Tag Archive: red onion


Roasted Baby Carrots

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Ingredients:

1 1/2 lbs of fresh carrots rinsed and cleaned well, patted dry (leave an inch of the green stem on)
1 large red onion (cut into small wedges)
2 tbsp. olive oil
1 tbsp. fresh chopped rosemary
2 cloves garlic  (peeled and crushed)
Sea salt and black pepper

Directions:
1 Preheat oven to 400°F.

2. Line a roasting pan with aluminum foil. Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary.

2. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with sea salt and pepper.

3. Roast at for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.
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Shrimp and Scallop Pizza

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Ingredients:
Focaccia or Pizza Bread
1/2 lb. shrimp (uncooked)
1/2 lb. bay scallops (uncooked)
3 large red onions (sliced)
1 large vidalia onion (sliced)
2 cups fresh arugula
1 tsp. sea salt
1/2 tsp. black pepper
3 tbsp. balsamic oil
2 tsp. white sugar
olive oil
Directions:
1. In a skillet, put 1 tbsp. olive oil. Cook shrimp and scallops. Sprinkle with sea salt and black pepper. Turn shrimp and scallops while cooking. Should take no more than 5 minutes to cook. Set to the side.
2. In a skillet, put 2 tbsp. of olive oil. Cook sliced onions. Stir frequently. When they are tender, add balsamic vinegar and sugar. Stir together. Cook an additional 2 minutes. Set onions to the side. (If it’s to oily, drain some of the excess.)
3.Preheat oven to 350 degrees. Brush a little olive oil of focaccia/pizza bread. Place on a baking sheet and place in oven, just for about 5 minutes. You want the bread to begin to get crisp.
4. Remove bread from oven. Spread cooked onions evenly on top Scatter fresh arugula on top. Place cooked shrimp and scallops evenly on top. (If the scallops are large, you can cut them into pieces.)
5.Return to the oven for about 6-8 minutes.
*Serve hot and crispy.

Chicken Bruschetta

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Ingredients:

4 thick chicken cutlets (1/2 inch thick)

4 slices fresh mozzarella cheese

2 vine tomatoes (diced)

1 small red onion (chopped)

1 clove of garlic (chopped)

olive oil

balsamic vinegar

salt and pepper

Directions:

1. Put 2 tbs. of olive oil in a skillet. When oil heats, put in garlic. When garlic browns, add 1 tbs. of balsamic vinegar. Stir with a spoon. Add chicken cutlets to the pan. Cook on each side for 5-7 minutes. (depending on thickness of cutlets) You can cut the chicken to see that it is white in the middle. Remove chicken and keep covered.

2. In a bowl, add tomatoes and onions. Sprinkle with a pinch of salt and pepper. Add 1 tsp. of olive oil and 1 tsp. of balsamic vinegar. Mix well.

3. Preheat oven to 400 degrees. Get a baking pan. Coat the bottom of the pan with 1 tbs. of olive oil. Place chicken cutlets in pan. Put a slice of mozzarella on each cutlet. Spoon tomato mixture evenly on top of all cutlets. Bake in oven for 5-7 minutes until mozzarella melts.

Serve warm. Serves 2-4 people. (Depends how hungry you are.)

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Ingredients:

1 lb. piece of fresh tuna

1 cup canned chick peas (drained)

1/4 cup red onion (chopped)

1/2 cup fresh carrots (chopped)

1/4 cup sun dried tomatoes in olive oil (chopped)

sea salt and black pepper

2 tbsp. olive oil

1 tbsp. white wine vinegar

Directions:

1. Sprinkle a pinch of sea salt and black pepper on tuna.

2. With a little olive oil, brush a heated grill and grill tuna until desired taste.

3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.

4. Sprinkle with pinch of sea salt and black pepper. Mix well.

5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.

6. When serving, pour over grilled tuna and serve hot.

Serves 2.

