Archive for the 'Onions' Category

Summer Pasta with Goat Cheese

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA


• 3/4lb whole wheat spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed
• 1 teaspoon red chile flakes
• 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced
• 1 teaspoon capers, minced
• 4oz goat cheese
• Sea salt, to taste


1) Heat olive oil and butter in a large skillet over medium-low heat.
2) Add chile flakes, onions and garlic and cook for 7 minutes, until tender.
3) Add summer squash to the skillet and cook for 5 minutes.
4) Salt the veggies with a few pinches of sea salt.
5) Add the diced tomato (with its juices) and capers and simmer everything for 10- 15 minutes over low heat while pasta is cooking.
6) Add spaghetti to the skillet with goat cheese and 1/2 cup pasta water and toss to evenly coat pasta.
7) Serve immediately.

Piperade and Eggs Piperade

Monday, October 31st, 2016

This traditional Basque dish calls for “piment d’Espelette” (a local Basque pepper) to spice it up, but you can use any spicy local chile such as as Jalapeño or Serrano, or even Habañero if you like it hot. However, if the green chiles are spicy to begin with, you can omit the extra spicy chile. Basque Country is a region that straddles France and Spain across the western Pyrenees mountains.

5 green chiles or 3 green bell peppers (or a combination), seeds removed, chopped

2 tomatoes, diced

1 onion, chopped

2 cloves garlic, minced

1 Jalapeño or Serrano chile, finely chopped (or 2 teaspoons of dry chile flakes)

2 tablespoon olive oil



Heat oil in a skillet over medium high heat. Add green chiles or belle beppers and onions. Sauté for about 5 minutes until onions are translucent. Add garlic and Jalapeño and sauté for another minute. Add tomatoes. Add salt to taste. Reduce heat to medium and cover. Cook for another 10 minutes. Serve with a baguette. Piperade is often served with scrambled eggs.


Eggs Piperade

One variation of this dish is to include the eggs in it instead of having them on the side, as in the style of a Spanish tortilla. Once the piperade is cooked, compact it with a spatula and pour 4 beaten eggs evenly over it. Cover, and cook for another 5-10 minutes or until the beaten eggs have set.

Cut in wedges and serve with sliced baguette.

It can be served hot of cold. It makes a great picnic dish.

Rice Pilaf with Verdolagas

Monday, September 7th, 2015

1 bunch verdolagas (purslane), chopped into 1 inch pieces, stems included
1 onion, chopped
1 clove garlic, minced
1 cup basmati rice
2 tablespoons olive oil
2 cups vegetable or chicken stock
1 teaspoon black pepper
juice of half a lemon

Heat olive oil over medium heat in a skillet.
Add onions and garlic and sauté until soft.
Add verdolagas/purslane  and stir until slightly wilted (about 3 minutes).
Add rice, pepper, lemon juice and stock. Bring back to a boil, reduce heat to low, cover and simmer for 10 minutes.
Turn off heat and let sit, covered, to steam for another 5 minutes.
This is delicious with tzatziki (Greek cucumber and garlic yogurt).

Rice Pilaf with Quelites

Monday, September 7th, 2015

Philippe Waterinckx, Tucson CSA

1 bunch quelites, chopped
1 or more onions, chopped (this dish benefits from a lot of onions  – you can add up to 3 cups of chopped onions if you have them).
Optional: you can add other vegetables to the onions, such as chopped bell peppers or chiles, peas, thinly sliced carrots, etc.
1 garlic clove, minced
1 cup basmati rice, uncooked
2 cups vegetable or chicken stock
2 tablespoons olive oil
1 teaspoon ground pepper or chili flakes

Heat olive oil over medium heat in skillet. Add onions and garlic (and other chopped vegetables if using) and sauté until soft. Add rice, black pepper and stock. Bring back to a boil, reduce heat to low, cover and simmer for 10 minutes.
Turn off heat and let sit to steam, covered, for another 5 minutes.

Meanwhile, chop off and discard the bottom inch of the quelites (unless the stems are very tender, in which case you can leave them on). Roughly chop the quelites and fold them into the cooked rice. They will wilt instantly in the residual heat and steam. Let rest for another 5 minutes before serving.


Quick Pickled Onions

Monday, August 3rd, 2015

Philippe, Tucson CSA

Red onions are great for this because they make a nice display in the jar and on our plate.

1 pint mason jar
1 or 2 onions (or enough onions to pack the jar)
Spices of your choice

Peel and slice the onions in rings or half rings. Pack them in the mason jar. Cover onions with a boiling solution of 1/2 cup vinegar and 1/2 cup of water. Add salt and any other spices and herbs you like. I usually add a couple cloves, a few chiltepin chiles and some dried herbs.

Let cool. Cover. You can eat it right away. Keep in refrigerator for up to a month.



Simple Melon Salsa

Monday, June 29th, 2015

Philippe Waterinckx. Tucson CSA

1/2 melon, peeled and seeded and cut in small cubes

2 cloves garlic, minced

½ red onion, chopped

½ cup cilantro, chopped

½ Jalapeno or Serrano pepper, finely chopped or 1/2 tablespoon chile flakes

Juice of 1 lemon or 2 or 3 limes


Gently mix all ingredients. Refrigerate for 1 hour before serving.

