Recipe by Eating Well Magazine Servings: 10 Serving size: ¾ cups 2½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper
Tagged as: onion
Easy Baked Shakshuka with Fennel and Goat Cheese
Recipe by Katie Pfeffer-Scanlan Servings: 3 1 tablespoon extra virgin olive oil ½ medium onion diced 1 bulb fennel chopped 2 cloves garlic crushed 1 teaspoon smoked paprika ground 1 ½ teaspoons cumin ground 1 28 ounce can diced tomatoes no salt added preferred 6 large eggs 2 ounces
Green Tomato Salsa Verde
Recipe by Martha Rose Shulman via the New York Times 1 pound green tomatoes 2 to 3 jalapeño or serrano peppers (more to taste) ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels Salt to
Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing
Recipe courtesy of SheLikesFood.com Servings: 6 3 green tomatoes, medium diced 3/4 cup corn kernels 1 avocado, medium diced 1/4 cup onion, small diced 3/4 cup red pepper, medium diced 3/4 cup green pepper, medium diced 3/4 cup queso freso, crumbled jalapeno, small diced, to taste 6 cups
Chicken Sausage, White Bean and Kale Soup
Developed by Brittany Chin, RD, LD Serving size: 1 cup 2 tablespoons olive oil ½ Vidalia onion, diced 1 tablespoon garlic, chopped 1 pint grape tomatoes, halved ½ tablespoon black pepper 1 teaspoon dried thyme 2 teaspoons dried oregano 1 bay leaf 5 cups chopped kale 3 pre-cooked