Arugula Tomato Salad With Fried Feta

Ingredients:

4 tomatoes (sliced)

1 small red onion (thinly sliced)

2 cups fresh arugula (rinsed/dried)

1 small can pitted black olives (drained)

8 oz. feta cheese (cut into cubes)

1 egg

1 cup seasoned bread crumbs

2 tbsp. olive oil

Dressing:

3 tbsp. olive oil

1/2 lemon (juiced)

2 tsp. chopped fresh oregano

1 1/2 tbsp. honey

pinch of black pepper

Directions:

  1. Dip feta cheese cubes into egg and then bread crumbs.
  2. In a skillet, put 2 tbsp. olive oil. When heated, add feta cheese. Cook on both sides for 2 minutes each and remove from skillet.
  3. On a large platter, spread out arugula. Put tomatoes, red onions and olives on top. (See photo.)
  4. Mix salad dressing ingredients. Pour dressing over salad.
  5. Top salad with fried feta.

Baked Salmon With Tomato Shrimp Salad

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Ingredients:

4   1/4 lb. pieces of salmon

3 vine tomatoes (cut into small pieces)

1/2 lb. uncooked small shrimp (tails removed)

1/4 cup red onion (sliced)

1 tbsp. fresh basil (chopped)

sea salt and black pepper

olive oil

white balsamic vinegar

Directions:

Preheat oven to 375 degrees.

1. In a baking pan, coat the bottom of the pan with 2 tbsp. of olive oil.

2. Sprinkle sea salt and black pepper on pieces of salmon.

3. Bake in oven for about 18-20 minutes.

4. Meanwhile in a skillet, put 1 tbsp. of olive oil.

5. Cook shrimp for about 4-5 minutes.

6. In a bowl, put shrimp, tomatoes, red onion and basil. Sprinkle with a little sea salt.

7. Add 2 tbsp. of olive oil and 2 tbsp. of white balsamic vinegar. Mix well.

8. Serve salmon with side of shrimp and tomatoes.

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Ingredients:

1 lb. linguine

1 red pepper (seeds removed, sliced thin)

1 yellow pepper (seeds removed, sliced thin)

1 small red onion (sliced thin)

1 head of broccoli (chopped into small pieces)

1 zucchini (chopped into bite size pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

1/4 cup parmesan cheese

Directions:

1. In a large part of water , boil linguine for 10-12 minutes. (to your desired taste)

2. Drain linguine well. Add 1 tbs. of olive oil, garlic and stir. Add a pinch of sea salt and black pepper. Mix well.

3. Add peppers, onion, broccoli and zucchini. Refrigerate pasta.

4. When ready to serve, remove from refrigerator and add parmesan cheese. Stir well.

Antipasto Pasta

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I lb. rigatoni pasta

1/4 lb. ham (chopped)

1/4 lb. salami (chopped)

1/2 cup black olives (pitted and sliced)

1/2 cup red onion (sliced)

1 cup roasted peppers (sliced and chopped)

2 tbs. olive oil

1 tbs. fresh parsley (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

3 tbs. parmigiano reggiano (optional) * Any parmesan cheese is good.

Directions:

1. Boil pasta to desired taste. Drain well.

2. Add olive oil and stir well.

3. Add all other ingredients, mix well and serve.

*This is delicious warm and also cold.

Grilled Veggie Wrap

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Ingredients:

1 large eggplant (peeled and sliced thin)

2 zucchinis (peeled and sliced thin)

1 large beefsteak tomato (sliced thin)

1 small red onion (sliced thin)

1 cup of shredded lettuce

4 wraps (your choice)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.

2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)

*You can put wrap in a preheated oven of 350 degrees to make hotter.

Artichoke Salad

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Ingredients:

2 cans artichoke hearts (drained) cut in half

1 can of hearts of palm (drained) cut in half

1 small red onion (sliced)

1 cup cherry tomatoes

1 cup fresh snap peas

1/2 cup of small pitted black olives (drained) (optional)

2 tbs. olive oil

2 tbs. red wine vinegar

1/4 tsp. sea salt

1/4 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients. Mix well. Refrigerate for an hour and serve.

It’s simple and delicious. Some people like black olives in it and some don’t. It all depends on your taste.