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Raw Kale & Garbanzo Salad with Spicy Citrus Vinaigrette

3 c chopped fresh kale
1 can of garbanzos, drained (or 1.5 c cooked garbanzos, if you’ve cooked your own from dried)
1/2 medium carrot, sliced into thin discs
1/3 c sliced red onions
Spicy Citrus Vinaigrette
Juice of 2 large oranges
1 T rice vinegar
1 T olive oil
1 t honey
Generous pinch of salt
1/4 t cayenne pepper
Generous amount of ground black pepper
In a small bowl whisk together the dressing ingredients until completely combined.  Set aside.
In a larger bowl, combine the kale, garbanzo beans, onions & carrots.  Pour the dressing over the salad and toss together until everything is completely coated.  Serve immediately or if you prefer softer kale, allow to rest for about 10 minutes before enjoying.  Serve as an entree or as a side.

From: poorgirleatswell.com

 

Cilantro-Avocado Potato Salad

2 pounds potatoes, peeled, small diced, and cooked in boiling salted water until tender, drained
1/3 cup finely minced red onions
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2-3 firm-ripe avocados, peeled, pitted, and diced
2 tablespoons fresh lime juice
1 tablespoon minced jalapeno
(1-ounce) package cilantro, leaves picked and finely chopped

Combine potatoes, onions, and garlic in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add olive oil, tossing to coat. Add the avocados, lime juice, jalapenos, and cilantro, and toss well to combine. Adjust seasoning with salt and pepper to taste. Cover and refrigerate for 1 hour before serving. Garnish with a chopped tomato (optional)

From:  The Food Network

Asparagus Pizza Pie

Pizza Dough

3 1/2 cups all-purpose flour
1/2 teaspoon yeast
1 teaspoon salt
1 1/2 cups warm water

The night before preparing the pizza, combine all the ingredients for the dough in a large bowl and stir to combine. It will make a shaggy dough, similar to a scone dough. It will be hard to stir.  Cover with plastic wrap and set on the counter overnight to rise.  In the morning transfer the dough to the refrigerator until ready to use.  May be made 2-3 days in advance and kept in the fridge

Asparagus Pizza Pie

1 Tablespoon olive oil, divided
1 1/2 cups part- skim ricotta
2 cloves garlic, minced
1 large russet potato
1/2 pound asparagus spears
2 cups arugula
1/4 red onion, thinly sliced
2 Tablespoons vinaigrette dressing

Remove the dough from the fridge and divide into 6 equal portions.
Preheat oven at highest temperature possible- 550 degrees or better. If using a stone or cast iron pan, preheat as well.

With your fingertips pat out the dough into rounds. If planning on transferring to a pizza stone, line working table with cornmeal to facilitate sliding onto the stone or cast iron pan.  Brush the olive oil over the top of the dough.  Combine the ricotta and garlic, divide evenly between the crusts and spread evenly.   Thinly slice the potato, preferably on a mandolin, and arrange on top of ricotta layer.

Place the asparagus spears over the potato slices.  Bake the pizzas in the bottom third of the oven until the crust is golden brown and the potatoes have browned on the edges. Approximately 15-20 minutes, depending on your oven.  Checking every 8- 10 minutes.

Mix the arugula with the vinaigrette dressing and serve on top of the baked pizza

From:  The New York Times

Balsamic Glazed Chick Peas and Mustard Greens

Serve as a warm dinner salad.

•    10 ounces mustard greens
•    1/2 large red onion, thinly sliced
•    4-6 tablespoons vegetable broth, divided
•    4 cloves garlic, chopped
•    1 pinch red pepper flakes
•    1/2 teaspoon salt (optional)
•    2 tablespoons balsamic vinegar
•    1/2 teaspoon soy sauce
•    1/4 teaspoon agave nectar or sugar
•    1 cup cooked chickpeas, rinsed and drained

1.    Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

2.    In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

3.    Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

4.    Serve warm, with additional balsamic vinegar at the table.

From: Fat Free Vegan

Refreshing Cucumber Salad

2 small cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1 large tomato, halved and sliced
3 tablespoons mayonnaise
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon ground black pepper

In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

** Variation-add some chopped green bell pepper

from: all-recipes.com

Hummus and Grilled Vegetable Wrap

This recipe works well with zucchini or summer squash.  If you have some eggplant that will also work well.  Use spinach or arugula or any lettuce you have.  Chop in some fresh tomato and use mint as suggested or some of the basil we have been getting in shares or if you have prepared pesto spread that onto the wrap.

•    2 medium zucchini, cut lengthwise into 1/4-inch slices
•    2 teaspoons olive oil
•    1/8 teaspoon salt
•    Pinch freshly ground black pepper
•    1 cup store-bought hummus
•    4 pieces whole-wheat wrap bread (about 9 inches in diameter)
•    1/4 cup pine nuts, toasted
•    1 medium red/green bell pepper, thinly sliced
•    2 ounces baby spinach leaves (2 cups lightly packed)
•    1/2 cup red onion thinly sliced into half moons
•    1/4 cup fresh mint leaves

Directions:

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

From:  The Food Network

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