Grilled Spring Onions:
These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.
vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 pound spring onions, cut in half lengthwise
1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.
2. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.
3. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.
4. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.
Cuban Beet Salad
Provided by: http://community.tasteofhome.com/forums/p/639830/5375497.aspx
RECIPE BY: SassyStew
This is a beautiful side dish. Very simple – it lets the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.
– 4 medium beets
– 1/2 small red onion, thinly sliced
– 1/2 lemon, juice of
– 1 tablespoon olive oil
– 2 tablespoons fresh parsley, minced
1. Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference – roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
2. Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
3. Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
4. Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
5. Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
Banana Oatmeal Cookies
- 1 cup whole cane sugar
- 1 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
- Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.