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Tagged as: onion

Sauteed Brussels Sprouts with Bacon & Onions

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

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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

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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

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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

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