1 (five - pound) top or bottom round beef roast Beef rub (your favorite or use the recipe below) 4 Kaiser rolls (or rye bread) 1 thinly
sliced sweet onion (Maui, Vidalia or Walla - Walla) BBQ sauce to taste Tiger Sauce to taste
Cucumber Tomato Salad with Za'atar Recipe 1 large slicing cucumber, peeled, seeded and chopped 1 cup cherry tomatoes, quartered 1/4 cup thinly
sliced sweet onion 1 tablespoon extra virgin olive oil 1 teaspoon fresh lemon juice 2 teaspoons za'atar seasoning
Serve them atop field greens along with thinly
sliced sweet onion, ripe tomatoes and crumbled blue cheese, then drizzle with balsamic - honey vinaigrette.
So
sliced sweet onions, green, red, and yellow peppers
2 cups butter leaf or mixed spring greens 1 cup strawberries, about 5 large strawberries, sliced lengthwise 2 thin
slices sweet onion, coarsely chopped 3 Tbsp.
Not exact matches
Some say they are the apple of
onions because some varieties, such as the Vidalia, are so
sweet and crisp that they can be
sliced and eaten raw, according to Sidoti.
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons
sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large
sweet onions,
sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh
sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium
sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté,
sweet potato cubes, the remaining avocado (
sliced), olives, if using, and red
onion.
toppings: avocado, mushroom,
sweet paprika and apple
slices, halved cherry tomatoes,
sliced spring
onions, halved snow peas, black sesame seeds, fresh dill, oregano, cilantro and basil, Sriracha, etc..
We'll begin by lightly caramelizing thin
slices of a
sweet yellow
onion.
For the Caramelized
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
Onion Dipping Sauce: 1 Tbsp butter 1 medium
sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
onion, about 1/2 pound, peeled and
sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to taste
My family always requests fresh tomatoes, but you could top them with caramelized
onions and thyme,
slices of cucumber and dill, or a
sweet chutney.
Usually it's savory, with
onions and bacon (like the Alsatian
Onion Tart we made a while back), so this one's a twist, with a
sweet creamy topping and see - through
slices of mandolined apple on top of a thin yeasted base.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large
sweet onions, peeled and
sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
2 tablespoons extra virgin olive oil 1 medium
onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon
sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed
sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1
sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini
sweet red and / or orange peppers,
sliced 1/4 white
onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
3 tablespoons olive oil 1/4 cup flour 1 medium sized
onion, diced large 3 cloves garlic, minced 1 heaping cup
sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned
sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small
onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) 2 cans of
sweet corn (or 1 can of
sweet corn and 1 can of creamy corn) 2) 2
onions,
sliced thinly 3) 1 large red bell pepper 4) 1 cup of milk cream 5) 1 cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
Packed with
sweet potatoes,
sweet sliced apples and tangy red
onion, it's a dish that will leave you feeling satisfied in a...
2 Tbsp
sweet Asian chili sauce 2 Tbsp fresh lime juice 1 Tbsp olive oil 1 pkg (5 oz) baby spinach 2 c watermelon, cubed 3
slices cooked bacon, crumbled ⅛ c
sliced red
onion
I baked
slices of pumpkin as a topping but you could also use zucchini, flat mushrooms,
sweet potato,
onion, any root vegetable you like!
It has fresh
sliced pears, toasted pecans, crumbly bleu cheese and red
onions, bathed in a slightly
sweet honey vinaigrette.
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon
onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2
onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears
sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno
slices, diced avocados, tortilla chips
The finished plate is a bed of roasted
sweet potato
slices (
slice the
sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with
onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
Ingredients: 3 tablespoons extra virgin olive oil 1/2
sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly
sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2
onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces
sweet and sour cippolini
onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
It came together so quickly in the food processor), as well as roasted the
sweet potatoes and quickly sautéed some thinly
sliced onion, minced garlic and then added spinach.
Also: Frozen peas, thinly
sliced sweet pepper and
onion are good additions if you have them on hand.
These buckwheat
sweet potato burgers are not the big fat, smelly, greasy burgers covered in cheese, bacon, fried
onions all cozied up between two
slices of spongy white bread.
Place the Strong Roots spinach bites and garlic
sweet potatoes on a tray and bake them in the oven for To make the tofu scramble heat up 1 tablespoon of olive oil and add the finely
sliced onion.
My favorite way to dish - up this slightly
sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf with shredded carrots, red cabbage, green
onions, cilantro,
sliced almonds and avocado.
Finely chop the
onion and celery, crush the garlic and
slice the chicken into cubes the same size as the
sweet potato pieces
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2 tablespoons diced
sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1/2 lb bite sized pasta cooked according to package directions 2
sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large
onions,
sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
For the patties: 2 lbs ground chicken breast 1
sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
2 tablespoons extra virgin olive oil 1 medium
onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
5 tablespoons coconut oil 1 red bell pepper, chopped 1/2
sweet onion, chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green
onions,
sliced 1/2 cup cashews, some chopped if desired
Ingredients: - 2
sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts,
sliced in half - 1 small
onion, thinly
sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion, very thick pureed white bean soup, about 5
sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
Ingredients - Roasted Veggies - 1
onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry tomatoes - 1 cubed
sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
INGREDIENTS 2
slices bacon 1
sweet onion,
sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80 % lean 20 % fat) Salt Pepper 1 brioche bun Unsalted butter 2
slices Gruyère cheese 1 tomato,
sliced Arugula
spice paste: 3 lemongrass stems, finely
sliced, white part only 2 - 4 red chilis, to taste 1/2 red
onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled &
sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp
sweet paprika
A smoky -
sweet pasta dish made with caramelized
onions flavored with chipotle pepper sauce, agave nectar and tequila, linguine, fresh tomato and cilantro — topped with
sliced avocado.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red
onion, diced 2 medium size
sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
1 large grilled chicken breast,
sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup
sliced red
onion 1/2 cup chopped
sweet bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and
sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and diced 1/3 cup thinly
sliced green
onions 1/4 cup finely chopped
sweet onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper