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:
1 tablespoon good-quality balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, crushed into a paste
Handful of finely chopped fresh herbs (we used parsley and tarragon)
1 teaspoon salt
1/2 teaspoon pepper
Skewer ingredients:
12-15 small new potatoes
1 pint cherry or grape tomatoes, rinsed
1 red or sweet onion, cut into wedges (leave ends intact so they hold together)
2 zucchini, rinsed and cut into 1/4" rounds
1 red or yellow bell pepper, cored and cut into 1" pieces
1 tablespoon good-quality balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, crushed into a paste
Handful of finely chopped fresh herbs (we used parsley and tarragon)
1 teaspoon salt
1/2 teaspoon pepper
Skewer ingredients:
12-15 small new potatoes
1 pint cherry or grape tomatoes, rinsed
1 red or sweet onion, cut into wedges (leave ends intact so they hold together)
2 zucchini, rinsed and cut into 1/4" rounds
1 red or yellow bell pepper, cored and cut into 1" pieces
Directions
Make the marinade: Whisk together all marinade ingredients in a nonreactive bowl and set aside.
Parboil the potatoes: Add potatoes to a pot and cover with cold water and generous pinch of salt. Bring to a boil and cook for 8-10 minutes; you'll want the potatoes tender enough to be pierced with a fork but not falling apart. Drain and set aside to cool. Once the potatoes have cooled, slice each potato in half lengthwise.
White the potatoes are coking soak 10-12 wooden skewers in a plate of water. this will prevent them from burning on the grill. Or you can use metal skewers.
Add all veggies and potatoes to a large mixing bowl. Add marinade and toss gently with your (clean) hands to combine.
Preheat your grill or a grill pan to medium-high.
While grill is heating up, thread potatoes and vegetables onto skewers, distributing evenly. Continue until all vegetables are used; pour any remaining marinade over skewers.
Grill skewers for 8-10 minutes, flipping once in the middle of cooking. You want a light char on the vegetables and the tomatoes should just be starting to burst. Remove from heat and let cool for a few minutes before serving.
Parboil the potatoes: Add potatoes to a pot and cover with cold water and generous pinch of salt. Bring to a boil and cook for 8-10 minutes; you'll want the potatoes tender enough to be pierced with a fork but not falling apart. Drain and set aside to cool. Once the potatoes have cooled, slice each potato in half lengthwise.
White the potatoes are coking soak 10-12 wooden skewers in a plate of water. this will prevent them from burning on the grill. Or you can use metal skewers.
Add all veggies and potatoes to a large mixing bowl. Add marinade and toss gently with your (clean) hands to combine.
Preheat your grill or a grill pan to medium-high.
While grill is heating up, thread potatoes and vegetables onto skewers, distributing evenly. Continue until all vegetables are used; pour any remaining marinade over skewers.
Grill skewers for 8-10 minutes, flipping once in the middle of cooking. You want a light char on the vegetables and the tomatoes should just be starting to burst. Remove from heat and let cool for a few minutes before serving.
Healthy Veggie Grilled Skewers
Use this weekend's farmer's market haul to make these fresh, flavorful, guilt-free skewers. We've kept the ingredient list short and sweet, but feel free to add some cubed eggplant or mushrooms. This recipe makes approximately 10-12 skewers.
PREP TIME
20 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
