Category: Onions, Torpedo

The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.    Variations: Use whatever bean or chickpea you have (in the above case, it's black chickpeas) Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano Omit the cheese or use a different kind such as feta or diced sharp cheddar Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)  ... Read more »

This is a perfectly simple, summer salad.... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

Adding fresh berries, strawberries in this case, to a green salad adds sweetness and acidity. Just a handful of ingredients come together into a light, spring salad.... Read more »

This is so delicious and comes together quickly if you have cooked (or canned beans). It's very good with home-cooked beans because you use some of the bean cooking liquid which makes for a flavorful, light stew.  ... Read more »

The cumin, red wine vinegar and mint play very nicely with the roasted eggplant for a superb salad.... Read more »

Mid summer cucumbers, tomatoes and sweet, crunchy onions paired with salty savory feta and olives is really a wonderful thing. It may not be authentic but it will be delicious.   Use however much feta and olives you like. The ratio really should depend on your taste (or what you have on hand).   Variations I sometimes can't resist adding fresh mint, basil and even arugula. You could add corn, sweet and/or hot fresh peppers, or whatever else strikes your fancy ... Read more »

This is a lovely combination, especially if you grill some of the spring onion stalks. And you can make dinner out of it by piling it on what I call cheesy toast--any good, crusty bread topped with plenty of sharp cheddar or other good melting cheese and either quickly grilled too or set under the broiler until bubbly. Substitute whatever mushrooms you have--the variety isn't not critical.   Use your broiler instead of a grill for similarly delicious results. ... Read more »

I should make these more often, says my son. It really is a good template for farmers' market  or CSA produce. These employ the classic green bell pepper and onions, but the options are endless! Of course substitute whatever meat you have on hand or skip it altogether. Sausage is what I often have on hand and it works beautifully.  ... Read more »

Roasting, or actually broiling in this case, is a great strategy for enhancing some vegetables. In spring I might find myself with random bits, a handful of radishes, a couple of salad turnips, a few spring onions, as was the case here. These aren't vegetables we necessarily think of as roastable/broilable but the quick broiling gives these tender vegetables a nice browning without turning them to mush. Adapt with what you have on hand, spices you like and mix and match your way to lunch/dinner. ... Read more »

If you get a winter CSA you might find yourself with lots of onions and shallots. They are of course useful to start stews, sauces, soups and in salad dressings or turned into jams. They are also particularly wonderful, simply roasted with a few thyme sprigs until caramelized around the edges and sweet and tender in the center. I use these flavorful nuggets in salads, as a condiment for roast meats or pureed with other vegetables in a soup or as a snack with bread, cheese and pickles. ... Read more »

  This dish is just slightly adapted from a dish that Jim Dixon posted on Real Good Food. It's a winning twist on the classic Sicilian dish which uses eggplant.   This is quite quick to make (even quicker if you have already roasted/cooked squash) and of course even better the next day so make plenty. Enjoy at room temperature with good crusty bread. ... Read more »

  --Slightly adapted from Racheleats.com   Sweet, salty, cool, crunchy and full of herbs. This is just a stellar combination.   Serves 4-6... Read more »

There are many versions of this classic Spanish soup, served cold or at room temperature (when it was first made, before refrigeration) and most include tomatoes, cucumbers, onion, garlic, stale bread, a bit of sweet pepper and olive oil and wine vinegar. You can play with the ratio based on what you have and/or your tastes.  ... Read more »

–slightly adapted from Vegetable Literacy by Deborah Madison   Oh my goodness this is good. All you need is some time. The preparation is dead simple but it takes 90 minutes to bake. It’s just as good or better the next day so you could make it one night while you’re making something else for dinner and then have it the next day.   The first day, prepared according to  Deborah Madison’s simple recipe in Vegetable Literacy, this is delicious. The second day (breakfast) it’s even better with a fried egg, and the third day it might turn into a most memorable pasta sauce.  ... Read more »

--adapted from Elizabeth Minchilli in Rome   If you have a neighbor this a bay tree now is the time to make friends. You'll need quite a few bay leaves for this lovely, simple dish. It does take while to roast so by all means double the recipe if you have enough onions. They are good with/on anything and keep well.... Read more »

You can use the gorgeous purple Torpedo (or Tropea) onions instead of Walla Walla Sweets if that's what you have. You can easily halve this salad or substitute herbs you have/like.... Read more »

Rich egg salad is perfectly balanced with spicy greens like mustard, mizuna, watercress or arugula. This dish easily scales up or down so just use what you have.  ... Read more »

Simple, delicious, pretty.... Read more »

This salad is a perfect accompaniment to some simply grilled or pan-fried fish of your choosing. You can use any fairly mild onion in this salad. ... Read more »