Cucumber Onion Salad with Basil Vinegar

Thursday, August 28th, 2014

Claire Wudowsky, Tucson CSA

1 Armenian Cucumber or 3 or 4 other types of Cucumbers (I generally use a full cucumber share)
3 or 4 of the larger Sweetie Onions, thinly sliced
1 cup Basil Vinegar (recipe below)
1/2 cup water
3/4 cup sugar
1 tablespoon dried dill

Wash the cucumbers. If your cucumbers have bitter skins, they should be peeled (note: the cucumber salad will look prettier if you leave the skin on). Slice the cucumbers in half lengthwise and scoop out the seeds; then slice the cucumbers thinly

Toss together the cucumbers and onions in a bowl. Combine the vinegar, water, and sugar in a saucepan over medium-high heat. Bring to a boil, and immediately pour over the cucumber and onions. Stir in dill, cover, and refrigerate. You can eat the salad after an hour, but I think it tastes better if they marinate overnight.


Add one sliced bell pepper to the cucumber/onion mixture
Add one sliced roasted bell pepper to the cucumber/onion mixture

Basil Vinegar recipe

White vinegar

I grow basil in containers on my porch. The heat of the summer can be hard on my basil and it has been known to flower (or bolt). I like the look of the flowers, so I let the basil flower for a little while.

Once the flowers start interfering with the quality of the rest of the basil, I cut the basil stems down to a couple of inches off the ground. I stuff the basil including flowers, leaves and stems into a glass jar and then fill the jar with vinegar. If you do not grow basil in your backyard – grab a handful or two of fresh basil leaves and put them in a jar. Fill the jar with vinegar.

Then cover the jar and put the jar in the refrigerator. Let it sit in the refrigerator for a few weeks. Once the basil has had the time to infuse the vinegar – strain the vinegar into another glass jar. I keep the strained basil infused vinegar in the refrigerator.

Quick note: I also grow purple basil. The flowers are very pretty so I tend to let them grow longer than I should. When I used the purple basil flowers in the above recipe, the basil vinegar took on a nice pink color.

Bess Dewing’s Sweet/Hot Pickle Relish

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA
From Preserving Today, by Jeanne Lesem, copyright 1992; permission to reprint granted by Alfred A. Knopf.

¾ lb bell peppers, preferably half red and half green
2 hot chile peppers, each about 5 to 6 inches long
¾ lb onions
2 ½ lbs unwaxed cucumbers
3 tablespoons kosher salt or 2 tablespoons uniodized table salt or pickling salt
3 cups cider vinegar
1 ¼ cups sugar
1 ½ teaspoons mustard seed
¾ teaspoon ground turmeric
1 tablespoon each of whole cloves and broken stick cinnamon
1 ½ teaspoons whole allspice
¾ teaspoon cracked nutmeg (wrap in a clean dishtowel and whack with a hammer)

Stem and seed the bell peppers and the chiles, and peel the onions.  Pulse/chop the peppers, chiles, onions and cucumbers to a coarse texture in a food processor.  You should have about 8 cups.

Transfer the vegetables to a 3 quart or larger bowl, stir in the salt, and weight with a plate to keep vegetables from floating as the brine forms.  Let stand 12 hours or overnight.

Then drain and rinse the vegetables, and drain well again.  Transfer them to a 4 quart saucepan; add the vinegar, sugar, mustard seeds and turmeric.  Place the cloves, cinnamon, allspice and nutmeg in a tea ball or tie with cheesecloth into a small bag.  Add the spice bag to the pan simmer, uncovered, 1 hour, stirring occasionally.

Discard the spice bag, and ladle relish, boiling hot, into hot, sterilized jars.  Seal, cool. Label and store at least one month before serving.

Creamy Corn Soup, hot or cold

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA

Makes one quart, serves four

Four cobs corn, kernels scraped off and cobs reserved
Two small to medium Yukon Gold potatoes, peeled and cut into 1” pieces
Two medium to large Little Sweetie onions, about ½ cup when sliced vertically
2 cups vegetable or chicken stock, or water
Salt and pepper
Cayenne or Ancho chile powder to taste (start with ¼ teaspoon and adjust)
¼ cup half and half, or soy yogurt

Place the corn kernels, cobs, potatoes, and onion in a 4 quart saucepan and cover with the broth or water.  Bring to a boil, and let simmer for 30 minutes.  Remove the cobs, allow to cool slightly, then blend in a blender in batches.

To make this a bit more fancy, you can then put the soup through a food mill or strain it to remove the hulls of the corn kernels.  Then season it and add half and half or soy yogurt, and serve chilled.  Squash blossoms make a dramatic garnish.

I chose to serve it hot, and left it in its natural state.  I sprinkled a little Ancho chile powder on top.

This recipe was inspired by a blog post on

Herbed Summer Squash and Potato Torte

Sunday, August 3rd, 2014

Nora McGinnis, adapted from Bon Appetit, June 2001

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice– getting browner at the edges and more tender inside, creating an excellent contrast.

Makes 8 servings

1 bunch CSA I’Itoi, spring, green, or other onions, thinly sliced

1 cup grated Parmesan cheese

2 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme leaves (optional)

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

2 pounds CSA potatoes, peeled and cut into 1/8-inch-thick rounds

12 ounces CSA yellow crookneck squash or yellow or green summer squash, cut into 1/8-inch-thick rounds

6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8 inch round cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Note: This torte can also be made in a single 10 inch cast iron skillet, making a thicker dish and requiring a little more time in the oven.