onion « Recipes

Posts Tagged ‘onion’

St. Patrick’s Day Corned Beef & Cabbage

Tuesday, March 9th, 2010

3 to 4 pounds corn-beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
2 tablespoons Pasolivo Olio Nuovo, or We Olive Roasted Garlic olive oil
6 small to medium potatoes, pared
6 small carrots, pared
6 cabbage wedge ( 1 head)

Place beef in dutch oven, barely cover with hot water.; add onions, garlic and seasonings.

Cover and simmer for 1 hour per pound of meat, or until fork tender.

Remove meat from liquid and drizzle olive oil on top. Add potatoes and carrots.
Cover and bring to a boil; cook 10 minutes. Add cabbage; cook
another 20 minutes.

Cut beef cut against the grain, making
thin slices. Serve with mustard. (Yields 6 servings)

Recipe from We Olive Fresno.

Tags: beef, cabbage, carrots, clove, garlic, Olio Nuovo, onion, Pasolivo, potato, Roasted Garlic Olive Oil
Posted in Entree, Recipes | No Comments »

Spring Greens with Strawberries & Walnuts

Monday, March 8th, 2010

1 lb Spring Mix salad greens
1 small Red Onion, sliced
½ lb large fresh Strawberries cut lengthwise into ¼ inch slices
¼ cup coarsely chopped Walnuts
Optional ½ cup crumbled Blue Cheese or Goat Cheese.
We Olive Balsamic Vinegar
Mild to medium flavored Extra Virgin Olive Oil such as We Olive Arbequina or Mission
Sea Salt and Fresh Ground Black Pepper

Arrange Greens and onion on a chilled salad plate. Fan out 2 or 3 sliced Strawberries per plate and top with a sprinkle of walnuts and optionally some crumbled cheese.
Drizzle Balsamic Vinegar and Extra Virgin Olive Oil over the top in a 1 to 2 ratio (1 part Balsamic to 2 parts oil.). Top with a pinch of sea salt and fresh ground pepper and serve.

Recipe by We Olive Belmont Shore.

Tags: Arbequina, balsamic vinegar, blue cheese, greens, Mission, onion, strawberries, walnuts
Posted in Dressing, HEART HEALTHY, Recipes, Salad, Vegetarian | No Comments »

The Blue Salad

Monday, March 8th, 2010

8 C Spring Mix greens (rinsed and patted dry)
1 Pint Fresh Blueberries
½ C Crumbled Blue Cheese
1 Small Red Onion, thinly sliced
1 C Grape Tomatoes, sliced in half
1 Mandarin Orange, Clementine, or Tangerine, peeled and separated into sections.
1/3 C Chopped Pecans (Optional)
¼ C We Olive Balsamic Vinegar
½ C We Olive Mandarin Olive Oil
Sea Salt & Crushed Black Pepper (to taste)

Prepare salad greens, fruit, cheese, onion & tomatoes by arranging on chilled salad plates.

To make the vinaigrette, thoroughly whisk vinegar, oil, salt & pepper in a small bowl. Whisk until the oil and vinegar has emulsified. Pour over the prepared salad, top with optional chopped nuts and serve immediately.

Recipe from We Olive Belmont Shore.

Tags: balsamic vinegar, blue cheese, greens, Mandarin Olive Oil, onion, pecans, tomato
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Apple Avocado Salad with Blood Orange Vinaigrette

Monday, March 8th, 2010

Ingredients:
1 (10 ounce) package of Baby Greens or your favorite Mixed Greens
1/4 C. Chopped Red Onion
1/2 C. Chopped Walnuts
1/3 C. Crumbled Feta or Blue Cheese
2 tsp. Lemon Zest
1 Apple, peeled, cored and sliced
1 Avocado, peeled, pitted and diced

Vinaigrette:
2 Tbs. We Olive Blood Orange Balsamic Vinegar
1/4 C. We Olive Meyer Lemon Olive Oil
1 Clove Garlic, minced
Salt to taste

In a large bowl, toss together the greens, red onion, walnuts, cheese and lemon zest. Mix in the apple and avocado. In a small bowl, combine the vinegar, garlic and salt and whisk until well blended. Slowly add the olive oil and continue whisking. Drizzle over salad and serve immediately.

