Category: Red Onions

Panzanella Salad Soup

10/2/2019

This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.

There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth.

Ingredients for salad
Zucchini cut into 1 inch pieces
Tomatoes cut into 1 inch pieces
Thinly sliced red onion
Fresh corn kernels
French bread baguettes, slightly stale, cubed
Fresh mozzarella cheese pearls

Dressing:
Olive oil
Balsamic vinegar
Minced garlic
Italian seasoning
Salt and coarsely ground pepper

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Rhubarb-Bacon Jam

6/19/2019

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Makes: 1¾ cups
3-5 slices bacon
2 cups chopped fresh rhubarb
2 cups finely chopped red onion
⅓ cup pure Connecticut maple syrup
3 tablespoons apple cider vinegar
1 lemon (1 teaspoon zest; 1 tablespoon juice)

Heat a large skillet over medium. Add bacon; cook about 6 to 8 minutes or until brown and crisp.
Remove the bacon to drain on paper towels. Reserve 2 tablespoons of the bacon drippings in the skillet.
Add onion to skillet, stirring to scrape up any browned bits.
Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally.
Meanwhile, chop cooked bacon.
Return the chopped bacon to the skillet.
Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally.
Stir in lemon zest and juice. Use a potato masher or a ricer to mash the mixture slightly.

NOTE: Recipe can readily be doubled.

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Spinach, Feta and Orzo Salad

5/22/2019

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Serves 4
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste

Heat small dry skillet over medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned, about 3 minutes. Set aside.
Put half of the spinach and 1 tablespoon of the olive oil in a food processor or blender to purée it. Set aside.
Roughly chop the remaining spinach. Set aside.
In a small sealable jar, combine the remaining olive oil, balsamic vinegar, red wine vinegar, mustard and the fresh basil. Put a lid on the jar and shake to combine.
Bring a pot of lightly salted water to a roiling boil. Add the orzo and return to a boil. Cook until al dente, approximately 8 to 10 minutes. Drain well. Return the drained orzo to the pot and add the puréed spinach and oil. Mix together gently until thoroughly combined. Place in a large serving bowl.
Add the roughly chopped spinach, red onion, feta cheese, toasted pine nuts and the olives to the bowl. Drizzle with the dressing from the jar.
Toss lightly and serve.

NOTE: This dish may be served hot or room temperature.

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Greek-Style Watermelon Salad

9/17/2017

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INGREDIENTS

3 cups cubed watermelon
2 large ripe tomatoes, choppe
1 medium cucumber, peeled, seeded choped
1 small red onion, sliced
⅓ cup pitted kalamata olives
⅓ cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

PREPARATION

In a large bowl combine all ingredients EXCEPT olive oil, vinegar, salt and pepper. Mix gently.
Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

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TOMATO GOAT CHEESECAKE

8/23/2017

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Serves: 6 – 8 as an appetizer

1 prepared pie crust

8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced

Equipment: spring-form baking pan

Preheat oven to 325º.
Roll out the pie crust to about ⅔ to ¼ inch thick.
Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter. Pierce the dough with a fork at intervals. Bake in the heated oven for about 25 minutes, until golden.
Remove piecrust to a rack to cool.
Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender. Pulse until smooth.
Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
Let the cheesecake come to room temperature before serving.
Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
Serve with fresh salad greens and a good crusty Italian bread

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Panzanella Salad Soup

Rhubarb-Bacon Jam

Spinach, Feta and Orzo Salad

Greek-Style Watermelon Salad

TOMATO GOAT CHEESECAKE

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