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 marinade/dressing:
1/2 cup olive oil
2 tablespoons unseasoned rice wine vinegar
2 tablespoons balsamic vinegar
1-2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
Remaining ingredients:
6 ounces baby spinach leaves or leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 eggplant, peeled and sliced into 1/4" rounds
1/2 sweet or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
4 ounces Feta cheese
1/2 cup olive oil
2 tablespoons unseasoned rice wine vinegar
2 tablespoons balsamic vinegar
1-2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
Remaining ingredients:
6 ounces baby spinach leaves or leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 eggplant, peeled and sliced into 1/4" rounds
1/2 sweet or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
4 ounces Feta cheese
Directions
Make the marinade/dressing: Combine all marinade ingredients in a lidded glass jar and shake well to combine. Remove 1/4 cup of the combined marinade and set aside; you'll use this to dress the salads later.
Place chicken breasts in a large resealable plastic bag and add about half of the remaining marinade (that's not reserved for the salad dressing) to the bag. Seal the bag and shake so the marinade covers all sides of the chicken. Refrigerate for one hour.
After the chicken has been resting in the marinade for an hour, preheat a grill or grill pan to medium. Place eggplant slices on a large plate and pour the rest of your marinade over the top. Let eggplant rest in the marinade for 10 minutes before grilling.
Grill chicken and eggplant slices for 10 minutes, flipping once in the middle. Remove from heat and let cool for 10 minutes. Slice the chicken into strips crosswise.
To assemble the salads, arrange greens or spinach in two serving bowls, distributing evenly. Add chicken, eggplant, onion, tomatoes and Feta. Drizzle some salad dressing over the top of each salad and serve right away.
Place chicken breasts in a large resealable plastic bag and add about half of the remaining marinade (that's not reserved for the salad dressing) to the bag. Seal the bag and shake so the marinade covers all sides of the chicken. Refrigerate for one hour.
After the chicken has been resting in the marinade for an hour, preheat a grill or grill pan to medium. Place eggplant slices on a large plate and pour the rest of your marinade over the top. Let eggplant rest in the marinade for 10 minutes before grilling.
Grill chicken and eggplant slices for 10 minutes, flipping once in the middle. Remove from heat and let cool for 10 minutes. Slice the chicken into strips crosswise.
To assemble the salads, arrange greens or spinach in two serving bowls, distributing evenly. Add chicken, eggplant, onion, tomatoes and Feta. Drizzle some salad dressing over the top of each salad and serve right away.
Chicken Salad with Grilled Eggplant
This fresh and satisfying one-bowl meal is just wonderful on a summer evening. We've kept the ingredients simple, but feel free to add some sliced peaches or any other goodies you brought home from the farmer's market recently. This recipe makes two salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 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
