Yield: 3-4 cups
4 pounds yellow onions, peeled and finely chopped
1/2 cup (1 stick) unsalted butter, cut into pats
kosher salt and freshly ground pepper, to taste
brown sugar, optional
balsamic vinegar, optional
Place chopped onions in slow cooker and arrange butter pats on top.
Cover slow cooker and cook on LOW for 8 hours, stirring once or twice in between.
After 8 hours, check onions and see how they look and if they’re tender.
(Optional: season with salt, pepper, brown sugar or balsamic vinaigrette.)
Cover again, leaving lid just slightly ajar, and cook for another 2 hours, or until onions have reached desired tenderness and cooking juices have mostly evaporated.
Store in an air-tight container and serve hot or cold.
(Yield: 10 servings)
4 cups tomato juice
1 onion, minced
1 green pepper, minced
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 tsp. dried tarragon or 1 Tbs. fresh tarragon
1 tsp. dried basil or 1 Tbs. fresh basil
1/4 cup chopped flat-leaf parsley
1 tsp. white sugar
Salt and freshly ground black pepper, to taste
1 avocado, diced, (optional)
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper.
Blend until well-combined but still slightly chunky.
Chill at least 2 hours before serving
1/4 cup olive oil
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
1 can (28 oz.) diced tomatoes
4 cups (32 fl. oz.) vegetable stock
Avocado slices for garnish
In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.
Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately.
Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese,
3 bell peppers, halved lengthwise, seeds and membranes removed
1 cup ricotta cheese
1 teaspoon Italian seasoning
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and place the pepper halves on it, cut-side up. Bake for 20 minutes.
Combine the ricotta, egg and Italian seasoning in a bowl and stir until well-combined.
Place a heaping tablespoon of the ricotta mixture inside each pepper. Top with two heaping tablespoons of tomato sauce and finish with a heaping tablespoon of mozzarella.
Return the peppers to the oven and bake for an additional 25 minutes, until bubbly on top.
Remove from the oven, sprinkle with Parmesan cheese and bake for 5 more minutes, until golden brown.
(makes 4 servings)
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup crumbled feta
2 cloves garlic, minced
1 large egg, beaten
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons minced fresh dill
Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels.
In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes).
Serve with sour cream, yogurt, another sauce, or simply plain
6 cups water
2 large fresh artichokes
3 cloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1/4 cup lemon juice
2 slices whole wheat bread
1/4 cup freshly grated parmigiano reggiano cheese
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees.
In a large pot, add water and juice from the lemon, and bring to a boil.
Preparing Artichoke: Peel off bottom layer of outer leaves. Cut in half lengthwise, and scoop out the “choke” and hairs, using a spoon or your fingers.
Put artichokes in boiling lemon water for about 5 minutes. Remove and set leaves-side down, on a baking dish or cast iron pan
Preparing stuffing: In a food processor, add 100% whole wheat bread, parmigiano reggiano cheese, garlic, parsley, and ground black pepper. Blend or pulse ingredients form crumbs, then drizzle in olive oil.
Scoop stuffing into the cavity of the artichokes, pressing and packing it in. Place sheet or pan in the oven.
Bake for 30 minutes, or until topping is golden brown.
6 tablespoons melted butter
6 tablespoons grated parmesan cheese
4 medium sweet potatoes
about 1/4 cup brown sugar
Preheat oven to 400 degrees.
Pour melted margarine in 8×11 baking dish.
Sprinkle Parmesan cheese over melted butter.
Cut potatoes in half lengthwise, rub with brown sugar and place cut side down over butter/cheese mixture.
Bake for 30-35 mins or till tender.