Posts tagged onions

Pea and Radish Salad

July 12, 2010 · Filed under Side/Salad, Spring, Summer · Tagged , , ,

Posted by Lisa

Pea and Radish Salad

When I first saw this recipe, I didn’t really appeal to me, but when I got a nice bunch of French breakfast radishes at the market and I wanted to do something different with them, I decided to try it.  I started out with this recipe, by Cathy at Wives with Knives and altered it for what I had on hand.  I wish I had fresh peas on hand because that would have made it spectacular, but even with using frozen peas, it was a cool and tasty salad.  The mint really tastes fantastic with the sweetness of the peas and the little bite of the radishes.

One note, I always make my own mayonnaise with with a combination of coconut oil and olive oil, so if you use a store bought mayonnaise or even a homemade mayonnaise without coconut oil, yours will likely have a creamier texture than mine.  The coconut oil in the mayonnaise sets up a little more firmly when it’s cold.  Though it’s not as beautiful as a creamier mayonnaise, the flavor was still excellent.

Pea and Radish Salad

printable recipe

  • 3 cups frozen peas, thawed (If you have fresh peas, blanch them and use them, the flavor will be even better than frozen peas, of course!)
  • 1 bunch of radishes, thinly sliced
  • 1/2 small spring onion, finely chopped
  • 1 – 2 teaspoons freshly chopped mint leaves
  • 1 – 2 teaspoons freshly chopped chives
  • 1 teaspoon maple syrup
  • 1 tablespoon fresh lemon juice
  • 1/4 -  1/3 cup mayonnaise
  • sea salt and freshly ground pepper, to taste

Place all ingredients in a bowl and mix gently to combine.  Taste and adjust salt and pepper to your preference.

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Roasted Delicata Squash with Caramelized Onions

November 4, 2009 · Filed under Autumn, Side/Salad · Tagged , , ,

Posted by Lisa

Roasted Delicata Squash with Caramelized Onions

Delicata squash is one of my favorite winter squashes.  Some members of the family aren’t big on winter squash, so I’m always looking for interesting ways to prepare them, though roasting them with olive oil, salt and pepper would be just fine by me.  The skin can be left on delicatas, because it isn’t too tough.  It will not get as tender as the flesh, so be prepared for a chewy texture against smooth creamy flesh.  If that doesn’t appeal to you, then you should remove the skin.  The balsamic vinegar in this preparation adds a nice mellow acidity to the sweetness of the delicata.

Roasted Delicata Squash with Caramelized Onions

printable recipe

  • 2 large or 3 medium delicata squashes, cut lengthwise, seeds removed and sliced into 1/2″ thick slices
  • 1 large red onion, sliced into 1/4″ slices
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2-3 tablespoons olive oil
  • 1 teaspoon sea salt
  • a few grinds of pepper

Preheat oven to 400°F.  Combine all ingredients and toss to coat squash and onion slices.  Arrange on a large baking sheet in a single layer.  Stir every 15-20 minutes.  Remove from oven and serve when squash is tender and onions are caramelized, approximately 45-55 minutes baking time.

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Easy Pizza

April 28, 2009 · Filed under Main Dish · Tagged , , , , , , ,

Posted by Lisa
Bacon, Carmelized Leek, Rapini, Mushroom Pizza

Bacon, Caramelized Leek, Rapini, Mushroom Pizza

Pizza is such a versatile dish.  You can make it with meat or without or use up small bits of a variety of vegetables that you have sitting around, which is useful for stretching a vegetable or clearing out your refrigerator and will change seasonally.  Pizza can seem intimidating, but really, it’s a dough topped with stuff.  How hard is that?  If you find a good dough recipe, you’re set.  I’ve heard that having a pizza stone is handy, but even if you don’t own one (as I don’t) you can still make wonderful pizza.  I’ve used regular baking sheets and a cast iron griddle and I find that a cast iron griddle makes for a nice golden and well done crust.

This week I used bacon (cooked), caramelized leeks from our CSA share, one bunch of kale rapini (chopped and lightly sautéd), sliced local mushrooms and grated mozzarella.

Easy Pizza Dough

from The Food Network

  • 3 1/2 cups, unbleached all purpose flour
  • 2 packages active dry yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon sugar
  • 1 1/2 cups lukewarm water
  • 1/2 teaspoon olive oil

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.

Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.

Preheat oven to 475 degrees F.

If using a pizza stone, place stone in oven on bottom rack while preheating. Punch dough down, cut in half*. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don’t worry if your circle isn’t perfect and if you get a hole just pinch the edges back together.

To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.

Bake 10 to12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.

*I always divide the dough into four pieces for smaller, individual pizzas.  1/4 of the dough rolls out to fit very nicely on a standard sized cast iron griddle.

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