onions

Chunky Tomatillo Salsa

From Food in Jars by Marisa McClellan Makes 3 (1-pint/500mL) jars Ingredients 4 lbs / 1.8 kg tomatillos, husked, washed, and finely chopped 1 cup finely chopped onion 3-4 jalapeno peppers, minced (seeds removed for a milder salsa) 8 garlic cloves, minced 1 tbsp ground cumin 2 tsp sea salt 1/2 cup lime juice 1/4 cup fresh cilantro, minced Preparation Put jars in a large pot of water and bring to a boil. Combine the tomatillos, onion, jalapenos, and garlic…

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Zucchini Relish

from Louise Poirier- thank you! Makes 3 1-Litre jars 10 cups zucchini cut in cubes 4 cups sliced ​​onions 4 tablespoons of coarse salt (pickling salt) In a large pot, put these ingredients and let sit overnight and if possible mix from time to time. The ideal is to do it from the morning until two days later. The next day rinse 3-4 times and drain well. Add the following ingredients: 2 cups of white vinegar 3 to 4 cups…

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Rapini and Cannellini Beans

From The Greengrocer’s Kitchen, by Pete Luckett Serves 4 This recipe can be served as a quick pasta sauce, or can be spooned over thick slices of crusty white bread or focaccia. Ingredients: 1Tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped finely 5 plum tomatoes, peeled and chopped coarsely, or 1 can of stewed tomatoes 1 tbsp balsamic vinegar 1 bunch of rapini, rinsed, trimmed and chopped coarsely 1 19-oz (540mL) can of cannellini beans, drained a pinch…

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Savory Tempeh and Vegetables

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 to 6 people Ingredients 4 tbsp               oil or butter, or a mix of the two 4                      3-4’’ strips of kombu seaweed 3                      cloves garlic, minced 1 tbsp               ginger root, peeled and minced 1 tsp                 rosemary or sage 1 cup                water 1 tbsp               maple syrup 2  medium onions, cut in ½-inch slices 1½ lb   squash, seeded & cut in 2” chunks 2 parsnips, peeled and…

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