Recipe from We Olive Belmont Shore

Tags: apples, avocado, blood orange balsamic, feta, garlic, greens, lemon, Lemon Olive Oil, onion, walnuts
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Zucchini with Thyme

Friday, February 26th, 2010

INGREDIENTS

2 Tbsp Tres Osos extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Salt and freshly ground pepper

METHOD

1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.

2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Serves 4.

Recipe by Simply Recipes.

Tags: butter, onion, parsley, thyme, Tres Osos, zuccini
Posted in Recipes, Side Dish, Vegetarian | No Comments »

Mexican Green Bean Salad

Friday, February 26th, 2010

Make sure to use the freshest green beans you can find. Good green beans should feel firm and should snap in half, not bend, when you try to bend them.

INGREDIENTS

1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
1/4 cup onion, finely chopped
2 Tbsp lime juice or white vinegar
1 Tbsp De Los Milagros Extra Virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon dried oregano (Mexican oregano if you can get it)
3/4 cup packed, chopped cilantro
1/3 cup canned, pickled jalapeño chili peppers, sliced
1/3 cup chopped red onion
1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
1/2 avocado, sliced or cut into inch long pieces
1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

METHOD

1 Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2 Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

Serves 4.

Recipe by Simply Recipes.

Tags: avocado, cilantro, cotija cheese, green beans, jalepeno, Milagros, onion, oregano, tomato
Posted in Dressing, Recipes, Salad, Side Dish, Vegetarian | No Comments »

Turnip Gratin

Friday, February 26th, 2010

This recipe serves four, but it can easily be doubled. If you double it, use a 9×13 casserole dish.

INGREDIENTS

2 medium sized turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
Berkeley Olive Grove 1913 Extra Virgin Olive oil
3-4 slices white bread (enough to make two single layers in the pan), crusts removed
A few slices of onion, very thinly sliced, enough to cover the pan in one layer
4 ounces Gruyere cheese
Salt and pepper

8×5 baking pan or casserole dish

METHOD

1 Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.

2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.

3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.

Remove from oven and let cool for 10 minutes before serving.

Serves 4.

Recipe by Simply Recipes.

Tags: Berkeley Olive Grove, bread, gruyere, onion, turnips
Posted in Entree, Recipes, Side Dish, Thanksgiving, Vegetarian | No Comments »

Rustic Onion Tart

Thursday, February 25th, 2010

INGREDIENTS

1 Pâte Brisée (tart dough) for one 10-inch tart (see method for making pâte brisée) or 1 packaged, flat pie crust (Trader Joe’s has one in their frozen section)
3 medium sized red onions
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
3/4 cup (not packed) roughly grated Gruyère Swiss cheese

METHOD

1 If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

2 Peel and slice the onions.

3 Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

4 Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.

5 Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Sprinkle the remaining cheese over the top of the tart.

6 Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.

Serves 4.

Recipe from Simply Recipes

Tags: balsamic vinegar, gruyere, Mission, onion
Posted in Baking, Breakfast, Entree, Recipes, Side Dish | No Comments »

German Farmer’s Breakfast

Thursday, February 25th, 2010

INGREDIENTS

3 large potatoes, skinned and quartered lengthwise

3 Tbsp olive oil
2 cups roughly chopped green and white onions (include the greens from the green onions)
2 cups roughly chopped bell peppers
Salt to taste
1-2 cups chopped ham
1/4 cup chopped parsley
4 eggs, whisked

METHOD

1 Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

2 Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

3 Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

4 Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Serves 4.

Recipe by Simply Recipes

Tags: Arbequina, bell pepper, eggs, ham, onion, potato
Posted in Breakfast, Recipes | No Comments »

Asparagus Frittata

Thursday, February 25th, 2010

INGREDIENTS

2 teaspoons extra virgin olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

METHOD

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Recipe from Simply Recipes

Tags: asparagus, eggs, gruyere, onion
Posted in Baking, Breakfast, Recipes, Vegetarian | No Comments »

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Posts Tagged ‘onion’

St. Patrick’s Day Corned Beef & Cabbage

Spring Greens with Strawberries & Walnuts

The Blue Salad

Apple Avocado Salad with Blood Orange Vinaigrette

Zucchini with Thyme

INGREDIENTS

METHOD

Mexican Green Bean Salad

INGREDIENTS

METHOD

Turnip Gratin

INGREDIENTS

METHOD

Rustic Onion Tart

INGREDIENTS

METHOD

German Farmer’s Breakfast

INGREDIENTS

METHOD

Asparagus Frittata

INGREDIENTS

METHOD