Friday, April 4, 2014

Fresh onions

One of the best things about having more time is using that time to garden.  Which has turned into have more time to cook with the veggies from the garden.

Today's lunch. Equal parts kidney beans, garbanzo beans, and black beans marinated for a bit with artichoke hearts and pickled onions.  Fresh onion added about 30 minutes before being served.  Squooshed avocado topped with lemon pepper and thinly sliced fresh onions on Tuscan styled bread.

I'd share a pic of the final product but it's all gone.









Photos - James Grimes

8 comments:

  1. Food grown from the good earth right in your own yard. How wonderful!

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    1. I'm finding it's helping to change some of my eating habits. Much faster to pick from the garden than drive to get food. Most days it's become a bit of a pleasant challenge - like working on a crossword puzzle.

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  2. I had this for lunch today, with probably fewer onions. Thank you! I loved it.

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    1. Glad you enjoyed it. I didn't use all the onions - only 2 or 3 of the green tops. I need to figure out what I'll do with the rest of the onions. I'm wondering what some sort of onion scone or bread might be fun to make. I have some broccoli that's ready to be harvested...so maybe some combo of that and onion/butter? We'll see.

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  3. I love a raw onion sandwich on bread with mayo, a little salt. But this only works if I have homegrown onions; quite yucky with store-bought.

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    1. These were young onions so they were delicate with just the slightest hint of sweetness about them. I'm going to be making a roast in green chile and will brown some onions with the roast before I start it in the crockpot.

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