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
12 ounces linguine
2 tablespoons olive oil
1/2 medium sweet or yellow onion, chopped
6 – 7 large garlic cloves, chopped
2 pounds mushrooms, sliced (we used Crimini, but use whatever you like)
1 bunch kale, sliced into ribbons
1/2 cup vegetable stock
4 ounces parmesan cheese, plus more to garnish
Salt and fresh cracked pepper, to taste
2 tablespoons olive oil
1/2 medium sweet or yellow onion, chopped
6 – 7 large garlic cloves, chopped
2 pounds mushrooms, sliced (we used Crimini, but use whatever you like)
1 bunch kale, sliced into ribbons
1/2 cup vegetable stock
4 ounces parmesan cheese, plus more to garnish
Salt and fresh cracked pepper, to taste
Directions
In a large pot cook pasta to al dente according to package instructions. Drain in colander and set side.
In the same pot, heat olive oil over medium heat. Add onions and sauté for 4 minutes. Add garlic and mushrooms and sauté until the mushrooms begin to release their moisture, about 4-5 minutes. Add the kale and cook until the kale wilts.
Add the pasta and stock to the vegetable mix and hat until stock is warmed through and begins to thicken. Remove from heat, add cheese and toss to combine. Garnish with extra cheese and serve right away.
In the same pot, heat olive oil over medium heat. Add onions and sauté for 4 minutes. Add garlic and mushrooms and sauté until the mushrooms begin to release their moisture, about 4-5 minutes. Add the kale and cook until the kale wilts.
Add the pasta and stock to the vegetable mix and hat until stock is warmed through and begins to thicken. Remove from heat, add cheese and toss to combine. Garnish with extra cheese and serve right away.
Kale and Mushroom Linguine
This weeknight pasta is a snap to put together and full of good-for-you leafy greens. Use whole wheat pasta in lieu of the white to up the fiber content. Omit the cheese to make this recipe vegan.
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
