Onion

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries

INGREDIENTS:

  • 2 acorn squashes, halved and seeded

  • 1/4 cup olive oil, divided

  • 2 pinches each sea salt and ground black pepper, divided

  • 1/2 cup quinoa, rinsed

  • 1 yellow onion, diced

  • 2 tbsp apple cider vinegar

  • 2 tbsp raw honey

  • 4 tsp fresh lime juice

  • 1 tbsp Dijon mustard

  • 1/2 tsp ground cayenne pepper, optional

  • 2 cups spinach, finely chopped

  • 1/2 cup naturally sweetened dried cranberries, chopped

  • 1/2 cup raw unsalted walnuts, chopped

PREPARATION:

  1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes. 

  2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.

  3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes. 

  4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat. 

  5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit. 

  6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

Cucumber & Korean Melon Salad

INGREDIENTS:

For Pickled Onions:

  • 1/2 cup water

  • 2 tbsp Korean apple vinegar (or regular apple cider vinegar)

  • 1 teaspoon sugar

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 shallot or 2–3 pearl onions, sliced thin

For The Rest:

  • 2 cups diced cucumber

  • 1/4 teaspoon salt

  • 2–3 cups cubed Korean melon

  • 1–2 teaspoons apple vinegar

  • 1/8 teaspoon sesame oil (just a few drops)

  • 1–2 mint leaves, torn or chopped fine

  • Salt and black pepper, to taste

PREPARATION:

  1. An hour or well ahead: Make the pickled onions by combining the water, apple vinegar, sugar, salt, and pepper in a small saucepan and bringing it to a boil over high heat. Lower the heat to medium-low and let simmer gently for 5 minutes. Add the onions, then remove from heat and let sit for an hour before refrigerating or using in the salad.

  2. About 30 minutes ahead: Place the cucumbers in a small bowl and sprinkle 1/4 teaspoon salt over them. Let sit for 30 minutes, refrigerated, to draw out the water.

  3. Drain the cucumbers and pat dry. Add the onions (drained of brine), cubed melon, apple vinegar, sesame oil, and mint leaves and toss until well-combined. Add salt and pepper to taste, and serve immediately. Enjoy!

Charred Squash Salad

INGREDIENTS:

  • 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise

  • 1 large fresh red onion, halved

  • Cooking spray

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup torn fresh basil leaves

  • 1/2 cup torn fresh mint leaves

  • 1/2 cup fresh flat-leaf parsley leaves

PREPARATION:

  1. Preheat grill to high.

  2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill.

  4. Cool to room temperature.

Sautéed Kale with Tahini Sauce Recipe

INGREDIENTS:

  • 1 pound kale, well rinsed

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • Salt

  • 4 tablespoons tahini (use tahini made with toasted sesame seeds, not raw)

  • 2 tablespoons lemon juice

  • 3-4 tablespoons water

  • 1 teaspoon dark sesame oil

  • 1 tablespoon toasted sesame seeds for garnish

PREPARATION:

  1. Remove kale ribs, slice kale: Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

  2. Cook onion and garlic: Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

  3. Add kale to the onions: Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

  4. Make tahini sauce: While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

  5. Toss cooked kale with sauce: Once the kale is done, toss in the sauce, reserving a little to drizzle on top.Serve, topped with a little sauce and toasted sesame seeds.

Caramelized Onion and Swiss Chard Quiche

INGREDIENTS:

  • 1 whole wheat pie crust, chilled

  • 2 yellow onions, chopped

  • 1 teaspoon fresh thyme leaves

  • 2 tablespoons butter

  • 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

  • 1 cup half and half

  • 4 large eggs, beaten

  • 1 teaspoon salt, plus more for seasoning

  • 1/4 teaspoon black pepper, plus more for seasoning

  • 1 pinch fresh ground nutmeg

PREPARATION:

  1. Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.

  2. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.

  3. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.

  4. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.

  5. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.

  6. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.