making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Ingredients
For the salad:
* 2 cups cooked chicken, shredded
4 cups red cabbage, shredded
2 small zucchini, julienned
2 large carrots, julienned
1 medium red or sweet onion, sliced into thin slivers
1/2 red or yellow bell pepper, cored, seeded and sliced into thin strips
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, for garnish (optional)
Flour tortilla wraps or pita bread (optional)
For the dressing:
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 1/2 tablespoons sugar or honey
1/2 birds eye chili, finely minced (optional)
2 garlic cloves, finely minced
* 2 cups cooked chicken, shredded
4 cups red cabbage, shredded
2 small zucchini, julienned
2 large carrots, julienned
1 medium red or sweet onion, sliced into thin slivers
1/2 red or yellow bell pepper, cored, seeded and sliced into thin strips
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, for garnish (optional)
Flour tortilla wraps or pita bread (optional)
For the dressing:
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 1/2 tablespoons sugar or honey
1/2 birds eye chili, finely minced (optional)
2 garlic cloves, finely minced
Directions
Make the dressing: combine all dressing ingredients in a lidded glass jar and shake to combine. Set aside.
Add all salad ingredients to a large mixing bowl and toss gently to combine. Add dressing and toss to combine. This salad is best served after being chilled for an hour and is best served within a day of prepping.
* To make the shredded chicken, place a large or two small bone-in, skin on chicken breasts skin side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast in a 375 F oven for 45 minutes or until the juices run clear. Let the chicken rest for 10 minutes, debone and shred with two forks.
Add all salad ingredients to a large mixing bowl and toss gently to combine. Add dressing and toss to combine. This salad is best served after being chilled for an hour and is best served within a day of prepping.
* To make the shredded chicken, place a large or two small bone-in, skin on chicken breasts skin side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast in a 375 F oven for 45 minutes or until the juices run clear. Let the chicken rest for 10 minutes, debone and shred with two forks.
Asian Chicken Salad
Basically a hybrid of chicken salad and coleslaw, this salad boasts a spicy, sweet and sour dressing and lots of fresh, crunchy veggies. It's great eaten alone or wrapped up in a grilled flour tortilla or pita. This recipe makes four servings.
PREP TIME
20 minutes
COOK TIME
45 minutes
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Peri & Sons Farms, 102 McLeod St., Yerington, NV 89447 • T: 775.463.4444 • F: 775.463.4028
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
