Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.
Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?
And this recipe was in Better Homes and Gardens. It’s a nice reminder of how flavorful those corn cobs can be.
Like all these recipes, adapt the herbs to whatever you have on hand and your household prefers. This recipe appeared in Fine Cooking magazine in August 2011.
This is a very traditional English recipe adapted from one in “River Cottage Veg” by Hugh Fearnley-Whittingstall.
A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.
This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.
I’m sorry to say I have no idea where this recipe originally came from, but it’s the kind of thing I make all year around. A great marinade for chicken or shrimp and vegetables. You can marinate the protein and vegetables up to 2 hours ahead.
And finally – a fabulous recipe from Linton Hopkins of Restaurant Eugene. It ran in Bon Appetit back in February 2012. You could just do the peas and tenderloin if making the gravy seems like too much, but for a meal when you want to impress someone with fabulous Southern flavors, this would be a beautiful thing to make. It’s complicated, but so representative of the kind of cooking that’s made Hopkins an Atlanta treasure.
As long as you’re baking, why not indulge in this very decadent treatment of your zephyr squash? The recipe is from King Arthur Flour.
For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)