Because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?
(2019) Mexican Shrimp Cocktail
onions
(2017) Cornmeal Pancakes, Roasted Squash and Sausages and Peppers
Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk egg and add 3/4 cup ale. Pour liquid into center of dry ingredients and use a fork to mix the wet and dry ingredients together, mixing Read More…
(2017) Roasted Tomatoes and Onions on Toast
Always remember simple is delicious. This recipe is adapted from one on food52.com. I could eat it for three meals a day.
(2017) Creamed Onion Gratin
Every year we hear there are some folks who don’t know what to do with the onions in their box. While that’s never a problem at my house, maybe it is at yours? Try this recipe – no idea where it came from – and substitute whatever cheese you like in place of the Gorgonzola, if blue is not a favorite at your house.
Baking the onions like this is an easy way to caramelize them without having to keep stirring a skillet on the stove.
(2017) Okonomiyaki
This recipe comes from Food 52. Okonomiyaki are Japanese pancakes with bits of shrimp and ribbons of cabbage and green onions. I love this combination of flavors. Worth the little bit of work to get this made.
Spicy Sauerkraut
One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.
Caramelized Onion-and-Apple Tassies
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Asha Gomez’s Kerala Meets Brunswick Stew
Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
Escalivada
This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.
Slow-Cooker Brunch Casserole
Love the slow cooker in the summer. Easy meal and less heat in the kitchen. I don’t remember the original provenance of this recipe. Sorry. Don’t forget to use your favorite Riverview sausage. Perfect if you’re having Labor Day company.