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Tag: Red Onion

Ginger Curry Scramble

3 large Collard Green Leaves [center ribs removed, chopped]
1 Garlic Clove [grated]
1/2 tsp Ginger Root [fresh, grated]
1/4 cup Red Onion [chopped finely]
1/2 tsp Sweet Curry Powder
3 Eggs [free range, well beaten with 1 Tbs water]
1 Tbs Safflower Oil
Sea Salt
Smoked Hot Paprika or Cayenne Pepper

Heat oil in a cast iron skillet over medium heat. Saute onion, garlic + ginger till fragrant, about 2 minutes. Add collard greens. Saute until just tender + bright green, about 5 minutes. Add curry powder + stir. Add eggs + stir frequently until just cooked. Season with sea salt + serve with a dash of hot paprika.


3″ Baguette [day old, sliced into 1/8″ slices]

1 pint Cherry Tomatoes [cut in half]
1 Armenian Cucumber [sliced, or two other thin cucumbers]
1/4 cup Red Onion [sliced thinly]
handful Basil Leaves [fresh, torn]
1-1/2 cups Navy Beans [cooked]

generous pinch Sea Salt
1 tsp warm water
2 Tbs Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
black pepper [to taste]

Arrange slices of baguette on a cutting board in a single layer. Allow to dry out for several hours. Break bread slices into 1″ pieces + set aside.

Dissolve sea salt in water + vinegar in a small bowl. Whisk in oil + season with pepper. Toss dressing over the vegetables + beans in a medium bowl. Gently mix in bread. Serve immediately.

Cucumber Melon Salad

1 Pickling Cucumber [small, sliced thinly]
1 cup Cantaloupe [sliced thinly into 1″ pieces]
1 Carrot [small, peeled + shaved]
1-1/2 Tbs Red Onion [very thinly sliced]
1 Tbs Rice Wine Vinegar [seasoned]
Sea Salt [to taste]
1/2 tsp Honey
dash Sesame Seeds

Dissolve honey and salt in rice vinegar. Mix melon, carrot, red onion + cucumber in a small bowl. Toss with vinegar dressing + top with sesame seeds. Serve very cold, immediately.

Serves 1.

Ethiopian Spiced Collard Greens

1 bunch Collard Greens [chopped, about 4 cups]
1 cup Red Onion [chopped finely]
1 Tbs Niter Kibbeh [spiced clarified butter*]
1 Tbs Ginger [fresh, grated finely]
3 Garlic Cloves [minced]
1 tsp Berbere*
Sea Salt

Heat niter kibbeh in a large saute pan over medium heat. Saute onion for about 5 minutes. Add ginger, garlic, berbere + saute for a minute more, stirring frequently. Turn the heat up a bit, add the collard greens and a splash of water. Steam saute until the green are tender, about 5 minutes. Serve seasoned with sea salt.

*Niter Kibbeh is an Ethiopian spiced, clarified butter made with cinnamon, cardamom and other spices. It is pretty simple to make, tastes incredible, and lasts for several months. I used the recipe in Moosewood Sunday Suppers + there are plenty of others online. It is a great base for lentil dishes, or even on toast. You could substitute butter if desired.

Berbere is an Ethiopian roasted spice mixture with plenty of sweet spices, Hungarian paprika, and dried red chilies. Again, I made the very simple recipe out of Moosewood, but this could certainly be purchased at a good specialty store or local Ethiopian restaurant.  It keeps well and can be used to season a great deal of dishes like sweet potato oven fries, lentils, chili…. I think a good sweet + spicy creole seasoning would made a good substitute.

Sweet Spice Pickled Onions

1 Red Onion [sliced in 1/8″ rings]
1 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
1/2 tsp Whole Coriander Seeds
1/2 tsp Allspice Berries
2-1/2″ Cinnamon Stick

Bring vinegar, water, sugar + spices to a boil in a large skillet. Add red onions, stirring until all turn bright pink + wilt slightly, about 5 minutes. Transfer to a glass jar + allow to cool to room temperature. Refrigerate until ready to use.

These onions are great on just about anything + ready to eat as soon as they are cool.

Marinated Cabbage

2 cups Cabbage [shredded]
1 Garlic Clove [minced]
1/4 cup Red Onion [chopped]
2 Tbs Red wine Vinegar
1 Tbs Olive Oil
1/2 Lime [juice only]
2 tsp Chili Powder
Salt + Pepper

Mix all ingredients together and allow to marinate for several hours.

This recipe is by Jane Middleton + was made to accompany Texas Tacos.

Red Onion Linguine

1 Red Onion [medium, halved then sliced thinly]
1 Lemon
1 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper
1/2 lb linguine
1/2 tsp Oregano
5 Kale Leaves [curly green, large leaves, torn to bite size pieces, optional]

Saute red onion in olive oil over medium heat until softened, about 5 minutes, seasoned with salt. Juice lemon over top of red onion and continue to saute until the onion begins to caramelize. Meanwhile, boil pasta in salted water till al dente. If adding kale, add to onions about 4 minutes before pasta is ready. Add pasta directly to onion pan, then add oregano and a splash of pasta water to blend the flavors. Saute for 1 minutes more + serve, seasoned with salt + pepper.

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