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Tag: Onions

Sautéed Baby Okra

By

On July 16, 2010

In Recipes, Vegetables + Fruit

1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Tamari
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper

Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings.  Saute for several minutes until tomatoes are heated through.

Serves 2.

Fattoush

By

On July 15, 2010

In Recipes, Vegetables + Fruit

1 head Romaine Lettuce [torn into bite size pieces]
2 Cucumbers [chopped]
2 Tomatoes [chopped]
1/2 small Sweet Onion [sliced thinly, about 1/2 cup]
2 Pita Bread Pockets
1/2 – 1 cup Flat Leaf Parsley [leaves only]

Dressing:
2 Lemons [juice only, about 1/4 cup]
1/4 cup Extra Virgin Olive Oil
1 tsp Sumac
Salt + Freshly Ground Black Pepper
1 Garlic Clove [very finely minced]

Whisk all dressing ingredients together in a small bowl. Allow to stand for 20 minutes.

Toast pita under the broiler for about 2 minutes or until golden brown being careful not to burn. Allow to cool.

Mix all salad ingredients and dressing in a large bowl.

Serves 4 – 6.  Great with olives, pita, and Garlicky Hummus or Green Lentil Hummus.

French Potatoes

By

On June 13, 2010

In Recipes, Vegetables + Fruit

Salad:
2 cups Tiny Red Potatoes [scrubbed clean + boiled till just done, about 10 minutes]
3 Radishes [sliced thinly]
2 Purple Spring Onions [sliced into rings, about 1/2 cup]
Tender Spring Lettuce Leaves [red leaf or butter lettuce]

Dressing:
1 Tbs Orange Juice
1 Tbs White Wine Vinegar
1 tsp Maple Syrup
1 tsp Dijon Mustard
1 tsp Whole Grain Mustard [prepared]
3 Tbs Extra Virgin Olive Oil
1/2 tsp Dried Tarragon
Sea Salt + Freshly Ground Black Pepper

Whisk dressing ingredients in a small bowl until well combined. Allow to sit while you boil the potatoes and chop the onions + radishes. Cool potatoes to room temperature. Combine potatoes, radishes, and onions in a bowl. Toss with dressing + serve on a bed of lettuce leaves.

Serves 2 as an entrée or 4 as a first course.

Columbia River Salmon Stew

By

On May 22, 2010

In Recipes, Seafood

7 lb Steelhead Salmon [Backbone, upper fins, fleshy bones, etc. Rinsed. Basically, a whole salmon gutted, head discarded, fillets set aside for another dinner or two.]
5 Garlic Cloves [roughly chopped]
2 Red Chipolini Onions [quartered]
1/2 Yellow Onion [sliced]
6 Celery Ribs + Leafy Hearts [small, chopped ribs. Hearts whole.]
2 Carrots [sliced]
1-1/2 cups Tiny Red Potatoes [1″ diameter max, whole]
1/2 cup White Wine
8 cups Vegetable Broth
1 handful Basil [fresh, roughly chopped]
2 Tbs Butter [unsalted]
Salt + Freshly Ground Black Pepper [to taste]

Saute onions, celery, and garlic, seasoned with salt + pepper in a large pot over medium high heat until tender and beginning to brown. Add wine to deglaze pan. Add salmon chunks[bones, fins, skin, etc.], potatoes, and cover with vegetable broth. Bring to boil. Simmer for 5 minutes till salmon is tender.

Carefully lift the chunks of cooked salmon from the stew and gently remove meat from bones, skin + fins. Add meat back into soup and discard bones, skin + fins. Add carrots and simmer for 5 – 10 more minutes until potatoes + carrots are tender. Stir in butter + basil.

Serves 4 with a loaf of crusty bread.

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