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Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
Ground Nut Stew
Carrot Fennel Soup
Swiss Chard and Tahini Dip
RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
Crispy Potato Skins
Potato and Turnip latkes
Honey-Glazed Carrots
Carrot Raisin Salad
Asian Carrot Slaw
Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
Sweet potato enchiladas
Enchilada Sauce
STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
Locavores Bahn Mi Sandwiches
Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Turnip Slaw
Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Hakurei Rabe Pasta with Beans & Cheese (& optional pork sausage)
Turnip, Apple and Cheddar Salad
ORZO WITH WILTED SALAD GREENS
STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
General ideas for cooking with greens
ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
Zapple Bars
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
ARNIES CUCUMBER SALAD
tomato and bread salad
Salade Nicoise
Ginger Scallion Pork Meatballs
Sweet and Sour Eggplant
Diannes Tumbleweed Tomato Soup
BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Caramelized Onions
 

 If you cook onions over low heat so that they wilt without browning, they are said to be sweated. At this stage, their taste is gentle but not sweet. If you continue cooking, the onions will caramelize, or turn brown and quite sweet. The onions cook down to about half their volume and can be refrigerated for a few days or frozen. Caramelized onions are used as the basis for stews and sauces in many cuisines, from Spanish to Burmese.
Heat in a very large skillet until the butter is melted (note: I avoid cast iron, as it can turn the onions an unappealing gray-black color!):
2 tablespoons butter
2 tables poons olive oil
Add
3 lbs. onions, thinly sliced
Sprinkle with 1 tsp. salt
Cook over the lowest possible heat for 1 hour, turning the onions several times. Do not be tempted to increase the heat – the onions need to be thoroughly soft before they begin to brown. Once they are soft, increase the heat to medium and cook, stirring constantly, until well browned, or caramelized, about 25 minutes more. If the residue from the juices has built up in the pan, add:
½ cup dry white wine or water.
Scrape the pan to dissolve the browned bits. They will immediately mix into the onions, darkening them further. Remove from the heat and season well with:
Salt and plenty of ground black pepper to taste.

Recipe From: From the inimitable Joy of Cooking.