Archive for the ‘Onion Recipes’ Category

Garden recipes – Grandma’s “Fish Italiano” (easy)

Tuesday, June 26th, 2012

A Garden Recipe Idea from

Found this in a stack of Grandma’s recipe cards… what a nice find!  It’s quick, healthy, easy to make, and tasty too!

3 tbsp olive oil
1 medium onion, chopped
1 medium sized zucchini, sliced 1/2″ thick
1 tsp dried oregano
2 tomatoes, chopped
1 lb white fish fillets (orange roughy, or whatever you have available.  My husband’s a fisherman, so we used whiting that he’d caught).
salt & pepper to taste
a dash of dried oregano, a dash of dried parsley
finely shredded parmesan cheese

Note:  I served this over brown rice.  If you’re doing the same, start the rice first.

Heat the oil in a large skillet on med-low heat.  Add onion and oregano and saute, stirring.  Once the onions are starting to turn a little translucent, add the zucchini.  Stir & saute until the zucchini and onions are the consistency you like.

Add the tomatoes.  Then nestle the fish fillets in the vegetables.  Sprinkle with salt & pepper (and a little extra oregano & dried parsley).  Cover the skillet, and simmer until the fish is opaque & flakes easily with a fork.

Prepare the plate with a helping of rice (or pasta) & spoon the sauce over.  Sprinkle with Parmesan & serve.

Alternative serving suggestion:  Serve in bowls, with chunks of fresh bread on the side.

Garden Recipes – German Goulash

Monday, April 2nd, 2012

A Garden Recipe Idea from

A hearty, flavorful and nutritious meal.

Quarter and slice potatoes into bite-sized slices (I usually do 2 medium potatoes per person, or a little more for leftover).  Place in a pot of water, and boil until the potatoes are tender.  Drain.

Dice one onion, and saute in a light coating of safflower oil.  Cook until translucent.

Add cabbage, thinly sliced.  Add just enough water to barely cover the bottom of the pan (I save the sauerkraut juice at the bottom of the jar and use it for added flavoring.  Waste not, want not!).  Cover the pan and let the cabbage steam.  Stir, as needed.  Once the cabbage is nearly tender, add the potatoes, and 1 tsp of caraway seeds.  Stir, and serve.

Note: you can brown the potatoes separately, if you prefer.  It does make a little nicer presentation, and adds a little extra texture to the dish.

Also:  Try mixing in cooked, sliced German-style sausage or kielbasa.




Garden Recipes – Garden Pasta Salad

Saturday, March 31st, 2012

A Garden Recipe Idea from

Pasta salad is one of my favorites for keeping in the fridge.  Makes great quick lunches, side-dishes for supper, snacks, etc.  And you can do just about whatever suits your fancy with them (see my entry on BLT pasta salad, just to prove that point!) :)   Plus, it’s a handy way to introduce some fiber and raw vegetables into the meals.

I’ll describe what I used for this variation, but put your creative hat on & use what you and your family enjoy.

- 1 box pasta, fully cooked (I prefer whole wheat pasta)
- 1 cucumber, quartered and sliced into bite sized pieces
- 1 red pepper, diced
- 3 stalks celery, diced
- 1/2 cup fresh spinach, finely chopped
- 1 small red onion, finely diced
- 2 tbsp dried parsley (or 1/4 cup chopped fresh parsley)
- 1 cup diced cheddar (small dice)
- enough salad dressing to lightly moisten the mixture (I used Ceasar dressing)

Mix all ingredients, chill and serve.

Other suggestions: Parmesan cheese, olives, cherry tomatoes, artichokes, steamed asparagus, beans, red cabbage, broccoli, cauliflower, peas, snow peas, zucchini

Garden Recipes – Easy Three Bean Salad

Saturday, March 31st, 2012

A Garden Recipe Idea from

Who doesn’t like bean salad?  Its just one of those dishes that makes you think of summer, picnics, and BBQ’s.  I’m always intrigued by how many people you see buying it premade at the grocery store from the deli section, or in the prepackaged tubs in the “specialty” area … particularly, as it really is so simple and quick to make.

