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 dressing:
2 cups packed Italian basil leaves
1 clove garlic, minced
1 small shallot, chopped
2 tablespoons red wine vinegar
1/2 cup plus three tablespoons light olive oil
Salt and pepper, to taste
For the salad:
4 ears corn
1 16-ounce can black beans, rinsed and drained
1 pint cherry or grape tomatoes, washed, dried and halved
1/2 red or sweet onion, cut into slivers
Basil leaves, for garnish
2 cups packed Italian basil leaves
1 clove garlic, minced
1 small shallot, chopped
2 tablespoons red wine vinegar
1/2 cup plus three tablespoons light olive oil
Salt and pepper, to taste
For the salad:
4 ears corn
1 16-ounce can black beans, rinsed and drained
1 pint cherry or grape tomatoes, washed, dried and halved
1/2 red or sweet onion, cut into slivers
Basil leaves, for garnish
Directions
Prep and grill the corn: Carefully peel back the husks of each ear of corn but do not remove. Pull away the silk off of the corn and discard. Carefully put the husks back in place over the corn. Soak the corn in cold water for 10-15 minutes. Remove corn from water and shake to remove the excess liquid.
While the corn is soaking, preheat your grill to medium. Grill the corn for 15 minutes, turning a quarter turn every 3-4 minutes. The husks will char but pay attention during the grilling process that they do not catch fire. Remove the corn from the heat and let cool for 10 minutes. Once the corn is cool enough to handle, remove husks from corn and slice kernels off.
Add corn, beans, tomatoes and onion to a mixing bowl. Drizzle dressing over the salad and toss gently to combine. Place salad in a serving bowl and garnish with basil leaves. You can serve this salad immediately or chill for an hour first.
While the corn is soaking, preheat your grill to medium. Grill the corn for 15 minutes, turning a quarter turn every 3-4 minutes. The husks will char but pay attention during the grilling process that they do not catch fire. Remove the corn from the heat and let cool for 10 minutes. Once the corn is cool enough to handle, remove husks from corn and slice kernels off.
Add corn, beans, tomatoes and onion to a mixing bowl. Drizzle dressing over the salad and toss gently to combine. Place salad in a serving bowl and garnish with basil leaves. You can serve this salad immediately or chill for an hour first.
Grilled Corn and Black Bean Salad
Use this weekend's farmer's market haul to whip up this sweet, spicy, savory and good-for-you salad. This mayo-free recipe can sit out for awhile without risk of going bad, making it a great choice for your next pot luck or end of Summer barbecue. The left over basil vinaigrette also works well stirred into a pasta salad or as a bruschetta topping.
PREP TIME
30 minutes
COOK TIME
15 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
