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 vinaigrette:
1/2 cup light olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Juice and zest from 1 small, ripe orange
2 tablespoons real maple syrup or honey
1/4 teaspoon salt
For the salad:
6 ounces baby greens, washed and dried well
1/2 fennel bulb, cored, quartered and very thinly sliced
1/2 small red, white or sweet onion, thinly sliced
2 blood oranges, peeled and thinly sliced (tangerines or mandarins also work well in this recipe)
1 avocado, peeled, pitted and sliced
1/2 cup light olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Juice and zest from 1 small, ripe orange
2 tablespoons real maple syrup or honey
1/4 teaspoon salt
For the salad:
6 ounces baby greens, washed and dried well
1/2 fennel bulb, cored, quartered and very thinly sliced
1/2 small red, white or sweet onion, thinly sliced
2 blood oranges, peeled and thinly sliced (tangerines or mandarins also work well in this recipe)
1 avocado, peeled, pitted and sliced
Directions
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar, cover and shake vigorously to combine. Set aside until ready to use.
To assemble the salads, arrange greens on two serving dishes, dividing up equally. Add fennel, onion, orange slices and avocado. Drizzle with vinaigrette and serve immediately.
To assemble the salads, arrange greens on two serving dishes, dividing up equally. Add fennel, onion, orange slices and avocado. Drizzle with vinaigrette and serve immediately.
Avocado, Fennel and Blood Orange Salad
This refreshing salad is loaded with vitamin C, fiber and good fats -- and really celebrates the flavors of Spring. The orange vinaigrette also makes a wonderful marinade for chicken breasts before they hit the grill and is lovely tossed in with grilled veggies. This recipe makes 2 salads.
PREP TIME
15 minutes
COOK TIME
0 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
