Posts Tagged ‘Onion’

From: http://allrecipes.com/recipe/california-grilled-veggie-sandwich/detail.aspx

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces (flatbread), split horizontally
1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

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Country Green Beans

From: http://allrecipes.com/recipe/country-green-beans/detail.aspx

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water *
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

* For a bolder, more flavorful dish, use chicken broth/stock instead of water. The ham can also be replaced with bacon, or even just ommitted completely.

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From: from Asparagus to Zucchini a Guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculure Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 4 to 6

1 1/2 pounds Green Beans, cooked
1 Garlic clove, diced
1 small Onion, thinly sliced
1 tablespoon Olive Oil
2 Tomatoes, peeled, seeded and coarsely chopped Salt & Pepper to taste
1 tablespoon chopped fresh Basil or 1 tablespoon dried Basil
1 tablespoon chopped fresh Parsley or 1 tablespoon dried Parsley

Cut beans into 1 inch lengths; set aside. Saute garlic and onion oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer for 3 minutes. Remove from heat, stir in parsley, and serve immediately.

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From: from Asparagus to Zucchini a guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculture Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 3 to 4

1/4 cup minced Onions
2 tablespoons Oil
1 tablespoon Vinegar
chopped Herbs – Thyme, Dill, or Summer Savory
1/4 tablespoon Salt
2 Garlic cloves, chopped or pressed
Pepper to taste
1 pound trimmed Green Beans

Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time:
Total Time:

3 to 4 quarts White Corn, cooked
1 cucumber, diced
4 fresh Tomatoes, diced
2 cups Green Beans, trimmed, cut into 1 inch pieces, and blanched
1 Green Pepper, diced
1 Red, Yellow, or Orange Pepper, diced
1 medium Zucchini, diced
1 medium Yellow Squash, diced
1 medium Yellow Onion, diced
Dressing (Below)

Mix the corn, cucumber, tomatoes, and prepared green beans in a large bowl. In a skillet over medium heat, lightly saute the peppers, zucchini, squash, and onion. Add the sauted vegetables to the corn mixture. Refrigerate.

1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 tablespoon Coriander
fresh chopped Cilantro

To prepare the dressing, mix the vinegar, olive oil, coriander, and cilantro to taste in a small bowl. Refrigerate. Combine the chilled corn salad and the chilled marinade just before serving.

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From: http://allrecipes.com/recipe/avocado-tomato-and-mango-salsa/detail.aspx

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6


1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil


In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.


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From: http://allrecipes.com/Recipe/Tabbouleh-III/Detail.aspx

Prep Time: 45 minutes
Total Time: 4 hrs, 45 minutes
Servings: 8


1 cup bulgur wheat
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.

In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

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