBQ sauce on them and grill them just a little longer.
These make great toppings for burgers or grilled vegetable sandwiches.
I wasn’t planning on posting a dip recipe, but I made an onion dip with some of the grilled onions I made and-oh-my-gosh was this good.
- 3 small grilled onions chopped up
- 1 cup of sour cream
- 1/2 cup of mayonnaise
- a little less than a 1/2 teaspoon each of dried garlic powder and white pepper and salt.
I mixed it all up and 4 of us ate almost all if it. You should make this.
Have a great week. I’ll see you at pickup.
This is a fast, easy to adapt dish that can pull anything you are having for dinner together. I like it with rice or any grain to make it into a meal. I also like to throw any leftover vegetable in at the end, corn is especially good. Chinese dumplings or won tons are good too.
I sometimes leave out the sesame oil and soy sauce and add Parmesan and tortellini, so good, not authentic, but really tasty.
Oh and it is good hot or room temperature. I prefer any leftovers at room temp for breakfast or lunch.
I added rice and some chard today.
The recipe/method is super easy and found here, on this great website. You need just a few pantry ingredients and about 5 minutes.
Chop up a tomato, beat an egg and make a slurry out of cornstarch and water.
Cook the tomato and add the other ingredients and stir in the beaten egg and then the cornstarch.
Do taste it carefully at this point. It will need salt and maybe more pepper.
Keep it simple.
Or make it more of a meal.
Have a great week.
See you at pick-up.
I know lots of you have spiralizers because every year when zucchinis are plentiful I hear many of you say “Yay zucchini! I”ll spiralize it!!”.
I don’t have a spiralizer but I borrowed one this week to see what all the fuss is about and you know what?
I think I am probably going to get one. I am not big on kitchen gadgets but I do love my mandolin It’s fast and I love the uniform slices. I thought I could do anything a spiralizer can do with my mandolin or a knife.
Today I made a couple of old recipes on this site and used the spiralizer instead of chopping or grating the vegetables. You can still chop or grate the vegetables for these or any recipe using a spiralizer, it’s not better-just different.
I made this broccoli slaw with kohlrabi instead of broccoli. People at pick-up often ask what do I do with kohlrabi? One of my favorite things is to make a slaw. So I thought I would show you how you can sub kohlrabi for broccoli in any dish. Boy what an upgrade the spiralized kohlrabi is in this slaw. The texture is so crisp and clean we couldn’t stop eating it.
Next I made some zucchini fritters. I make these all the time and grate the zucchini with the food processor. Using the spiralizer was so much easier and much less clean up. There was much less water loss with the spiralizer and more zucchini taste.
They look better than when I make them with grated zucchini.
I’m going to continue to play with this for a few more days before i return it to my friend. I want to make some ‘zoodles’ and see what that is about. I also want to try some spiralized turnips with this recipe, one of my favorites.
What are your thoughts on a spiralizer? Yes or no? Leave a comment or tell me at pick-up.
Have a great week.
I love to make ‘real’ eggplant Parmesan but it is admittedly a big production. The three bowls to coat the eggplant, then fry it all is a mess. It is worth it, sometimes, but it’s not a meal I am going to throw together last minute.
This is what I throw together last minute when I want eggplant Parmesan.
I didn’t follow a recipe and I didn’t measure anything, but this is pretty basic, I don’t think you can screw this up. Use what you have, it will be delicious. I have even used zucchini instead of eggplant and it was delicious. Here is a recipe doing basically what I did, follow it if you want exact quantities.
Here is what I had, that red jar is tomato sauce I canned. Use any sauce you like.
Slice the eggplant and brush some olive oil on the slices and salt them and roast them in a 450F oven for about 45 minutes. When they are nice and brown and soft, layer the roasted eggplant with some Parmesan cheese, and other cheese if you want (I used ricotta and forgot I have mozzarella too), basil or herbs if you want, layer your ingredients until they are used up then drench the whole thing in sauce.
Finally, top the whole thing with bread crumbs tossed in olive oil and Parmesan cheese (I forgot to take a picture of the breadcrumb topping.
You can make it early in the day or a day or two ahead. When you are ready to make it preheat the oven to 400F and bake it until it is bubbly and brown on top and meltingly hot…and serve it with some pasta. Don’t forget the pasta.
Summer is here and the summer vegetables are too. Enjoy the bounty.
See you at pick-up.