Category: Red Onion

Roasted Cherry Tomato Soup

11/4/2025

Ingredients

2 pints cherry tomatoes (about 4 ⅓ cups)
1 small red onion quartered
10 cloves garlic peeled
¼ cup extra virgin olive oil
1 ½ teaspoon salt (more to taste)
Freshly cracked pepper to taste (generous)
1 cup low-sodium chicken broth or vegetable broth
⅓ cup heavy cream
⅓ cup chopped fresh basil leaves
Grated parmesan cheese for garnish (optional)

Instructions

Preheat the oven to 425ºF and wash and dry your cherry tomatoes thoroughly.
Place the tomatoes in a 9” x 13 baking dish or a Dutch oven.
Drizzle in the olive oil, and season with the salt and pepper (to taste). Toss well to coat.
Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
Roast in the preheated oven for 35 minutes, or until the skins begin to blister.
Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan. Blend until smooth with an immersion blender.
Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about 3-4 minutes.
Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
Serve and enjoy! Try it garnished with a generous grating of parmesan cheese.

Ingredients
4 large eggplants
1 medium red onion or regular onion
2.5 oz olive oil extra virgin
2 cloves garlic (small-medium) add more if you wish
½ teaspoon salt
¼ teaspoon black pepper
Preparation

Grill the eggplants on a fairly powerful fire so that the flesh remains nice and white Pierce the eggplants a couple of times with a knife, then grill for approximately 15-20-25 minutes until blackened, softened and collapsing. Allow these to cool slightly.
With a spoon, scoop the flesh from the eggplant straight into a sieve. Do this with all. Allow it to rest for 15-20 minutes so all juices run out.
Meanwhile, peel and crush the garlic, and chop finely both the garlic and the onion.
Transfer the drained eggplant to the food processor and start blitzing adding the oil, the chopped garlic & onion, a generous squeeze of lemon juice, and a pinch of salt & black pepper. Taste and adjust the seasoning, oil, and lemon as desired.
Place the eggplant dip in a serving dish.
If desired, garnish with a good sprinkle of finely or coarsely chopped fresh parsley or coriander/cilantro. Best to serve it with flatbreads, tortilla crisps, or any homemade bread or sourdough.

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Balsamic Peach Tomato Salad

7/22/2025

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Ingredients

1 garlic clove minced
1 Tbsp whole grain mustard
¼ cup finely chopped red onions
2 Tbsp balsamic vinegar
3 Tbsp olive oil
½ Tsp salt
¼ Tsp black pepper
3 peaches pitted and diced
2 pints cherry tomatoes or grape tomatoes halved
2 cups baby arugula
1 Tbsp chopped parsley
1 Tbsp minced chives
¼ cup chopped almonds (optional)
¼ cup crumbled feta

Preparation
1. In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper.
2. Stir in the peaches and tomatoes. Let them marinate for 10 minutes.
3. Stir in the arugula, parsley, chives, almonds (if using) and feta.
4. Serve.
5. If leftovers, keep the salad in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad

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Sugar Snap Pea, Mandarin Orange Salad

5/29/2024

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Ingredients
For the salad

14 ounces (4 cups) sugar snap peas
1/2 large English cucumber, cut into 1/8-inch rounds
1 small red bell pepper, stemmed and cut into 1/8-inch slices
3/4 cups canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
1/2 teaspoon sesame seeds, for garnish

For the dressing

3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons vegetable oil, peanut oil, or avocado oil

Preparation

In a large bowl, combine the vegetables and fruit - the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
Make the dressing. In a medium bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup and black pepper. Slowly drizzle in the oil whisking constantly until fully combined.
Assemble and serve. Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side.
This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.

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Summer Strawberry Salad with Feta

8/23/2023

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INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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Fresh Corn Salad

7/26/2023

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Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

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Roasted Cherry Tomato Soup

Creamy Eggplant Dip

Balsamic Peach Tomato Salad

Sugar Snap Pea, Mandarin Orange Salad

Summer Strawberry Salad with Feta

Fresh Corn Salad

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