1 jar  (can) of green beans (not French cut though)
- 1 jar (can) of wax beans
- 1 jar (can) of red kidney beans (note:  the darker the kidney bean, the more nutritious it is).
- 1 small onion
- 1/2 cup sugar (or the equivalent in substitute – I like to use Agave nectar.  My husband likes sweet bean salad, so if you don’t like it as sweet, you may want to cut back on the sugar a bit.)
- 1 cup vinegar (I prefer apple vinegar)

Drain the beans.  If using store-bought red kidney beans, I prefer to rinse them before use.

Peel & remove the ends of the onion.  Halve the onion, and slice as thinly as you can.

Add the beans, onion, sugar, vinegar, and salt/pepper to taste, and mix thoroughly.

Set aside for at least an hour.  Stir again & taste.  Re-season as necessary (some prefer it sweeter).  The flavor improves once the ingredients have a chance to sit.

Stir before serving to mix the juices up again.

Note: this is one you can make ahead & enjoy throughout the week.

Also, for 4 bean salad, add garbanzo beans.  You may try mixing up different types of other beans as well (black beans, etc.)

Other subjects that might be of interest, see:
- How to Can Garden Vegetables
- How to Grow Beans

Garden Recipes – Egg Vegetable Bake

Thursday, March 15th, 2012

A Garden Recipe Idea from

Not sure what else to call this (aside from Yum!).  Hubby even commented that this one of his new healthy favorites.

1 onion, chopped
1/2 cup chopped green onions
1 cup sliced mushrooms
2 cups chopped steamed broccoli
6 eggs
1/2 cup milk
2 tbsp rosemary
2 tbsp thyme
2 tbsp parsley
sea salt

Note:  You could substitute any of your favorite garden vegetables that would be compatible with eggs.  (Ex. Tomatoes, Peppers, Artichokes, Spinach, etc.)  Also, you can dress it up with cheese. I didn’t use cheese (as a test), and nobody even missed it… likely because of the large quantity of herbs.  But, it worked.

Preheat oven to 350 degrees (F).

Step 1:   Grease the inside of a square casseroled dish (I used butter).
Step 2:  Warm your skillet with a little safflower oil.
Step 3:   Place onions and mushrooms in the warmed skillet & saute until tender (stirring occasionally).
Step 4:  Add the rest of the vegetables and herbs, cooking until warmed (stirring occasionally).
Step 5:  In a separate bowl, beat eggs and milk together until well mixed and frothy.
Step 6:  Add the vegetable mixture to the casserole dish.
Step 7:  Add the eggs to the casserole dish.
Step 8:  Bake until the top is firm when tapped (about 35-40 minutes)
Step 9:  Slice and serve.

Suggestions for side dishes:  garden salad, fruit salad, fresh bread

Also, when I harvested the broccoli in the fall, I also saved the stems, cut them up and froze them separately.  (see How to Freeze Broccoli)  I use them mostly for soups, but they worked well for this dish as well.

Simple Mushroom Potato Soup

Saturday, February 11th, 2012

This was quite simple, but tasty.  The flavor mixed more and was even better on the 2nd day.  With that in mind, you might want to make this a day ahead.

1 box vegetable broth
3 tbsp olive oil
4 garlic cloves (minced)
1 large red onion (minced)
3 cups assorted chopped mushrooms (Shiitake, cremini, Oyster, etc.)
2 cups chopped potatoes (I used red skinned, but whatever you have is fine)
1 tbsp each: Rosemary, Thyme, Sage, Parsley
S & P to taste

Saute’ the onions, garlic and mushrooms in the oil until tender in a large soup pot.  Add the broth and bring to  a simmer.  Add potatoes and herbs.  Simmer until potatoes are tender can easily be punctured with a fork.  Serve with a nice hearty bread.

Day old bread recipe – Basil, Tomato…

Friday, January 6th, 2012

A Garden Recipe Idea from

Decided I needed to do something with some stale whole wheat sub rolls.  So, this is a little unconventional, but turned out surprisingly good.  Hubby even liked it.

Set oven on broil setting, with the top shelf set so it’s near the top heating element.

Mix together:
2 tomatoes (chopped)
1 large red onion (chopped)
3 cloves garlic (minced)

You can lightly coat with olive oil, but I didn’t find it necessary, as the tomatoes gave enough juice to keep the mixture from drying out.

Place in a broiling pan or cookie sheet & set in the oven near the top.  Keep an eye on it, and stir as it starts to brown.  Cook 10-15 minutes. Remove from oven.

