Category: Red Onions - Farm-Fresh Market

Watermelon Feta Salad

9/8/2021

Ingredients

3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes

Directions

Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
Gently stir in the watermelon and feta cheese to serve.

Tomato Peach Gazpacho

8/11/2021

Ingredients

2 large peaches (3–4 inches wide) save 1/4 cup for garnish
3 large tomatoes (same size as peaches) save 1/4 cup for garnish
1/3 of an English cucumber, about 1 1/2 cups – save 1/4 cup for garnish
1/4 cup red onion, sliced, plus 1/4 cup for garnish
10 basil leaves, plus more for garnish
1 tablespoon olive oil
1/2 –1 teaspoon salt
1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
cracked pepper to taste

Garnish:

Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
Feel free to add croutons or serve with crusty bread.

Directions

Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato! It should be tomato forward with hints of peach.
Chill at least 2 hours.
While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.

Carrot Mustard Slaw

6/2/2021

Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

Honey Vinaigrette

5/26/2021

Ingredients

1/2 cup canola oil
1/3 cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

NB: This dressing is versatile. It isn’t just the perfect addition to lettuce. It can be added to a cold grain salad or even served over a tart fruit or slices of citrus. The sweetness of the dressing plays well with lots of flavors, but especially sharp, tart tastes. It is also ripe for customization. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups - different types of vinegar, such as rice vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup or molasses for the honey called for in the recipe.

Blueberry Salsa

8/12/2020

adapted by Kay Carroll

Makes approximately 3 cups

2 cups fresh blueberries, washed
½ to ¾ yellow bell pepper, diced
¼ red onion, diced
1 medium jalapeno, diced
¼ cup freshly shredded cilantro
1 tablespoon good green olive oil
Sea salt to taste
Juice of 2 medium limes

Place all the ingredients except the lime juice in a large bowl. Toss lightly.
Set aside until ready to serve.
When ready to serve, drizzle with the lime juice and toss again.

Sicilian Fennel, Red Onion and Orange Salad

7/8/2020

Serves 2

2 firm navel oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
½ cup very thinly sliced red onion
10 large whole lettuce leaves
8-10 large black olives
3 tablespoons extra-virgin olive oil
3 tablespoons fresh orange juice
2 tablespoons minced fennel fronds

Slice the oranges into to ¼ inch rounds. Trim away the peel and pith.
On two serving plates, arrange the lettuce leaves and then the range rounds. Top with the fennel and red onion slices. Then garnish with the black olives. Set aside.
Blend the orange juice, olive oil, salt and pepper by sealing in a jar and shaking well.
Drizzle the oil and orange dressing over each of the plates and garnish with the olives.

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

Rhubarb-Bacon Jam

6/19/2019

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.

Spinach, Feta and Orzo Salad

5/22/2019

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.

Greek-Style Watermelon Salad

9/17/2017

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.

TOMATO GOAT CHEESECAKE

8/23/2017

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