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
1/2 cup olive oil, divided
1 large sweet or yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, cored, seeded and chopped
4 cups eggplant, peeled and chopped
2 medium sized zucchini, chopped
2 yellow squash, chopped
2 pounds Summer-ripe tomatoes
3/4 cup white wine or vegetable stock
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1 large sweet or yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, cored, seeded and chopped
4 cups eggplant, peeled and chopped
2 medium sized zucchini, chopped
2 yellow squash, chopped
2 pounds Summer-ripe tomatoes
3/4 cup white wine or vegetable stock
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
Directions
In a large saucepan, heat 1/4 cup olive oil over medium heat. Add onion, garlic, and peppers, and cook, stirring often, until onion is translucent, 5 to 7 minutes. Add eggplant, and season with salt and pepper. Cook, stirring often, until eggplant is mostly soft, 10 to 15 minutes.
Increase heat to medium-high; add wine, and cook until pan is almost dry, 4 to 5 minutes. Add zucchini, yellow squash, tomatoes and oregano. Bring vegetables to a boil, and reduce heat. Cook until they are tender but not mushy, approximately 15 minutes. If mixture starts to dry out, add enough water to continue cooking process until vegetables are a you like them. Stir in remaining 1/4 cup olive oil and parsley. Remove from heat and serve.
Increase heat to medium-high; add wine, and cook until pan is almost dry, 4 to 5 minutes. Add zucchini, yellow squash, tomatoes and oregano. Bring vegetables to a boil, and reduce heat. Cook until they are tender but not mushy, approximately 15 minutes. If mixture starts to dry out, add enough water to continue cooking process until vegetables are a you like them. Stir in remaining 1/4 cup olive oil and parsley. Remove from heat and serve.
Summer Ratatouille
Hit your local farmer's market this weekend and pick up he ingredients for this rich, flavorful, completely healthy vegetable stew. We love this as a topping for grilled chicken, tossed with pasta or served with crusty bread. This recipe makes 6-8 servings.
PREP TIME
15 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
