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 balsamic vinaigrette:
1/2 cup extra balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
For the salad:
6 ounces baby greens, washed and dried
2 Summer-ripe peaches, cored and cut in half (leave skins intact)
1/4 fennel bulb, cored, outside skin removed and very thinly sliced
1/4 red or sweet onion, thinly sliced
1/2 cup sliced almonds
Honey, for drizzling
4 ounces crumbled Feta cheese (optional)
1/2 cup extra balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
For the salad:
6 ounces baby greens, washed and dried
2 Summer-ripe peaches, cored and cut in half (leave skins intact)
1/4 fennel bulb, cored, outside skin removed and very thinly sliced
1/4 red or sweet onion, thinly sliced
1/2 cup sliced almonds
Honey, for drizzling
4 ounces crumbled Feta cheese (optional)
Directions
Make the grilled peaches: Preheat a grill or grill pan to medium-high and oil the grill. Place peach halves cut side up on a plate and drizzle with honey. Grill, cut side down, for 3-4 minutes, until the honey caramelizes but the peaches are still firm. Remove peaches from heat and set aside to cool for 15-20 minutes. Once cooled, slice the peaches into wedges.
While the peaches are resting, make the vinaigrette. Combine all dressing ingredients in a lidded glass jar and shake well to combine.
To assemble the salads, arrange greens, peach slices, fennel, onion, almonds and Feta (if using) on two serving dishes. Drizzle with dressing and serve right away.
While the peaches are resting, make the vinaigrette. Combine all dressing ingredients in a lidded glass jar and shake well to combine.
To assemble the salads, arrange greens, peach slices, fennel, onion, almonds and Feta (if using) on two serving dishes. Drizzle with dressing and serve right away.
Grilled Summer Peach Salad
Celebrate the sweet, juicy flavors of Summer produce with this crunchy, healthy, gorgeous salad. It makes a lovely vegetarian main or a great side to a piece of grilled chicken. You'll have leftover vinaigrette from this recipe -- it makes a great marinade for grilled eggplant or zucchini. This recipe makes two salads.
PREP TIME
10 minutes
COOK TIME
20 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
