Tagged as: onion

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 Fajita Kebabs

Recipe by Katie Webster of EatingWell.com   Serving size: 1 chicken kebab + one vegetable kebab   1 large clove garlic, grated 2 tablespoons red-wine vinegar 1 tablespoon fajita seasoning or Mexican seasoning 2 teaspoons extra-virgin olive oil ½ teaspoon salt 12 ounces boneless, skinless chicken breast, cut into large

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Rustic Parsley & Orzo Soup with Walnuts

Recipe by Anna Thomas of EatingWell.com   Servings: 6 Serving size: 1 ¾ cup   1¼ cups whole-wheat orzo (8 ounces) 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided, plus more for garnish 1 large yellow onion, chopped ½ teaspoon salt, divided, plus a pinch 10 cups gently packed

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Creamy Potato Salad

Developed by Marisa Moore, MBA, RDN, LD   Servings: 12 Serving Size: ½ cup   1 tablespoon salt 2 large white potatoes 2 medium carrots, peeled and snapped in half 1 cup sweet peas 2 strips bacon, cooked 3 large hard-boiled eggs, peeled ½ cup diced sweet onion ½ cup

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Stuffed Peppers

Developed by EatingWell.com   Servings: 4   4 large green bell peppers 1½ teaspoons canola oil 1 medium onion, chopped 1 clove garlic, minced 1 pound ground turkey 1½ cups cooked brown rice 1 8-ounce can tomato sauce, (1 cup), divided 1 tablespoon chopped fresh parsley 1 teaspoon salt, (optional)

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