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 vinaigrette:
Juice from 1 fresh lemon
1 tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
For the salad:
1 1/2 pounds baby potatoes, halved
1 pound green beans, stem ends removed
1/2 small red or sweet onion, thinly sliced
2 tablespoons fresh dill or parsley, finely chopped
Juice from 1 fresh lemon
1 tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
For the salad:
1 1/2 pounds baby potatoes, halved
1 pound green beans, stem ends removed
1/2 small red or sweet onion, thinly sliced
2 tablespoons fresh dill or parsley, finely chopped
Directions
Cook the potatoes: Add potatoes to a large pot, cover with cold water and season the water liberally with salt. Bring to a boil, reduce heat to a simmer and cook until the potatoes are fork-tender, about 10 minutes. The last two minutes of cooking, add the green beans to the pot and stir to submerge the beans into the water. Once the potatoes are cooked and the green beans are tender-crisp, drain and add to a large mixing bowl.
Whisk together all dressing ingredients and pour over the potatoes and beans. Add onions, dill or parsley and toss while the veggies are still warm. Serve immediately or cover and chill for up to 3 days.
Whisk together all dressing ingredients and pour over the potatoes and beans. Add onions, dill or parsley and toss while the veggies are still warm. Serve immediately or cover and chill for up to 3 days.
Potato and Green Bean Salad
This fiber-rich salad makes a great side for a piece of grilled chicken or steak. It's always a crowd pleaser and no mayo makes it excellent pot-luck or picnic fare. It's good served warm, at room temperature or chilled. This recipe makes 6-8 servings.
PREP TIME
10 minutes
COOK TIME
30 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