In a separate cookie sheet add the bread (cubed into bite sized pieces).  Again, if you like, you can toss lightly with olive oil.  I didn’t.  Broil, but watch for them to start to brown.  Once they’re browned, remove from the oven.

Mix the tomato mixture with the bread.  Stir in minced fresh basil (1 cup), and salt and pepper to taste.  Serve and top with a little Parmesan.





Garden Recipes: Simple Vegetarian Bean Soup Recipe

Tuesday, October 25th, 2011

A Garden Recipe Idea from

To go with the “Plymouth Bread’ – a very simple to make bean soup recipe.  Everything here in this recipe (except for the salt/pepper) I was able to produce from my garden.  However, it’s easy enough to substitute store-bought substitutes.

Simple Vegetarian Bean Soup Recipe

- vegetable broth
- pinto beans (soaked)
- swiss chard (chopped)
- onions (chopped)
- garlic (minced)
- celery (chopped)
- salt & pepper to taste

In a soup pot, saute the onions, garlic and celery until the onions are soft.  Add the vegetable broth and beans.  Simmer until the beans are just tender.  Add the chopped chard, and finish cooking the beans to the consistency that you like.  Salt and pepper to taste.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Chard

How to Grow Beans

How to Grow Onions

How to Grow Garlic

How to Grow Celery

Garden Recipes: Salsa Recipe

Friday, September 16th, 2011

A Garden Recipe Idea from

What a wonderful and easy treat to make… home made salsa.  And a delicious way to enjoy the efforts of your summer garden.

I always make a ton of salsa & can it for winter, but you can make it in whatever size batch you like.

A note about preparing the tomatoes:  Some people prefer to remove the skins also.  I leave them as that’s where so much of the nutrient value is.  And, as I grow my tomatoes organically, no worries about pesticide residue.  Also, if you’re wondering about why you remove the seeds, it’s because they have such a high water content.  Removing them will help make your salsa less runny.

I like a salsa that’s more tomato-ey.  So, I do a ratio of double the tomatoes vs the combined peppers.  You can change the ratio to suit your own tastes though.

Salsa Recipe

2 cups chopped tomatoes
1 cup chopped peppers (combined sweet and hot)
1 cup diced onions
1 minced garlic clove
1/4 cup apple cider vinegar
1 tbsp minced cilantro
1 tsp salt

Combine all ingredients in a sauce pan.  Boil, then reduce heat and simmer for 10 minutes.

Note:  if your salsa’s runny, you can simmer until it’s the consistency you like.  Chill and serve.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Tomatoes

How to Grow Peppers

How to Grow Cilantro

How to Grow Onions

How to grow Garlic




Garden Recipes: Roasted Sweet Potato Salad Recipe

Tuesday, December 7th, 2010

A Garden Recipe Idea from

In my quest for healthy dishes that are also flavorful (not always and easy combination), I happened across a similar dish on the food bar at Whole Foods.  Naturally, I just had to try my hand at it.  It turned out well, and I love this even as a “main dish” (hot or cold) for my lunches at work.  (ie… you can make extra, and make the most of your effort)

Variation ideas:
- substitute butternut squash for the sweet potatoes
- substitute dried cranberries for the raisins (although, keep in mind that the dried cranberries tend to be covered in sugar, in case that’s a concern)
- substitute walnuts for the wild rice

Sweet Potato Salad Recipe:

Preheat oven to 350 degrees (F)

Prepare wild rice, per instructions. (I used 100% wild rice, not the mixture of grains… but use what you like best.  I found that the wild rice added a bit of meatiness to the dish.)  I used a ratio of 1/2 cup of cooked rice to 1 cup cooked sweet potatoes.

Plump raisins (ratio of 1/4 cup raisins to 1 cup cooked potatoes) by leaving to soak in very hot water.

Wash sweet potatoes (I leave the skins on, but that’s optional to your taste)
Cube sweet potatoes into bite-sized pieces
Dice onion (sweet onion like vidalia or red onion).
Lightly coat baking dish (or cookie sheet) with oil (I used coconut oil, for a little extra flavor).
Lightly coat the onion and sweet potato cubes with the oil.
Roast in the oven, stirring occasionally until tender.

Drain raisins.

Mix all ingredients and serve.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Sweet Potatoes