Recipes You Can Use

Baked Onions with Rosemary Butter

In general, red onions are milder than their yellow siblings, and better suited to raw or minimally-cooked use. But we also like them in long-cooked dishes, such as baked onions.

2 large onions, peeled (or three small-ish onions)
2 Tbsp unsalted butter
2 tsp fresh rosemary
1/4 cup freshly grated parmesan
Preheat the oven to 400 F. Cut a cavity in the root end of each onion, about 1/2-inch deep. Arrange onions in a baking dish, cavity up. Place 1 Tbsp butter in each cavity, then sprinkle each onion with rosemary leaves, 1 Tbsp parmesan, and salt and pepper to taste. Add 1/4-inch water to the baking dish and bake the onions, covered, until tender when pierced with a fork— about 55 minutes. Transfer onions to a serving dish. Place the baking dish on the stove and reduce liquid over high heat; spoon the sauce over the onions and serve.

Salsa We Like

Serve with your favorite chips or over your morning scrambled eggs.

5 medium tomatoes
1 medium red onion
3 cloves garlic
1 jalapeno pepper, seeded and minced ( or less for less hot)
2 tablespoons olive oil
2 tablespoons lime juice
1teaspoon ground cumin
4 dashes fish sauce ( optional )
1/4 cup chopped cilantro
salt and fresh ground pepper to taste

Puree the tomatoes in a food processor until large chunks are gone. Transfer to a large bowl. Chop the onion and garlic in the food processor for several pulses. Add to the tomatoes. Add rest of the ingredients to the tomatoes and mix. Let sit for 15 minutes for flavors to blend. Salt and pepper to taste.

Wilted Cabbage Salad

2 lb savoy cabbage, washed and shredded
4 - 5 strips bacon, cooked crisp
salt and pepper
3 Tbsp red wine vinegar
3 Tbsp olive oil

Put cabbage in a bowl and cover with boiling water. Let stand for 10 minutes. Drain and pat dry. Place cabbage in a dry bowl and season with salt, pepper, and vinegar. Mix in the olive oil (or substitute bacon fat). Crumble bacon over warm salad.