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:
1 8-ounce package Halloumi cheese, cut into 1/2" slices
10 ounces baby arugula or spinach, washed and dried
2 medium or 4 small oranges, peeled, pith removed and sectioned (we used Clementines, but use whatever variety looks fresh and sweet that you can find)
1 cup cherry or grape tomatoes, washed, dried and halved
1/4 cup pomegranate arils
1/2 red or sweet onion, thinly sliced
2 teaspoons olive oil
For the vinaigrette:
1/4 cup rice or white wine vinegar
2 1/2 tablespoons orange marmalade
1 tablespoon water
1 teaspoon honey
1/2 teaspoon smoked paprika
1/2 red or sweet onion, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 8-ounce package Halloumi cheese, cut into 1/2" slices
10 ounces baby arugula or spinach, washed and dried
2 medium or 4 small oranges, peeled, pith removed and sectioned (we used Clementines, but use whatever variety looks fresh and sweet that you can find)
1 cup cherry or grape tomatoes, washed, dried and halved
1/4 cup pomegranate arils
1/2 red or sweet onion, thinly sliced
2 teaspoons olive oil
For the vinaigrette:
1/4 cup rice or white wine vinegar
2 1/2 tablespoons orange marmalade
1 tablespoon water
1 teaspoon honey
1/2 teaspoon smoked paprika
1/2 red or sweet onion, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions
Make the vinaigrette: In a lidded glass jar, combine all vinaigrette ingredients and shake vigorously, until oil begins to emulsify and dressing thickens. Set aside.
Assemble the salad: Layer greens, oranges, tomatoes, pomegranate and onion in a serving bowl. Set aside while you gill the Halloumi.
Heat a grill or grill pan to medium-high. Brush Halloumi slices on both sides with olive oil. Grill each side for about two minutes, until cheese begins to brown on edges and soften in the middle. Remove from heat.
Place Halloumi on top of salad and drizzle with vinaigrette. Serve immediately.
Assemble the salad: Layer greens, oranges, tomatoes, pomegranate and onion in a serving bowl. Set aside while you gill the Halloumi.
Heat a grill or grill pan to medium-high. Brush Halloumi slices on both sides with olive oil. Grill each side for about two minutes, until cheese begins to brown on edges and soften in the middle. Remove from heat.
Place Halloumi on top of salad and drizzle with vinaigrette. Serve immediately.
Grilled Halloumi and Orange Salad
This sweet and savory gets its distinctive flavor from creamy, salty grilled Halloumi cheese and a smoky orange vinaigrette. It makes a satisfying lunch or light dinner.
PREP TIME
10 minutes
COOK TIME
5 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
